Adventurous Eateries: Unusual Food Encounters
Travel is all about stepping outside your comfort zone and experiencing local delicacies. Before you embark on a culinary adventure featuring unusual edibles, consider these enlightening tales.
We asked GoTravelDaily staff to share their memorable encounters with bizarre food from around the globe – ranging from deep-fried bugs and fermented fish to ice restaurants and thrilling sundowners.
Crispy Critters in Cambodia
During my travels, I’ve often glimpsed local delicacies for sale outside bus windows. However, the trays in Skuon, Cambodia, featuring deep-fried tarantulas are unforgettable. These crispy delicacies, with their contorted purple legs, might have mistaken for a dark version of jalebi, a sugary Indian treat. Yet, the taste was far from sweet.
Hesitantly, I sampled my first spider, pondering its history as a local staple. This dish originated during the Khmer Rouge regime in the 1970s, when famine struck Cambodia, leading the population to eat tarantulas out of necessity. Two spiders later, I concluded that they were not bad at all!
Matt Phillips, Destination Editor for Sub-Saharan Africa. Follow him on Twitter @Go2MattPhillips.
A Seafood Fail in Portugal
Before I outgrew family vacations, I found myself in a Tavira restaurant, confidently ordering choquinhos à algarvia—grilled cuttlefish—thinking it would showcase my worldly palate. Unfortunately, the sight of pale, tentacled creatures brought back memories of the rubber monster finger puppets I’d played with as a child. Even after much effort, I was unable to indulge in the dish that day.
James Kay, Editor for GoTravelDaily. Follow him on Twitter @jameskay123.
A Not-So-Fruity Affair in Zimbabwe
While on a game drive in Victoria Falls, Zimbabwe, our guide introduced us to mopane worms, a local delicacy. After initially trying one at a buffet featuring fried crocodile tail and buffalo stew, my sister mistakenly thought these ‘worms’ were a type of fruit. Her enthusiasm for fried bugs dwindled, leading us to multiple desserts for a palate cleanser.
Louise Bastock, Assistant Editor of GoTravelDaily. Follow her on Twitter @LouiseBastock.
A Knock-Out Cocktail Experience in Thailand
An evening spent on a pristine beach in Ko Tao, Thailand, turned eventful when a large coconut almost landed on my head. I cheekily brought it to dinner, and the chef playfully hacked it open, turning a near mishap into an unforgettable treat as we savored the freshest piña coladas.
AnneMarie McCarthy, Social News Coordinator at GoTravelDaily Travel News.
An Unusual Invitation in Azerbaijan
Invited to celebrate Novruz in a quaint Azerbaijani village, I sat down to dinner wielding trepidation as my host revealed the wines were made with grapes crushed by his bare feet. Yet, even with locally sourced produce, that meal became unforgettable with homemade vodka and a bonfire jump tradition that symbolized cleansing sins.
Jack Palfrey, Assistant Editor of GoTravelDaily. Follow him on Twitter @JPalfers.
A Controversial National Dish in Iceland
In a farmhouse between Iceland’s serene Eastfjords and rugged Highlands, I bravely sampled Hákarl—fermented Greenland shark. Renowned for its distinctive aroma, this dish represents a culinary challenge. Surprisingly, it tasted more palatable than its pungent smell, proving that food adventure may broaden one’s culinary horizons.
James Smart, Destination Editor for Japan, Cambodia, Laos, Vietnam, and Myanmar. Follow him on Twitter @smartbadger.
Couscous Overload in Morocco
At 18, my friends and I journeyed to Morocco, where I experienced a couscous immersion like none other. Visiting a Berber family’s home, I watched them prepare couscous with care, savouring a dish I still fondly recall—despite my friends struggling with the gritty remnants.
Ellie Simpson, Traveller Communications Analyst. Follow her on Twitter @gutsygrad.
Nose-to-Tail Eating for Dashain in Nepal
During a visit to Kathmandu for the Dashain festival, the host family’s warm welcome came with a plate filled with traditional delicacies including sautéed brains and fried spinal cords. Despite the unusual offerings, I focused on the textures and flavors, reminding myself that culinary experiences vary widely even within the same meal.
Joe Bindloss, Destination Editor for the Indian subcontinent. Follow him on Twitter @joe_planet.
Ice, Ice, Gravy: A Traditional Arctic Feast in Finnish Lapland
In the icy depths of Saariselkä, Finnish Lapland, I braved the cold to dine in an ice restaurant. Despite the frigid surroundings, the atmosphere was cozy, providing the backdrop for a hearty meal of creamy fish soup followed by reindeer stew. The unique venue melted away each spring, only to be rebuilt the next winter.
Gemma Graham, Destination Editor for Northern Europe. Follow her on Twitter @oh_gg.
