Dream dishes from around the Villages
Seasonal fish favourites at Saba
Saba, at Kildare Village, is all about keeping things fresh: in both its locally sourced ingredients and its ever-evolving menu. So much so that a section of the menu is always set aside for new and exciting dishes. Previous highlights have been ‘Bo’ – owner Tao’s famous twice-cooked pork belly, a recipe passed down from his mother – and our personal favourite, hake in banana leaf. Both dishes were supposed to make only a seasonal appearance but, due to popular demand, have been added to the restaurant’s permanent offering.
Try making the favourite, hake in banana leaf, for yourself with this recipe.
Limoncello-infused scialatelli at Illuzione
While we’d always thought the best thing you could do with limoncello was drink it, this dish from the new Illuzione restaurant at La Roca Village proves us wrong. The unbelievably tasty ‘Scialatielli al Limóncello e Vongole’ features limoncello-infused pasta with a sauce made from garlic, clams, Sicilian tomatoes and hot peppers. This pasta dish is the perfect reward for a hard day’s shopping.
Got an extra bottle of limoncello at home? Follow the recipe and make it for yourself.
Delicious tofu curry at Indochine
The story of Indochine might have begun with traditional Pho soup, sold on the streets of Saigon, but the Vietnamese restaurant has evolved to a bursting menu, offering the likes of fresh summer rolls and creamy curries. “We want to offer our guests authentic dishes, using only fresh and high quality ingredients,” explains the owner David, whose family escaped Vietnam in 1979 and established the first Vietnamese restaurant in Germany. “First and foremost we want to offer healthy and delicious food without any artificial flavours.” This summer, travel to Vietnam without leaving Ingolstadt Village when you tuck into the restaurant’s delicious tofu curry.
Can’t make it to the Village? Recreate Indochine’s tofu curry at home with this recipe.
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