Devour Tours

Today is National Donut Day (we stand divided on silly food holidays but not on our love for donuts), and one donut we love is the Berliner from Portugal.

The Berliner is a pillowy, jam-filled fried dough ball that made its way to Portugal and never left. If you’re visiting Portugal, especially in summer, you have to try them.

This simple pastry has its roots in World War II, when many German Jews fled to Portugal (which remained a neutral country throughout the conflict). According to historians, they brought the recipe for filled and sugar-coated doughnuts with them and recreated it on Portuguese soil.

Like many modern residents of Portugal, these wartime refugees apparently spent quite a bit of time by the sea, especially during the scorching summers, and the tradition of eating bolas de Berlim on the beach was born.

Over time the recipe evolved, and the original fruit filling was replaced by egg custard: a core element of many classic Portuguese desserts.

A German Berliner is essentially a hole-less yeast doughnut, usually with fruit jam in the middle, which bears a strong resemblance to the Portuguese bola de Berlim. The main difference is that, in Portugal, it’s traditionally filled with a thick yellow custard (creme de ovo) rather than jam. It’s also usually covered in a generous layer of granulated sugar.

Modern bolas de Berlim come in other varieties, too. The most common of which is stuffed with chocolate and hazelnut spread, instead of creme. They’re sometimes also available without filling (simples), or with Kinder Bueno cream.
If you ever come across a version with dark brown alfarroba (carob) mixed into the dough itself, we highly suggest giving it a try.

Today you can find bolas de Berlim in many cafés and supermarkets. However, the most common place to enjoy them is still on the sand – a unique tradition that makes summer days just a little bit sweeter. But, we’re not suggesting that you bring a case of bolas de Berlim in your bag. For the full experience, you have to buy them once you’ve already arrived at the beach.

Keep your ears open for the singsong voices of vendors shouting “Olha a bolinha!”.

PS: On our Ultimate Lisbon Food Tour we dig into these, and many more iconic Portuguese dishes and treats. Join us: https://devourtours.co/4w7NKk6

[desserts in Portugal, donuts in Portugal, pastel de nata in Lisbon, desserts in Lisbon, donuts in Lisbon, what the best desserts in Lisbon?]

Sangria might be the drink many people know by name, but tinto de verano is the drink everyone orders in Spain.

(PS: Check the comments for our full guide on what to order in Spain 😛)

It's simpler, lighter, and so refreshing on a hot afternoon. With only a few simple ingredients (red wine, soda water, and fresh citrus) it's a fan favorite that comes together in less than two minutes.

Come have a drink with us in Madrid: https://devourtours.co/4e4cp13

Spanish Cider (or rather, Basque cider) might be one of Europe’s most underrated drinks.

Sagardoa as it’s called in Basque is traditionally enjoyed in a sagardotegi (cider house), where long communal tables, giant barrels, and generous pours are all part of the experience. And yes, there’s technique involved.

A few things to know before your first pour:
- It’s poured from high above the glass to aerate the cider and bring out its flavor.
- It’s meant to be shared. Traditionally, everyone takes turns catching a splash straight from the barrel.
- The food matters just as much as the cider. Locals pair cider with things like chargrilled steak, cod omelets, gildas, anchovies, local cheese with quince paste, and plenty of pintxos along the way.

DM us the word “CIDER” for the ultimate San Sebastián guide packed with favorite spots to eat, drink, and experience the city like a local. 🍎

And if you’re ready to taste it all firsthand, join a San Sebastián food tour for pintxos, Basque cider, amazing people and vibes. (Including our newly launched Supper Club!). https://devourtours.co/3JlLt1a

[drinking cider in san sebastian, where to find the best cider in san sebastian, cider houses san sebastian]

Tramezzini were born in 1920s Venice, inspired by British tea sandwiches, and then became a staple of the city.

They're made with soft white bread, crusts off, stuffed generously with fillings like tuna and artichoke or rich, creamy crab. Some bars make around 50 varieties a day!

You order at the counter, pair yours with a Spritz, and eat standing up the way Venetians do.

DM us the word "VENICE FOOD" and we'll send you our list of the top 5 bars for the best sandwiches in the city, perfect for a little morning or afternoon pick-me-up as you explore.

If you want to go deeper, join us on a food tour, where we explain the ins and outs of eating in Venice: bacari, cicchetti, pasta, spritz, wine and everything in between: https://devourtours.co/4cgGwkN

[What to eat in Venice, best food in Venice, where to eat in Venice]