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“Latvian Food in Modern Cuisine”, presentation by Ē. Dreibands, chef at „Annas hotel” and „Kartupeļu ēdāji” in the seminar “Developing Culinary Tourism Products”, 01.12.2010, Latvia |
If it complies with the style of the rural tourism establishment, traditional foods can be presented in innovative ways using non-traditional materials. Rural tourism providers can inspire attending training seminars where experienced restaurant chefs share knowledge. It is not always that a restaurant experience will fit in a rural tourism establishment. Rural tourism providers shall reasonably evaluate the concepts and pick up information that can be adapted in their establishments.
Small portions of local and regional foods can be offered for tasting. Some examples:
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Black cardboard sheet and environmentally friendly disposable spoons make an attractive show:
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The same products displayed on a stone picked in the surroundings of the guest house. To entertain guests, the host can tell stories about why such stones are characteristic of the place, what is their local importance, how they are used in building, etc. – this will add some context of the locality. |
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Food served on a black tile. Herring fillet with bread crumbs, goat cheese, dried tomatoes and dried parsley root. |
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Greece. Breakfast served on the balcony |
In good weather conditions, it is a good idea to lay the table on a terrace or balcony. The taste of local specialties will be enhanced by the local scenery. |
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Latvia. Traditional pastries served on wood table using a linen table cloth |
Rustic wooden table and bench, white linen and tableware make elegant presentation of traditional food. |
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Slovenia. Photo: T. Jeseničnik. Regional dishes are prepared and served to the guests on a tourist farm |
To serve the food, it is a good idea to use tableware produced by the local artisans. |
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4.3.1. Creative Approach to Traditional Recipes | 4.3.3. Food Presentation Summary: Hints and Examples |
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