International foods are widely interpreted into Scottish Gaelic as well. In Oban, we visited an Italian restaurant with an all-seafood menu, and more fish in the kitchen than live in the entire Adriatic Sea. And my starter (don't call it an appetizer) at a waterfront bistro nearby was Indian pakora, made with haggis.
Truth to tell, pakora is mostly spices and fried batter, so the haggis taste was relegated to the background. But all of this chef experimentation makes for lots of variety on menus. Though I've been in this same area for about five or six weeks, the cuisine continues to surprise and enchant me.
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How long will you be in Scotland? I like your posts but I'm anxious for you to get to the Mediterranean.
ReplyDeleteLou
I hear ya. It's been rainy and sixty degrees just about every day since the end of May. I confess that I've thought wistfully about the hot and dry Med once or twice.
ReplyDeleteI'm leaving Scotland this week, for Northern Ireland, and then Ireland. By the end of the season we'll be in England. Next year, the Med, probably by June.