GoTraveler

Beginning in the exquisite fishing port of Bosa, Yotam prepares one of the Mediterranean's classic meals, freshly caught lobster on an open fire pit; leaving the coast behind, he then travels into the rugged Sardinian heartland.

Ottolenghi's Mediterranean Feast

Sardinia

Crete has a rich and complex culinary history, prompting Yotam to utilize his imagination and create unique variations on traditional regional dishes.

Crete

On Mallorca, Yotam heads inland in search of authentic local cuisine; he discovers a wonderful larder of local ingredients, including suckling pig slow-cooked in a bread oven.

Mallorca

Yotam travels to the stunning French island of Corsica, where he discovers how the lush green landscape, called the maquis, flavours and infuses the food, from charcuterie and olive oil to cheese and honey.

Corsica

Chef Yotam Ottolenghi travels the southern and eastern Mediterranean to explore its cuisine.

S2 E3 | Crete

E4 | Sardinia

E3 | Crete

E2 | Mallorca

E1 | Corsica