Follow Donal to Europe

Donal tours Budapest with his guide Andras and stops off for a rather unhealthy but delicious street snack before attending the city's yearly gourmet festival.

In Ikaria, Donal is on a culinary mission to find the secret of eternal youth. The residents outlive the rest of Europe and America by at least 10 years, so Donal looks to discover the secrets hidden within their diet.

In Istanbul, Donal Skehan discovers a mix of old and new. He takes a tour of some of the world's best street food, from kebabs to Turkish pizza. Then he wakes at 5am to make baklava and gets a not-so-relaxing Turkish massage.

In Amsterdam, its all about crazy characters and fresh food. The city is having a food revival, and Donal is out to discover the best of it. He goes fishing with a married couple before cooking up their tasty catch.

It's a feast for the eyes and the stomach in Puglia, from homemade gelato to homemade burrata cheese. There's also fresh fish at a colorful market with equally colorful characters, and street food with a big difference.

In Stockholm, Donal discovers it's not all about healthy living, the locals have a sweet tooth too! From daily coffee and cake called 'fika,' to making his own decadent choccies, Donal discovers the culinary delights of Sweden.

In Lisbon, Donal helps make a legendary custard tart in a famous bakery, then dives into the seafood with gazpacho and sardines on toast. As night falls, Donal gets a taste of festival fever!

Donal is in Croatia to find out how Istria is rising up the food ranks to rival other European cities. He meets a top chef who cooks up the region's famous black cuttlefish risotto before making pasta in a beautiful olive grove.

Donal discovers why Poland's traditional recipes are still going strong, from its city street food to its countryside grub. He makes Polish favorite pierogies before heading 125 meters underground to a salt mine.

Donal starts his tour of Spain by fishing for and tasting barnacles. Next, he gets fascinating insight from the godfather of Basque cuisine, a top chef with three Michelin stars.