Foodtripper.com - For people who travel to eat.
Tuesday 21 February 2017
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A new resident in Bogota, Colombia; Jon is a Londoner by nature who naturally misses pubs and pies. A lot. However, he is enjoying exploring Bogota’s baked street-food, while discovering the city’s even finer dining.
After nearly two years in La Paz, he quickly adjusted to Bogota’s surfeit of oxygen and good restaurants. Slightly frustratingly, his search for a bar serving the perfect dry martinis was met with immediate success.
Once the owner/chef of a luxury breakfast delivery business for the lucky denizens of north London, he’s now much happier to stay in bed and then cook for himself.
Jon is so happy in his home in the restaurant-rich Macarena district of Colombia’s capital that he may even learn the dance. He currently works for The Tablet, RussiaToday.com and UNICEF among others.
Features by Jon Stibbs
Colombia: The Heart of Coffee Country
Bogota resident, Jonathan Stibbs, finds Colombia's coffee-growing region a different place to the days when cocaine ruled over coffee and everything else.
Full-on in Ceylon
Sri Lanka is heaven for lovers of fine, spicy food, spectacular wildlife, crazy ruins and a little adventure, says Jon Stibbs
The llama farmer, Bolivia
Bolivia-resident Jon Stibbs goes off the traditional epicurious track in search of the “Prince of the Andes”
Food Hotel: Deep Blue, Providencia, Colombia
The Caribbean island of Providencia is earning a reputation among foodies thanks to the reopening of the Deep Blue hotel and its ambitious chef, Walter Arango.
Bogota's farmers' market
Scores of pristine white tents filled the square, while a man played an armadillo on the stage.
Colombia: Bogota bakes
On Sundays, Bogota's streets are closed to traffic and open to the city's pastry-loving pedestrians. Jon Stibbs follows the crowd for a bite of Colombia's lesser-known baked treats.
Hooked on Titicaca’s trout or Trout and Titicaca’s cars
In La Paz, fresh fish is a luxury—the coast is a country away and the Choqueyapu river is so filthy even microbes cannot survive in it, reports Jonathan Stibbs.
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