With uncertain grace Malika cooked, served and bussed her bistro. French dining had been a least expected delight after a handful of nuts provided the fuel for subzero explorations of the windswept Bristlecone Pines up at 10000 feet.

The oldest place in town, serving Basque food and sad stories. Michael, bartender and second generation owner, recommended we skip the food and go to Martin's Hotel instead. Family style Basque-Amercin feast and friendly conversations with Australian mineral prospectors.

Tess makes the best bagels west of Brooklyn.

3 cups flour
1/2 teaspoon yeast
1 1/2 teaspoons salt
1 5/8 cups of water

1) Mix, don't knead.
2) Cover and let rise for 12 hours.
3) Bake in cast iron pot for 1/2 hour with lid and 1/4 hour without lid at 450 F / 230° C.

Dough making: © Katja

Adapted from No-Knead Bread, http://www.nytimes.com/2006/11/08/dining/081mrex.html

Regardless of whether it was invented in Hamburg or Berlin one of the culinary highlights of a visit to Germany is the Currywurst. Experts find a good Currywurst at a restaurant that has few other menu items. Really the only choices should be 'Currywurst' or 'Currywurst Scharf'. The distinction being extra curry powder sprinkled on top of the mystery sauce. If the carbs provided by the standard issue role, 'Brötchen', is not sufficient, you may opt for french fries with ketchup and mayonnaise. Don't skip the mayonnaise unless you want to be outed as Müsli-eating health nut weakling.

Having friends in Berlin is the best reason to travel to the home of Germany's most delicious Döner Kebab.

1. Photo: © Katja

The land of random order, strong coffee served with the surlyness of a mounted cop handing out a speeding ticket.