Where to Eat in Torshavn, Faroe Islands
Where to Eat in Torshavn, Faroe Islands
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Here we explore the best flavors of the Faroe Islands’ capital city of Torshavn. In this episode, David visits the three best restaurants in the capital: Aarstova, Koks and Etika. Our first stop is Aarstova. Situated in one of the oldest houses in Torshavn (dating back to the 1600’s), this unique restaurant specializes in rustic Faroese cuisine. Using local ingredients and family-style serving, Aarstova plays off the antiquated atmosphere of the house giving its guests a truly memorable dining experience. If you love shellfish, fish or lamb (their signature braised lamb leg dish is amazing!), then a visit to this idyllic Torshavn restaurant is a must!
The Faroe Islands are known across the world for their incredible seafood. The Faroe Islands’ capital city of Torshavn is (surprisingly) home to only one sushi restaurant, Etika. Etika takes the Islands’ ocean specialties and crafts them into some of the world’s most delicious sushi creations. With such fresh ingredients including some of the world’s best salmon at their fingertips, Etika is able to produce delicious arrangements with standards and quality that compete with the best Japanese restaurants. If you are a sushi lover looking to sample some of the freshest sushi in the world, dining at Etika is an absolute must!
And we saved the best for last, Koks Restaurant. A contemporary, fusion restaurant perched on a hill overlooking the small capital, Koks serves up traditional Faroese cuisine with a Michelin Star-worthy twist. Each selection on the menu has been infused with native ingredients and flavors, giving guests an exclusive taste of what the Faroe Islands have to offer. I decided to go with a delicious tasting menu. What better way to explore the best of what a destination has to offer than through its food? Next time you’re traveling to the Faroe Islands, make sure you stop into Koks Restaurant- an incredible culinary journey!
Thank you for watching Where to Eat in Torshavn, Faroe Islands!
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Where to Eat in Torshavn, Faroe Islands
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1. BITIN
ADDRESS: 12 Niels Finsens gøta, Tórshavn 100, Faroe Islands
WEBSITE: bbitin.fo
????????FILLET HADDOCK: Lightly fry haddock for about 10 minutes. On a piece of toast with butter, lay a piece of lettuce, cut the fried haddock in half, and place on the lettuce. Top with tartare sauce, potato strings, and dried shredded fish.
????????BEEF TENDERLOIN: Season beef tenderloin with thyme, pepper, rock salt, and massage meat. In a frying pan, add butter, then lightly grill meat for 2 minutes. Bake the beef tenderloin for about 25 minutes. In a pan, fry eggs. Slice onions and place them in a container with flour. In a black bowl, add flour, then pour in beer butter. Add the raw onions, then fry them. On sourdough bread with butter, add lettuce, three slices of beef tenderloin, remoulade, grilled onions, fried onion rings, pickled mushrooms and parsley.
PRICE: $11.40 USD for each
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2. LANGOUSTINE FISHING
FISHERMAN: Elmar Sigmosson
FISH FACTORY CHAIRMAN: Kaj Otto Frederisksberg
????????LANGOUSTINE: Cut open and eat the meat raw.
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3. DIVING
DIVER: Bjørn ziska Dahl
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4. ROKS
ADDRESS: 5, 100 Gongin, Tórshavn, Faroe Islands
WEBSITE:
INTERVIEWEE: Mantas Vaidelis | Head Chef
????????LANGOUSTINE: Homemade cocktail sauce: In a bowl, add tomato water, tomato, lemon juice, lime juice, smoked paprika powder, celery salt, horse radish, Worcestershire and Tabasco. Bring Faroese vodka to a boil, then torch it to keep the spice for the Cocktail sauce. Pour the vodka into the bowl and mix. Pour back into the pot. Add chopped parsley and chopped celery. Heat it on the fire. On a small grill, lightly grill the langoustine.
????????SEA URCHIN: Place cleaned sea urchin on a bed of rock salt. Drizzle parsley oil and lemon juice. Finish with parsley stems.
????????HORSE MUSSELS: Smoke horse mussels | Emulsion: Pan-fry the off cuts until golden brown and then add to blender. Add egg yolk and olive oil and blend. Chop sweet cicely, then add in the emulsion. Add chives, lemon and parsley and mix. Clean the shell. Add the emulsion. Top with crispy kale, then smoked horse mussel, parsley and kale. Sprinkle with dried seaweed.
????????OCEAN PERCH: Slice the cured ocean perch filet & brush with seaweed oil. Spread xo paste on top. On a separate plate, add pickled fennel and cucumber, then Faroese turnip. Add on the cucumbers and fennel. Top with dill powder. Serve with gooseberry sauce, chili oil.
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????????FAROE ISLANDS: Faroe Islands is a self-governing archipelago under the external sovereignty of the Kingdom of Denmark. It is home to over 49,000 people scattered over 18 islands. Faroe cuisine is heavily influenced by their terrain and weather. It is largely lamb and seafood, due to the cold weather and their proximity to the sea. Join us while we eat our way across the Faroe Islands on the #BestEverFaroeIslandsTour
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???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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Selected tracks via Audio Network
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???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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DASSANECH TRIBE | AFOR VILLAGE
????????FISH AND PORRIDGE: For porridge, boil water, add salt, and mix in maize flour mixed with sorghum until done.
????????ALEKO: Boil water and add morenga. Add a little salt.
????????BBQ GOAT MEAT: Skewer the meat and cook it.
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Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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Extreme Sri Lanka! Jaffna Food and the Neck Bulge Tamils!!
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1. FISH MARKET GURU NAGAR
ADDRESS: Reclamation Rd, Jaffna, Sri Lanka
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2. JOSEPH FAMILY HOME
INTERVIEWEES: MR. CALLISTER JOSEPH & MRS. JASINTA JOSEPH
????????CRAB CURRY: Pour coconut milk onto the cut crabs, then add liquid salt, tamarind juice, Jaffna curry powder, chopped onions, curry leaves, and ginger-garlic paste. Put the pot on the fire and cook for 20 minutes. Mix the curry. Add more coconut milk. Cook for 15 minutes.
????????STIR-FRIED CUTTLEFISH: Place fenugreek and fennel seeds in hot coconut oil. Add garlic and mix. Add curry leaves, chopped onions, liquid salt, and green chilies and put into the pot. Keep mixing. Place the cuttlefishes in and add salt liquid, ginger- garlic paste. Mix and close the lid. Add Jaffna curry powder and tamarind juice. Mix and allow it to cook for 15 minutes.
????????RAAL SODI (SHRIMP CURRY SOUP): Pour coconut milk into a pot with chopped onions, green chilies, salt liquid, and turmeric powder. Squeeze chopped tomatoes and put them into the pot with lime juice. Place the pot on the fire and then put shrimp into the pot. Cook for 15 minutes.
????????STRING HOPPER: Add hot water to liquid salt and pour into rice flour. Mix well. Place the dough into a string hopper maker. Stack the hoppers into a steam pot for 5 minutes.
????????JAFFNA HOPPER & COCONUT SAMBAL
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3. NALLUR BHAVAN VEGETARIAN RESTAURANT
ADDRESS: 250 Kovil Rd, Jaffna 40000, Sri Lanka
INTERVIEWEES: MR. NEELAN SIVA
????????KURUMA (MIXED VEGETABLE DISH)
????????SAMBAR
????????DOSA
????PRICE: 230 LKR/$0.62 USD per piece
????????CHILI PARROTA
????PRICE: 300 LKR/$0.81 USD per dish
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Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
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???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
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Selected tracks via Audio Network
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BIZARRE FOODS The Business Of Food
Esse é um canal de Fã de Bizarre Foods não sou dono dos vídeos e elementos mostrados neles.
INSCREVA - SE NO CANAL
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Egypt Travel Nightmare!! Why I’ll Never Go Back!!
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VIDEO EDITOR » Hà Nhật Linh
FOR EGYPT SERIES:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
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PRODUCTION ASSISTANTS » Khoi Chung & Huỳnh Nhi
Icelandic Food: What to Eat & Drink in Iceland
Heading to Reykjavik or other parts of Iceland and wondering what you are going to eat and drink in Iceland? Well here we go through some of the more popular dishes and treats you will eat, drink and enjoy in Iceland. From various fish, lamb, Icelandic yogurt skyr, to the beers, fermented shark, whale or puffin there are many foods for you to eat in Iceland. So if you are flying Wow air for a stop over in Iceland you now know what to eat and what they eat in Iceland.
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1. EM HSEIN’S HOUSE
INTERVIEWEE: Em Hsein
KEBBEH NAYYEH: Pound raw lamb meat (neck and armpit) with classic 7 spices, white onions, white pepper, marjoram, nutmeg, salt, and olive oil. Add bulgur, more salt, and olive oil. Continue mashing and shape the mixture with your hands. Decorate with cucumbers, tomatoes, green onions, and mint leaves. Serve with green onions, olive oil, and mint.
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2. BEIT EL SETT
????????TABOULEH: In a bowl, combine chopped parsley, tomato, and onion. Add salt, sumac, bulgur, mint, and pepper. Drizzle with olive oil and lemon juice. Mix thoroughly using your hands.
????????SHANKLISH: Curdled, strained, and fermented sheep milk cheese rolled in thyme with tomato, onion, and parsley.
????????MAKANEK (ARABIC SAUSAGE): Prepare sausages with 80% sheep meat and 20% fat. Combine intestines meat with salt, pepper, wine, and a mixture of 18 spices that includes bulgur, tomato sauce, mint leaves, parsley, spring onions, olive oil, and pomegranate molasses. Tie the sausage links into small pieces and cook on the stove, adding pomegranate molasses on top.
????????HALOUMI: Grill chicken liver and heart with cherry tomatoes and thyme. Chop the grilled ingredients. Prepare a butter and garlic sauce, then grill again, adding lemon juice and pomegranate juice. Finish by adding pan-fried butter and garlic, along with chicken stock, coriander, salt, and pepper.
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3. ABIR’S KITCHEN
????????GRAPE LEAF DISH: Fill grape leaves with a mixture of bulgur, tomato, onion, and parsley. Place them in a pot lined with grape leaves and parsley stems. Add sliced potatoes, onion, and tomato. Pour over the sauce made with water, tomato paste, seasoning blend, olive oil, and lime juice. Cook on the stove for 2 hours.
????????LAMB HEAD AND LEGS: Marinate lamb with oil, salt, pepper, paprika, and spices overnight. Toast almonds in ghee.
????????ZIKOL: Bulgur balls in labneh (yogurt) with dried mint on top.
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????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR: Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL FIXERS » Feras Hatoum, Mayssa Sawma + Storytailors
Selected tracks via Audio Network
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How Lobstermen Trap Giant Lobsters in Maine!!
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ADDRESS: 830 Pigeon Hill Rd, Steuben, Maine, USA
INTERVIEWEE: Victor Sokoloski / GM
Special thanks to Maine Lobster Marketing Collaborative for helping connect us with The Lobster Trap!
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2. JACOB KNOWLES' BOAT
ADDRESS: Winter Harbor
INTERVIEWEE: Jacob Knowles
YOUTUBE:
????STEAMED LOBSTER: Steam lobsters for about 12-15 minutes, depending on size. Melt butter and then add vinegar.
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3. PORTLAND LOBSTER COMPANY
ADDRESS: 180 Commercial St, Portland, ME, United States
OPERATION HOURS: 11:00AM to 10:00PM seven days a week for the summer
INTERVIEWEES: Ethan Morgan (Owner) + Carissa Fifield (General Manager)
????????NEW ENGLAND CLAM CHOWDER: Melt salted butter in a pot and stir in chopped pork until it turns golden brown. Add chopped onion and celery, gently stirring. Introduce anchovy fillet and chopped garlic, and more salted butter. Gradually add all-purpose flour, stirring continuously until the mixture thickens. Incorporate chopped clams and pour clam juice into the pot, stirring well. Add cooked diced potatoes and stir, then season with salt, white pepper, dried parsley, and basil, ensuring even distribution. Finally, pour in Half and Half, continuing to stir. Serve the dish with diced green onions.
????PRICE: $8.99
????LOBSTER ROLL: Hold the tail and gently squeeze to detach it from the head. Remove the lobster meat from the tail shells. Break the claws and extract the meat, then chop it into bite-sized pieces. Assemble the lobster rolls by placing a lettuce leaf inside the bun, creating a bed for the lobster meat, and filling the buns with the chopped lobster. Serve the lobster rolls with fries and lime, topping each roll with melted butter.
????PRICE: $25.00
#BestEverUSATour #BEFRS #BestEverFoodReviewShow
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INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
DIRECTOR/HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Nguyen Tan Khai
EPISODE EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANTS » Nhi Huynh, Van Ho, Steve Dao
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Exotic Peruvian Seafood!! Lima's Cheap vs Expensive Fish!!
???? NEW CHANNEL ALERT!! »
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???? FOLLOW ORO » IG: @oromotion + @carbonlimit
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music:
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1. ???????? FISH TERMINAL - TERMINAL PESQUERO VMT
ADDRESS: Av Pachacutec 2901, Villa María del Triunfo, Lima
INTERVIEWEE:
BERRUGATA
PERICO (PERUVIAN MAHI MAHI)
TRUCHA (TROUT)
JUMBO FLYING SQUID
MAHI MAHI EGG SACK
FLATFISH
DEVILFISH
MONKFISH
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2. CEVICHERIA LA PAISITA
ADDRESS: 2nd floor, inside Villa Maria del Triunfo Fish terminal
INTERVIEWEES: Giselle
????????PARIHUELA MIXTA - MIXED PARIHUELA: In a pot, add butter, secret sauce, chilcano (fish head soup), salt, Ajinomoto, pepper, cumin, oregano, yellow pepper, red pepper, mahi mahi, cilantro, black beer, crab and cover for 3 minutes. Remove the mahi-mahi, then add a mixture of seafood and bring to boil: scallops, shrimp, squid, clams, mussels. Add cornstarch, milk and secret sauce, then mix. In a plate, place fish, and add the seafood soup mixture. Top with crab, seaweed, and pepper. Add cheese stick and garnishes. Serve with purple corn juice.
????PRICE: 35 PEN / $9.20 USD
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3. PESCADOS CAPITALES
ADDRESS: Av. Mariscal La Mar 1337, Miraflores
INTERVIEWEES: Chef Manuel
????????DEEP-FRIED PARROTFISH: Score the fish and add fish broth and a secret sauce. Coat in flour and place in the fryer for 7 minutes.
????????TIRADITO: Filet the parrotfish on both sides and then cut it into sashimi strips. Cover it with “sudado” sauce made with tomato, onions. Then garnish with yucca, seaweed, chilis and cilantro.
????PRICE: Tiradito - 49 PEN / $12.90 USD
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4. CEVICHERIA RENZITO
ADDRESS: Jr. Andahuaylas 905, Lima, Peru
INTERVIEWEES: Marco
CEVICHE CON ARROZ CON MARISCOS (CEVICHE WITH RICE WITH SEAFOOD): Ceviche: Chop the mahi mahi in small cubes. In a bowl, add the cubes, Ajinomoto (MSG), salt and aji Limo. Mix with a spoon and add garlic, celery, kión (ginger), cilantro, lime juice and white pepper. | Arroz con mariscos: Sauté the mix of seafood for a few minutes. In the same pan, prepare an aderezo with the onion, garlic, tomato, paprika, panca chili, and yellow chili. Add fish broth and salt. Add the cooked rice and stir. Add red bell pepper and peas, pour the milk cream, and integrate it carefully. Finish by adding cilantro and Parmesan cheese.
????PRICE: 13 PEN / $3.42 USD
#BEFRS #Besteverfoodreviewshow #BestEverMexicoTour
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Y Lieu
LOCAL PRODUCER » Jonatan Relayze Chiang | Email: jonatanrelayze@gmail.com
Local Production Coordinator » Morella Moret
Local Camera Assistant » Carlo Rodríguez
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Must Try Before You Die!! Korea’s TOP 50 Street Foods!!
???? BEFRS MERCH »
???? WATCH OUR MAIN CHANNEL »
Big thanks to Joe (Instagram: @WanderingBicycle) for helping to make this Korea series possible. Follow his journey at @Wanderingbicycle
Follow us on Instagram:
???? Sonny Side: @besteverfoodreviewshow
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????CREDITS:
VIDEO EDITORS » Hà Nhật Linh + Khang Bui
COMPILATION EDITOR » Tiep Tran
CAMERA OPERATOR » Wife
PRODUCER » Terryh Nguyen
Discover Portugal: Strange laws and weird traditions? Codfish & coffee lovers | 41 Fascinating Facts
Discover Portugal: the country of strange laws, codfish & coffee lovers? A video with fascinating facts about this beautiful country.
Join us on an unforgettable journey to Portugal, a country where ancient traditions meet modern innovation. Discover breathtaking natural landscapes, hidden gems, unique wildlife, interesting cultural traditions, unusual food habits, crazy laws, geography and much more!
In this video we explore Portugal's hidden gems and lesser-known facts.
MOROCCO TRAVEL DOCUMENTARY | The Grand Moroccan Roadtrip
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Follow us on our Grand Moroccan Roadtrip!
From sweeping sand dunes to desolate highways of emptiness, bustling cities, and snow-covered peaks, we explored Morocco from north to south and east to west. Driving more than 10,000 km in eight weeks, our roadtrip included many unforgettable adventures. Watch as we explore remote landscapes, climb high peaks, battle breath-taking dust-topias (double pun, yeah!), and navigate the hectic bustle of Morocco’s major cities.
Thank you:
A big THANK YOU goes to Saloua Dabhi who helped tremendously with pronouncing Moroccan names. Additionally, we’d like to thank Christina Neumann ( for her insights into correctly identifying many bird species. And, of course, a big thank you to La Sultana ( for welcoming us to both of their wonderful properties.
Key Stats:
Duration of trip: 53 days
Distance driven: 10,431 km
Litres of Diesel: ca. 1453,16 l
Fuel consumption: 13,9 l
Time of year: January-March
Total cost: Roughly 6800 Euro (Fuel 2000 Euro, Ferries Genua-Tanger Med 2480 Euro, Activities 230 Euro, Tolls, Taxi & Parking 50 Euro, Mobile Internet 58 Euro, Accommodation 310 Euro (excluding stay at La Sultana), Food & Drink ca. 1600 Euro)
Vehicle: WorldCruiser 2 by Tom‘s Fahrzeugtechnik -
Accommodation: La Sultana Oualidia & La Sultana Marrakech -
Say hello:
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Music:
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Equipment:
► Our Camera Bags:
► Gear List -
Real Talk:
Despite our attempt at keeping our Morocco Travel Documentary as authentic as possible, you are still watching a highlight reel. When editing, we naturally tend to choose the most exciting videos. What you don’t see are the hours spent driving through less spectacular landscapes or some of the unpleasant challenges we faced.
Did we like everything about Morocco?
Far from it. As mentioned in the video, the huge amount of trash definitely dampened our experience. Additionally, we were surprised by the sheer number of begging children. During our trip, we counted a minimum of 500 children asking us for money or sweets. While Morocco undoubtedly has to combat poverty, this behavior often seemed less dictated by need and more by opportunity. Stopping and giving is an individual choice, of course, but when we didn’t we were regularly flipped off, kicked after, or hurled insults at.
In general, though, we perceived most Moroccans as extremely friendly and helpful. The best example is the three local men who selflessly helped us to change our ruptured tire. We cannot thank them enough.
Full Disclosure:
This trip was entirely self-funded. However, we did enjoy a two-night complimentary stay at La Sultana Oualidia and a two-night complimentary stay at La Sultana Marrakech.
#morocco #traveldocumentary
00:00 Intro
01:19 Arrival
01:30 Chefchaouen
02:45 Talassemtane National Park
04:12 Mediterranean Coastline
06:40 Into the Sahara Desert
08:20 Seclusion of the desert
10:24 Towards Iche
11:20 No Drones allowed
11:52 Desert Cauliflower
12:25 Figuig
13:34 Snow in the desert
14:35 The importance of water
15:16 Rheris Gorge
16:20 Khettara aka Foggara
17:17 Gara Medouar
18:00 Erg Chebbi
24:06 Taouz to M'hamid
24:38 Lost City
25:39 Arabian Camels
27:30 Taouz to M'hamid
29:25 Erg Lehoudi
30:40 Erg Zaher
33:00 Dust-Topia
33:55 Erg Chegaga
35:58 Donkeys
37:05 Rock formations near Foum-Zguid
38:01 Cleaning the air filter
38:35 Rock Carvings of Aït Ouazik
39:46 Jbel Saghro
41:40 Barbary Ground Squirrels
41:58 Todgha Gorge
42:30 Akhiamm Rock Arch
43:03 Dadès Gorge
44:12 Valley of Roses
45:22 Rammed earth architecture
45:50 Desert rain
46:33 Western Sahara
48:33 Dhakla
48:54 Border to Mauritania
50:05 Assalama Shipwreck
50:31 Khenfiss National Park
51:46 Ksar Tafnidilt
52:18 Plage Blanche 4x4 Trail
57:54 Argan Tree
58:25 Amtoudi
58:57 Anti-Atlas
59:24 Painted Rocks of Tafraout
01:00:24 Souss-Massa National Park
01:01:37 Essaouria
01:03:10 La Sultana Oualidia
01:05:26 Hammam Treatment
01:06:00 Lagoon of Oualidia
01:06:48 Marrakesh
01:07:30 Djemaa el Fna
01:09:10 Bahia Palace
01:09:42 La Sultana Marrakesh
01:11:13 Saadian Tombs
01:11:42 Storks
01:12:26 Climbing Mount Toubkal
01:16:55 Tizi'n'Test Mountain Pass & High Atlas
01:18:19 Aït-Ben-Haddou
01:19:28 Ouzoud Falls
01:20:00 Aguelmam Azegza National Park
01:20:17 Morocco's Trash Problem
01:20:51 Barbary Macaques
01:22:03 Fès
01:22:27 Tanneries of Fès
01:25:12 Volubulis
01:26:43 Rabat
01:28:07 Outro
A Sneak Peek in the Local Villages of Swaziland!
We are so fortunate to embark on an exclusive guide into the local villages of Swaziland where we met many friendly locals and even tried their local delicacies. What a wonderful experience!
Stay tune for more advantures ahead =)
eating fermented rotten shark Hákarl in Reykjavik Iceland
taking a try at the worst food I've ever put in my mouth. The smell I tasted for several hours after I ate this
My Japanese friend eats salt liqurice
Salt liquorice is a type of candy mostly appreciated in a great part of Northern Europe and islands. (The Netherlands, Begium, Germany, Denmark, Norway, Sweden, Finland, Island, Faroe Islands etc.)