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For travel writer Louie Amos, discovering a destination often begins with its food, but the pleasure of exploring new flavours also involves navigating unfamiliar places, changing plans and sensory experiences.
The best pizza he has ever eaten was in Venice. His most memorable restaurant meal was overlooking the Caribbean Sea in Barbados. And if he were returning to Vienna, a slice of Sachertorte would almost certainly be on his itinerary.
For this autistic freelance travel writer, food is far more than something to enjoy between sightseeing excursions. It is one of the principal reasons he travels, a way to discover unfamiliar cultures and, quite often, the source of his most lasting memories. Through his website, The Travelling Foodie, and his contributions to Wanderlust Craze, he shares his enthusiasm for travel, food and the destinations he has explored.
Being autistic has not diminished his enthusiasm for exploring the world, but it does influence how he approaches unfamiliar destinations. Before travelling, he researches local languages and transport connections. Restaurants require preparation too. He reads reviews, looks for descriptions such as “relaxed atmosphere” and “friendly staff”, and studies menus in advance to decide what he might order.
But preparation cannot eliminate every challenge. Dining alone can sometimes make him nervous, unfamiliar languages can complicate conversations, and unexpected changes to travel arrangements can be difficult to manage. The atmosphere of a restaurant also matters. Louie has found that quieter establishments, particularly those serving fewer diners at a time, allow him to relax and enjoy both the food and the company.
His visit to Bilbao, Spain, in April 2026 demonstrated how much difference practical conveniences can make. Travelling from the airport into the city centre was straightforward, his accommodation was close to bus stops, metro stations and restaurants, and ticket machines allowed him to select English when purchasing fares. These details helped him feel at ease in an unfamiliar city, where he also discovered the local pintxos at El Globo Bar & Café.
Such considerations are particularly relevant to conversations about creating cities without limits. Louie believes that accessibility planning sometimes overlooks how people with disabilities actually feel when visiting a destination. Understanding their needs, he suggests, is essential to making restaurants, attractions and transport more accessible and enjoyable. This brings a city closer to becoming a place without limits, where more people can explore with confidence and independence.
Discovering the world through food
Istanbul: A taste of Turkish cuisine
Of the many destinations Louie has visited, Istanbul stands out as a city he would readily recommend to fellow food lovers. With restaurants and food outlets spread across its European and Asian sides, the Turkish city offered plenty of opportunities to explore its cuisine.
His recommendation for anyone beginning a culinary adventure in Istanbul is simple: start with a kebab, whether from a restaurant or a takeaway. For him, it was the ideal introduction to the city’s food.
Another memorable experience came during an evening dinner cruise, where he sampled Turkish Schnitzel, a dish that reminded him of the schnitzel traditionally associated with Austria. The entertainment aboard the cruise made the evening even more enjoyable.
Gdańsk: From breakfast crepes to Polish duck
A long weekend in Gdańsk, Poland, with a group of friends gave Louie another destination to add to his favourite food cities. His accommodation was conveniently located near the restaurants and cafés he visited, in some cases practically next door.
At Słodko Słono, he recommends starting the day with a vanilla latte and crepes with cottage cheese and fruit, a breakfast to enjoy before setting out to explore the city.
For lunch, Słony Spichlerz offers a food hall experience, with stalls serving cuisines from around the world. Options range from sushi rolls to hearty bowls of curry, providing plenty of choice for different appetites.
Dinner was at Restauracja Mezalians, a slightly more upmarket establishment offering Polish cuisine. Louie particularly enjoyed the duck breast with demi-glace sauce, a dish he would encourage other visitors to try.
There was also time for something sweet. At Koi Midori, a café serving coffees, cakes and other baked goods, he enjoyed a Kinder Bueno matcha accompanied by a miso and white chocolate cookie. He found the combination delicious, providing another enjoyable stop during his exploration of Gdańsk.
Albufeira: A pleasant surprise in the Algarve
Portugal’s southern Algarve provided another opportunity for Louie to discover a dish he had never previously encountered. During a visit to Albufeira, he spent an afternoon on a jeep tour and sampled some of the region’s finest, and strongest, liquors.
Later, he visited Cabana Fresca, a restaurant close to the coastline. Dining alone among couples initially made him a little nervous, but the menu soon captured his attention, particularly a dish he had never heard of before: Cataplana. The restaurant offered seafood and chicken versions, and he chose the chicken. The seafood alternative would have required using tools to open shellfish such as mussels, something he admitted he would not have known how to do. His choice proved rewarding. The Cataplana was served in its cooking pan, with perfectly cooked chicken, potatoes and a rich tomato sauce. The dish exceeded his expectations and became one of the culinary highlights of his visit to Albufeira.
Vienna: Schnitzel, strudel and Sachertorte
Of all the destinations Louie has visited, Vienna, Austria, remains one of his favourites. The trip came about unexpectedly. His parents had planned a weekend away, but his mother was offered a work trip to Jamaica through the travel agency TUI. Rather than let his father travel alone, Louie decided to accompany him to Vienna, a decision he considers one of the best he has ever made.
Their visit coincided with the Christmas season, giving them an opportunity to explore the city’s Christmas markets and sample traditional Austrian food and drink. Louie enjoyed Wiener Schnitzel and apple strudel, while he and his father were especially partial to a glass or two of mulled wine at the markets.
Another highlight was breakfast at Café Sacher, where the pair enjoyed slices of the café’s famous Sachertorte. The rich chocolate cake was served with glasses of water, which helped balance its richness. Louie also enjoyed a latte, particularly welcome on a cold day. Café Sacher remains one of the establishments he would most readily recommend, especially to chocolate lovers.
Beyond the culinary discoveries, the opportunity to explore Vienna and share these experiences with his father made the trip particularly memorable.
Barcelona: Latin American flavours in Spain
In Barcelona, Louie discovered a restaurant offering a taste of Latin America. Sr. Ceviche may not be one of the city’s largest restaurants, but its menu of ceviche and other Latin American dishes made a lasting impression.
He ordered fish tacos as a starter, followed by white fish ceviche for his main course. Both dishes were bursting with flavour, giving him the sensation of being transported to Latin America. The experience earned Sr. Ceviche a place among the restaurants he would most happily recommend from his travels.
Barbados: The meal that remains his overall favourite
Of all the meals Louie has enjoyed while travelling, one stands above the rest. During a family holiday to Barbados in May 2022, he visited Champers Restaurant in Bridgetown, where a three-course dinner overlooking the Caribbean coastline became his most memorable dining experience.
With views of the sea as the sun began to set, he began with a Lobster Taco, followed by Sautéed Prawns in a Red Thai Curry and Coconut Sauce. Dessert was Bajan Bread and Butter Pudding. The combination of the food, coastal setting and family company made the evening particularly special.
The restaurant also has an art gallery, which he enjoyed exploring while waiting for the meal. For anyone planning a visit, he recommends requesting a table as close to the sea as possible to appreciate the views.
His enjoyment of Barbados extended well beyond that one meal. During the same holiday, Louie discovered Bajan fishcakes, which differ from those commonly prepared in the UK. He also documented his culinary discoveries in an article for The Travelling Foodie, highlighting five of the island’s best restaurants. The Bajan experience left him eager to return. In January 2027, he plans to revisit the island with his parents, his brother Isaac and Isaac’s fiancée, Phoebe. And he already knows what he wants to eat first: Bajan fishcakes.
The Basque Country: Where cheesecake and pintxos tell a story
A 48-hour trip to Spain’s Basque Country in April 2026 introduced Louie to two regional specialities that left a lasting impression. He stayed in Bilbao and spent time exploring San Sebastián, including its historic Parte Vieja, or Old Town. While walking through the neighbourhood, he came across La Viña Café, celebrated as the birthplace of San Sebastián cheesecake. There, he enjoyed meatballs in tomato sauce for lunch, followed by a slice of the café’s famous cheesecake. Although the dessert is now enjoyed internationally, he believes the place where it originated deserves considerably more recognition.
Back in Bilbao, another culinary discovery awaited at El Globo Bar & Café. A three-course pintxos-style meal introduced him to these small Basque dishes and the different ways they can be served. He accompanied the meal with a glass of local white wine, something he has gradually developed a taste for.
Beyond the food, Bilbao impressed him with its convenience. With public transport and a wide selection of restaurants close to his accommodation, the city made it easy to explore during his brief visit.
Venice: The best pizza of his life
Many travellers visit Italy hoping to discover an exceptional pizza. That experience came during his very first trip to the country. In June 2024, Louie travelled to Venice with friends, arriving at Marco Polo Airport before taking public transport to their Airbnb apartment in the HTM Tower. At the top of the building was Aki Restaurant, a fine-dining establishment serving Italian and Japanese cuisine. As it was his first visit to Italy, pizza seemed the obvious choice, despite the restaurant’s Japanese offerings. He began with a Caprese salad, appreciating its freshness and lightness before the main course. Then came the Ma Goduria pizza, with its rich sauce and flavourful combination of toppings. The dish made such an impression that he still considers it the best pizza he has ever eaten and readily recommends Aki Restaurant to anyone visiting Venice.
When an unexpected change becomes overwhelming
The pleasure Louie finds in travelling does not mean every journey is straightforward. As an autistic traveller, he appreciates advance notice when plans change, particularly with flights and train journeys. He regularly checks airline updates on his phone as departure approaches, giving himself time to prepare for any changes. In August 2025, he was scheduled to fly from Amsterdam to Bristol and arrived at Amsterdam Airport Schiphol approximately two hours before departure. Surprised by the airport’s size and faced with longer-than-anticipated queues at security and passport control, he missed his flight.
Having never encountered that situation before, his initial reaction was panic. He then had to find another way home, eventually purchasing a ticket for a later flight to Bristol. The unexpected expense took a considerable toll on his finances, but he managed the stress by putting on his noise-cancelling headphones and listening to relaxing music.
The incident reinforced the importance of being prepared for unexpected changes, something Louie considers particularly valuable when navigating unfamiliar environments.
He also supports the Hidden Disabilities Sunflower program, which allows people with non-visible disabilities to indicate that they may need additional support or understanding. He hopes more airports will participate and that staff will have the knowledge and skills to assist passengers through processes such as baggage check-in and finding their departure gates.
Beyond airports, he appreciates having language translations available when exploring unfamiliar destinations. Although he enjoys learning new languages and working out the meanings of unfamiliar words, access to translations can make navigating a city easier.
A welcoming table means more than good food
What makes a dining experience genuinely comfortable for an autistic traveller? Louie’s experiences suggest that the answer involves more than what is served on the plate. Attentive staff, a relaxed atmosphere and an environment where he can feel at ease all contribute to his enjoyment of a restaurant.
He remembers his first experience of dining alone at Zizzi’s Italian, the UK restaurant chain. The staff made no comments about his being there by himself, something he particularly appreciated as he was dining solo for the first time.
He would welcome more food establishments providing quieter spaces for autistic diners, perhaps with soft background music and a less stimulating environment. He has found that some more upmarket restaurants, particularly those accommodating fewer diners, offer the kind of atmosphere in which he can relax and enjoy his meal.
His Japanese-inspired afternoon tea at Ginza St James in London was one such experience. Visiting with a friend during the day, he enjoyed a selection of savoury and sweet treats in a relaxed setting where conversation came easily.
An afternoon tea with his family at Portmeirion Village in Snowdonia, Wales offered a similarly comfortable atmosphere. His family understands that, although he enjoys socialising, there are occasions when he prefers to remain quiet and relax.
These experiences reflect the importance he places on feeling comfortable in a restaurant, alongside enjoying its food.
Always another destination, always another dish
From Turkish Schnitzel in Istanbul and Polish duck in Gdańsk to chicken Cataplana in Albufeira and Sachertorte in Vienna, Louie’s travels have introduced him to an impressive variety of flavours. Barcelona’s ceviche, the Basque Country’s pintxos, San Sebastián cheesecake, and Venice’s unforgettable pizza have all earned places among his favourite culinary discoveries. Barbados, meanwhile, remains home to his most memorable restaurant meal and the Bajan fishcakes he is already looking forward to enjoying again.
His journeys also highlight an important consideration for cities aspiring to be more accessible and inclusive. The opportunity to explore a destination’s food culture depends not only on the restaurants and dishes available, but also on whether visitors can navigate the city and enjoy those experiences comfortably.
Louie Amos is an autistic freelance travel writer and creator of The Travelling Foodie. He also contributes travel articles to Wanderlust Craze.
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