Winding through the hills, the surrounding forest enclosed the road in a verdant canopy, with roadside kiosks sprouting out of it to sell empanadas (meat and potato-filled fried pastries), mofongo (mashed plantains filled with meat and vegetables, served in savoury sauce) and beach towels bearing graphics of bikini-clad women.
Themes range from Middle Eastern classics such as mezze, featuring spreads of hummus, olives and falafel, to Balkan dishes such as Macedonian vegetable and mayonnaise salads or a tasty cevapcici sandwich (composed of minced meat with garlic yogurt and grilled vegetables).
The people next to us fussed over Kujira's signature harihari-nabe, a roiling pot of whale meat boiled with vegetables and tofu.
There are only three people behind a counter with a sneeze-guard who quickly assemble pizzas topped with fresh vegetables, cold cuts and cooked meat.
You just with less meat and meatless meals and dried beans and fresh vegetables, it's really possible to eat really well if you put the time into it.
While there isn't a single formula for assembling a salad in the French style, the best ones offset crisp lettuce with savory, succulent bites of meat, cheese and seasonal vegetables.
They also have two teppanyaki grill tables, unknown in other Nobus, and for each they offer a variety of set menus that include not just the traditional grilled meat or seafood and vegetables but also mix these with dishes prepared in the kitchen, for a teppanyaki spin that is more fine dining than Benihana.
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There are full-service counters for fruit, vegetables, meat and cheese, shelves stocked with dry goods, a bakery and a discount section that circles the perimeter.
The trick was to cut small quantities of meat into paper-thin slices, season them with condiments, preserves, and spices, add whatever vegetables you could grow or barter, and keep adding until you arrived at a dish so tasty that you forgot how little meat was in it.
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