Jonathan’s journey starts in Budapest, where he tackles an ancient dish inspired by blood sucking leeches at the influential Bock Bizstro. He meets TV chef Zsofia Mautner who’s pioneering a fresh approach to traditional Hungarian food and gets behind the scenes at one of the city’s most famous coffee houses - Gerbaud. Since Budapest is all about spas, Jonathan strips off to enjoy these healing waters. The Venice Simplon Orient-Express takes him to Vienna, where he takes part in a cook-off at Figlmuller; the city’s most famous schnitzel dynasty restaurant and is let in on the secrets of a legendary Viennese lobster dish at the Opera House restaurant Vestibuel. He also finds out how a city vineyard in the centre of Vienna is producing award winning wine.