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Charleston, also known as "The Holy City", is the oldest and fastest culinary schools growing city in South Carolina. The peninsula offers connoisseurs a wide range of culinary delights, a rich culture that dates back to the colonial era and fresh air fanatics a variety of water activities, such as driving, for example, kayak and SUP surfing. We discover the charm of the southern peninsula in the 1983 Mercedes-Benz 300 turbo diesel. Restaurants ... Charleston growing gourmet scene can be for the most part on the culinary setting and style of Sean Brock traced. The aspiring chef grew up in rural Virginia, where his family grew all their own food and canned. This lifestyle Brock has maintained to this day. During culinary schools his school years in Charleston, Brock began to grow on Wadmalaw Iceland fruits and vegetables. Here he concentrated on, to let local varieties that were due to the industrialization of agriculture in the 20th century verge of extinction revive. An example of this is the red James Iceland corn, which he used in more than ten dishes as an ingredient. The resulting unique flavors of Brock, culinary schools who come from the field to the table without detours can be enjoyed at Husk. It was highly praised even at the opening in 2010 and found testers worldwide popularity. Each day brings a new adventure, as always different ingredients are ripe. This means a daily changing menu, which until a few minutes before the restaurant opens usually done is. Most likely, there are Wraps from Kentuckyaki lettuce leaves, with pig ears, shrimp with Geechie Boy hominy, culinary schools catfish from Carolina with sweet corn, some local vegetables and Brock's famous, toasted in a pan of corn bread with bacon and pork butter (an absolute must for every guest who Pork mag). Even the wine and cocktail selection does not disappoint, reflecting the spirit of the kitchen again. We recommend to start with the CBWS Punch, a creation that comes from the Charleston Brown Water Society. This was established in 2013 to "increase our knowledge of and enthusiasm for whiskey and to promote good whiskey in Charleston and beyond". After one of the best food, the best path leads into the next room, in the Husk bar. Here are beers and wines by soil type. Or else, you opt for tasty cocktails prepared by highly competent and bearded bartenders. Another hero among the chefs Mike Lata, the cook in the trendy Fig downtown and the newer The Ordinary, which has appointed itself as a place for exceptional seafood and oysters, to the tavern and the meeting place. At the bar, and you can enjoy the view of the old, beautifully presented Bank and the bartender listen, why it is so important to grow the oysters over the rich seabed mud march. One should enjoy an appetizer tower, feast on lobster ceviche and sipping a glass of vermouth spray. We highly recommend the homemade hot sauce, Lata, which matures in the garage in whiskey barrels. Another reason why Charleston can call boastful as "the world's best place to eat" itself, the Edmund's Oast. It was named after the English "rebel brewer" who came to Charleston in the 1760s and the American Revolution supported. The spacious interior wall is decorated with eight taps. From these different beers (some of which come from the brewery on site), domestic showerheads, cocktails and wine on tap. On the menu of Chef Andy Henderson are even smoked meats, raw tuna salads and the best that you will ever eat. If one is not so much obsessed with dessert, peanut butter & jam tried without beer or cocktail flip from Milk & Honey. For a slightly more normal and purse-friendly Dining Charleston offers a variety of options. These range from traditional southern cooking with modern fusion cuisine to small delis after Brooklyn model. Try its Southern Soul Kitchen in Martha Lou's Kitchen. A little pink shed, which is covered with murals. In the kitchen Martha Lou is incredibly tasty and cooked lima beans. After a bath-afternoon on Sullivan's Iceland, the Home Team BBQ supplies us at the M