Featured cities
Start with the cities our editors are eating their way through right now.
Paris
The capital of how the world eats. Mother sauce to natural-wine room, corner bistro to the 2 a.m. kebab.
Rome
Four pastas, three artichokes, one trattoria order you keep getting right. Roma is repetition done well.
Florence
Bistecca alla fiorentina, trippa carts, Tuscan reds and a wine window pouring at 11. Renaissance dining intact.
Bologna
Tagliatelle al ragù, mortadella sliced see-through, Lambrusco at lunch. The fattest city in Italy, and proud.
Tokyo
More Michelin stars than anywhere else and a sandwich shop in every train station. A city built for eaters.
Madrid
Cocido at noon, taberna lunch at three, tapas at eleven. The capital that eats by appointment.
Barcelona
Pintxos bar to Catalan cellar, breakfast vermouth to 1 a.m. patatas bravas. The Mediterranean's loudest table.
London
Sri Lankan rice and curry, modern British rooms, Sunday roast pubs and the city that absorbed every cuisine.
New York City
Five boroughs, every cuisine, no closing time. The city other food cities measure themselves against.
Los Angeles
Strip-mall taquería to Koreatown counter to Westside chef-driven. The city where lunch beats dinner.
San Francisco
Mission burritos, Chinatown dim sum, biodynamic wine rooms and the city that invented California cuisine.
New Orleans
Gumbo, po-boys, jambalaya and a 24-hour daiquiri counter. The most distinctive food city in America.
Trending dishes
Plates worth booking a flight for.
Agnolotti del Plin ★ 4.9
Agnolotti del plin are tiny pinched-pasta squares filled with leftover roast meat, from Langhe and Monferrato in Piedmont. Served with butter and sage, or with their own sugo.
Turin · Consorzio
Al pastor taco ★ 4.9
Marinated pork shaved off a vertical trompo onto a small corn tortilla, topped with grilled pineapple, white onion and cilantro. LA's east-side staple.
Los Angeles · Leo's Tacos Truck
Alinea tasting menu ★ 4.9
Grant Achatz's Lincoln Park tasting menu: 18 to 22 courses of edible-balloon, painted-tablecloth, hot-pepper-ice theatre that codified modernist American fine dining.
Chicago · Alinea
Arancina ★ 4.9
Arancina is a deep-fried saffron rice ball, round in the Palermitan tradition (conical in Catania), stuffed with meat ragu, butter and ham, spinach or porcini, breadcrumbed and fried golden.
Palermo · Ke Palle Arancine d'Autore
Asado ★ 4.9
Argentine barbecue: beef cuts (bife de chorizo, vacio, asado de tira, mollejas, chorizo, morcilla) cooked slowly over wood embers in a parrilla. Sliced thick, salted simply, served with chimichurri an
Buenos Aires · Don Julio
Atay Nana (Mint Tea) ★ 4.9
Atay nana, Morocco's national drink: green gunpowder tea steeped with fresh spearmint and lump sugar, poured ceremonially from height to aerate the brew; offered to every guest.
Marrakech · Cafe des Epices
Bacalao al pil pil ★ 4.9
Bacalao al pil pil is a Bilbao invention: salt cod slow-cooked in olive oil with garlic and dried chili, then emulsified by shaking the pan until the gelatin and oil form a thick yellow sauce that coa
Bilbao · Casa Rufo
Baccala mantecato ★ 4.9
Whipped salt cod with olive oil and parsley, served on polenta crostini. The canonical Venetian cicchetto, on every bacaro counter from November through Easter.
Venice · Cantina Do Mori
Barbacoa and Big Red ★ 4.9
Barbacoa is slow-cooked beef cheek, traditionally pit-steamed until it falls apart, served by the pound on weekend mornings with warm tortillas, chopped onion, cilantro, and salsa.
San Antonio · Tellez Tamales & Barbacoa
Beef noodle soup ★ 4.9
Niu rou mian is Taipei's official city dish since 2005. Spoon-tender braised beef shank in a soy-and-spice broth over hand-cut noodles, with pickled mustard greens.
Taipei · Yong Kang Beef Noodle
Beef on weck ★ 4.9
Thin-sliced rare roast beef piled on a kummelweck roll (a Kaiser-style roll topped with caraway seeds and pretzel salt), the top half dipped in beef au jus and served with horseradish.
Buffalo · Schwabl's
Birria ★ 4.9
Birria is the slow-cooked goat (or lamb) stew of Jalisco, marinated in adobo of dried chiles, garlic and spices, simmered in broth and served with consome and handmade tortillas.
Guadalajara · Birrieria Las 9 Esquinas
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Cross-city editor rankings: the single best places of their kind across every city we cover.
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Cuisines
Signature dishes
- Fried Wisconsin cheese curds
- Sarmale
- Sonoran hot dog
- Wisconsin brandy Old Fashioned
- Carne adovada
- Pacific Northwest oysters
- Texas smoked brisket
- Dungeness crab
- Friday fish fry
- Bacalao al pil pil
- Burek
- Dim sum
- Pho
- Wisconsin butter burger
- Wisconsin frozen custard
- Banh mi
- Khao Soi
- Bratwurst on a hard roll
- Chicken tikka masala
- Gravlax (dill-cured salmon)
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