There’s no better way to get under the skin of a place than through its food. From bustling night markets in Asia to tiny backstreet bistros in Europe, food speaks a language that every traveller understands—one of heritage, pride, and flavour. Each dish tells a story: of migration, resilience, celebration, or sheer local ingenuity. And for those of us with a passport in one hand and a fork in the other, the world is full of unforgettable tastes waiting to be discovered.

This isn’t just about ticking off the classics (though there’ll be a few of those too). It’s about slurping, sharing, picking with your hands, haggling at stalls, and sitting down for meals you’ll still be talking about months later. Whether you’re into spice-laden street eats or hearty home-cooked comfort food, this guide travels continent by continent to spotlight must-try dishes—and exactly where in the world to find them at their best.

Ready to taste your way around the globe? Let’s dive in.

Asia

Asia is a culinary powerhouse—home to some of the world’s most beloved dishes, boldest flavours, and humblest street-side feasts. It's where soups are layered like symphonies, noodles are made fresh by hand, and spice is treated like an art form. Each region brings something wildly different to the table, and the best meals are often found not in fancy restaurants, but in noisy markets, roadside carts, or family-run kitchens passed down through generations.

Pho – Hanoi, Vietnam

Warm, fragrant, and deceptively simple, pho is Vietnam’s most iconic noodle soup. While you’ll find it across the country, Hanoi is where it all began. The northern style is typically lighter, with a clear beef broth, flat rice noodles, and minimal garnishes—served with a squeeze of lime and perhaps a dash of chilli. Street vendors in Hanoi have perfected this dish over decades, rising before dawn to simmer marrow bones, star anise, cinnamon, and charred onions into something quietly spectacular.

Try it at: Pho Gia Truyen Bat Dan in Hanoi’s Old Quarter—arrive early and prepare to queue.

Char Siu Rice – Hong Kong

Sweet, sticky, and deeply savoury, char siu is Hong Kong’s iconic Cantonese barbecue pork—typically marinated in honey, hoisin, soy sauce, and Chinese five spice before being roasted until caramelised at the edges. It’s often served simply over fluffy white rice with steamed greens on the side, letting the meat take centre stage. You’ll find it hanging in the windows of traditional siu mei shops all over the city, lacquered in red and glistening under heat lamps.

Try it at: Joy Hing Roasted Meat in Wan Chai—one of the oldest roast meat joints in the city, beloved by locals for over a century.

Okonomiyaki – Osaka, Japan

Japan’s “savoury pancake,” okonomiyaki is comfort food with a creative streak. Its name loosely translates to “as you like it,” which is exactly how locals approach it—layering batter with cabbage, pork belly, squid, spring onions, and more. Cooked on a hotplate and slathered with a tangy sauce, mayo, and dancing bonito flakes, it’s messy, moreish, and perfectly Osaka.

Try it at: Mizuno in Dotonbori—tiny, crowded, and absolutely worth the wait.

Khao Soi – Chiang Mai, Thailand

Northern Thailand’s answer to laksa, khao soi is a creamy coconut curry soup brimming with soft egg noodles and topped with crispy ones for crunch. It’s rich but balanced, spiced but comforting, and typically served with lime, pickled mustard greens, and red onion on the side. A fusion of Burmese and Thai influences, this is one of Chiang Mai’s most cherished local dishes.

Try it at: Khao Soi Khun Yai, a no-frills local spot just outside the old city walls.

Idli & Sambar – Tamil Nadu, India

A staple of South Indian breakfasts, idlis are soft, steamed rice cakes served with a ladle of sambar—a tangy lentil and tamarind stew—and a selection of coconut-based chutneys. It’s plant-based, incredibly filling, and utterly addictive. Best of all, it’s one of the most affordable meals you’ll find anywhere in India, often served on a banana leaf and eaten by hand.

Try it at: Murugan Idli Shop in Chennai, where locals flock for no-frills flavour.

More to Taste in Asia...

Momos in Nepal – Tibetan-style dumplings served steamed or fried with spicy tomato chutney.
Bibimbap in South Korea – rice bowls topped with pickled veg, meat, fried egg, and gochujang.
Biryani in Hyderabad, India – a fragrant rice dish layered with marinated meat and spices.
Nasi Lemak in Malaysia – coconut rice, sambal, crispy anchovies, peanuts, and boiled egg.

Europe

Europe’s food scene is all about tradition, regional pride, and soulful simplicity. Whether it’s a bowl of pasta perfected over centuries or dumplings shaped by hand in a family kitchen, every dish has roots that run deep. And while fine dining exists in abundance, the most memorable meals are often found in hole-in-the-wall bistros, noisy tapas bars, or hearty countryside kitchens.

Cacio e Pepe – Rome, Italy

Creamy, peppery, and utterly Roman, cacio e pepe is the ultimate lesson in restraint. Just Pecorino Romano, black pepper, and pasta water come together in perfect harmony, creating a sauce that clings luxuriously to tonnarelli or spaghetti. It’s bold without being rich, and comforting without being heavy. A favourite with locals and purists alike, it’s a dish where technique matters just as much as ingredients.

Try it at: Felice a Testaccio, a traditional spot in Rome known for its theatrical tableside tossing.

Pierogi – Kraków, Poland

Poland’s beloved dumplings, pierogi are little parcels of dough filled with everything from mashed potato and cheese to meat, sauerkraut, or sweet berries. Usually boiled and sometimes pan-fried, they’re served with sour cream and crispy onions for extra indulgence. A staple of home cooking and festive gatherings, pierogi are about comfort, nostalgia, and regional flair.

Try it at: Pierozki u Vincenta, a quirky café near Kraków’s Old Town with dozens of creative flavour combinations.

Patatas Bravas – Barcelona, Spain

Crunchy, golden potatoes drizzled in spicy tomato sauce and creamy aioli—patatas bravas are a staple of the Spanish tapas table. Each region adds its own spin, but in Barcelona, the sauce is smoky, garlicky, and made to be mopped up with bread. Best enjoyed on a sun-drenched terrace with a glass of vermut, they’re casual, shareable, and always hit the spot.

Try it at: Bar Tomás in Sarrià—famed for its no-frills, fiery version of the Catalan classic.

Sarmale – Bucharest, Romania

A dish steeped in history, sarmale are cabbage rolls filled with spiced minced meat, rice, and herbs, then simmered slowly in a tomato-based sauce. Served with polenta (mămăligă) and sour cream, they’re rich, comforting, and central to Romanian celebration tables. With Ottoman roots and a firm place in Romanian identity, it’s the kind of dish that brings generations together.

Try it at: Caru’ cu Bere, a grand old beer hall in Bucharest serving traditional cuisine with an old-world atmosphere.

More to Taste in Europe...

Bacalhau à Brás in Portugal – shredded cod with potato, egg, and parsley stirred together in a golden scramble.
Goulash in Hungary – hearty beef stew infused with sweet paprika and often served with dumplings or bread.
Moussaka in Greece – baked layers of aubergine, seasoned lamb mince, and béchamel, golden on top.
Raclette in the Alps – hot, melted cheese scraped over boiled potatoes, pickles, and charcuterie by the fire.

Africa

Across Africa, meals are about more than food—they're about gathering, storytelling, and heritage. From North Africa’s spice-laden stews to East Africa’s tangy fermented breads and West Africa’s rich peanut-based sauces, there’s incredible diversity here. Dishes are often built around local staples like millet, maize, lentils, or cassava, with flavours shaped by trade, migration, and centuries of cultural exchange.

Tagine (Tajine) – Marrakesh, Morocco

Slow-cooked in conical clay pots, Moroccan tagines blend tender meat or vegetables with dried fruit, nuts, olives, and warming spices like cinnamon, saffron, and cumin. Each bite is sweet, savoury, and richly aromatic. Whether lamb with prunes or chicken with preserved lemon, tagine is both comfort and ceremony—served with khobz bread to scoop up the sauce.

Try it at: Café des Épices, tucked into the spice-scented alleys of Marrakesh’s Medina.

Injera with Doro Wat – Addis Ababa, Ethiopia

Ethiopia’s national dish is a feast of contrasts: fluffy, tangy injera (a sour, fermented flatbread made from teff flour) topped with doro wat, a slow-cooked chicken stew rich in berbere spice and spiced butter. Eaten by hand and often shared communally, it’s a deeply sensory experience rooted in tradition and ritual.

Try it at: Kategna Restaurant, a beloved local chain known for traditional fare and generous servings.

Bunny Chow – Durban, South Africa

Born in the Indian communities of apartheid-era Durban, bunny chow is a hollowed-out loaf of white bread filled with fiery curry—usually lamb, chicken, or beans. It’s messy, spicy, and utterly satisfying. Originally a takeaway solution for workers who couldn’t sit in restaurants, it’s now a proudly South African street food staple with global cult status.

Try it at: Capsicum Eatery, housed in the historic Britannia Hotel, still serving some of the best bunny chow in the city.

Zigni – Asmara, Eritrea

A cousin to Ethiopian wat but with its own flair, zigni is a spicy beef stew flavoured with berbere, garlic, and tomatoes. Served with injera or kitcha flatbread, it's bold and warming, often cooked for special occasions. Eritrean cuisine is rich in Italian influences too—don’t be surprised if you’re served an espresso afterwards.

Try it at: Spaghetti & Zigni in Asmara, a local gem blending traditional Eritrean dishes with colonial Italian quirks.

More to Taste in Africa...

Jollof Rice in West Africa – a fiercely debated tomato-based rice dish, spiced and often served with fried plantains.
Ful Medames in Egypt – a fava bean stew eaten for breakfast with olive oil, lemon, and boiled eggs.
Suya in Nigeria – spicy skewered meat coated in ground peanuts and grilled over open flame.
Couscous in Tunisia – steamed semolina with lamb or fish, chickpeas, and harissa-laced broth.

South America

From the coastal cevicherías of Peru to the highland kitchens of Bolivia and the barbecue pits of Argentina, South America offers a feast of colour, spice, and soul. The cuisine here tells stories of ancient civilisations, colonial legacy, and natural abundance—where corn, potatoes, chillies, and fresh seafood reign supreme.

Ceviche – Lima, Peru

Zesty, fresh, and fiercely protected as a national dish, Peruvian ceviche features raw white fish marinated in lime juice, chillies, red onion, and coriander. The citrus cures the fish in minutes, resulting in a bright, refreshing dish usually served with sweet potato and choclo (giant corn). Lima is its spiritual and culinary home, with chefs putting both traditional and modern spins on it.

Try it at: La Mar in Miraflores—an upscale cevichería run by celebrity chef Gastón Acurio.

Feijoada – Rio de Janeiro, Brazil

A hearty black bean stew slow-cooked with pork, feijoada is Brazil’s ultimate comfort food—often served on weekends with rice, collard greens, farofa (toasted cassava), and a slice of orange. It has Afro-Brazilian roots and is often shared among friends and family. Rich, smoky, and deeply satisfying, it’s a social meal as much as a culinary one.

Try it at: Bar do Mineiro in Santa Teresa—famed for its no-frills, flavour-packed feijoada.

Arepas – Bogotá, Colombia / Caracas, Venezuela

Griddled or fried cornmeal cakes filled with cheese, beans, shredded meat, or avocado, arepas are a daily staple in both Colombia and Venezuela. The Colombian version tends to be plainer and eaten alongside other dishes, while the Venezuelan take is thicker and stuffed more like a sandwich. In both cases, they’re golden, chewy, and endlessly customisable.

Try it at: La Arepa in Bogotá for Colombian classics, or Arepa Zone in Caracas for indulgent fillings.

Salteñas – Sucre, Bolivia

These slightly sweet, doughy pastries are Bolivia’s answer to empanadas—baked golden and filled with spicy, juicy stew-like fillings of meat, potato, olives, and egg. Eating one is an art (tip: don’t bite too hard or you’ll lose the juice). They're often eaten as a morning snack and hold strong colonial and Indigenous influences.

Try it at: El Patio Salteñería in Sucre—locally loved and packed on weekend mornings.

More to Taste in South America...

Anticuchos in Peru – grilled beef heart skewers marinated in garlic and chilli, sold on street corners.
Moqueca in Brazil – a coastal fish stew with coconut milk, tomato, and dendê oil.
Choripán in Argentina – chorizo in a crusty roll with chimichurri, Argentina’s go-to street snack.
Humitas in Ecuador – corn dough steamed in husks, similar to tamales but softer and sweeter.

small plate of colourful ceviche — *Ceviche.*

North America

North America’s food landscape is shaped by movement—of people, ideas, and ingredients. From ancient Indigenous traditions to immigrant-born fusions, this is a continent where culinary creativity thrives. Whether it’s street tacos in Mexico City or Cajun spice in Louisiana, food here is bold, diverse, and full of stories.

Tacos al Pastor – Mexico City, Mexico

A delicious legacy of Lebanese immigrants, tacos al pastor feature marinated pork cooked on a vertical spit (like shawarma), shaved into soft corn tortillas and topped with pineapple, onion, and coriander. The result is smoky, tangy, sweet, and spicy all at once—one of Mexico’s most beloved street foods, born from fusion and perfected over generations.

Try it at: El Vilsito, a Mexico City auto shop by day and legendary taco joint by night.

Poutine – Québec, Canada

Originally from rural Québec, poutine is a decadent pile-up of crispy fries, squeaky cheese curds, and hot gravy. What sounds like late-night comfort food has become a point of national pride, with upscale spins now appearing across Canada. But nothing beats a greasy, gravy-drenched classic enjoyed on a chilly afternoon.

Try it at: La Banquise in Montréal—open 24/7 and offering over 30 poutine varieties.

Jambalaya – New Orleans, USA

A one-pot powerhouse, jambalaya is a Louisiana staple blending rice with smoked sausage, seafood or chicken, and the holy trinity of onion, celery, and bell pepper. With roots in Spanish paella and West African jollof rice, it’s spicy, smoky, and soulful—reflecting New Orleans’ unique Creole and Cajun heritage.

Try it at: Coop’s Place in the French Quarter—a lively local joint known for its rich, no-nonsense jambalaya.

Lobster Roll – Maine, USA

A summer favourite in New England, the lobster roll is a buttered or mayo-dressed lobster salad tucked into a soft, split-top bun. Fresh, simple, and luxurious, it’s best eaten seaside with salty air and sea views. It’s not cheap—but it’s worth every bite.

Try it at: Red’s Eats in Wiscasset, Maine—famous for overflowing rolls piled high with fresh claw meat.

More to Taste in North America...

Tamales in Mexico – steamed maize parcels filled with meat or vegetables, wrapped in corn husks.
BeaverTails in Canada – flat, fried pastries topped with sugar, chocolate, or fruit—like a national doughnut.
Chicken & Waffles in the US South – sweet, savoury, and comfort food royalty.
Fish Tacos in Baja California – crispy battered fish in soft tortillas with lime crema and slaw.

Oceania

Oceania’s culinary identity is shaped by land and sea, from the volcanic soil of the Pacific islands to the coral reefs of northern Australia. While modern cities offer fine dining and multicultural cuisine, it’s the Indigenous cooking methods and local ingredients—like taro, coconut, and fresh-caught seafood—that define the region’s most authentic flavours.

Hāngi – Rotorua, New Zealand

A traditional Māori method of cooking food in an earth oven, hāngi involves burying meat, vegetables, and stuffing in a pit with hot stones, then covering it with earth to steam for hours. The result is tender, smoky, and steeped in flavour. Hāngi isn’t an everyday meal—it’s reserved for community gatherings and special occasions, making it as much an experience as a dish.

Try it at: Tamaki Māori Village near Rotorua, where meals are prepared as part of a powerful cultural experience.

Moreton Bay Bugs – Queensland, Australia

Don’t let the name throw you—Moreton Bay bugs are actually flathead lobsters, found off the coast of Queensland. Grilled with garlic butter or served cold with lemon, their sweet, firm meat is a delicacy that rivals traditional lobster, but with more of a local twist. They're often featured on seafood platters at Aussie beachside pubs.

Try it at: Stokehouse Q in Brisbane—sophisticated riverside dining with some of the freshest seafood around.

Lamb with Kumara – Rarotonga, Cook Islands

Lamb dishes in the Cook Islands often reflect the region’s Polynesian roots and Kiwi influence. Served with kumara (sweet potato) and tropical vegetables, the dish is usually slow-roasted or grilled in a local umu (earth oven). Balanced, hearty, and full of flavour, it’s often enjoyed during Sunday feasts or family celebrations.

Try it at: Café Salsa in Avarua, a popular local spot known for fusing island flavours with hearty Pacific classics.

Pavlova – Australia / New Zealand

A point of friendly culinary rivalry, pavlova is a crisp meringue shell with a soft, marshmallowy centre, topped with whipped cream and tropical fruit. Claimed by both Australia and New Zealand, it’s light, bright, and a perfect end to a sunny day. Ideal for beachside holidays, festive gatherings—or just because.

Try it at: Cibo in Auckland or Black Star Pastry in Sydney—both put a modern twist on this Antipodean classic.

More to Taste in Oceania...

Damper in Australia – a traditional bush bread once baked over campfires.
Kokoda in Fiji – marinated raw fish in coconut cream, chillies, and citrus, similar to ceviche.
Palusami in Samoa – taro leaves filled with coconut cream and baked until tender.
Witchetty Grub in the Outback – a traditional Aboriginal protein source, not for the faint-hearted.

Travel Tips for Global Foodies

Exploring a destination through its food is one of the most rewarding ways to travel—but it comes with a few quirks, surprises, and occasional challenges. Here’s how to eat like a local, stay safe, and make the most of your culinary adventures across continents.

Trust the Street Food (Seriously)

Street food is often the most authentic and affordable way to try a country’s signature dishes. If locals are lining up, that’s usually a green light. Look for high turnover stalls, freshly cooked items, and vendors who prepare food in front of you—your stomach will thank you.

Book a Cooking Class or Food Tour

Whether it’s rolling sushi in Kyoto or pounding curry paste in Chiang Mai, local cooking classes give you a deeper appreciation for the culture behind the dish. Food tours are also a great way to get insider access to hidden eateries, learn food etiquette, and discover what locals really eat.

Be Smart with Water and Raw Foods

When in doubt, avoid raw leafy vegetables or uncooked meats in places with questionable water hygiene. Stick to bottled water, or better yet, travel with a reusable filtration bottle. Charcoal tablets or probiotics can also help prepare your gut for new culinary experiences.

Learn a Few Key Phrases

Knowing how to say “no meat,” “gluten-free,” or “not too spicy” in the local language can be a game-changer—especially for travellers with dietary restrictions. Even if you're an omnivore, a little language goes a long way toward respectful, enjoyable food experiences.

Pack Light, Pack Smart

A few foodie essentials to keep in your day bag:

Reusable cutlery and straw (eco-friendly and handy for street eats)
Wet wipes or hand sanitiser
A small spice pouch (for when your dish needs a kick)
Travel stomach meds—just in case

Respect Local Food Customs

From not using your left hand to eat in parts of India to accepting second helpings as a sign of respect in Ethiopia, every country has its own dining etiquette. Take a few minutes to read up before you arrive—it’s a small effort that goes a long way in being a respectful traveller.

Go Where the Locals Go

Skip the trendy Instagram spots and follow your nose—or better yet, ask locals where they eat. Taxi drivers, hostel staff, and market vendors often give the best recommendations. Don’t be afraid to wander into hole-in-the-wall places with no menu or English signage—they’re often the real gems.

Carry Cash (and a Big Appetite)

Small food stalls and family-run spots may not accept cards, so keep local currency on hand. And always arrive hungry—most of the world’s best dishes aren’t served in tasting-menu portions.

Food is more than sustenance—it’s storytelling, identity, and connection served on a plate. From the spice-laden markets of Marrakesh to the quiet noodle stalls of Hanoi, every dish reveals something about the place it comes from. Travelling for food means embracing the unfamiliar, getting your hands dirty (sometimes literally), and understanding a culture through its tastes and textures.

This global journey has taken us from smoky street grills to open-fire earth ovens, from dumplings shaped by hand to stews simmered for hours. But the real magic? It’s found in that first bite, surrounded by strangers-turned-friends, in a place you never imagined you'd be. So wherever you’re heading next—go hungry, go curious, and don’t be afraid to try something you can’t pronounce.

Bon voyage—and bon appétit.

Global Foodie Adventures: Must-Try Dishes and Where to Eat Them Around the World