Every country has its own unique cuisine, where traditional dishes bring together the distinctive flavors of the local culture, transcending time. Food creates a bridge with the past, celebrates the present, and preserves traditions for the future.
There are many cities around the world that are well-known for their gastronomic excellence, each with its own unique characteristics and culinary specialties. But a few are famous.
Toulouse (France - Europe) and the cassoulet
A lively university town on the banks of the Garonne River, Toulouse is also famous for its imaginative cuisine that blends seamlessly with tradition, where good living is reflected in the local cuisine.
Capital of iconic French products such as foie gras and the flavorful roquefort — a blue-veined sheep's cheese with a pungent smell and distinctive flavor — and rocamadour, a creamy goat cheese.
Here the reigning queen is undoubtedly duck, served not only as foie gras, but also as magret (flash-seared duck breast) and confit (cooked in its own fat). It's also an ingredient in cassoulet, a traditional dish with pork, sausage, and white beans, slow-cooked in a terracotta cooking pot with breadcrumbs forming a crust on its surface. In fact, this dish is the subject of a dispute between Toulouse, Castelnaudary, and Carcassonne. All cities with scarce vegan inclinations.
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Osaka (Japan - Asia) and its hidden Kappos
"Eat, eat, eat," is the advice given by the Japanese when asked what to do in Osaka. Known as the culinary capital of Japan, Osaka is famous for its veritable plethora of five-star restaurants and interesting street food venues. Especially in the colorful neighborhood of Dotobnori, you can enjoy traditional local specialties such as okonomiyaki (a kind of stuffed pancake), takoyaki (octopus in small balls of batter), and kushikatsu (fried skewers). Keep an eye out though, because some of the best places are Kappo restaurants, small and welcoming, frequented by regulars but only known by word of mouth as they are hidden in back streets or basements. For a true Kappo experience when you lack insider tips, head to ASAI (1-6-19 Higashishinsaibashi, Chuo), a restaurant with a long counter that seats 10-12 diners in front of the chef and sous chefs.
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Lima (Peru - South America) and Nikkei cuisine
Peruvian cuisine, with dishes such as chupe (vegetable and rice soup), escabeche (fish or chicken with onion sauce), anticuchos (grilled beef hearts), lomo saltado (fried meat), and ceviche de corvina (marinated sea bass), is one of the most diverse in the world, with over 491 typical dishes. Thanks to over 5000 years of history and Spanish, Chinese, Japanese, and Italian influences, Peruvian cuisine offers a wide range of flavors from a variety of continents. Lima, in particular, has become a beacon of South American gastronomy, recognized as one of the best culinary destinations in Best in Travel, with numerous restaurants at the top of the world rankings. An unforgettable experience? Stemming from the culinary influence of the large Japanese community, the place to sample Nikkei cuisine par excellence is at Maido, in the Miraflores district. The chef, Mitsuharu "Micha" Tsumura was born in Lima, but his origins, lo and behold, are from Osaka.
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Buenos Aires (Argentina, South America) and the searing-hot parrilla
The parrilla is a large grill used in restaurants, called parrillas by extension, where they serve succulent asados, a variety of beef cuts cooked over charcoal or wood with a unique, smoky flavor. They are usually served with salad, potatoes, and bread, and accompanied by chimichurri sauce, made with parsley, garlic, chili, and vinegar. Where can you enjoy the best asados? While Buenos Aires is famous for its extraordinary parrillas, the Palermo district is the most notable of all. Here we find Don Julio (Guatemala 4699) — considered the best parrilla in the world according to the World's Best Steak Restaurants — and La Cabrera (Cabrera 5099), which has expanded its international fame with venues all over the world, known for its Hereford and Aberdeen Angus meat cuts and tasty garnishes served in mini saucepans.
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Rome (Italy - Europe) and its pajata
Carbonara, gricia, cacio e pepe, and aglio-olio e peperoncino. Dishes that not only offer a journey into the authentic flavors of the city but also chronicle the history of Roman cuisine. Perfect for those who want to immerse themselves in Rome's gastronomic culture.
For example, carbonara was invented after World War II, when American soldiers brought bacon and freeze-dried eggs, ingredients the Romans transformed into a masterpiece (gricia is its eggless forefather). Cacio e pepe dates back even further, to the days of Roman shepherds, who used pecorino cheese and pepper to flavor their pasta. Aglio, olio e peperoncino, however, has been a late-night staple of Romans since the Dolce Vita days of the 1950s.
Journeys through time for a humble yet nourishing culinary tradition, originating from the countryside, the sea, and the Jewish ghetto, made of scraps and imagination. Eating where the locals eat is the best way to savor true Roman cuisine. A good place to start is Trastevere, a neighborhood full of restaurants and trattorias that also offer a true Roman experience not for the faint of heart: pajata. Small intestine of unweaned veal, cooked in tomato sauce, pajata embodies the simplicity and depth of flavors typical of the local cuisine.
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Bangkok (Thailand - Asia)
Thailand is known for its delicious food, but a new era, fueled by a rising new gastronomic culture, is shaping the culinary scene with a focus on quality and originality, especially in Bangkok. South Sathorn and Sukhumvit are the two neighborhoods where entrepreneurs and Michelin-starred chefs have been instrumental in making the capital one of the most targeted destinations for gourmets and foodies. With an extravaganza of aromas, the streets are the perfect place to enjoy dishes such as pad thai kung, som tam, spring rolls, and khao pad directly from the stalls that crowd the sidewalks. Good food can be found almost everywhere, but Yaowarat Road, Ratchawat Market, Bang Rak District, Nang Loeng Market, and the area around the Victory Monument are not to be missed.
Don't underestimate the street food: Jay Fai (327 Maha Chai Road) is famous for its crispy golden crab omelets, and their peerless delectability earned the locale a Michelin star (Jay Tai does not take reservations, so it is highly recommended that you arrive early and be prepared to wait in line).
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Hong Kong (China - Asia)
The city where food has become a veritable religion. There are no fewer than 77 Michelin-starred restaurants in the city, and it is absolutely impossible not to be enraptured by Da Pai Dong's street food in the Graham Street Market.
Hong Kong's culinary history is a delightful mélange where you can enjoy a cuisine with worldwide influences. The multitude of cross-cultural fusions have resulted in traditional cuisine being based on Cantonese cuisine, with Teochew, Hakka, Hokkien, or Yue influences. Cuisine and restaurants that intermingle with tiny eateries or street food carts.
Want to try a truly local experience? Well, maybe it's best if you don't. Hong Kong residents often work late, so they usually dine around 10 pm, but even dining at 1 am is not uncommon. Consequently, some Cantonese restaurants, such as Teo Chow-style restaurants, only open in the evening, staying open until 5 in the morning and remaining closed during the day. These restaurants serve breakfast at 2 am, known as early tea.