Destinations Archives - Culinary Travels

Eataly Brings the Flavours of Cortina d’Ampezzo to North America

17 February 2026

Through March 29, Eataly’s North American locations are spotlighting Alpine cuisine inspired by Italy’s storied mountain resort.

There’s a certain kind of comfort food that belongs to the mountains: molten cheese, crisp-edged polenta, forest mushrooms and something warming in your glass. This winter, Eataly is tapping into that Alpine menu with a limited-time “Cortina” program across its North American stores, inspired by Cortina d’Ampezzo in the Dolomites.

Running through March 29, the regional activation brings Northern Italy’s high-altitude flavours to Eataly’s restaurant concepts, including La Pizza & La Pasta and Eataly Ristorante. Menus lean into hearty, cold-weather fare: Fontina DOP fondue enriched with black truffle butter, crispy polenta topped with lardo and rosemary, spinach tagliatelle with mushroom ragù and Grana Padano DOP, and pillowy potato gnocchi paired with roasted squash and fonduta. Pizza gets an Alpine spin, too, with the Misto Bosco layering mozzarella, sautéed mushrooms, caramelized onion cream and speck.

The beverage list channels après-ski energy, featuring Dolomiti beer alongside winter-ready cocktails such as “Pass the Torch” and “By the Fire.” It’s the kind of lineup that makes an urban dining room feel, briefly, like a chalet.

True to Eataly’s “eat, shop, learn” model, the Cortina experience extends beyond the table. A dedicated retail capsule showcases products from Italy’s Alpine regions, including cheeses, cured meats and sweets. At La Scuola, Eataly’s in-house cooking school, guests can sign up for Northern Italian–inspired classes, from hands-on pasta-making to wine and cheese tastings.

A Panini Fest Cortina, launching February 16, adds a more casual option at quick-service counters, including a speck-and-taleggio Cortina Panino served on a fresh baguette.

Founded as a global Italian marketplace and retail concept with more than 50 locations worldwide, Eataly has built its reputation on spotlighting Italy’s regional diversity. This season, the focus is firmly on the Alps — no ski pass required.

This Chef-Led Tour of India Goes Beyond the Guidebook

17 February 2026

Join an award-winning Canadian mother-daughter duo on a 12-night culinary tour that moves from street-side kebabs to contemporary Mumbai dining.

For years, chefs Jasbinder Dosanj and Aman Dosanj have introduced Canadians to the breadth of Indian cuisine through sold-out pop-ups and regional cooking classes in British Columbia’s Okanagan Valley. Now, the mother–daughter team is bringing that experience to its source.

In 2026 and 2027, they will host a 12-night culinary tour of India spanning Delhi, Agra, Bharatpur, Jaipur and Mumbai, with an optional extension. The focus isn’t simply on what’s on the plate. It’s on how food connects to culture, history and identity.

“Feeding people isn’t just what we do; it’s who we are,” Jasbinder says. The goal is to explore India by eating across regions.

The itinerary threads through some of India’s most iconic landmarks — Qutb Minar in Delhi, the Taj Mahal in Agra, Jaipur’s City Palace and Mumbai’s Gateway of India.

In Delhi, guests can expect both historic grandeur and neighbourhood food stops, including a favourite kebab shack tied to Jasbinder’s own family memories. Jaipur layers in royal architecture and deep culinary traditions. Mumbai provides a contemporary counterpoint, with visits to modern farm-to-table restaurants that reflect India’s evolving food scene.

Those familiar with The Paisley Notebook’s pop-up dinners in BC’s Okanagan will recognize the approach. Meals are shaped by storytelling and often tackle larger themes, from colonial legacies to climate change. Rather than presenting a single version of Indian cuisine, the journey highlights its diversity, told through a lens of cultural insight.

About the Guides

Jasbinder, born and raised in New Delhi, opened Poppadoms in Kelowna in 2009, earning recognition for her farm-to-table approach to Indian cooking. Over the past 15 years, she has taught regional, home-style classes throughout the Okanagan. This will be her seventh group tour to India.

Aman, a former England and Arsenal footballer turned culinary storyteller, brings a narrative lens shaped by her work with The Paisley Notebook. The project has raised nearly $80,000 for antiracism and mental health charities and earned national acclaim, including a 2018 Canadian Tourism Industry Award in the Culinary Tourism Experience category.

How to Book

Because of the intimate nature of the experience, participation is by invitation following an application process.

Upcoming departures include:

March 14–27, 2026, with a built-in extension to Kochi and Munnar, Kerala (limited spots remain)
March 17–29, 2027, covering Delhi, Agra, Bharatpur, Jaipur and Mumbai, with an option to extend

To express interest in the 2026/27 culinary tour of India, complete the inquiry form on paisleynotebook.com/india_tour. Space is limited, and early booking is recommended.

A Classic Cocktail Bar Arrives at Le Germain Hotel Toronto

3 February 2026

An intimate new lounge tucked just off the hotel lobby revives the glamour of the old-world speakeasy.

In the dead of winter, when the city feels more like something to endure than explore, it helps to have a reason to make plans. Mercer Lounge, the newest addition to Le Germain Hotel Toronto, offers exactly that. Now open (and just in time for Valentine’s Day plans), the intimate cocktail bar is designed as a quieter counterpoint to Toronto’s high-energy dining scene.

Located just off the hotel lobby, across from the bustling PUNCH restaurant, Mercer Lounge takes its cues from classic European hotel bars, where atmosphere matters as much as what’s in the glass. The space is anchored by a double-sided fireplace, with plush seating and warm lighting that set a relaxed, composed tone without feeling precious.

The cocktail program centres on the classics, with a particular focus on martinis. The signature Freezer Door Martini is stored at a precise temperature and poured tableside from artisan bottles, with variations ranging from classic gin or vodka to extra-dirty, Gibson, Vesper, Espresso, and Cosmopolitan styles. A concise list of classic cocktails, fine wines, and spirits rounds out the menu.

The menu of small plates incorporates subtle British-Indian accents — a quiet nod to PUNCH next door — with offerings such as fried mozzarella topped with caviar, gunpowder pâté with pork shoulder and kasundi, tuna tartare with guava-yuzu dressing, and North Indian–spiced chicken tenders served with yoghurt and chef’s sauce.

Adding to the atmosphere, Mercer Lounge hosts live vocalists on Wednesdays and Thursdays from 7 to 10 p.m., blending house remixes with original tracks for a laid-back, lounge-driven soundtrack.

Hotel lobby bars are often overlooked, but Mercer Lounge aims to be a destination in its own right. It’s a place for a pre-dinner drink, a late-night martini, or an easy winter evening out. Open Tuesday through Saturday from 5 p.m. until late, the lounge does not require reservations and offers valet parking.

Dine Under the Stars at Emerald Lake Lodge’s New Sky Dome

20 January 2026

At Emerald Lake Lodge in British Columbia's Yoho National Park, an intimate glass-walled dome invites guests to enjoy a new kind of mountain dining.

On winter nights at Emerald Lake Lodge, when the lake is frozen still and the forest falls quiet, a new glow appears just beyond the main lodge. The Emerald Sky Dome, a clear-walled, softly lit dining space tucked into the trees, offers guests an intimate way to experience the Rockies.

Designed for a single group per night, the dome hosts just two to six guests around a custom-built wooden table, turning dinner into a shared moment rather than a traditional restaurant reservation.

Evenings begin indoors with a drink in the Kicking Horse Lounge before guests are led outside to the dome, which sits beside the Kicking Horse Patio. From the outside, it’s a warm beacon against the snow; inside, the atmosphere is calm and understated, with soft lighting, alpine greenery, and Canadian-made décor that reflects the lodge’s rustic elegance.

Dinner takes the form of a six-course blind tasting menu created by Chef Valerie Morrison, who has spent three decades shaping the culinary identity of Emerald Lake Lodge. The menu draws from the lodge’s Rocky Mountain roots, reimagined with a modern, refined touch.

One Table, One Evening

What sets the Sky Dome apart is its sense of privacy. There’s only one seating per night, allowing guests to fully settle in and enjoy the experience without distractions. The evening unfolds over two to three hours, giving plenty of time to linger between courses and soak in the views beyond the glass.

Available Tuesday through Saturday from December through early spring, the experience suits special occasions — anniversaries, proposals, small celebrations — but doesn’t feel reserved only for milestones. It’s just as appealing for travellers looking to mark an unforgettable night in the mountains.

The tasting menu is priced at $185 per person, with optional wine, cocktail, or non-alcoholic pairings available. Reservations are now open.

Newfoundland’s Stylish New Food-Focused Retreat

6 January 2026

Opening this spring, The Cape Retreat will be shaped by food, seasonality, and shared meals.

On Newfoundland’s Avalon Peninsula, The Cape Retreat is introducing a culinary retreat grounded in place rather than performance. Located in the small coastal community of Cape Broyle, the retreat brings together dining and accommodation in a way that feels immersive and intentional, but refreshingly unforced.

Culinary director Alex Blagdon brings experience from professional kitchens alongside hands-on work with farmers and producers. Her cooking reflects the realities of Newfoundland’s food landscape, where seasonality is not a trend but a reality. Menus will shift frequently, shaped by what can be sourced locally at any given moment.

The seven-course Land to Sea experience will draw from coastal waters, nearby forests, and small regional suppliers, with preservation techniques playing a visible role, particularly outside peak growing months. Courses will move between wild and cultivated ingredients, with pairings selected to support rather than dominate the food and sourced from producers whose practices align with the retreat’s philosophy. The dinner takes place at a long table at The Greene’s House, an onsite communal space designed for gathering. Service is intended to be informal and conversational, with guests seated close enough to the kitchen to follow what’s happening and engage as the evening unfolds, setting a tone that’s more casual than ceremonial.

Beyond dinner, The Cape will offer hands-on cookery classes focused on skills such as pasta- and pastry-making. These intimate sessions with Chef Alex will centre on technique, ingredients, and a deeper understanding of process.

Accommodations at The Cape Retreat are designed for a slower rhythm, with six cabins thoughtfully placed around the property. Visit The Cape’s website to sign up for the newsletter and stay informed about when bookings open.

Inside Saskatchewan’s Rising Food Scene

25 November 2025

Chefs across the province are redefining prairie cooking with fearless menus rooted in local ingredients.

By Cathy Senecal

Southwestern Saskatchewan is all blue sky and cumulus clouds over rolling hills and endless grasslands. Across its small towns, a new guard of chefs is reimagining the province’s bounty with menus rooted in prairie flavour.

Harvest Eatery, Shaunavon

After cooking in renowned restaurants in Alberta and B.C., Garrett “Rusty” Thienes returned home to Shaunavon to raise a family and now creates a stir as chef and co-owner, with his wife Kristy, of Harvest Eatery, an award-winning steakhouse between Grasslands National Park and the Cypress Hills.
“I had this idea for a chill yet high-calibre restaurant that makes top-notch food you could eat in jeans and a T-shirt,” says Thienes, wielding a grinder over sizzling steak in the theatre kitchen beneath a faux tin ceiling.

With 99 per cent of its supplies sourced within 60 kilometres, Harvest Eatery has plenty to play with, from Speckled Park beef—“best beef in the world”—to bison from Wigness Farms, wild boar, rabbit, chicken, pork, durum wheat, mustard, chickpeas, lentils, mushrooms and both farmed and wild fish. “Some of the best experiences are outside urban centres, with a few exceptions. We’re a bit more fearless and inventive,” Thienes adds. “Creative chefs want to tell Saskatchewan’s food story alongside producers who are growing and raising incredible ingredients.”

According to Thienes, foodies who give Saskatchewan a chance will be “amazed as much by the hospitality as the food.” He proves it with one of the best tenderloins in the province, served in a dining room decorated with local art that hums with the buzz of regulars.

Schoolhaus Culinary Arts, Regina

In Regina, chef and entrepreneur Aimee Schulhauser echoes this theme of warm hospitality. “Saskatchewan’s cuisine is rooted in place, full of heartfelt hospitality,” she says.

A graduate of Calgary’s SAIT, Schulhauser now runs a catering business, Tangerine, as well as Schoolhaus Culinary Arts. The school offers a fun night out where friends learn to cook together and then eat their creations. “Non-foodies enjoy the hands-on, interactive experience, and foodies love learning new techniques,” she says. (I mastered the butane torch while caramelizing mini parfaits.)

She has witnessed Saskatchewan’s culinary scene evolve over two decades. “When I first entered the industry 20 years ago, the ‘meat and potatoes’ stereotype was just starting to be challenged. Now, we have chef-driven restaurants, farm-to-table experiences and unapologetically prairie flavours.”

Free Bird, Lumsden

At Free Bird in Lumsden, avocado toast is elevated with pico de gallo, red grape tomatoes, herbs and chili oil on buttery sourdough, served with a soft egg on the side. It’s a playful take on what chef JP Vives calls “common food done uncommonly well.”

Vives opened Free Bird in 2019 after training and working in B.C. and Saskatoon. For him, culinary trends grow out of close chef-producer relationships. His tie to Babco Meats, which started across the street from the restaurant, brings organic beef, pork and chicken directly into his kitchen. “I often buy from Lincoln Gardens, too. I’m just taking these amazing local ingredients and adding my own twist to make simple, good food,” he says.

Trigo Food + Drink, Lafleche

Adam Henwood, owner-chef of Trigo, exemplifies Saskatchewan’s do-it-your-own-way spirit. After 17 years as a lawyer, he left big-city Alberta for Lafleche (population: 373) and reinvented himself in the kitchen. Today, he serves multi-course tasting menus that spotlight a different country every five months.

“Trigo is doing something completely unique, offering a dining experience using local fare yet authentic to a featured country,” he says.

When I visited, the theme was Georgia. Henwood orchestrated a supra, a traditional Georgian feast, pairing marigold-petal sauces with beetroot and spinach pâtés, serving cheese bread with Georgian wine and encouraging diners to slurp juice from steaming dumplings. In a room barely big enough for a dozen tables, the air filled with Georgian music as mains of beef kharcho were paired with red wine from the birthplace of viticulture.

Between courses, I dash down the town’s deserted main street to catch the setting sun tinting the grassy coulees—a moment only possible when fine dining unfolds in the middle of Saskatchewan’s Wild West.

A Little Slice of France Off the Coast of Newfoundland

25 November 2025

The culinary connections between Saint-Pierre-et-Miquelon and Newfoundland and Labrador embody sustainability and locality at their finest.

By Sabrina Pirillo

Just 25 kilometres off the southern coast of Newfoundland sits the archipelago of Saint-Pierre-et-Miquelon, a collectivity of France since 1985 and the last remaining vestige of New France. It’s a quintessential French experience without setting foot in mainland France—only a short flight or ferry ride from Fortune in Newfoundland and Labrador.

French Connections
The French are known for their mastery of bread, wine and cheese—and on Saint-Pierre-et-Miquelon those traditions thrive, adapted to the islands’ windswept North Atlantic setting. Fishing was once the cornerstone of life here, and the remnants of that heritage can still be experienced on Île aux Marins, or Sailors Island, where weathered houses tell stories of a community tied to the sea.

Back in Saint-Pierre, with its brightly painted houses and European flair, restaurants celebrate this blend of old-world culture and island terroir. At café and boutique L’Essentiel, chef-owner Nathalie Goupilliere sources raw milk cheeses, charcuteries and wines from small producers and local businesses. Nearby, Ligne Verte, a hydroponic farm, produces vegetables and herbs year-round, supplying the region’s vendors and restaurants with a steady supply of fresh greens.

On neighbouring Miquelon, agriculture has flourished since the 19th century, with farming, livestock and coastal fishing shaping the island’s food identity. A gourmet tour might include a visit to Saveurs Fermières goat farm to sample artisanal cheese while learning about the surrounding landscape. It’s also where visitors can discover La Brasserie Artisanale de l’Anse, the archipelago’s only brewery. Founded by Laura and Gwenaël, the microbrewery produces Miqu’Ale, a beer brewed with local ingredients. Their collaborations extend across the water—like a partnership with Newfoundland’s Port Rexton Brewing Company—creating unique beers that bridge French and Canadian shores.

Canadian Roots
Across the water in Newfoundland and Labrador, chefs are similarly committed to land and sea, with a focus on foraging, preservation and zero waste. Here, culinary traditions are rooted in perseverance—making the most of what nature provides, often against the odds.

Less than an hour from St. John’s, in the coastal town of Cape Broyle, chef Alex Shaw leads immersive experiences that highlight this philosophy. As culinary director of the soon-to-open Cape Retreat Culinary Program and through her Alder Cottage Cookery School, Shaw brings guests on foraging walks, cooking classes and dining experiences that tell the story of Newfoundland’s resourceful foodways. The retreat itself will feature six sleek, modern cabins and a glass-fronted culinary hub, all designed to showcase sweeping views of the rugged coastline and North Atlantic.

She works like an artist whose palette is the forest and the shore, treating every ingredient with respect. Scraps become broth, stems transform into pickles, peels turn into powders. Where others see waste, she sees preservation—making sure each element is honoured to its fullest potential. Her approach reflects the province’s culinary culture: fresh, local and deeply tied to both resilience and creativity.

Together, Saint-Pierre-et-Miquelon and Newfoundland form a culinary dialogue across the North Atlantic—rooted in resilience, tradition and a shared respect for land and sea. For travellers, it’s a chance to taste two cultures at once, linked by history and sustained by place.

The Veal Deal: Cooking Wiener Schnitzel in Vienna

11 November 2025

Vienna’s Wrenkh brothers teach the art of schnitzel and invite travellers to taste Austria’s heritage, one cutlet at a time.

By Ann Ruppenstein

When it comes to preparing Wiener schnitzel, the golden, deep-fried veal cutlets that are a staple of Austrian cuisine, chef Leo Wrenkh has a straightforward approach for beginners. “There’s a simple rule,” he explains from the cooking studio at Wrenkh, both a restaurant and a culinary school in Vienna. “Small cuts mean small mistakes and big cuts mean big mistakes—so we’re making little schnitzels because that’s easier.”

As children, Leo and his brother Karl followed their parents into the kitchen. Although their grandmother came from a family of butchers, their parents went on to establish Vienna’s first top-rated vegetarian restaurant. “Growing up above the restaurant, the kitchen felt more like a living room to us. We have vivid memories of sneaking sweet bites from the chefs or being kicked out by our furious mother,” he recalls. “Later, we took over the restaurant at quite a young age. Karl had just returned from a job in Switzerland and I was still doing my military service. There were even moments when I had no time to change and had to cook in uniform.”

While the menu at Wrenkh now includes meat, the brothers emphasize top-quality, fresh and locally sourced ingredients. “Taste always comes first,” Leo says. “We focus on fresh, healthy ingredients, simple preparation methods and enjoying the perfect moment together.”

Launched in 2019, the cooking school reflects that vision: “to share our love and passion for the culinary arts—and to turn strangers into friends through the experience.”

It’s fitting, as their cookbook Vom Glück Gemeinsam Zu Essen translates to the good fortune of eating together. “We believe there’s nothing better than a fresh, home-cooked meal,” Leo says. “Our goal is to inspire our guests to recreate the experience at home with their family and friends. Cooking is the international language of friendship—it can bring people together across borders, cultures and even oceans.”

In addition to breading the veal cutlets and cooking them in oil until they are crispy and golden brown, today’s menu includes Viennese-style potato salad. “We know it can be a bit strange for our guests who do not come from Austria or Germany that we eat schnitzel with potato salad,” he says. “The potato salad has a simple dressing—it’s red onion, vinegar, sunflower oil, salt and pepper, and more sugar than you might expect. The more sugar you put in the salad, the more traditional it tastes.”

As Wrenkh also specializes in vegetarian offerings, participants prepare mushroom schnitzel made from oyster mushrooms, which crackle and crisp in the hot pan much like veal. “I think that’s what makes travel nice—to experience things that are really unique to a place, and the mushroom schnitzel here is one of those unique things—the Wrenkh brothers’ mushroom schnitzel,” he adds. “Then we get rid of all the knives and I’ll be more relaxed.”

In between preparing dishes, participants help themselves to the beverage bar, which features sparkling, white and red wine, fresh juices and water. “We want to prove to you that cooking together can be fun and relaxing,” Leo says. “Our invitation to everyone is to spend more time in the kitchen, less in the office. Fewer stressful meetings, more steaming casseroles.”

Although Wrenkh now has an identity of its own, Austrian cuisine, Leo notes, is shaped by many cultures. “Austrian cuisine is, in many ways, a misconception itself. It’s actually a great example of traditional fusion food—a result of Vienna being the melting pot of the former Habsburg Empire,” he says. “Just look at Wiener schnitzel from Italy, dumplings from Bohemia, goulash from Hungary, and strudel and coffee from the Ottomans.”

But while there are misconceptions, some things ring true. “We all kind of sound like Arnold Schwarzenegger,” Leo says with a smile. “I’m told that’s kind of charming.”

Recipe: Wiener Schnitzel (Breaded Veal Cutlets)

Ingredients

600g veal escalope, pounded until about 0.5 cm thick, edges trimmed
2 eggs
2 tbsp. milk
Salt
1 1/2 cups flour
1 1/2 cups breadcrumbs
Oil or lard for frying
Lemon slices
Parsley for garnish

Instructions
Lightly season the veal with salt. Cut into thin slices with a sharp knife. Place flour, beaten eggs with milk and breadcrumbs in three shallow bowls. Dip the veal in flour first, then in the eggs, then in the breadcrumbs, ensuring it is completely covered.

Fry in hot oil deep enough so the schnitzel floats while cooking. Swish gently with a fork to prevent sticking. Turn once and fry until both sides are golden brown. Drain and serve hot with fresh lemon and Viennese-style potato salad.

Protein swap: Pork cutlets can be prepared the same way, using pumpkin seeds mixed with breadcrumbs in a 3:1 ratio.

Recipe: Viennese-Style Potato Salad

Ingredients

600g potatoes
60g onion or spring onion, finely chopped
1 cup broth (beef, chicken or vegetable)
3 tbsp. apple cider vinegar
6 tbsp. olive oil or pumpkin seed oil
Tarragon or Dijon mustard (optional)
Honey or sugar, to taste (optional)
Salt and pepper

Instructions
Cook the potatoes in salted water for about 20 minutes until tender. Drain, cool slightly, peel and slice finely. Place in a large bowl while still warm, add the onion and pour over the warm broth. Toss with vinegar and oil and season to taste. Stir until creamy. Adjust flavour with mustard or sugar if desired. Garnish with chives and field salad.

Five Must-Try Delicacies in Saint Martin

11 November 2025

French finesse and Caribbean soul make for an irresistible food scene.

On this sun-splashed island shared by France and the Netherlands, menus tell the story of many cultures. From market-fresh seafood and Creole comfort food to fine French pastries and island-made rum, dining here is the most delicious way to experience St. Martin’s mosaic of flavours.

Conch and Dumplings

Tender conch is slowly simmered in a peppery gravy and paired with dense flour dumplings for a hearty, soul-satisfying dish. With deep African-Caribbean roots, this seafaring staple turns a fisher’s catch into a complete, comforting meal.

Try it at: A traditional lolo in Grand Case, where you’ll find this homestyle favorite served alongside the smoky aroma of the grill and the rhythm of island life.

**Salt Cod Fritters (*Accras de Morue***)

Salt cod fritters are herbed, spiced and fried until crisp on the outside with a soft, steamy centre. This French-Antillean favourite is a go-to starter at beachside lolos and fine restaurants alike.

Try it at: Talk of the Town in Grand Case, a beloved lolo (open-air food stall) where accras fly out of the fryer alongside barbecue and seafood plates.

**Stuffed Crab Backs (*Crabe farci***)

Seasoned crabmeat mixed with aromatics and crumbs is packed back into the shell and baked until golden. Once a festive specialty, this French-Creole dish is now a beloved island staple.

Try it at: Yvette’s Restaurant in French Quarter, a family-run Creole house that’s been open for decades.

Johnny Cakes

Golden and fried until crisp at the edges and pillowy inside, these breads are as versatile as they are comforting. Thought to have evolved from Indigenous American cornmeal cakes once called journey cakes, the St. Martin version is flour-based and often stuffed with salt fish, cheese or ham.

Try it at: Sky’s the Limit lolo in Grand Case, one of the island’s oldest and most beloved barbecue spots. Locals rave these are the fluffiest on the island.

Guavaberry Rum

Made from the tiny, tart guavaberry fruit that grows wild in the hills, this spiced liqueur is the island’s signature spirit. Traditionally enjoyed at Christmas, today it’s sipped year-round in cocktails and punches.

Try it at: Guavaberry Colombier Tradition in Colombier, where you can taste the island’s national drink and buy a bottle as a souvenir.

Plan Your Escape

Ready to eat your way across the island? Learn more and plan your trip at st-martin.org.

Condé Nast Traveller Has Named the Best Food Destinations in the World

27 October 2025

From Bangkok’s street markets to Rome’s trattorias, these culinary capitals are worth travelling for.

The 2025 Readers’ Choice Awards from Condé Nast Traveller have revealed the world’s most delicious destinations — ranked by thousands of travellers who know their way around a plate. If you’re looking for your next food-focused destination, take notes.

At the very top? Thailand, with a score of 98.33%. Spicy-sweet, beautifully balanced, endlessly inventive — from Bangkok’s night markets to the north’s regional specialities, Thailand delivers on every taste front.

Close behind: Italy (96.92%) and Japan (96.77%), both long-time favourites but each still redefining what a “food destination” can mean.

Further down the list, you’ll find places like Vietnam (96.67%) and Spain (95.91%), where fresh ingredients, street-food culture and serious chefs create distinctive culinary identities.

Whether you’re craving noodle bowls under neon lights or rustic farmhouse fare in Italy’s countryside, these countries prove that food is as much destination as scenery.

See the full “Best Countries for Food in the World 2025” list.

Destinations