Top Chefs Choose 101 Best Places to Eat Around the World

ASIA PACIFIC
Thailand's street treats, a sushi sensei, and famous meat pies

AUSTRALIA

BENTLEY
Surry Hills. 61-2-9332-2344
Specialty: Smoked eel parfait

"Bentley blew me away. I had lunch there last year and it completely exceeded my expectations." —Margot Janse, Le Quartier Français, Franschhoek, South Africa

GOLDEN CENTURY
Sydney. 61-2-9212-3901
Specialty: Steamed barramundi

"Order a lot, order blindly; you will not be disappointed. There's a reason all the off-duty chefs in Sydney hang out there."
—David Chang, Momofuku, New York

HARRY'S CAFE DE WHEELS
Sydney. 61-2-9357-3074
Specialty: Tiger curry pie

"They serve the best classic, old-fashioned meat pies."
—David Burke, David Burke Townhouse, New York

LONGRAIN
Melbourne. 61-2-9280-2888
Specialty: Pork and prawn 'egg net'

"Immaculate modern Thai from Chef Martin Boetz."
—Rene Ortiz, La Condesa, Austin, Texas, and St. Helena, Calif.

MOVIDA BAR DE TAPAS
Melbourne. 61-3-9663-3038
Specialty: Anchoa tapas

"One of the best and coolest restaurants in Melbourne. Check out the anchoa—anchovies on a superthin toast with smoked tomato sorbet and little capers. Just hit Melbourne up, it is such a good food town."
—Ford Fry, JCT Kitchen, Atlanta

VUE DE MONDE
Melbourne. 61-3-9691-3888
Specialty: Cauliflower risotto

"I was just in Australia and was wowed by Vue de Monde. Chef Shannon Bennett's food is outstanding and I cannot wait to go back."
—David Burke, David Burke Townhouse, New York

CHINA

BO INNOVATION Hong Kong. 86-852-28-508-371
Specialty: Pork Mui Choi

"Delicious Cantonese cuisine done from a modern, global perspective."
—Anita Lo, Annisa, New York

CELEBRITY CUISINE
Hong Kong. 86-852-36-500-000
Specialty: Shark Fin

"The three dishes that I always order: soup with diced pork, conch shell, and fish airbladder; bird's nest in a chicken wing; and crispy-skinned chicken doused in hot oil. The skin literally crackles when you sink your teeth into it. Probably the best chicken dish I've ever had."
—Seiji Yamamoto, Nihonryori RyuGin, Tokyo

THE CHAIRMAN
Hong Kong. 86-852-25-552-202
Specialty: Stir-Fried Pork Neck

"When entering this old area of Hong Kong, it feels like time has stood still. Must-eats include Chairman's Soy Sauce Chicken with 18 different spices, and Hong Kong Spareribs, with preserved plums and caramelized black vinegar." —Richard Ekkebus, Amber, Hong Kong

DIMDIM SUM DIMSUM SPECIALTY STORE
Hong Kong. 86-852-27-717-766
Specialty: Siu Mai Dumplings

"They have an English menu and a mixed crowd. Try their fried stuffed eggplant; "treasures wrap" of chicken, fish maw, mushrooms, and ginger; and pan-fried tofu skin with chicken and cumin. For the more adventurous: the fried "nine dishes" with pig's blood and XO sauce."
—Richard Ekkebus, Amber, Hong Kong

YU'S FAMILY KITCHEN
Chengdu. 86-28-8669-1975
Specialty: Tea-Smoked Duck

"Some of the best Chinese food on the planet—innovative, but within a classical Szechuan framework. Located on Kuanzhai Street, it has six tables in a courtyard setting. Most of the ingredients are grown or foraged on chef Yu Bo's family farm. The elegant surroundings make you feel like a VIP, and the prices make you think you just got the bargain of the century."
—Andrew Zimmern, host of the Travel Channel's Bizarre Foods

INDIA

GOPI DINING HALL
Ahmedabad. 91-79-26-57-63-88
Specialty: Kathiyawadi Thaali

"A very sweaty affair where your plate is filled with more and more subdji [fried vegetables with cream]."
—Fergus Henderson, St. John, London

INDIAN ACCENT
New Delhi. 91-11-43-23-51-51
Specialty: Foie Gras Galouti

"A modern, fine-dining restaurant that serves Indian food in a contemporary way."
—Anurudh Khanna, Fire, the Park New Delhi

KARIM'S
New Delhi. 91-11-23-26-49-81
Specialty: Lazeez Murg Saag

"Muslim/Mughlai delicacies in Old Delhi near the famous Jama Masjid mosque." —Anurudh Khanna, Fire, the Park New Delhi

JAPAN

GAIGAI
Tokyo. 81-3-35-86-33-35
Specialty: Barbecued Chicken

"A yakitori restaurant in the Azabu-juban area, the place is a little hard to find—the sign is small and you can't see the restaurant from the outside. It's open late (they take orders until 4 a.m.) and serves three types of local chicken—the Nagoya Cochin, Akita Hinai-dori, and the Satsuma Waka-shamo. I usually go for the assortment of chicken sashimi."
—Seiji Yamamoto, Nihonryori RyuGin, Tokyo

HASSHO
Hiroshima. 81-8-22-48-17-76
Specialty: Savory Omelettes

"A very popular okonomiyaki spot with a long line—but it's worth the wait. Try one with meat and noodles."
—Masaharu Morimoto, of the Food Network's Iron Chef

SUKIYABASHI JIRO
Tokyo. 81-3-35-35-36-00
Specialty: Toro Sushi

"The best sushi on earth."
—Eric Ripert, Le Bernardin, New York

KAHALA
Osaka. 81-6-63-45-67-78
Specialty: Iga Beef Dish

"Love the pristine quality of the food and how beautifully it is presented." —David Bouley, Bouley, New York

SUSHI SHIN
Tokyo Nishi-Azabu Building
Specialty: Angler-Fish Terrine

"A 12-seat bar with a Zen-like atmosphere. Best sushi of your life. Exquisite selections. Be sure to start with tsumami and order some sake."
—David Myers, Comme Ça, Los Angeles

TORITAMA
Tokyo. 81-3-57-95-29-50
Specialty: Misaki (Chicken Tail)

"This yakitori restaurant rocks! Incredible boutique shochu selection as well as sake. And of course, the yakitori is amazing."
—David Myers, Comme Ça, Los Angeles

SINGAPORE

IMPERIAL TREASURE SUPER PEKING DUCK
Singapore. 65-67-32-78-38
Specialty: Crab Meat and Roe

"The Peking duck is one of the best I've ever had. Other dishes I enjoy: braised goose web, and whole crispy chicken stuffed with rice and mushrooms." —Ignatius Chan, Iggy's, the Hilton Hotel, Singapore

SUNGEI ROAD LAKSA
Singapore - On Kelantan Lane
Specialty: Spicy Noodle Soup

"Started in 1956, this food-stall vendor still uses charcoal to boil his laksa soup, and the price is still only $2! It's the place where I can find the most authentic laksa flavor in Singapore."
—André Chiang, Restaurant Andre, Singapore

WAKU GHIN
Singapore 65-66-88-85-07
Specialty: Shrimp & Sea Urchin

"I particularly enjoy Chef Tetsuya Wakuda's Japanese-influenced tasting menu—it features the choicest ingredients. Being the master that he is, the flavors are extremely well calibrated. Just sublime."
—Ignatius Chan, Iggy's, the Hilton Hotel, Singapore

TAIWAN

SASA SUSHI RESTAURANT
Taipei - Zhongshan N. Road
Specialty: Fresh Sashimi

"Really flavorful sushi, using all of Taiwan's local seasonal seafood. It's comparable to many high-profile Japanese sushi restaurants—you will find the freshest ingredients being presented in a most elegant way, thanks to Chef Yang."
—André Chiang, Restaurant Andre, Singapore

THAILAND

BAAN KLANG NAM
Bangkok. 66-2-682-71-80
Specialty: Grilled River Lobster

"Great seafood—ask for Bom, the jovial manager. She won't steer you wrong. I like the deep-fried grouper with fish sauce, the grilled crab, and the crunchy grilled pork jowls. It's located in an old house that opens up onto the Chao Phraya River."
—David Thompson, Nahm, Bangkok

BO.LAN
Bangkok. 66-2-260-29-62
Specialty: Green Curry

"Bo and Dylan present traditional, hard-to-find dishes, such as a salad of grilled river prawns and silken eggplant; a smoky curry of beef with cassia leaves; and fish relish with green peppercorns. They are running the most interesting Thai restaurant in Bangkok."
—David Thompson, Nahm, Bangkok

JOK'S KITCHEN
Bangkok. 66-2-221-4075
Specialty: Steamed Crabs

"Situated in Bangkok's Chinatown down a hidden alley, Jok's is helmed by a former crab salesman and specializes in seafood. It books reservations a month out. The menu changes daily, but if there is crab of any type available, don't miss it."
—Andrew Zimmern, host of the Travel Channel's Bizarre Foods

WALKING STREET NIGHT MARKET
Chiang Mai - Ratchadamnoen Road
Specialty: Food Stall Stir-Fry

"Every Sunday, they set up this market. It's heaving with locals and foreigners, street performers and artists. And there's so much amazing street food from tom yum to sai krok, a delicious Thai pork sausage, and fresh durian."
—Curtis Stone, host of Top Chef Masters, Bravo TV

VIETNAM

CAFÉ BAZAR
Hoi An- 84-51-03-91-12-29
Specialty: Barbecued Pork

"I adopted two little girls from this region, and this is the restaurant I would go to every night for dinner to eat pho soup. All the other guests are Vietnamese—it's a really true, authentic place."
—Hélène Darroze, Hélène Darroze at the Connaught Hotel, London

NORTH AMERICA
A French pleasure palace, rock-and-roll noodles, and low-country cookin'

CHEF'S TABLE AT BROOKLYN FARE
Brooklyn: 718-243-0050
Specialty: Fried Blowfish Tails

"It's the Western version of omakase—a small, intimate setting where the chefs cook for you and serve you directly."
—Eric Ripert, Le Bernardin, New York

CITY MARKET
Luling, Texas. 830-875-9019
Specialty: Fatty Brisket

"The best Texas barbecue—a little less than an hour south of Austin. Everyone says brisket is king in Texas, and yes, it is, but in the Hill Country, beef sausage is king!"
—Ford Fry, JCT Kitchen, Atlanta

COI
San Francisco. 415-393-9000
Specialty: Kelp and Squid-Ink Pasta

"An experience like no other in the world. Beautiful, eccentric, and soulful, in sync with all of the best products of Northern California, and with a modern poetic vibe that only chef Daniel Patterson can speak."
—Elizabeth Falkner, author, Demolition Desserts

DANIEL
New York. 212-288-0033
Specialty: Black Sea Bass In Syrah

"I had such an incredible dinner at Daniel that he may have singlehandedly salvaged my opinion of fine dining ... Expert, delicious, exciting, and very, very beautiful. No palate fatigue whatsoever! We asked to have wine paired, and it was the best pairing I've ever had."
—Gabrielle Hamilton, Prune, New York

FARMSHOP
Santa Monica, Calif. 310-566-2400
Specialty: Fresh Burrata and Fruit

"Worth a drive from anywhere in L.A. Gorgeous and memorable flavor combinations."
—Elizabeth Falkner, author, Demolition Desserts

FRANNY'S
Brooklyn. 718-230-0221
Specialty: Spicy Clam Pizza

"Where sustainable meets a passion for Italian food and pizza." —Alain Ducasse, Alain Ducasse au Plaza Athénée, Paris

HERONS AT THE UMSTEAD HOTEL AND SPA
Cary, N.C. 919-447-4200
Specialty: Olive-Oil-Poached Grouper

"What's not absolutely absorbing about this: seared sea trout, smoked pineapple, purple yam purée, cashew cabbage, fermented pepper. Chef Scott Crawford is awesome—a really skilled guy. The man is bringing together everything and making it work."
—Hugh Acheson, Five & Ten, Athens, Ga.

HUSK
Charleston, S.C. 843-577-2500
Specialty: Pig's-Ear Lettuce Wraps

"Chef Sean Brock cooks with such a distinctive point of view that you can't help but fall in love with the flavors of the Low Country."
—Michael Anthony, Gramercy Tavern, New York

KAFANA
New York. 212-353-8000
Specialty: Cevapi With Onions

"Kafana, a Yugoslavian delight in the East Village, is focused, unwavering, and explicitly Serbian-Croatian, with grilled meats and chopped, crunchy, fresh salads. The staff is fast and sharp, and no one around you at the tables is speaking English; you feel as if you've just wandered into a popular, bustling, low-key supper club in a bohemian neighborhood of Dubrovnik."
—Gabrielle Hamilton, Prune, New York

MCCRADY'S
Charleston, S.C. 919-447-4200
Specialty: Molasses Pork Belly

"Chef de cuisine Jeremiah Langhorne is young, inventive, a force to be reckoned with. Who else can serve something as simple as Southern rice and have it be ethereal? It was butter-steamed rice. That's it ... except it was transcendent."
—Hugh Acheson, Five & Ten, Athens, Ga.

MOMOFUKU NOODLE BAR
New York. 212-777-7773
Specialty: Pork-Belly Ramen

"It's truly a New York restaurant par excellence with all of David Chang's identity. It rocks, it's noisy, it really fits into its urban milieu. There are the wonderful buns—Chinese brioches—and the spicy noodles with spinach and peanuts, which are served icy cold. Really intense."
—Inaki Aizpitarte, Le Châteaubriand, Paris

OSTERIA
Philadelphia. 215-763-0920
Specialty: Fresh Pasta

"I always wanted to go to Marc Vetri's restaurants and finally got a chance a few weeks ago. This is one of those places that makes you feel like you are right back in Italy."
—Brandon McGlamery, Prato, Winter Park, Fla.

PARM
New York . 212-993-7189
Specialty: 'Italian Thanksgiving'

"I love their take on Italian-American cuisine. They do a spectacular job of combining the charm of classic dishes with the polish of modern New York food. The setting is very familial—small, intimate, and just delicious. Simple but inventive, classic but new."
—Daniel Humm, Eleven Madison Park, New York

SPQR
San Francisco. 415-771-7779
Specialty: Ricotta Gnudi

"Chef Matt Accarrino has the best pasta in San Francisco, and Shelley Lindgren is one of my favorite sommeliers. Their attention to detail in the service, food, and amazing wines will blow anyone away."
—Elizabeth Falkner, author, Demolition Desserts

EUROPE
Meaty Spanish treats, a swedish locavore, and deep-fried polenta

CROATIA

KONOBA BATELINA
Pula. 3-85-52-57-37-67
Specialty: Mediterranean Fish Stew

"This is a delightful tavern where everybody in the family works. David and his father fish, the mother is in the kitchen making the brodetto, and the sister is in charge of the desserts. In my many years of cooking and eating fish, this is as fresh as it gets. The setting is a sprawling terrazza in a small seaside town where most of the locals are fishermen. Try the spiny crab salad and fish brodetto with polenta."
—Lidia Bastianich, host of Lidia's Italy

FRANCE

BRAS
Laguiole. 33-5-65-51-18-20
Specialty: Le Gargouillou

"Bras is known for its commitment to local cuisine and for chef Michel Bras's gargouillou [a dish of up to 80 vegetables, herbs, and flowers]."
—Joan Roca, El Celler de Can Roca, Girona, Spain

CHEZ GEORGES
Paris. 33-1-42-60-07-11
Specialty: Gigot d'Agneau

"This spring my wife and I took a long-overdue trip to Paris with my parents. One of the highlights was our meal at Chez Georges—a quintessential tiny French bistro, unchanged since the days when Hemingway ate there. Of all the spectacular dishes we had, the ouefs mayonnaise was perfect in its simplicity, followed closely by radishes and butter."
—John Currence, City Grocery, Oxford, Miss.

CHEZ YVONNE
Strasbourg. 33-3-88-32-84-15
Specialty: Coq Au Riesling

"We enjoyed foie gras (pâté, mousse, seared, brûléed), and our son Conrad had a blast dining on Alsatian goodies."
—Graham Elliot, Graham Elliot, Chicago

FARMERS' MARKET
Avignon. In the Mmarché des Halles
Specialty: Provençal Charcuterie

"I grabbed some salumi, cheese, a $2 bottle of rosé, and whipped out my knife for an impromptu picnic in the sun, on an old stone wall overlooking the vineyards."
—Thomas McNaughton, flour+water, San Francisco

GUY SAVOY
Paris. 33-1-43-80-40-61
Specialty: 'Colors of Caviar'

"The perfect definition of Parisian fine dining. In season, his all-black-truffle menu is a must."
—Alain Ducasse, Alain Ducasse au Plaza Athénée, Paris

LA BIGARRADE
Paris. 33-1-42-26-01-02
Specialty: Foie Gras With Cockles

"At this simple restaurant with an open kitchen, by chef Christophe Pelé, you get a meal for $50 to $60 that would cost $350 anywhere else."
—David Bouley, Bouley, New York

LE CHATEAUBRIAND
Paris. 33-1-43-57-45-95
Specialty: Sous-Vide Veal

"The atmosphere is like the best party you've ever been to, but with extraordinarily good food."
—Magnus Nilsson, Fäviken, Järpen, Sweden

LE PRÉ CATELAN
Paris. 33-1-44-14-41-00
Specialty: Venison Confit

"I particularly love Le Pré Catelan, directed by the chef Frédéric Anton, one of my students. I appreciate the concern for quality and in particular his bone-marrow dish."
—Joël Robuchon, L'Atelier de Joël Robuchon, Paris

LE RELAIS BERNARD LOISEAU
Saulieu. 33-3-80-90-53-53
Specialty: Poulet de Bresse

"I arrive on Sunday afternoons so I can see the lunchtime diners leaving and say to myself, that's going to happen to me tonight! I did all of my basic training alongside [the late] Bernard Loiseau, so that creates indelible links. Every time I go, I have the impression that his soul is there. The words are very hard to find, but you see why I love the place ... those old beams, those old doors, the exceptional cuisine by his wife and chef Patrick Bertron's team."
—Guy Savoy, Restaurant Guy Savoy, Paris

MAISON TROISGROS
Roanne. 33-4-77-71-66-97
Specialty: Pigeon in Puff Pastry

"Dining in this restaurant is a living history lesson that includes the past, present, and future of seasonal foods."
—Michael Anthony, Gramercy Tavern, New York

PIERRE GAGNAIRE
Paris. 33-1-58-36-12-50
Specialty: Quintet of Langoustine

"I love the way Pierre Gagnaire cooks. It is always modern, and he's always creating something new and wonderful. He never stops."
—Michel Richard, Citronelle, Washington, D.C.

GERMANY

HOT SPOT
Berlin. 49-30-89-00-68-78
Specialty: Wontons in Chili Oil

"Hot Spot is an authentic Sichuan kitchen with charming service, spicy foods, and a great wine list. Mr. Wu is known throughout Berlin and Germany for his wide selection of German rieslings."
—Christian Lohse, Fischer's Fritz at the Regent Berlin

WEINBAR RUTZ
Berlin. 49-30-24-62-87-60
Specialty: Périgord Truffle Soup

"At this elegant wine bar, Michelin–starred chef Marco Müller serves a straightforward menu using regional products. His food is paired with wines from sommelier Billy Wagner's 1,500-bottle cellar. Wagner knows brilliantly how to adapt the wine to the menu."
—Christian Lohse, Fischer's Fritz at the Regent Berlin

ITALY

CAFFE DUOMO
Florence. 39-55-211-348
Specialty: Spaghetti Carbonara

"Located under the Duomo, this romantic, beautiful, family-owned place has an incredible lamb blade chop, and if you stick around long enough, the live music is sure to get you dancing."
—Tim Love, Lonesome Dove Western Bistro, Fort Worth, Texas

HOSTERIA GIUSTI
Modena. 39-59-222-533
Specialty: Tortellini in Brodo

"From the parents cooking in the kitchen to the son who serves the customers, this is a classic, family-run Italian restaurant that everyone should try when in the region."
—Brandon McGlamery, Prato, Winter Park, Fla.

LA BUCACCIA
Cortona. 39-575-606-039
Specialty: Handmade Ravioli

"This family-owned restaurant is a hidden gem I uncovered in Cortona, a stunning medieval-style village tucked in the Tuscan countryside. It's located in the former wine cellar of a 13th-century castle, which gives the whole experience the feeling of being transported in time. Best chestnut ravioli and chicken-liver mousse I have ever had!"
—Heather Terhune, Sable Kitchen & Bar, Chicago

LA SUBIDA
Cormons. 39-481-60-531
Specialty: Stinco di Vitello

"A little Relais hotel in the hills, owned by Josko and Loredana Sirk. The setting is beautiful, right on the border between Italy and Slovenia, and the restaurant reflects this delectable cuisine. If you are at La Subida in the fall, when there is the beginning of a chill in the air, you want to be seated next to the open hearth, where usually a cauldron of polenta is bubbling. Have that polenta served with sautéed porcini mushrooms and braised wild boar."
—Lidia Bastianich, host of Lidia's Italy

PORCHETTA FOOD TRUCK
Cortona. 39-349-603-72-90
Specialty. Salumi and Suckling Pig

"While roaming the steep and narrow streets of Cortona, I stumbled upon a food truck selling sandwiches with porchetta and cured pork products on the street corner. It was here that I first discovered the incredible possibilities of Italian street food."
—Heather Terhune, Sable Kitchen & Bar, Chicago

STREET FOOD
Bari. Downtown
Specialty: Mounds of Polenta

"There is a very old woman—I think she has just one tooth—and she sits on a low stool with a pile of polenta that looks like a stack of gold bars. In front of her is a cauldron of hot oil. She clanks up one of the bars, deep-fat-fries it, and serves it in a paper cone with sea salt. Amazingly delicious."
—Jamie Oliver, author of The Naked Chef

TRATTORIA SOSTANZA
Florence. 39-55-21-26-91
Specialty: Butter-Fried Pollo

"They serve the most perfect, beautiful steak Florentine. Trust me."
—Fergus Henderson, St. John, London

MONACO

LE LOUIS XV
Monte Carlo. 3-77-98-06-88-64
Specialty: Gâteau Au Chocolat

"My first visit was in 1990, and I was completely blown away by the magical dining experience. It was the first place I discovered white truffles. Another memorable dish was légumes de Provence, very simple with shavings of black truffles." —Hélène Darroze, Hélène Darroze at the Connaught Hotel, London

RUSSIA

CAFÉ BY WINDMILL (U MELNITSY) Bugrovo. Near Mikhailovskoye
Specialty: Clay-Pot Soup (Shi)

"The owners have achieveda balance between the food of Alexander Pushkin's era (Pushkin's home is around the corner) and organic cuisine. Only here can you understand how wonderful it is to fry potatoes and brown onions inside a Russian stone stove or taste fish that's so fresh, it's been fished out of the neighborhood pond for lunch."
—Alexei Zimin, Ragout Café, Moscow

CHAIKA
Nizhny Novgorod. 7-831-292-19-00
Specialty: Kamchatka Crab

"At Chaika, they thoughtfully play around with traditional Russian flavors. The chef, Dmitry Shurshakov, builds national motifs into a global context—cod liver served with apples and nuts, or herring with nori seaweed."
—Alexei Zimin, Ragout Café, Moscow

SPAIN

ASADOR ETXEBARRI
Atxondo. 34-94-658-30-42
Specialty: Iberian Chorizo

"Sure as hell one of the most luxurious eating experiences ever. Chef Victor Arguinzoniz grills things—and in ways—never dreamed of before. Just the best ingredients in the world, grilled by the very best grillmaster on the planet." —Anthony Bourdain, host of the Travel Channel's No Reservations

BAR BERGARASAN
Sebastián. 34-94-327-50-26
Specialty: 'Falsa Lasaña'

"Perfect for a glass of wine and some flavorful pintxos, like the mushroom-langoustine txalupa."
—Wolfgang Puck, Spago, Los Angeles

CAL PEP
Barcelona. 34-933-10-79-61
Specialty: Pescado Croquetas

"Cal Pep is a place I'd be happy eating in every day. The tapas are inventive and inexpensive enough to order a tableful."
—Bobby Flay, Mesa Grill, New York

DOS CIELOS
Barcelona. 34-933-67-20-70
Specialty: Foie Gras Ravioli

"Chefs Sergio and Javier Torres strike a perfect balance of traditional Mediterranean flavors and innovative modern cuisine. The use of gorgeous local produce (some actually grown on the roof) makes each dish more spectacular than the next."
—Curtis Stone, host of Bravo TV's Top Chef Masters

EL CELLER DE CAN ROCA
Girona. 34-972-22-21-57
Specialty: Steak Tartare Dish

"The most amazing meal of my life. Everything about it, from the ingredients, preparation, execution, and the taste, remains unmatched."
—Thomas McNaughton, flour+water, San Francisco

HOTEL ELS CASALS
Sagàs. 34-93-825-12-00
Specialty: House-Made Sausage

"Authentic local cuisine. They supply themselves with the products from their own farm and vegetable garden. The chicken dishes are particularly noteworthy."
—Joan Roca, El Celler de Can Roca, Girona, Spain

LA BODEGA DONOSTIARRA
San Sebastián. 34-934-01-13-80
Specialty: Bocadillos

"I have visited La Bodega Donostiarra dozens of times, and it always remains informal, with a popular atmosphere that makes it special. Try the very traditional gilda [anchovy and olive skewer]. It is the classic pintxo of San Sebastián, and this bar makes it extraordinarily well."
—Andoni Luis Aduriz, Mugaritz, Errenteria, Spain

LA CUCHARA DE SAN TELMO
San Sebastián. 34-943-43-54-46
Specialty: Foie with Apple Compote

"Always very animated, and the quality of the pintxos is very good. They also serve a fabulous gin tonic."
—Joachim Wissler, Vendôme at the Grandhotel Schloss Bensberg, Germany

MUGARITZ
Errenteria. 34-943-52-24-55
Specialty: Edible Stones

"Mugaritz is not about one dish—it's about the total experience."
—Wolfgang Puck, Spago, Los Angeles

NOU MANOLÍN
Alicante. 34-965-20-03-68
Specialty: Jamón Ibérico

"When I am in Alicante, I go to Nou Manolín for the conviviality, the open kitchen, and the langoustines à la plancha!"
—Joël Robuchon, L'Atelier de Joël Robuchon, Paris

SWEDEN

FÄVIKEN MAGASINET
Järpen. 46-647-401-77
Specialty: Scallops Over Juniper

"Most Swedes haven't even been here. Chef Magnus Nilsson's vision for new Scandinavian food is inspiring—he shows that you don't have to live in a big city to create an authentic, delicious experience. To go there and stay and eat for a few days is a truly relaxing experience."
—Marcus Samuelsson, Red Rooster Harlem, New York

ROLFS KÖK
Stockholm. 46-81-01-696
Specialty: Pickled Herring

"One of my favorites for casual eating—great 1989 décor by Jonas Bohlin and super-delicious food."
—Magnus Nilsson, Fäviken, Järpen, Sweden

UNITED KINGDOM

BOROUGH MARKET
London. 44-20-74-07-10-02
Specialty: Fish and Chips

"They fry everything in animal fat for crispy goodness." —Tim Love, Lonesome Dove Western Bistro, Fort Worth, Texas

BUSABA EATHAI London. 44-20-79-30-00-88 Specialty: Thai Calamari

"A great concept right here in London is Busaba Eathai, especially the one located in Soho. You can get great, authentic Thai dishes quickly and affordably."
—Atul Kochhar, Benares, London

SWEETINGS FISH RESTAURANT
London . 44-20-72-48-30-62
Specialty: Dover Sole

"A work in chaos and a marvelous lunch."
—Fergus Henderson, St. John, London

THE FAT DUCK
Bray. 44-16-28-58-03-33
Specialty: Snail Porridge

"I recall with special affection meals at the Fat Duck. I like the ambience, the team, and above all the gastronomic approach—brilliant, bold, and tremendously stimulating to the senses. The dish Sound of the Sea will be in the history books of gastronomy."
—Andoni Luis Aduriz, Mugaritz, Errenteria, Spain

LATIN AMERICA
Caribbean home cooking, midnight taco trucks, and a Peruvian ceviche wizard

BRAZIL

BIRA DE GUARATIBA
Rio de Janeiro. 55-21-2410-8304
Specialty: Moqueca (seafood stew)

"A couple of years ago, I was invited to cook at Olympe in Rio de Janeiro. Claude Troisgros took us for a very long lunch to the most unassuming, yet totally amazing, Bira de Guaratiba. Looking out over an estuary, we had the freshest fish and seafood."
—Margot Janse, Le Quartier Français, Franschhoek, South Africa

D.O.M.
São paulo. 55-11-3088-0761
Specialty: Filhote With Tucupi Sauce

"D.O.M. is one of the finest places to eat in the world. The restaurant focuses on Brazilian cuisine and brings incredible local ingredients to light."
—Atul Kochhar, Benares, London

MANÍ
São paulo. 55-11-3085-4148
Specialty: Root Vegetable Medley

"Maní's menu de degustação is a sophisticated rendering of time-honored Brazilian cuisine." —Alex Atala, D.O.M., São Paulo

MOCOTÓ
São Paulo. 55-11-2951-3056 Specialty: Carne de Sol

"It is a bit out of the way but well worth the journey and the wait for a table. I recommend the moco fava (stewed cow's foot) with lima beans."
—Alex Atala, D.O.M., São Paulo

BARBADOS

CUZ'S FISH STAND
Bridgetown, off Highway 7 near Needham's Point
Specialty: Blue Marlin Sandwich

"It's a fish shack with a line out the door. From a cook's point of view, everything is wrong with their sandwiches, like the cheese on them, but they're so delicious."
—Marcus Samuelsson, Red Rooster Harlem, New York

CAYMAN ISLANDS

VIVINE'S KITCHEN
Grand Cayman. 345-947-7435
Specialty: Conch Stew

"We dined in what seemed like a garage connected to Vivine Watler's house, with our table located a few feet from a pigeon coop. Vivine personally took our order, went into her kitchen, and cooked up some amazing Caribbean cuisine!" —Graham Elliot, Graham Elliot, Chicago

CUBA

PALADAR DOÑA EUTIMIA
Havana. 53-78-61-13-32
Specialty: Ropa Vieja

"Honest, well-prepared Cuban food: frozen mojitos and picadillo."
—Anita Lo, Annisa, New York

MEXICO

TACO TRUCKS
San Felipe, downtown
Specialty: Carnitas, Al Carbón Tacos

"Seven years ago, I took a road trip with my best friend from L.A. down the Baja peninsula. We spent two days in San Felipe, and were blown away by the taco carts that appeared around midnight. We'd belly up and order some tacos, and garnish them with all kinds of delicious, colorful homemade sauces. I'll never forget the sights and smells of that town coming alive at night."
—John Currence, City Grocery, Oxford, Miss.

PERU

CHEZ WONG
Lima. 51-1-470-6217
Specialty: Octopus Ceviche

"What Tokyo's Sukiyabashi Jiro is to Japanese sushi, this is to ceviches. They serve only ceviche, and it is prepared from start to finish right in front of you at chef Javier Wong's home."
—Eric Ripert, Le Bernardin, New York

AFRICA and the MIDDLE EAST
Souk Hotspots, Majestic Wineries and Dubai Thai

ISRAEL

ABRAXAS NORTH
Tel Aviv. 972-3-510-4435
Specialty: Lamb Chops

"Recommended: the whole baked cauliflower."
—Yotam Ottolenghi, Ottolenghi, London

HABASTA
Tel Aviv, near the Shuk Ha'carmel
Specialty: Pumpkin Carpaccio

"This market restaurant is simple and utilitarian. Try the pizza with white truffles."
—Yotam Ottolenghi, Ottolenghi, London

SOUTH AFRICA

HAUTE CABRIÈRE RESTAURANT
Franschhoek Valley. 27-21-876-3688
Specialty: Blesbok Ragout

"At the Haute Cabrière winery, the atmosphere of the farm and restaurant is really unique. One of the most memorable meals I have had in southern Africa."
—Stuart Cason, Radisson Blu Gautrain, Johannesburg

RISTORANTE LA TRINITA
Johannesburg. 27-11-466-7949
Specialty: Homemade Lasagna

"A small, family-run Italian restaurant nestled in a small center in Kyalami. The food is always great, the atmosphere is brilliant, and it offers really good value for the money."
—Stuart Cason, Radisson Blu Gautrain, Johannesburg

UNITED ARAB EMIRATES

PAI THAI
Dubai. 971-4-366-6730
Specialty: Sundried Crispy Beef

"Traditional Thai with a gourmet twist. Beautiful dining room, beautiful location with stunning views. A true treat."—Mauro Ferrari, Hotel Missoni Kuwait, Kuwait City.

Compiled by Katie Baker, with Kara Cutruzzula, Mac Margolis, Tracy McNicoll, Anna Nemtsova, Naomi Saeki, and Allison Yarrow.