Celebrated
for their flavours, food traditions and local specialities, these
destinations are perfect for food and culinary holidays. Discover
where to go for travel experiences shaped by regional dishes, markets
and unforgettable dining moments.
Italy – One of the world’s great food destinations, defined by strong regional identities in Bologna, Naples, Rome, Tuscany and Sicily, where pasta, pizza, olive oil and seasonal produce are deeply tied to place and tradition.
France – A cornerstone of global cuisine, with culinary depth in Paris, Lyon, Burgundy and Provence, blending classic techniques, bakeries, markets and wine culture.
Spain – Food-led travel across San Sebastián, Barcelona, Madrid and Andalusia, known for tapas culture, regional cooking and a strong social dining tradition.
Portugal – Simple, flavourful cuisine in Lisbon, Porto and coastal regions, centred on seafood, pastries, olive oil and affordable, authentic dining.
England – A quietly evolving food scene shaped by tradition and modern creativity, from London’s global dining culture to regional specialities in Yorkshire, Cornwall and market towns.
Scotland – Produce-driven cuisine rooted in land and sea, with food travel in Edinburgh, the Highlands and coastal regions focused on seafood, game and whisky.
Belgium – A small country with outsized culinary influence, known for Brussels dining, chocolate, waffles, beer culture and refined comfort food.
Greece – Mediterranean flavours shaped by simplicity and seasonality, experienced in Athens, Crete and island tavernas centred on olive oil, seafood and shared plates.
Hungary – Hearty, traditional cuisine in Budapest and countryside regions, known for paprika-rich dishes, stews and historic café culture.
Japan – Precision-driven food culture in Tokyo, Osaka and regional cities, offering everything from Michelin-starred dining to street food rooted in craft and ritual.
Thailand – Bold, balanced flavours experienced through Bangkok, Chiang Mai and regional street food scenes, blending sweet, sour, salty and spicy elements.
Vietnam – Fresh, regional cuisine in Hanoi, Hoi An and Ho Chi Minh City, known for herbs, broths, market food and strong street-dining culture.
India – One of the world’s most diverse food destinations, with regional cuisines across Delhi, Rajasthan, Kerala and Tamil Nadu, shaped by spice, religion and history.
South Korea – Deeply cultural cuisine in Seoul and Busan, centred on fermentation, communal dining and evolving modern food scenes.
China – Vast culinary diversity across regions, from Sichuan spice to Cantonese refinement and northern wheat-based traditions.
Malaysia – A fusion food destination in Penang and Kuala Lumpur, where Malay, Chinese and Indian influences combine through street food and hawker centres.
Indonesia – Regional cooking across Java, Bali and the islands, offering spice-driven dishes, satay culture and ceremonial food traditions.
Turkey – One of the world’s richest culinary crossroads, with food traditions in Istanbul, Gaziantep and coastal regions blending Middle Eastern, Mediterranean and Central Asian flavours.
Morocco – Deeply traditional cuisine in Marrakech, Fes and regional kitchens, centred on spices, slow cooking and communal meals.
Lebanon – Celebrated mezze culture in Beirut, focused on freshness, sharing and strong links between food and social life.
Iran – Understated but refined cuisine in Tehran, Isfahan and Shiraz, blending herbs, rice dishes and poetic food traditions.
United Arab Emirates – A global dining hub in Dubai and Abu Dhabi, combining international fine dining with regional Emirati flavours.
Ethiopia – One of Africa’s most distinctive food cultures, centred on injera, communal dining and spiced stews rooted in tradition.
South Africa – A diverse culinary destination combining Cape Town food scenes, wine regions and braai culture shaped by global influences.
Senegal – A West African food capital, known for seafood, rice dishes and bold flavours tied to coastal life.
Mexico – One of the world’s richest food cultures, with culinary depth in Mexico City, Oaxaca and regional kitchens blending street food with ancient traditions.
Peru – A global culinary hotspot in Lima, known for seafood, fusion cooking and modern interpretations of traditional flavours.
United States – Diverse regional food scenes in New Orleans, New York City, Texas and California, shaped by immigration and innovation.
Argentina – Meat-focused cuisine in Buenos Aires and wine regions, defined by parrilla culture and Italian-influenced dishes.
Brazil – Regional food diversity from Bahia to São Paulo, blending Indigenous, African and Portuguese influences.
Japan – Extended food-focused travel beyond major cities, exploring regional specialities, seasonal cuisine and rural food traditions.
Australia – Contemporary food scenes in Melbourne, Sydney and wine regions, driven by multicultural influences and local produce.
New Zealand – Produce-led cuisine and wine experiences in Hawke’s Bay, Marlborough and coastal regions, focused on freshness and simplicity.
Culinary travel works best when destinations offer access to local markets, traditional kitchens and everyday food culture — not just restaurants. Regional diversity, seasonality and cultural context all shape the experience.
Choosing destinations where food is woven into daily life allows travellers to eat with intention and understanding, turning meals into meaningful cultural encounters rather than just memorable tastes.
Discover destinations celebrated for cuisine, flavours and food culture. Explore places where dining, markets and local traditions shape unforgettable journeys.