You’ve been to San Sebastian, Mexico City is old hat, and you know Copenhagen like the back of your hand. The world’s top food destinations are so for a reason (and return visits will always reveal something new) but there inevitably comes a time when cravings demand a visit to a new locale.
We’ve tapped into a line up of trusted culinary insiders to share the unassuming locations that have captured their tastebuds. These destinations are not just those with the most Michelin stars (although you will find a couple in this list), nor are they completely off-the-beaten-track. Rather, they are locations that have sometimes dipped under the radar as foodie hotspots, but await with rich, diverse culinary landscapes.
Foodie hotspots to visit next
Cadaqués, Spain
The long-time home of Salvador Dalí, Cadaqués on Spain’s jagged northeast coast is hard to get to (unless you have a boat) – which is half the appeal. This small seaside town goes big on art and food. You can dine at lots of Dalí’s old haunts – a coffee and bikini sandwich at Bar Casino is a good way to start the day, and a real favorite of mine is Casa Anita, an old-school taberna serving salted anchovies on toast and whole fried bass with fries.
There are modern tapas spots too: some of the best are part of the same group – Talla, Oli Bar, and Batalla – and each serve inventive cocktails (pisco negronis) and small plates that are far from ordinary, like carbonate omelette and foie gras crème caramel.
For special occasions book Compartir, a courtyard restaurant run by two former El Bulli chefs. More alumni can be found shaking up cocktails at beachfront hotspot Boia Nit. Finally, Casa Narida and Can Set are design-led boutique hotels that double up as great spots for both coffee and dinner.
By Heather Steele, lifestyle and culture journalist
Palermo, Italy
While Sicily's popularity has grown significantly in recent years, I think that the historic capital, Palermo, has been somewhat overlooked. The city is rich with culture and history, from its 12th-century cathedral and to the royal Palazzo Dei Normanni. Its open air street markets give a lively insight into the region's produce, from freshly caught fish to the local fruit and vegetables grown in their volcanic soil.
Due to its location, the traditional cuisine has European and Middle Eastern influences which result in unique dishes such as panelle (chickpea fritters) and Sfinicione, a focaccia pizza that is different to any other you will find in Italy.
Florio Restaurant, inside the Villa Igiea hotel, serves fantastic, refined dishes created by chef Fulvio Pierangelini that celebrate traditional Sicilian cuisine, using locally harvested ingredients. You also can't leave Sicily without trying its pastries – I recommend I Segreti del Chiostro, inside the Chiesa Santa Caterina, for the best cannoli of your life.
By Mario Carbone, co-founder of Carbone
Lucknow, India
If I’m talking about somewhere that still feels underrated globally, it has to be Lucknow. Awadhi cuisine is one of the most sophisticated food cultures in India, but it doesn’t always get the same spotlight as other regions. What sets it apart – and draws me to it – is its refinement, seen through famous techniques like dum pukht, a slow-sealed cooking method, that gives dishes real depth without heaviness.
A proper Awadhi biryani is delicately structured, its kebabs should dissolve on the tongue – everything, even the breads, sheermal, roomali – are part of that wider sense of craft. It’s also big on a unique sense of hospitality. There’s a grace to the way food is served and shared, with a really rich regal history.
If you’re in Lucknow for the first time, the one dish you simply can’t miss is the galiwati kebab also known as Tunday kebab. It’s the city’s most iconic expression of Awadhi finesse, a patty so soft it barely holds its shape, built on a famously complex masala blend that delivers warmth and aroma rather than heat. You’ll find it everywhere from street side grills to more established dining rooms, always served with paratha or sheermal because the bread is part of the ritual.
For the definitive experience, head to Tunday Kababi in Aminabad, the legendary spot long considered the heart of the tradition, where the setting can be anything from chaotic and brilliant to surprisingly polished – but the kebab never wavers in its melt-in-the-mouth perfection.
Aktar Islam, chef patron of Oudh 1722 (opening soon) and Opheem
Slovenia
Slovenia has a really exciting food scene rooted in its own traditions but with flair from Slovenian chefs that have been working around the world and have recently returned. Obviously Hisa Franko has recently been awarded three Michelin stars but you also have other exciting terroir-driven restaurants like Milka and Gric. They are also dotted all around the country, not just focussed on the capital Ljubljana.
By Tom Waters, chef patron of Gorse
Zurich, Switzerland
My choice would be Zurich – I visited last year for the first time and I ate so well. It's a perfect summer destination with days spent swimming in Lake Zurich and the Limmat River. The city felt so alive during my time in early July. My favorite restaurants include Kronenhalle – an institution of Zurich since 1924 that serves Swiss cuisine, is steeped in history, and is a great excuse to dress up and experience one of Switzerland's most iconic restaurants.
Make sure to have a drink afterwards at the Kronenhalle bar (watch out for original works by Picasso). Silex is another highly recommended restaurant, and for good reason. Expect casual fine dining with a strong focus on produce and wine. Sit in the courtyard and enjoy the good food and atmosphere. Gamper Bar is a natural wine and snack bar with a great vibe; Alba Sourdough Pizza is an excellent pizzeria from a team of Italians that make their own mozzarella and use a sourdough starter that’s over 160 years old; and don’t miss a drink at Widder Hotel, which is spread across nine historic buildings in Zurich’s old town.
By James Thompson, content creator – @food_feels
Île‑aux‑Moines, France
I often escape to Île‑aux‑Moines, in the Gulf of Morbihan, Brittany, a place that feels almost suspended in time. After 7pm, when the last boat has left the mainland, you find yourself alone with the few hundred islanders who live there year‑round. It’s a moment of quiet magic, and one I often share with friends at the start of summer.
My favorite spot on the island is La Cabane du Trec’h, a charming open‑air restaurant run by two passionate owners who are also oyster farmers. The ‘dining room’ is a garden set right by the water’s edge: the ocean in front of you, small waves brushing your feet, and the village just behind. Oysters are opened on the spot, langoustines are prepared simply, and stuffed clams are warmed while bottles of excellent Meursault are poured and local stories are shared.
You arrive for an apéritif around midday, and somehow you leave only late at night, after grilling oysters on the barbecue and spending hours discussing life, food, and the world with friends from the profession. It’s one of those rare places where time seems to dissolve.
By Vincent Zanardi, executive head of bakery and pastry at Birley Bakery New York and London
Mumbai, India
Last year, I was able to spend a couple of days in Mumbai, which was a very bustling place. A friend took me to the arty Kala Ghoda district, which was great for window shopping, coffee at the Kala Ghoda Cafe, and amazing seafood at Trishna. There’s also epic all-Indian snacks at Swati Snacks (which has two locations in the city) and the Lalbaug Spice Market for take-home spices.
By Rosio Sanchez, chef/founder at Hija de Sanchez Taquerias and Sanchez Restaurant
"The Destinations Vying to Become the Next Foodie Hotspots" was originally created and published by Elite Traveler.
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