The American travel magazine Travel + Leisure has published a new guide identifying eight European cities that, according to a panel of chefs and culinary professionals, are worth visiting for their food. The list highlights well‑established food traditions, neighbourhood markets and standout restaurants that define each city's culinary identity.
Who chose the cities — and why it matters
The selection was assembled with contributions from prominent chefs and restaurateurs, including Fatih Tutak of Gallada in Istanbul and TURK FATİH TUTAK; René Frank of CODA in Berlin; Niklas Ekstedt of Ekstedt in Stockholm; and Petros Dimas of Makris Athens. Travel + Leisure framed the feature not as a ranked competition but as a curated set of destinations worth visiting for their food scenes.
This kind of list helps travellers focus on experiences that go beyond a single restaurant: think fresh produce markets, street food specialties and long‑standing local traditions that give each city its culinary personality.
What to expect in some of the highlighted cities
The feature offers specific suggestions for where to eat and what to taste in several of the cities. For example, Florence is celebrated for its Tuscan roots and everyday dishes such as ribollita and the street‑food staple lampredotto — a sandwich prepared with cooked beef stomach. Paolo Lavezzini, the executive chef at the Four Seasons in Florence, encourages visitors to follow where locals eat: start at Sant’Ambrogio Market, try lampredotto at Tripperia Pollini and dine at neighbourhood restaurants including Beppa Fioraia and Fratelli Briganti.
“a morning at the market is an opportunity to understand the ‘true soul of Florence’”
Copenhagen is noted for its association with New Nordic cuisine, which places emphasis on local ingredients and seasonality. Other cities on the list bring their own strengths: from the seafood and Mediterranean flavours of Athens and Istanbul to the evolving culinary scenes in Berlin and Stockholm.
- Florence — Tuscan classics, markets and street food
- Copenhagen — New Nordic cuisine and a focus on local produce
- Paris — patisseries, bistros and longstanding culinary traditions
- Barcelona — Catalan flavours and vibrant market culture
- Istanbul — a crossroads of Middle Eastern and Mediterranean tastes
- Athens — Mediterranean ingredients and modern interpretations
- Berlin — a diverse, evolving dining scene
- Stockholm — cooking over fire and Scandinavian technique
| City | Noted for |
|---|---|
| Florence | Traditional Tuscan dishes, markets, lampredotto |
| Copenhagen | New Nordic movement, seasonal local produce |
| Paris | Bakeries, classic restaurants |
| Barcelona | Catalan cuisine, lively food markets |
| Istanbul | Ottoman and Mediterranean influences |
| Athens | Mediterranean ingredients, contemporary dining |
| Berlin | Innovative and multicultural food scene |
| Stockholm | Fire‑based cooking and Nordic flavours |
How South Africans can use the list
For South African travellers planning a European trip, the feature provides a practical starting point for building an itinerary around food rather than just landmarks. Markets like Sant’Ambrogio in Florence or La Boqueria in Barcelona offer affordable, authentic meals and are a great way to sample local produce without a big restaurant bill. Likewise, seeking out neighbourhood restaurants recommended by local chefs will put you closer to where residents actually eat.
The Travel + Leisure piece underscores that culinary travel can be both high‑end and everyday: a tasting at a Michelin‑starred restaurant and a lunchtime sandwich from a market stall can each tell you something vital about a place.
The list is not exhaustive, nor is it a formal ranking, but it offers a curated map for anyone who wants to make food the focus of their next European trip, guided by the preferences of chefs who live and work in these cities.
