Traveling for food: The 8 tastiest cities in Europe
A team of leading chefs and culinary experts selected eight European cities with exceptional food scenes for Travel + Leisure, providing recommendations for restaurants and markets.
The American travel magazine Travel + Leisure has published a new list answering a question that occupies many travelers: where in Europe does one eat best today? The publication recruited renowned chefs and experts to highlight cities that have become culinary destinations in their own right. This is not a competition, but a guide to places worth visiting specifically for the food.
Tuscany on the plate: Florence, Italy
Florentine cuisine relies on tradition and local ingredients, such as ribollita soup and lampredotto—the famous street sandwich made with beef tripe. Paolo Lavezzini, executive chef at the Four Seasons in Florence, suggests starting at the Sant'Ambrogio market to experience the "true soul of Florence."
The city that changed the rules: Copenhagen, Denmark
Copenhagen is a hub for the New Nordic cuisine, emphasizing seasonality and sustainability. Beyond the legendary Noma, the local smørrebrød remains a staple. Chef Philip Kirschen-Clark recommends the Torvehallerne market and Kadeau for a festive dining experience.
From boulangerie to three stars: Paris, France
Paris blends historic culinary institutions with modern elite restaurants. Chef Sébastien Giraud explains that the city's strength lies in its variety: from a simple bistro meal to a three-Michelin-star experience, Paris remains the "birthplace of modern gastronomy."
The raw material above all: Barcelona, Spain
In Barcelona, culinary innovation is deeply rooted in Catalan traditions. Marva Preston, founder of Elysian Tales, notes that the origin of the ingredient is often as important as the preparation, with the raw material serving as the "hero" of the menu.
Between Asia and Europe: Istanbul, Turkey
Istanbul is a meeting point of cultures. Chef Fatih Tutak suggests starting with a traditional Turkish breakfast before moving on to döner and charcoal-grilled kebabs, noting that the city's culinary identity has been built over centuries.
The Aegean surprise: Athens, Greece
Athens offers far more than traditional tavernas. A new generation of chefs is reinterpreting local ingredients like olive oil, fresh fish, and herbs. Petros Dimas recommends visiting the Varvakios market and exploring restaurants in the Metaxourgeio and Keramikos neighborhoods.
Creativity without boundaries: Berlin, Germany
Berlin is a city where street food coexists with fine dining. The lack of rigid traditions is an advantage: waves of migration have created a space where chefs are free to experiment. René Frank defines Berlin as a city driven by "creativity and freedom."
Close to nature: Stockholm, Sweden
Modern Swedish cuisine draws from the surrounding forests and lakes. Chef Niklas Ekstedt emphasizes that local interest in agriculture pushes chefs to be precise and maintain a genuine connection to their ingredients, as the city lives "close to nature."
