The world’s top chefs share their favourite food destinations for 2025

There’s something deliciously satisfying about planning your travels around food. To taste is to discover new ground, immersing yourself in the culture and heritage of a destination; a universal language that transcends difference. We called upon the world’s top chefs – from Melbourne and London to New York and Bangkok – to share their favourite culinary destinations. Expect lamb cooked over fire in Chile, roadside roti in Kuala Lumpur and hyper-seasonal cooking in northern Spain. Here, we mark out the restaurants, traditions and unforgettable dishes worth travelling for.

The best food destinations to travel to in 2025

San Sebastián, Spain

Mike Lertpisitkul, chef-owner at wine bar and restaurant Chenin in Bangkok

“San Sebastián is my favourite food destination. It’s the incredible produce from the sea and the mountains combined with the city’s rich culinary heritage that make it such a great choice for food lovers. I’ve visited five times, and each trip, I make a pilgrimage to Michelin-starred restaurant Etxebarri, in the rural village of Axpe between Bilbao and San Sebastián. The grilled kinmedai (a bright red fish locally known as besugo), served with a sauce made from emulsifying the fish’s gelatin with garlic oil, is so simple, yet so delicious. What makes the Basque Country special is its commitment to seasonal cooking. Chefs here work with the finest produce at its peak, without compromising on quality. I still remember my first taste of teardrop peas during a spring lunch – they were sweet and salty with a hint of spice.”

Kyoto, Japan

Mory Sacko, chef-owner at Michelin-starred African restaurant MoSuke in Paris

“Kyoto has an exceptional mix of traditional Japanese cuisine, modern restaurants and a sharp selection of coffee shops that serve perfectly crafted brews and amazing sandos. You have to veer off the classic tourist path and dare to push the doors of the small restaurants to find exquisite food. Miyamaso, in the mountains behind Kyoto, is a Kaiseiki restaurant (a Japanese restaurant that serves multi-course meals) in its purest form, from prep to service. It’s a true haven of peace; I experienced an unforgettable moment there while tasting dashi (seaweed-based stock) for the first time. Fine dining restaurant Monk serves the best pizza I’ve ever had, or rather omakase (dishes that are selected and served by the chef) pizza – it’s another level of mastery that can’t be found elsewhere.”

Kuala Lumpur, Malaysia

Lorcán Kan, head chef at neighbourhood restaurant Etta in Melbourne

“After moving to Australia, I returned to Kuala Lumpur at the age of seven. That trip introduced me to incredible dishes – hundreds of satay sticks and mind-blowing laksa. My uncle took me to a roadside roti, where a simple plate of bread, daal, sambal and pickles set the standard for great food for the rest of my life. Kuala Lumpur’s culinary scene inspires how I cook today, with its unmistakable blend of Malay, Chinese and Indian flavours. The vibrant food culture means there are countless places to enjoy good meals, and exceptional dishes rise to the top. On my last visit, I dined at Akar, where I experienced some outstanding high-end Malaysian cuisine and exceptional hospitality. Aidan Low and his team create beautiful food using unique local produce. I learned so much about Kuala Lumpur’s rich culinary heritage. One standout dish at another restaurant was the smoked duck served with a rich coconut curry and rice at Ilktik Salai Masthar – it was incredible.”

Campania, Italy

Anthony Mangieri, chef-owner of Italian restaurants Una Pizza Napoletana and Genio Della Pizza in NYC

“The Italian region of Campania has incredible, flavourful produce, from the basil and lemon that finishes a dish, to the berries grown on the slopes of Mount Vesuvius used to make your sorbet. The raw ingredients, coupled with deep traditions in cheese-making and pasta-making, plus an abundance of seafood, make for one of the best local cuisines in the world. I remember standing on the street in Naples, eating a ball of freshly made buffalo mozzarella. It’s a scene that happens most days in Campania, but when something is done with great care and skill, with so few ingredients, it’s one of the greatest culinary experiences. For a memorable lunch or dinner, visit the family-run restaurant and hotel Taverna del Capitano on the Sorrento peninsula. And for a true taste of Campania, try eggplant parmigiana at Buonocore in Capri or La Dispensa di San Salvatore.”

Guadalajara, Mexico

Ramon Ramos, head chef at Mexican restaurant Nine Lives in London

“Many of Mexico’s culinary traditions originate in my hometown in Guadalajara. There’s a diverse range of breads, large sharing dishes and sweet offerings bursting with unique flavours. My favourite dish is tortas ahogadas, a confit pork sandwich in a sourdough baguette drowned in tomato and chilli salsa, and topped with pickled onions and oregano. The bread (locally known as briote) is unique to Guadalajara due to the region’s climate, altitude and natural yeast strains. The result is a crusty, sourdough-style finish that can’t be replicated elsewhere. The city’s food scene is evolving, with a fresh crop of chefs who have trained at renowned international restaurants moving in. My favourite restaurant remains the old-school Birriería El Chololo, which embodies Guadalajara’s essence with birria (meat stew), mariachi (traditional Mexican music) and tequila.”

Lisbon, Portugal

Nuno Mendes, chef-owner of Portuguese restaurants Lisboeta in London and Cozinha das Flores in Porto

“Lisbon is my favourite food destination, not only because I grew up in the city but also because of its unique tabernas (a small restaurant that serves traditional food and drink) and unrivalled seafood. Taberans are the beating heart of Lisbon’s social life, and almost everyone from Lisbon is loyal to their local – it almost feels more like a second home than a restaurant. For a dish that defines Lisbon, try grilled Alentejo pork pluma with tomato salad and piri piri seasoning. It’s often recreated, but it never tastes as good as it does here. My favourite restaurant in Lisbon is the legendary seafood spot Cervejaria Ramiro, which has been around since the 1950s. Come for the prawns and clams, but make sure you stay for the prego. Who doesn’t want a steak sandwich for dessert?”

Santiago, Chile

Santiago Lastra, chef-owner of Mexican restaurants KOL and Fonda in London

“One of my best food memories is eating lamb cooked over a bonfire at Boragó restaurant in Santiago, Chile. You can see how the chefs start cooking it when you arrive. They carve it as a main course, served with crispy skin, smoky notes and lots of different garnishes depending on the season. The tasting menu here changed my perception of Chilean food, with wild ingredients like herbs, seaweeds, and fruits. For small bites and cocktails, El Speakeasy bar in the Las Condes neighbourhood is a great option, otherwise seafood restaurant Con Agallas serves the best ceviche I’ve ever tried, along with sea urchin, crab brioche and shrimp tostadas. While you’re in Chile, make sure to travel around the country, particularly to the Atacama Desert and Chilean Patagonia.”

Istanbul, Turkey

Cenk Debensason, chef-owner of Michelin-starred modern European restaurant Arkestra in Istanbul

“Kiyi Restaurant in Istanbul is worth travelling for. Although it’s a fish restaurant, my favourite dish is the borlotti beans braised in butter with tomato paste, a traditional Turkish. Another must-try dish is lakerda, a salt-cured bonito that’s a fish delicacy here. The creamy tarama is just as good, crafted from mullet roe for a rich and indulgent flavour. Pop-up gastro project Tanri Misafiri is hosting some of the most unique food events across different parts of the city, including supper clubs and exciting collaborations. My favourite venue lately has been FrankHan, a club in Karaköy that’s been open for just over a year and always has a great line-up of underground selectors.”

Alentejo, Portugal

Ravinder Bhogal, chef-owner at no-borders restaurant Jikoni in London

“Alentejo in rural Portugal still feels magically undiscovered and unspoiled. The neighbouring villages are full of ceramic artisans and potters, with lots of bespoke pieces available. The medieval mountain village of Monsaraz is beautiful, with cobbled streets and stunning greenery. If you’re looking for a place to stay, São Lourenço do Barrocal is set amid sprawling vineyards, cork trees and orchards. The chefs cook food by barbecue each night in the moonlight – the pork belly was tender and delicious, and the estate wine was great. On the Alentejo coast, I loved a seafood rice dish I had at a simple beach restaurant. It had a deep umami taste with clam juice and the rice still had bite. Every piece of seafood from the monkfish to the prawns was perfectly cooked in a broth that kept it all together.”