These culinary stars reveal the flavours, places and things that make their hometown a gastronomic paradise.
What makes a city taste like itself? Beyond tourist favourites and guidebook recommendations, it's often local chefs who hold the ultimate flavour map of their hometowns. In conversations with star chefs around the world, 50 Best uncovers what makes their cities special, sharing personal insights and local recommendations that go far beyond the plate.
Neha Mishra
Kinoya, Dubai
(Image: Rumman Amin)
Where do you take foodie friends for a true taste of Dubai?
In Karama, visit Malabar Tiffin House and Karachi Darbar, which have been part of the city for a long time. And no trip to Dubai is complete without visiting some of our homegrown institutions, like Mama'esh and Bait Mariam.
What three ingredients would represent your cuisine in travel size?
Dates and plenty of honey. I used to make sticky toffee pudding with dates and local honey, trying to honour date season. Mirzam chocolate should also definitely be in your suitcase. Kathy [Johnston] and her team flipped the chocolate game on its head by producing some of the best in the world, right here in Dubai.
As a Dubai local, what do people often misunderstand about its food scene?
While the recent influx of international chefs and the momentum of local talent have been remarkable, Dubai was initially a city that fed the people from where they came. The original restaurants reflect the city I know from my childhood, which was made up of a slightly different expat population, and much of that food can still be found – jump on an abra [a traditional wooden boat] by the creek and you'll find them. We've been doing excellent and original food for years.
José Avillez
Belcanto, Lisbon.jpg)
(Image: Agnieszka Stankiewicz)
What's a must-visit spot that only locals know about?
I recommend Manteigaria Silva, a Lisbon classic, for cheese, cured meats and dried codfish. Conserveira de Lisboa is worth visiting for its design, history, and, of course, its excellent tinned fish. Pastéis de Belém is touristy, but essential. Mercado de Arroios is a gem – a multicultural, vibrant and diverse market filled with great Asian, African and Middle Eastern products.
What edible souvenir do you think best captures local flavours?
Wines, especially from Douro, Lisbon, Dão or Alentejo, and a good port or madeira. Dried cod, an iconic and incredibly versatile ingredient, can be prepared in so many ways. Cured sausages, like farinheira, morcela or alheira. Gourmet canned fish, such as sardine roe, sardines in tomato sauce, smoked mackerel or sardines in extra virgin olive oil.
When chef friends come to visit, where do you take them?
I like to show them the many faces of Lisbon, such as Belcanto (ranked No.42 on The World's 50 Best Restaurants), for a modern, emotion-filled food experience. Zé da Mouraria is a true tasca, serving generous portions and honest, homemade flavours. O Nobre by Chef Justa Nobre offers traditional cooking that is both soulful and technique driven.
Leonor Espinosa
Leo, Bogotá
(Image: Alex Meier)
Where do you like to send intrepid foodies?
The shrimp cocktail at Cevichería Cartagena in downtown Bogotá is a Caribbean classic, bursting with bold, tropical flavours. It's more than just a starter – it's an immersive experience.
When gourmets come to town, where do you take them for local flavours?
I'd take them to the Paloquemao market. I like to walk among the stalls, take in the aromas and talk. It's where the country's biodiversity is on full display, and where ingredients speak for themselves.
What three signature ingredients should they not leave the city without?
Hormigas culonas, Amazonian chilli, and guascas. Hormigas culonas, with their crunchy texture and deep flavour, are a tribute to our ancestral roots. The Amazonian chilli, with its warm aroma and fruity spiciness, carries within itself the living jungle, and guasca [an Andean herb] is the soul of the ajiaco – a hearty soup that sums up Bogotá in a single bite.
Norbert Niederkofler
Atelier Moessmer Norbert Niederkofler, Brunico
(Image: Michelangelo Azzariti)
Name an under-the-radar spot with the best local food?
In our region, Alto Adige, there are many farmers' markets throughout the week in towns like Brunico. We also have several shops that specialise in local products, the most notable one being Pur Südtirol.
What edible souvenir is highly recommended?
One of the region's most iconic products is speck. But if you're a cheese lover, there's a wide variety to discover. The most important one is graukäse, which is the first cheese from our area to be recognised as a Slow Food Presidio [which follow the principles of agroecology, and respect the soil, water, animal welfare and biodiversity].
Where do you take visiting chefs for authentic flavours?
Near Brunico, there is a museum where you can visit traditional old farmhouses that show how typical local products were made. We also introduce our guests to some of our farmers and producers, which allows them to truly understand the complexity of mountain food and what the philosophy 'Cook the Mountain' truly means.
Daniela Soto-Innes
Rubra, Punta Mita
(Image: Chris Luengas)
What's the one spot every food lover has to try?
In Mexico City, there is street vendor, Tlacoyos y Quesadillas de Felicita, who for more than 20 years, has been making some of the best quesadillas and tlacoyos you'll ever try. Her requesón tlacoyo with nopales [an oval-shaped masa cake topped with creamy cheese and cactus pads] is a must every time. Right next to her, Barbacoa Dani's is also brilliant. Their barbacoa tacos are juicy, flavourful and deeply comforting – perfect after a morning walk through the park.
What tasty souvenir would you recommend to foodie travellers?
Glorias [a Mexican caramel candy]. They're sweet, rich, and easy to pack: a perfect bite of tradition and nostalgia.
When food fans come to town, where do you take them?
Coyoacán. It brings back memories of walking with my grandmother through its colourful streets. There's a vibrancy and warmth that really captures Mexico City's spirit. Eating gorditas at the market is always a highlight.
Mashama Bailey
The Grey, Savannah
Which spot offers a can't-miss bite for the food-obsessed?
Vittoria Pizzeria in Starland Yard. We're lucky enough to have a Neapolitan-style pizza right in our backyard at Vittoria. Kyle Jacovino keeps it authentic, local and delicious.
What edible keepsake do you suggest people bring home?
Bryd Cookie Company has been around since the 1920s, and its flavours, such as the Georgia Peach and Benne Wafer, are representative of the South.
When fellow chefs visit, where do you take them?
In and around the Starland District: it's like our mini-Brooklyn, with young, local chefs flexing their culinary muscles.
Son Jong-won
Eatanic Garden, Seoul
(Image: Robson Hatsukami Morgan)
What dish should visitors definitely try when in Seoul?
One of the major features of Korean food culture is soup. Almost every block has a restaurant specialising in soup, and the interesting thing is that no matter where you go for it, you almost certainly won't be disappointed.
What edible souvenir should they look out for?
Traditional Korean sweets are very popular among young people these days, such as joo-ak [a sweet rice cake] and yak-gwa [a ginger and honey-soaked cookie]. I recommend Korean sweets made by artisans rather than mass-produced products, and I'm particularly fond of a small sweet shop near Anguk Station called Haap.
Where do you love to take visiting chefs when they're in town?
There is much more to Korean food than just BBQ and fried chicken. I often visit places that preserve traditions. I bring guests to places that are relatively well-known to locals, such as Wooraeok, one of the city's oldest cold noodle restaurants – opened in 1946 – which specialises in bulgogi, galbi and Pyongyang cold noodles, and Jaha Son Mandu, known for its Gaeseong-style mandoo dumplings.
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