A culinary journey to iconic world dishes and where to try them

Travel is more than the thrill of new places and unfamiliar customs; it is also a rare chance to taste the dishes that define countries and regions. Passed from kitchen to kitchen over generations, culinary traditions give each place its own flavor and can turn any trip into a discovery. From the heady spices of the East to Europe’s refined delicacies, the gastronomic world is vast—and full of pleasant surprises.

Here is an inviting culinary route to some of the world’s most memorable dishes and the places where they truly shine. Along the way, we touch on time‑honored recipes and the cities that made them famous.

• Tagliatelle al ragù (Italy)
• Sushi (Japan)
• Pho bo (Vietnam)
• Mamaliga with brynza and sour cream (Romania)
• Seafood paella (Spain)
• Tom Yam (Thailand)
• Doner kebab (Turkey)
• Bibimbap (South Korea)
• Shepherd’s pie (England)
• Tortellini (Italy)
• Beef Stroganoff (Russia)
• Tartare (France)
• Pollo en mole (Mexico)
• Shashlik (Georgia)

Tagliatelle al ragù (Italy)

Tagliatelle al ragù—often called tagliatelle with meat sauce—is one of Italy’s most beloved pastas. Its home is Emilia‑Romagna, and more precisely Bologna, where locals take justifiable pride in the celebrated Bolognese ragù. The name “tagliatelle” comes from the Italian tagliare (“to cut”), a nod to the way the pasta is sliced.

Authentic tagliatelle al ragù calls for fresh egg pasta and a meat mixture—traditionally beef and pork—plus carrot, celery, and onion for the soffritto, tomato paste, red wine, milk or cream, olive oil, salt, pepper, and spices.

Bologna is the place to order it. The city’s focus on fine ingredients and precise technique makes this classic feel like a benchmark for how simple food can become a small masterpiece.

Sushi (Japan)

Sushi is the global ambassador of Japanese cuisine. Its distant roots lead back to ancient China, where fish was salted and fermented with rice for preservation. The modern form took shape in Japan during the Edo period (1603–1868), when quick-marinated fish was served over rice seasoned with vinegar.

There are many styles, each with its own character: nigiri—small ovals of rice topped with slices of raw fish or seafood; maki—rolls wrapped in nori; sashimi—sliced raw fish served without rice; tempura maki—rolls fried in batter; uramaki—rolls with rice on the outside; and temari—bite‑size rice balls topped with fish or vegetables.

The finest experiences await in Japan, especially Tokyo. Tsukiji Market is a favorite for ultra‑fresh bites, while Ginza is home to top counters including Sukiyabashi Jiro. Precision and restraint do the talking here.

Pho bo (Vietnam)

Pho bo is Vietnam’s emblematic beef noodle soup, born in the early 20th century around Hanoi and embraced nationwide soon after. Its name likely echoes the French word feu (“fire”), hinting at colonial influence on the dish’s evolution.

Key ingredients include beef bones for broth, thinly sliced beef (such as fillet, brisket, or flank), wide flat rice noodles, aromatic spices (cinnamon, star anise, cloves, cardamom), onion and ginger, fish sauce, sugar, fresh herbs (cilantro, scallions, mint, basil), bean sprouts, lime, and chilies.

Hanoi is the cradle—and a rewarding place to sip pho from morning into the night. Noted spots include Pho Gia Truyen Bat Dan and Pho Thin. In the south, including Ho Chi Minh City, versions tend to feature a sweeter, richer broth.

Mamaliga with brynza and sour cream (Romania)

Mamaliga is a rustic Romanian staple made from cornmeal and water—humble, nourishing, and deeply rooted in rural life across Romania and Moldova. Long favored for its simplicity and affordability, it became a culinary symbol over time. One beloved version pairs it with brynza (brined cheese) and sour cream.

To make it, you need coarse cornmeal, water, salt and seasonings, brynza, and sour cream. The appeal here is in the honest ingredients and the comforting texture.

It is widely served throughout Romania and Moldova. Rural regions such as Transylvania, Maramureș, and Bukovina keep traditions close, while cities like Bucharest and Cluj‑Napoca offer satisfying takes on local menus.

Seafood paella (Spain)

Paella, from Valencia, began as a countryside meal cooked over open fire in wide, shallow pans—the very pans that gave the dish its name. Among its many variations, seafood paella (paella de marisco) is a coastal favorite.

Typical ingredients include rice; a mix of seafood such as mussels, shrimp, squid, scallops, and fish; olive oil; onion; garlic; tomatoes; red pepper; green peas; fish stock; saffron; paprika; white wine; salt and pepper; and lemon.

Valencia remains the reference point, though coastal cities like Barcelona and Alicante serve excellent renditions. When the rice develops its characteristic bite, the dish sings.

Tom Yam (Thailand)

Tom Yam is Thailand’s signature hot‑sour soup—its name combines “tom” (to boil) and “yam” (to mix). Originally a countryside dish built on what grew nearby—lemongrass, kaffir lime leaves, galangal—it spread across Thailand and beyond on the strength of its bright, layered flavor.

Popular styles include Tom Yam Kung (with shrimp), Tom Yam Gai (with chicken), Tom Yam Pla (with fish or seafood), and Tom Yam Nam Khon, a creamy variant enriched with coconut milk or condensed milk.

Core ingredients are shrimp or chicken, stock (chicken or fish), lemongrass, galangal, kaffir lime leaves, chilies, lime, fish sauce, mushrooms, tomatoes, cilantro, and coconut milk for the creamy version.

Street stalls and markets in Bangkok are a natural starting point, with plenty of options in major cities as well. In Pattaya and Phuket, fresh seafood versions are easy to find.

Doner kebab (Turkey)

Doner kebab—whose name comes from the Turkish verb meaning “to rotate”—is meat cooked on a vertical spit, a technique that took modern shape in the 19th century in Bursa during the Ottoman era. Its popularity owes much to the method: thin, well‑seasoned slices basted by their own juices.

For a classic doner, you need beef, lamb, or chicken; flatbread or pita; yogurt sauce; tomatoes; cucumbers; onion; cabbage; a marinade of yogurt, lemon juice, garlic, olive oil; and spices such as paprika, cumin, and coriander.

Turkey is the surest bet—especially Istanbul, Ankara, and Bursa—where tradition and quality ingredients carry the day. It’s also a staple across Germany, with Berlin known for a wealth of variations.

Bibimbap (South Korea)

Bibimbap—literally “mixed rice”—is one of Korea’s best‑known dishes: a warm bowl of rice topped with an array of vegetables, meat, egg, and sauce, then thoroughly mixed at the table. It grew from a practice of combining meal remnants with rice—a thrifty habit that became a national favorite.

The essentials include steamed rice; meat (typically beef, though chicken or pork appear); vegetables like spinach, carrot, cucumber, soybean sprouts, shiitake mushrooms, and zucchini; kimchi; a fried or raw egg on top; gochujang (spicy red pepper paste); sesame oil; and sesame seeds.

Look for it across South Korea, especially in Seoul and Jeolla Province. Neighborhoods such as Insadong and Myeong‑dong offer many spots serving traditional versions with a personal touch.

Shepherd’s pie (England)

Shepherd’s pie, with roots in Irish and Scottish cooking, is a smart way to turn leftover meat and vegetables into something hearty. Traditionally made with lamb or mutton (as opposed to cottage pie, which uses beef), it rose to prominence at the turn of the 18th to 19th centuries, when potatoes became widely available in Britain and Ireland.

For an authentic result, you’ll want minced lamb or mutton; mashed potatoes; vegetables like carrot, peas, onion, and celery; garlic; meat stock; tomato paste; Worcestershire sauce; butter; Cheddar; salt and pepper; plus thyme and rosemary.

It’s a pub classic in Britain and beyond. In London, Edinburgh, and Dublin, countless establishments serve versions that favor comfort without fuss—a plate that feels like home.

Tortellini (Italy)

Tortellini are ring‑shaped pasta parcels from Emilia‑Romagna—especially Bologna and Modena. Legend has it their form was inspired by the navel of the goddess Venus. Whether served at a family table or a festive feast, they showcase finesse in both dough and filling.

For the pasta: flour and eggs. For the filling: ricotta, Parmesan, prosciutto, nutmeg, salt, and pepper. For serving: broth (meat or chicken), a cream sauce, or simply butter and sage.

They are best sought out in Emilia‑Romagna—Bologna and Modena offer numerous trattorias devoted to time‑honored recipes. Festivals across Italy often feature regional riffs that reward curiosity.

Beef Stroganoff (Russia)

Beef Stroganoff is a Russian classic: tender beef strips sautéed in a creamy sauce. It is said to be named after Count Alexander Stroganov, a 19th‑century patron and gourmand. The recipe first appeared in print in 1861 in Elena Molokhovets’s “A Gift to Young Housewives,” and has since traveled the world in many variations.

To cook it, you’ll need beef (tenderloin or another soft cut), onion, mushrooms, sour cream or cream, tomato paste, mustard, flour, butter, salt and pepper, and fresh herbs such as parsley or dill.

For an authentic plate, look to restaurants of Russian cuisine in Russia—particularly in Moscow and Saint Petersburg. You’ll also find it on menus at many international spots specializing in Russian dishes.

Tartare (France)

Tartare is a refined dish of finely chopped raw meat served with seasonings and garnishes. Its name recalls the Mongol Tatars, who were said to eat raw meat on campaign, though the modern version emerged in France in the early 20th century and gained traction as a restaurant delicacy.

The classic calls for beef, shallots, capers, cornichons, parsley, an egg yolk, Dijon mustard, olive oil, Worcestershire sauce, salt and pepper, and lemon juice.

Seek it out in France, especially at Parisian bistros and restaurants. Major cities such as New York, London, and Tokyo also offer polished interpretations.

Pollo en mole (Mexico)

Pollo en mole pairs chicken with a thick, aromatic mole sauce—a family of Mexican sauces built from many ingredients: chilies, spices, seeds, nuts, and sometimes chocolate. Mole traces back to pre‑Hispanic Mesoamerica; the modern form likely took shape in colonial times around Puebla. Mole poblano is among the best known, prized for its layered, complex taste.

Typical components include chicken; salt and pepper; olive oil; dried chilies (such as ancho, pasilla, mulato); nuts and seeds (almonds, peanuts, sesame); spices (cinnamon, cloves, anise, coriander, cumin); dried fruit (raisins or others); chocolate; onion; garlic; tomato paste; chicken stock; tortillas; sugar; and salt.

Mexico is the place to try it—especially Puebla and Oaxaca, where mole anchors local cooking. Many restaurants around the world also feature this dish on their menus.

Shashlik (Georgia)

Shashlik is a time‑honored staple across the Caucasus, Central Asia, and the Middle East. The word stems from the Turkic “shish,” meaning “skewer,” and the technique—meat over open fire—has ancient, nomadic roots. Today it is woven into both festive and everyday meals.

For a traditional version, use lamb, pork, beef, or chicken; onion; vinegar or lemon juice; vegetable oil; salt; pepper; and spices and herbs such as cumin, coriander, paprika, basil, and thyme.

It’s a mainstay of restaurants specializing in Caucasian, Asian, and Middle Eastern cuisines. In Armenia, Georgia, Azerbaijan, Turkey, and the countries of Central Asia, shashlik is integral to national food culture, with many places preparing it the traditional way.