Travel the Plate: 17 Destinations to Eat Your Way Through in 2026
Turn The Points Guy’s 2026 travel picks into 17 food-first itineraries—what to eat, drink, market must-sees and one-sentence recipes you can cook at home.
Travel the Plate: Eat Your Way Through 17 Destinations in 2026
Short on time, overwhelmed by endless restaurant lists, and unsure what markets or dishes are actually worth your suitcase space? You’re not alone. In 2026, food travel is less about ticking Michelin boxes and more about efficient, authentic eating that fits tight itineraries and budgets. This guide transforms The Points Guy’s buzz-worthy travel picks into focused culinary itineraries — what to eat, where to drink, market must-sees and a one-sentence local recipe you can try back home.
Why now: culinary tourism trends shaping 2026
The last 18 months accelerated a few big shifts in how we travel for food. From late 2025 through early 2026 you’ve probably noticed:
- Sustainability first: more restaurants publishing climate and waste data; regenerative farms partnering with chefs.
- Market renaissance: revamped public markets and night markets focused on local producers and contactless payments (see edge payments and offline POS for markets).
- Experience over checklist: travelers prefer immersive supper clubs, hatchery-to-table tours, and accessible culinary classes.
- Points + Plates: loyalty programs now include dining perks and culinary experiences — a travel trend tied to evolving frequent-traveler tech in 2026.
- AI-assisted planning: smarter reservation bots and local-recommendation apps cut research time — great when you only have one night to eat well. Try guided tools like Gemini-guided learning for rapid local research.
How to use this guide
Each destination below includes: what to eat (priority dishes), where to drink (one standout bar or neighborhood), a market must-see (fastest route to local flavor), a one-sentence local recipe to try at home, and quick travel tips focused on saving time and money.
The 17 culinary itineraries (quick, local, and travel-tested)
1. Kyoto, Japan
What to eat: kaiseki tasting, yudofu (tofu hot pot), and street yaki-tori near Pontocho.
Where to drink: cozy sake bars in Gion — ask for junmai ginjo recommendations.
Market must-see: Nishiki Market for pickles, fresh yuba and packaged matcha sweets.
One-sentence recipe: simmer silken tofu in dashi with soy, mirin and scallion, finish with a drizzle of sesame oil for quick yudofu.
Tip: book a kaiseki counter in advance and use IC cards for faster market touch-pay purchases.
2. Seoul, South Korea
What to eat: daeji-galbi (spicy pork ribs), Korean fried chicken, and street tteokbokki.
Where to drink: craft soju bars and the Hongdae cocktail scene for late-night bites.
Market must-see: Gwangjang Market for bindaetteok (mung-bean pancakes) and mayak kimbap.
One-sentence recipe: coat sliced pork with gochujang, brown sugar and garlic, grill over high heat and wrap in lettuce with ssamjang.
Tip: use local apps for reservations and bring cash for small vendors who prefer it despite increased card usage in 2026.
3. Lisbon, Portugal
What to eat: bacalhau cooked any way, petiscos (Portuguese tapas) and pastéis de nata straight from the oven.
Where to drink: rooftop bars in Bairro Alto for ginjinha and vinho verde.
Market must-see: Mercado da Ribeira (Time Out Market) for an efficient sample of the city's best producers.
One-sentence recipe: pan-sear salt-cod flakes with olive oil, garlic and potatoes for a rustic bacalhau à bras twist.
Tip: combine tram rides with neighborhood eating stops — Lisbon’s hills make walking a flavorful (but tiring) adventure.
4. Lima, Peru
What to eat: ceviche, causa, and a tasting of modern Peruvian Nikkei dishes.
Where to drink: Miraflores craft pisco bars and Barranco cocktail lounges.
Market must-see: Surquillo Market for fresh citrus, ají amarillo and local seafood.
One-sentence recipe: quickly cure diced firm white fish in lime, red onion and aji amarillo for bright ceviche you can make in 15 minutes.
Tip: schedule ceviche for lunch when fish is freshest and pair with cancha (toasted corn) for texture.
5. Oaxaca, Mexico
What to eat: mole negro, tlayudas, and mezcal-pouring rituals with a tasting flight.
Where to drink: mezcal palenque sessions and rooftop mezcalerías for smoky cocktails.
Market must-see: Mercado 20 de Noviembre for mole vendors and chapulines (toasted grasshoppers).
One-sentence recipe: toast dried ancho and pasilla chiles, blend with toasted sesame, peanuts, chocolate and simmer into mole — serve over shredded chicken.
Tip: join a mole-making workshop in the morning — it’s hands-on and demystifies complex sauces.
6. New Orleans, USA
What to eat: gumbo, po' boys, beignets and Creole seafood boils.
Where to drink: Sazerac bars on Magazine Street and live-music cocktail joints in Frenchmen Street.
Market must-see: French Market for local spices, pickled okra and lunchtime sandwiches.
One-sentence recipe: make a dark roux, add trinity (onion, celery, bell pepper), smoked sausage and shrimp for a quick weeknight gumbo.
Tip: plan meals around live-music sets — many venue kitchens open for the shows.
7. Copenhagen, Denmark
What to eat: new Nordic small plates emphasizing foraged ingredients and zero-waste cooking.
Where to drink: cocktail bars in Vesterbro and coffee shops pushing third-wave roasts.
Market must-see: Torvehallerne for smørrebrød components and premium Nordic ingredients.
One-sentence recipe: top dense rye with pickled herring, dill, mustard and a smear of butter for classic smørrebrød.
Tip: book tasting menus early and look for seasonal, vegetable-forward options if you want lighter plates.
8. Marrakech, Morocco
What to eat: tagine, zaalouk (eggplant dip), and street-side spicy lamb kebabs.
Where to drink: riad courtyards serving mint tea and evening Moroccan wine pairings.
Market must-see: Jemaa el-Fnaa and the souks for preserved lemon, ras el hanout and fresh dates.
One-sentence recipe: slow-simmer lamb with preserved lemon, olives and warm spices in an orange-scented tagine.
Tip: start market visits early; afternoon heat makes negotiating and tasting less fun.
9. Istanbul, Turkey
What to eat: meze spreads, kumpir (stuffed baked potatoes), and excellent seafood along the Bosphorus.
Where to drink: rooftop bars in Karaköy and traditional çay houses for late-afternoon tea.
Market must-see: the Spice Bazaar for saffron, sumac and Turkish delight makers.
One-sentence recipe: layer strained yogurt with garlic, cucumber and dill for a fast cacık-style dip.
Tip: mix street food with refined meze spreads to experience Istanbul’s full flavor range in one day.
10. Cape Town, South Africa
What to eat: Cape Malay curries, freshly grilled fish and farm-to-table produce from the Western Cape.
Where to drink: wine bars in the city and quick vineyard trips in Constantia or Stellenbosch.
Market must-see: Neighbourgoods Market for artisanal goods and gourmet food stalls.
One-sentence recipe: braise chicken with curry spices, apricots and chutney for sweet-savory Cape Malay flavors.
Tip: combine a city food tour with a half-day wine pairing to optimize transport time.
11. Reykjavik, Iceland
What to eat: fresh Arctic char, lamb, and inventive vegetable-forward dishes in a cold-climate tradition.
Where to drink: microbreweries and cozy bars near Laugavegur for warming drinks after a long day of sightseeing.
Market must-see: Kolaportið flea-and-food market for rye breads, skyr and local cured fish.
One-sentence recipe: pan-sear Arctic char with butter and lemon, finish with fresh dill and rye crumbs.
Tip: in 2026 there are more carbon-offset options for domestic flights and tours — consider them when booking food-focused trips.
12. Tbilisi, Georgia
What to eat: khachapuri (cheesy bread), khinkali (dumplings) and robust, tannic Georgian wines.
Where to drink: wine bars in the Old Town for amber wine tastings.
Market must-see: Dezerter Bazaar for pomegranates, Sulguni cheese and spicy adjika paste.
One-sentence recipe: fill dough rounds with melted cheese and bake until bubbling for quick khachapuri bites.
Tip: wine country day trips are short and high-value — great for one-day excursions focused on food and drink.
13. Ho Chi Minh City, Vietnam
What to eat: pho for breakfast, banh mi from street stalls, and fresh seafood in District 4.
Where to drink: craft coffee shops for slow Vietnamese drip and rooftop bars over the Saigon skyline.
Market must-see: Ben Thanh Market for spices, fresh herbs and vibrant ingredients.
One-sentence recipe: simmer beef bones for hours with star anise, ginger and cinnamon for a fragrant pho broth.
Tip: eat where locals line up — that’s the fastest way to weed out tourist traps and find the best banh mi.
14. Barcelona, Spain
What to eat: jamón ibérico, pintxos-style small plates, and seasonal seafood at beachfront restaurants.
Where to drink: low-lit vermuterías for noon cocktails and late-night cava bars.
Market must-see: La Boqueria for fresh seafood, Iberian ham and creative tapas vendors.
One-sentence recipe: sear thin slices of jamón and serve over toasted bread with roasted piquillo pepper for fast pan con jamón.
Tip: schedule a late dinner — locals eat after 9pm and many kitchens open again for the late crowd.
15. Buenos Aires, Argentina
What to eat: parrilla-grilled steaks, empanadas and dulce de leche desserts.
Where to drink: neighborhood bodegones for wine by the glass and tango bars for an atmospheric evening.
Market must-see: San Telmo Market for cured meats, cheeses and local pastries.
One-sentence recipe: season ribeye simply with coarse salt and grill over charcoal for the classic parrilla finish.
Tip: aim for mid-week steak nights for better service and shorter wait times at popular parrillas.
16. Auckland, New Zealand
What to eat: Pacific seafood, Maori-influenced hangi dishes and abalone when in season.
Where to drink: Waiheke Island wineries and urban craft beer bars in Ponsonby.
Market must-see: Auckland Fish Market for the freshest catch and quick seafood plates.
One-sentence recipe: grill fresh snapper with lemon, horopito (native pepper) and a dash of olive oil for a simple island-style plate.
Tip: check local fishing seasons — 2026 has tightened some catch limits, so fresh availability fluctuates more than before.
17. Cartagena, Colombia
What to eat: Caribbean seafood stews, arepas, and coconut rice.
Where to drink: rooftop rum bars overlooking the old city and beachside cevicherías.
Market must-see: Bazurto Market for chaotic, brilliant local produce and street food energy.
One-sentence recipe: sauté fresh fish in garlic, lime and cilantro, finish with coconut milk and serve with rice.
Tip: trust local guides for market tours — language and bargaining are easier with someone who knows the rhythms of Bazurto.
Practical, time-saving travel tips for food-focused trips
- Plan meals around neighborhoods: instead of hopping across a city, eat through one neighborhood per meal to reduce travel time.
- Use points for culinary experiences: many loyalty programs now include dining credit and chef experiences — check partnership pages before booking. If you want to get smarter about when to redeem, see AI-driven forecasting for savers and points planning.
- Book high-demand restaurants early: set calendar reminders 60–90 days out for coveted tasting menus, or use AI reservation services to scout openings — time-blocking and calendar strategies are covered in the calendar-driven micro-events playbook.
- Pack essentials: a foldable tote, cutlery set and a cheap cooler bag help you grab market meals on the go and reduce single-use waste.
- Dietary needs: carry translations for allergies (2026 apps will store them offline) and confirm cross-contamination policies in open-kitchen markets.
- Market etiquette: ask before photographing vendors, sample thoughtfully, and bring small bills for quick transactions. For market operators and vendors, check tactics for market commerce in the micro-events playbook.
Top takeaways for food travelers in 2026
- Focus on neighborhood-based routes to maximize eating time and minimize transport.
- Lean into markets — they’re the fastest cultural education you’ll find and often more budget-friendly than restaurants.
- Use points and dining perks to upgrade key meals or book exclusive food experiences.
- Prioritize sustainability — choose restaurants that publish sourcing info and small producers whenever possible.
- Bring one signature local recipe home for everyday cooking — it keeps the trip alive in the kitchen. If you like keeping trip memories organized, the long-form reading revival playbook explains how curation and ritual help retain travel learnings.
“Eat like a local, travel like you’re living there — even if it’s just for a long weekend.”
Final notes and next steps
These 17 food-focused itineraries are designed to get you off tourist menus and into the heart of local eating in 2026. Each one is crafted for busy travelers who want the highest flavor per hour — whether you have one afternoon in a city or a long weekend.
Want a printable two-day eating map for one of these destinations or a customizable grocery list for the one-sentence recipes? I’ve built fillable PDFs and weeknight versions that work with pantry staples — hit the CTA below to get them (consider printing through recommended services like VistaPrint-friendly print options).
Actionable next steps
- Pick one destination from the list and identify its market and one signature restaurant.
- Use points to reserve a special meal; book public-market tours for a budget-friendly cultural primer.
- Try the one-sentence recipe for that destination within a week of returning to lock in the flavors.
Ready to travel the plate? Sign up for our monthly culinary itineraries, get the printable maps and the weeknight recipe bundle — make your next trip the one you actually taste.
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