Stop in at the terra-cotta-roofed tasting room at Miolo to sip their delicate Pinot Noirs, or head down the valley's winding road for a rare Merlot, courtesy of Marco Luigi. Its sparkling whites and earthy reds have been quietly gaining traction, with labels from places like Casa Valduga increasingly landing on top São Paulo wine lists. Settled by Italian immigrants who brought their vinicultural chops to the rolling fields of the Serra Gaúcha region, southern Brazil's Valley of the Vineyards is a ramble of vines and greenery that feels a world away from the deserts and jungles to the north. All meals should end with traditional sweets like turrunos de casoy, a crunchy wafer-like treat prepared with cashew nuts, and the historian, Atching Lillian’s famous heirloom Pan de San Nicolas cookies. Everybody’s Café and Ailing Lucing’s Sisig are can’t-miss, no-frills joints, which you’ll want to make reservations in advance for. You can try variations of these and more in a mix of high-low spots throughout the region’s unassuming cities of Angeles City and San Fernando. The craft has been passed down for generations, making Pampanga one of country’s most exciting and consistent foodie scenes, famous for dishes like morcon, (a braised meat roll), tocino (a sweet cured pork), sisig (traditionally prepared with minced pork face), and buro (fermented rice prepared with sautéed shrimp). ![]() Says Ziska, “If a catch is sustainable, and the animal is treated with respect, we'll consider it.” -Toby Skinner Pampanga Province, Philippinesĭuring occupation, the Spanish colonizers trained the locals in this region just outside Manila as chefs. Ziska is plotting ambitious dishes highlighting the country's unique ingredients-think seal-blood tartlet and tenderized whale skin. Now, with the original restaurant closed, the team is headed to Greenland for a residency at Ilimanaq Lodge, a series of oceanfront A-frames in a tiny fishing village reachable only by boat. But neither had the nearby Faroe Islands, until chef Poul Andrias Ziska took over the kitchen at KOKS, using traditional drying, fermenting, and smoking techniques to create hyperlocal menus with dishes like razorbill Wellington and wild-fermented lamb. ![]() This glacial fantasyland has never registered as a foodie hot spot. KOKS at Ilimanaq Lodge in Greenland Simon Bajada Greenland And in an airy space overlooking Nazareth's red-tiled roofs, skilled home cooks help the chefs at Luna Arabic Bistro turn out maqluba, an elaborate Palestinian dish of meat and rice-perfectly capturing a city where community and tradition are always on the table. At Elbabour, neighbors thumb earthy za'atar and tangy sumac, while at Almashedawi Bakery, regional staples like labneh and bitter greens are tucked into flatbread fresh from the taboon. But throughout the Middle East it's known as a culinary capital, where Palestinian cooks, bakers, and producers proudly continue centuries-old traditions. Most tourists wandering the birthplace of Jesus come for the biblical history. In Amón to the west, Santiago Fernández Benedetto is pioneering Costa Rican fine-dining under a vast chandelier at Silvestre, with modern takes on his grandmother’s cooking including fish baked in banana leaves. It’s part of a new foodie buzz, especially on Calle 33, with its sell-out falafels at Faqua’s, locally sourced aperitivos at Apotecario, and craft brews at Costa Rica Beer Factory. He works closely with the Bribri people in the Talamanca mountains, documenting recipes and connecting farmers with other restaurants. At Sikwa, a buzzy indoor-outdoor space in downtown Barrio Escalante, Pablo Bonilla doesn’t just serve pejibaye tamales and achiote chicken with pineapple while DJs drop nu-cumbia mixes. ![]() Cerro de la Muerte, a mountain peak in Costa Rica's Tapantí - Cerro de la Muerte Massif National Park Kryssia Campos/Getty San José, Costa RicaĪ group of chefs in the Costa Rican capital is celebrating the country’s rich ingredients while reappraising a hyper-local indigenous food culture.
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