If your stomach dictates most of your travel plans, chances are likely that you’ve carved out a lot of time in your itinerary for eating and drinking. And while reservations at Michelin-starred establishments are certainly alluring for the tastebuds, nothing beats the authenticity of a family-run, hole-in-the-wall restaurant that embodies local culture with recipes that have been passed down for generations.
I tasked some of my favorite travel connoisseurs to provide their most memorable bites and where they tasted them. Here is a list of recommendations (including my own) to consider before you embark on your next gastro-forward journey, both abroad and in the good ol’ U.S. of A.
Rooster and the Pig (Palm Springs, CA)
A personal favorite is Vietnamese-inspired Rooster and the Pig in Palm Springs (which has, arguably, become a culinary mecca in the United States). The no-frills haunt doesn’t accept reservations, drawing crowds nearly an hour before its 5:00 opening time to snag a coveted table. Guests can expect to dine on an array of bold and spicy, citrusy and complex dishes such as sweet potato noodles with shishito peppers, a ginger scallion lobster with sake tamari butter sauce, and a beef jerky roll with shallot and mizuna.
Papadakis Restaurant (Athens, Greece)
With local celebrity chef Argiro Barbarigou at the helm, this Greek gem isn’t a typical “hole in the wall,” but it’s surely off the beaten path (at least by tourists’ standards). Situated on a tree-lined side street in the picturesque, yet stair-heavy neighborhood of Kolanaki, the famed eatery serves up Aegean Island classics such as lemon-splashed grouper filets, mixed greens with local goat cheese, a 15-hour charcoal-cooked chickpea stew, and an orzo with prawns that makes the long trip to Athens worth the time and expense.
Por Qué, No? (Antigua, Guatemala)
South America shines with this eclectic gastropub that specializes in local fare, as well as vegetarian and vegan-friendly cuisine. In fact, it’s so sought-after that many reviewers are reluctant to share their experience, for fear that it will lose its small space charm. “It also has a tiny loft with small tables that you have to access by ladder and rope,” reveals Lauren Coffaro, interim executive director of the PeaceJam Foundation. Don’t leave without housing one of the menu’s signature burritos and be sure to order anything that highlights the region’s fresh produce.
Tommy’s Pizza (Biniaraix, Mallorca)
Sourdough pizza isn’t the first dish that comes to mind when visiting Mallorca, but Tommy’s “pizza mallorquina” offers one of the most delicious bites on the island. The revolving pop-up can be found from coast to coast, but its more permanent dwelling at Bar Bodega Biniaraix touts mountainside views among an adorable cobblestone side street. “The pie has a guilt-free, long-fermented sourdough base with ancient Malloquin grains,” says local naturopathic practitioner Fillipa Harrington. “It also celebrates the island’s thriving organic agriculture with locally sourced toppings, from the cheese to sobrasada — all from small-scale providers and farms.”
Uncle Mike’s Place (Chicago, IL)
The Windy City has become a hotbed of culinary innovation, rivaling New York and Los Angeles as a one-stop shop for some of the best food our country has to offer. But this unassuming breakfast joint has attracted self-proclaimed foodies from near and far to dine on its vast array of Filipino-based favorites such as “perfectly executed plates of eggs with skirt steak, bangus, longanisa, tocino, Spam, or pork chops,” as recommended by Chicago native and hospitality strategist Carleigh Connelly. “It’s the breakfast diner that every neighborhood deserves — kitschy decor, kind service, and generous, well-priced dishes that make mornings manageable for moms with toddlers or hungover customers alike.”
Sabores del Mar (Puerto Varas, Chile)
Translated to “flavors of the sea,” a fisherman’s lunch from Sabores del Mar is a necessity after hiking, rowing, or doing practically anything to take in Chile’s awe-inspiring natural beauty. Cozy up to a plate of hot, fresh-baked bread piled high with mussels, oysters, clams, and fish foraged right off the nearby docks and wash it all down with anise-forward Tra-kal, a spirit in its own category with ingredients sourced entirely from the Patagonian rainforest.
