The world’s 10 best food destinations for 2026

Have you ever booked a flight because of a dish you couldn’t stop thinking about—one flavour so memorable it stayed with you long after the bags were unpacked? For travellers who measure journeys in meals rather than miles, food is never an afterthought. It is the reason to go. Condé Nast Traveller’s 2026 list of the world’s best food destinations speaks directly to that instinct. Moving beyond familiar culinary capitals, this year’s selection shines a light on places only now earning global recognition, along with destinations whose food scenes have quietly deepened with time. Each one offers a distinct culinary personality—rooted in culture, shaped by history and rich enough to plan an entire year of travel around. Here are the 10 best places to eat in 2026, according to CNT.

1. Boston, USA
Boston’s food scene is enjoying a confident renaissance, blending classic New England staples with inventive, globally inspired menus. Chefs are reimagining seafood traditions while neighbourhood eateries showcase the city’s diverse culinary roots.
Favourite dish: Lobster roll, served warm with butter or cold with mayo, remains a must.

2. Crete, Greece
Crete’s cuisine reflects the island’s landscape—sun-soaked, earthy and deeply nourishing. Meals centre around olive oil, wild herbs, fresh vegetables and slow-cooked meats, rooted in one of the world’s healthiest traditional diets.
Favourite dish: Dakos, a humble yet flavour-packed combination of barley rusk, tomatoes and feta.

3. Fès, Morocco
Fès is a sensory feast where food traditions have remained largely untouched for centuries. Home kitchens, markets and riads preserve intricate recipes using spice blends, preserved ingredients and time-honoured cooking methods.
Favourite dish: Chicken tagine with preserved lemons, fragrant spices and silky sauce.

4. Hong Kong
Hong Kong’s food culture thrives on duality—chaotic street food stalls coexist with Michelin-starred temples of precision. Cantonese classics continue to evolve while global influences keep the city’s dining scene endlessly exciting.
Favourite dish: Char siu, smoky, sweet and perfectly caramelised barbecued pork.

5. Medellín, Colombia
Once overlooked, Medellín is emerging as one of South America’s most exciting food cities. Traditional Colombian comfort food now shares space with creative kitchens spotlighting regional produce and modern techniques.
Favourite dish: Bandeja paisa, a generous platter reflecting the region’s agricultural heritage.

6. Minas Gerais, Brazil
Minas Gerais is Brazil’s soulful food heartland, known for slow-cooked meals, rich dairy traditions and recipes shaped by family kitchens rather than restaurants. The focus here is comfort, flavour and generosity.
Favourite dish: Pão de queijo, addictive cheese bread best enjoyed straight from the oven.

7. Parramatta, Sydney, Australia
Parramatta has transformed into one of Australia’s most dynamic dining districts, powered by migrant communities and authentic global flavours. From Lebanese grills to Indian street food, the diversity feels refreshingly real.
Favourite dish: Charcoal-grilled meats served with flatbreads, pickles and smoky sauces.

8. Patan, Nepal
Patan offers a rare, immersive introduction to Newari cuisine, one of Nepal’s oldest culinary traditions. Meals are communal, layered with fermented flavours, spices and rituals passed down through generations.
Favourite dish: Yomari, a festive steamed dumpling filled with jaggery and sesame.

9. Prince Edward County, Canada
This rural Canadian region has quietly become a farm-to-table powerhouse. Seasonal menus, artisanal producers and small-batch wineries define a food scene rooted in sustainability and local pride.
Favourite dish: Fresh oysters, celebrated for their briny purity and regional character.

10. Seville, Spain
In Seville, food is woven into everyday life. Tapas culture thrives in bustling bars where recipes remain fiercely traditional, and dining is unhurried, social and deeply satisfying.
Favourite dish: Espinacas con garbanzos, a Moorish-influenced spinach and chickpea classic.