Travel Ideas
Culinary Trips Every Foodie Should Take in 2026
Bangkok, Oaxaca, Lyon, San Sebastián, Tbilisi: 8 must-do culinary trips in 2026, with seasons, markets and tables worth booking.
Culinary Trips Every Foodie Should Take in 2026
Eating well has become a reason to travel. Here are eight destinations where food shapes the whole itinerary in 2026, with markets, signature dishes and tables worth the booking fee.
Southeast Asia — street food rules
- Bangkok (Thailand) — night Chinatown, boat noodle soups, Michelin street-food guide.
- Penang (Malaysia) — char kway teow, Gurney Drive, Chinese-Malay-Indian blend.
Americas — ancestral terroirs
- Oaxaca (Mexico) — 7 moles, artisanal mezcal, Sunday market in Tlacolula.
- Lima (Peru) — USD 3 ceviche, Central and Maido in the world top 10.
Europe — bistro to pintxo
- Lyon (France) — authentic bouchons, Halles Paul Bocuse, charcuterie revival.
- San Sebastián (Spain) — pintxos in the parte vieja, more Michelin stars per capita than Tokyo.
Caucasus and Eastern Mediterranean
- Beirut (Lebanon) — meze, morning za’atar manakish, restaurateurs back in force.
Building a 2026 foodie itinerary
Eat small, eat often, walk in between. You’ll taste four times more.
- Book signature tables 3 months ahead (Pujol, Disfrutar, Sushi Saito).
- Morning market = base of the day, dinner = the experience.
- A 4-hour cooking class teaches more than any guidebook.
- Learn 5 key words: spicy, vegetarian, allergic, peanut, signature.
Frequently Asked Questions
Do I need to book Pujol in Mexico City?
Yes — 2 months for lunch, 3 for dinner; mole tasting menu around MXN 1,800.
When to visit Oaxaca for food?
October–November for late Guelaguetza, Día de los Muertos and mole negro everywhere.
San Sebastián for a weekend or longer?
At least 3 days: one in the old town for pintxos, one along the Basque Riviera, one for a Michelin star.
