Where do the world’s top chefs go to eat?

You can learn so much about a place from its food. From the climate to cultural influences, from nature’s bounty to local character, there’s a heap of knowledge to be gleaned from the unique combinations and preparation of ingredients served in restaurants or cafes, not to mention street food snacks, sweet treats, and celebratory drinks. More importantly, eating your way through a new destination is a lot of fun.

But where do the professionals go to show their tastebuds a good time? Here are some of the world’s top chefs' favorite food cities and regions.

Tokyo

Chef Heston Blumenthal, The Fat Duck and Dinner by Heston Blumenthal

It’s not just the neon lights of Tokyo that dazzle: The Japanese capital’s foodie scene is an eye-popping mix of traditional and boundary-pushing, from izakayas (casual bars/grills) to fine dining. The city has the most Michelin-starred restaurants in the world—160 at the latest count. This is the birthplace of sushi, with restaurants also dedicated to masterful ramen, noodles (soba, udon), tempura, yakitori, and gyoza.

“Tokyo has such a rich mix of food—all Japanese,” says Heston Blumenthal, renowned chef behind The Fat Duck and Dinner by Heston Blumenthal. “I really like Tsukiji Outer Market, the fish market, which starts at 4 a.m. They sell big tuna—the quality of fish is amazing. Around the outside there are sushi bars, including Tsukijiro, which is fantastic. I also love Sukiyabashi Jiro—the first sushi restaurant awarded three Michelin stars. It’s in a shopping [center] but the sushi’s incredible.”

Blumenthal also recommends Kikunoi. “Chef Yoshihiro Murata is the godfather of Japanese cooking. I’ve had incredible things at his restaurant. He took the shell of a crab, with the meat taken out, so you have that thin coating, then he left it on a low heat and put sake in it—it’s amazing.”

Mexico City, Mexico

Chef Noah Sandoval, Oriole

The sprawling city, home to over 22 million people, is the epicenter of Mexican food and drink, representing all the country’s wildly different regional cuisines, from Oaxaca’s chocolate-chili moles to Baja California’s seafood. 

“There’s such a vibrant food culture in Mexico City,” says chef Noah Sandoval. “You can stumble upon the greatest street food you ever had from a cart or stand but you can also get a very high-end meal. I really like Molino El Pujol—the casual [tortileria] from Enrique Olvera of the acclaimed Pujol. They focus on heirloom corn and press their own tortillas. I also really liked Quintonil—Jorge Vallejo’s such a creative chef. The box crab with green mole and the caviar with passionfruit and crème fraiche were incredible. And everybody loves Rosetta—the tamales with corn, celeriac, and smoked cream are outstanding.”

It’s worth watching out, too, for where locals are eating, to discover flavor-packed quesadillas, tamales, and pozole (soup). There’s even a Michelin-starred taco shop (Taquería El Califa de León) these days. “Exploring off-the-beaten-path to food carts and markets, like Mercado Medellin, is a good idea,” Sandoval adds. “Keep an eye out for barbacoa de borrego (stewed lamb)—very comforting.”

Paris, France

Chef Nobu Matsuhisa, Nobu restaurants

There are many people that will tell you that Paris is the gastronomic capital of the world. Here, you’ll find everything from French classics to cutting-edge culinary fusions, as well as pungent cheeses, artful pastries, and world-class wines.

“I love Paris’ energy, elegance, and deep respect for food,” says chef Nobu Matsuhisa. “The city’s home to some of the world’s finest ingredients, remarkable chefs, and a culinary culture that balances tradition with innovation. I always visit La Maison Nordique. The team are seafood specialists. I appreciate the subtle Asian influences. I often go for the caviar tasting menu. Naturally, nothing pairs better than a glass of French Champagne. Another place I always go to is Restaurant Guy Savoy. His cuisine is refined, contemporary French—dishes like artichoke soup with black truffle and warm brioche are iconic.”

(Inside the Paris restaurant where the chefs are fighting for feminism)

But Paris is also about simpler pleasures, from steak frites and moules marinières to flaky croissants. “When I have a quiet morning, I stop by Du Pain et des Idées for a pain au chocolat or their pistachio-raspberry escargot pastry,” says Matsuhisa. “It’s one of my favourite bakeries—small, charming, and always full of locals.”

Basque Country, Spain

Chef Janaína Torres, Bar da Dona Onça

The Basque Country in northern Spain is one of Europe’s most intriguing culinary destinations, veering from rustic and traditional to inventive and refined (especially pioneering restaurants, such as Arzak and Mugaritz). Pintxos culture (creative small plates) is a way of life in cities, such as San Sebastián and Bilbao, with traditional delicacies across the region including marmitako (tuna and potato stew), Idiazabal cheese and Basque cider.

“The Basque Country has a strong cultural tradition, where locals actively fight to preserve their customs, language and identity,” says Janaína Torres.

(In Spain’s Basque Country, experience art, culture, and the world’s best dining)

Perhaps the most striking contrast is between the countryside and the Atlantic Coast, from meaty fare to bacalao al pil-pil (salted cod) and chipirones (baby squid). “The region’s famous grilled dishes are celebrated for their simplicity and extremely fresh, local ingredients,” says Torres. “There are two main focuses: One is the seafood and vegetables from the Cantabrian Sea area and the other is the renowned grilled meats, typically prepared over wood or charcoal in a parrilla.

Torres adds that "the town of Getaria is known for seafood and fish, and Tolosa’s famous for street-style grilled meats. Tolosa’s market is one of the most traditional in the Basque Country. For restaurants, I really loved Elkano in Getaria for their grilled turbot and Casa Julián in Tolosa for their grilled old cow steak. Asador Etxebarri in Axpe is a fine dining experience - the desserts are the best I’ve ever had.”

Singapore

Pichaya Soontornyanakij, Potong

When you have a melting pot of cultures that includes Chinese, Malay, and Indian, you’re never going to find boring food. “Singapore always feels like a city of contrasts,” says Pichaya Soontornyanakij, also known as chef Pam, which is as true of the food as it is the population and the global financial hub’s mix of futuristic skyscrapers, centuries-old temples, and step-back-in-time alleys. “It’s a place where old and new are constantly in conversation—where a third-generation hawker stall sits next to a sleek, modern restaurant, and both carry the same depth of soul in their food.”

Hawker Centers (open-air food courts) are a huge deal here, recognized by UNESCO as an Intangible Cultural Heritage of Humanity, serving affordable, delicious laksa, satay, chili crab, and the country’s national dish, Hainanese chicken rice.

For top-end restaurants, diners are also spoiled for choice. “I love Labyrinth,” she says. “Chef LG Han’s approach is rooted in his childhood memories, including dishes from hawker [centers], but reimagined through a modern lens. His reinvented chicken rice, something so humble and comforting, is transformed into an elegant composition. I also love Keng Eng Kee Seafood (KEK), a Zi char eatery. Their claypot liver is unforgettable.”

Copenhagen, Denmark

Jorge Vallejo, Quintonil

One little four-letter word explains why the Danish capital is famous with foodies around the world: Noma. Between 2010 and 2021, chef René Redzepi’s Copenhagen restaurant was named best restaurant in the world five times in The World’s 50 Best Restaurants list, helping introduce the world to New Nordic cuisine, a philosophy emphasizing ultra-local ingredients, seasonality, and sustainability, with plenty of foraging and fermenting involved.

(How this Copenhagen restaurant is combining Danish ingredients and Korean techniques)

“Copenhagen’s a special city,” says Jorge Vallejo, who trained alongside Redzepi. Of course, there’s more to Copenhagen than Noma, with local specialities, such as Frikadeller (Danish meatballs), smørrebrød (open rye bread sandwiches) and pølsevogne (hot dog stands), as well as many other restaurants embracing the ‘New Nordic’ ideas.

“Nordic cuisine’s so alive,” says Vallejo. “To start the day, I’d go to Atelier September— a [cozy] place, with classic dishes and always something new. Get there early and order a coffee—it’s magnificent. Another emblematic spot is Fiskebar. You can’t visit Copenhagen without tasting seafood prepared by true experts. The herring, or sild, is spectacular here. I’m also a big fan of Juno bakery— the coconut cake and rhubarb tart are unforgettable.”

For more high-end dining, Vallejo singles out Jatak (“Small, minimalist, intimate. They serve local ingredients with Asian influences”) and Kadeau. “Dining at Kadeau’s like taking a journey through the Baltic Sea. Its menu is rooted in what grows on a nearby island, Bornholm, with surprising local ingredients and preparations. It’s pure joy.”