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USAThe best foodie destinations can easily be ticked off by jumping abroad a cruise ship – you might even fit several top tasty places in one trip. We’ve rounded up our favourites.
The best foodie destinations can easily be ticked off by jumping abroad a cruise ship – you might even fit several top tasty places in one trip. We’ve rounded up our favourites.
As if Gaudí’s inspired architecture weren’t drawcard enough, Barcelona is home to more than 20 Michelin-starred restaurants, sealing its position as a food lover’s must-visit. Yet even without such obvious accolades, the Catalan capital is, quite literally, delicious; it’s not home to 2024’s winner of the 50 best restaurants in the world for nothing (Disfrutar, if you’ve got the money).
Venture past chalkboard menus and unassuming storefronts to experience an array of tapas-based dishes such as grilled shrimp, salty, roasted Padrón peppers, and slices of marbled Iberico jamon and smoky chorizo, paired with sweet, nutty Manchego cheese. Carb-cravings are admirably catered for by flavourful patatas bravas (crisp on the outside, fluffy within) or deep-fried croquettes, with golden breadcrumbs yielding to creamy innards, as well as tortilla, which blends egg and potato into a chunky and satisfying Spanish omelette.
A wander through Las Ramblas is best punctuated with a visit to La Boqueria Market, where seafood dishes such as baby squid paired with fried eggs summon queues while, elsewhere, white beans and tender young calamari are a taste sensation. Nor are vegetarians and vegans overlooked in Barcelona – even beyond the padróns and patatas bravas, a cooling gazpacho, or melt-in-the-mouth escalavida – slow roasted vegetables doused in olive oil and scattered with herbs – hit the sweet spot, as does Pa Amb Tomaquet: bread rubbed with garlic and topped with diced tomatoes, olive oil and salt.
It’s unlikely that a stop in any Italian port will leave your tummy rumbling and your tastebuds unsatisfied, but Genoa serves up something special, not least because it’s frequently overlooked in favour of big hitters such as Venice and Rome.
Yet this port-side city is not only steeped in maritime and architectural history – it’s also the birthplace of pesto (look out for the DOP label for the best, most authentic taste) and, intriguingly, the city where salty, oily focaccia is dipped into sweet, creamy cappuccino for breakfast.
So typical to Genoa that it can’t be missed is Pansoti – vegetable-stuffed pasta smothered in a creamy walnut sauce. As for those paper cones of seaside fish and chips you’ve experienced in the UK – prepare to chow down on the Ligurian equivalent, with salty anchovies and deep-fried potato morsels forming the ultimate on-the-go, portside snack.
Another street food must for a foodie traveller is the farinata, a thin and crispy chickpea cake. Cappon Magro – traditionally eaten in the festive season – combines white fish and shellfish piled onto a crunchy salad base and topped with eggs and olives: no matter what time of year, it’s one to be savoured.
While the Michelin-starred and widely-acclaimed noma might be the first name that springs to mind when you think about food in the Danish capital, there are many more affordable – and equally delicious – options to be enjoyed as you explore.
As you’d expect from a city with such a focus on sustainability, Copenhagen is replete with organic food options, with many restaurants crafting dishes from urban farming and locally sourced, organic produce. The humble hotdog is quintessentially Danish street food, whether you try it in its basic form or elevated to new, pimped-up heights.
Combine a trip to the famed Tivoli Gardens amusement park with eats from street vendors at one (or more!) of 15 stalls at the Tivoli Food Market, or make tracks for Reffen, a waterside space that’s been transformed into a minimum-waste food hub, with a plethora of drinking and dining options operating from stalls and carts.
And, this being Denmark, don’t fail to start the day with a delicious kanelsnegle (cinnamon roll), the smell of which wafts, tantalisingly, from every bakery. Of course, if you do fancy ticking off another of the world’s 50 best restaurants – swing by Alchemist.
You can fill your boots with everything from street food to fine dining restaurants during a stop in this cruise port. For a tasty and authentically local snack, try an alcapurria – a fritter made from green banana and taro root, stuffed with meat, fish or crab – from one of the many chinchorros (kiosks) scattered around the beachfront.
Arepas de coco is another street-food must-try here: it’s fried bread made from sweet, nutty coconut flour, and sometimes containing a vegetable or meat filling. Seafood is, of course, a highlight of the Puerto Rico food scene: try chillo frito, which is fried red snapper, typically served with a side of plantain, or a refreshing serenata de bacalao, a salad of salted codfish with eggs and potatoes. Piping hot croquettes – deep-fried, breaded morsels stuffed with Iberian ham and chicken, and served with béchamel sauce – are also incredibly moreish.
For a large variety of lively restaurants and bars set against a street art setting, head to hipster-hib Calle Loíza and the surrounding streets, where you’ll find food culture aplenty, from authentic Mexican taquerías to Puerto Rican classics, such as mofongo, arroz mamposteao and ceviche.
Come with your appetite if your cruise itinerary features a stop in this New England cruise port because you’ll want to try the wealth of specialities that Boston has to offer when ticking off the best food destinations in the world. Combining a waterfront location with international influences, Boston’s menus are both homely and eclectic.
Seafood, of course, is a scene-stealer, with must-tries including lobster rolls (yes, they do exist – excellently – outside of Maine) and rich clam chowder topped with oyster crackers – which aren’t made from oysters, but are wheat-based and buttery, and probably got their name from their shape.
Seafood aside, Boston’s nickname is Beantown. Green beans? Nope. Baked beans? Nearly – the appearance is similar, but this beloved Boston dish incorporates molasses for its sweetness, rather than brown sugar or corn syrup. Speaking of sweetness, Boston cream pie is a tooth-jangling dessert, which dates back to 1856 and comprises two custardy layers of sponge enhanced with rum and chocolate.
With a cuisine history combining French, Cajun and Creole influences, New Orleans has plenty of signature dishes to tempt any fans of eating and drinking the good stuff. Try gumbo, Louisiana’s official state cuisine, a thick stew of flavourful meat or shellfish, with celery, peppers and onions, served over white rice.
Jambalaya is another favourite in this culinary capital, with flavours and ingredients similar to gumbo, but with the rice cooked into the dish. A lunchtime essential is a po’boy sandwich – crusty, fluffy white baguette stuffed with pickles, lettuce and tomato plus your choice of protein: choose from fried shrimp, oysters, or meat. Save some room for dessert – beignets are puffy, deep-fried mounds of pastry, served smothered with powdered sugar.
The incredible scenery may make you forget your appetite for a moment, but Halong Bay deserves to fill your stomach, as well as your eyes. Take a moment to appreciate Horseshoe Crab (unsurprisingly, a crab-shaped like a horseshoe), which is often served either steamed or fried.
Oysters are another highlight: eat them raw or grilled, but an even more authentic option is to try them steamed with beer and spices – and, while on the subject of seafood and alcohol, drunken prawn and lobster is a big hit in Halong Bay. Made by cooking fresh prawns and lobster in an alcohol-laden broth, this dish is enhanced with fresh, aromatic herbs, as well as sharp lime juice and seasoning.
The seafood theme continues with Cha Muc Halong, a sausage made from locally caught squid – and, if you’re splashing out, try Sipunculus, a rare sandworm that is rich in nutrients and often served grilled with garlic.
If long life is on your radar, then you’ll want to feast upon what the people of Okinawa eat: this region of Japan is known for the longevity of its senior citizens. Fresh fruit, including mango, passionfruit, pineapple and dragonfruit, are abundantly available here but, thanks to influences from China and South East Asia, the variety is rich.
As well as the quality sushi and sashimi you’d expect from a Japanese port, there’s also Okinawa soba (a soup containing wheat noodles with fish cakes and pork belly) to be enjoyed, as well as the small, inexpensive plates served up at the Izakaya bars, where food is washed down by beverages ranging from Orion beer to Awamori, which is made from distilled long grain rice.
Elsewhere, try yashigani (coconut crab) and goya champuru: bitter gourd stir-fried with tofu, eggs and meat – the latter of which showcases Okinawa’s US influences by, most often, being Spam.
The presence of farmers and fishermen has an impact on more than the beauty of your surroundings in Langkawi: the quality of the food on offer is inextricably linked with the landscape.
Local dishes include Ayam masak merah, chicken cooked in a spicy tomato base, as well as nasi lemak – coconut milk rice cooked in a pandan leaf. Pineapple curry – pajeri nenas – is also a highlight, especially when enhanced with the addition of star anise.
Langkawi’s night market changes location from night to night, but if you happen to be there, be sure to hit up the food stalls to try street food such as apom balik – a crispy pancake, folded and stuffed with creamed corn and peanuts (a taste and texture sensation in one) and pulut inti – sticky rice served as either a sweet or savoury dish and commonly featuring coconut milk and mango in the former version, and spiced fried chicken in the latter.
With Middle Eastern and Asian influences leaving their imprint on this African destination, Dar Es Salaam is a great stop for food lovers. Seafood gets a spice-up with the addition of cloves and coriander, while biryanis, originally from India, are much beloved, especially when prepared with seafood or chicken.
Grilled fish in a coconut sauce (samaki wa kupaka) is a firm favourite, while vegetarians are also well looked after, with street food options including urojo, a soup finished with toppings such as chickpeas or cassava shavings. Sweet tooth? Try maandazi (akin to a doughnut) or a Persian-inspired kashata, a confection of peanuts, sugar, nutmeg and cinnamon combined with milk.
No cruise to Morocco would be complete without mention of tagine, the dish that takes its name from the clay vessel in which it is cooked. Inland, your tagine may be bulked up with four-legged protein, but here, you can expect freshly caught fish to enhance your rice.
Couscous is another staple and, relatively bland as it is, is ideal for carrying some of the area’s more complex flavours. When acting as an accompaniment to a tagine, the latter does the work – look out for tagines studded with pomegranate, raisins and nuts, and infused with spices ranging from cinnamon to cardamom.
Thanks to the waves of settlers who have landed upon these shores since the 1600s, you can expect a true mélange of cuisines in Port Elizabeth, with influences from the French, Greeks, Germans and British all melding with local African flavours. Cape Dutch and Cape Malay styles of cooking also abound, harking back to the Dutch East India Company and their bringing of slaves from Malaysia, Indonesia and other parts of Africa to the Cape.
Meat is often the star of the show here – and often cooked over a fire, in a style known as a braai. Boerewors frequently feature on a braai – these are a type of sausage which must contain a minimum of 90 percent beef (the rest can be spices and other meats). Enjoy a boerewor with a roosterkoek: a grilled bread roll.
Other dishes to try include potjiekos, a slow-cooked stew of layered meat and vegetables, while for vegetarians, chakalaka and pap is a winning combination: spicy peppers, onions, carrots and beans served with creamy cornmeal, similar to polenta.
Australia’s food scene is legendary and few places showcase this better than the South Australian capital. Head to the Central Business District’s laneways for relaxed wine bars, plus restaurants serving up sharing plates.
Adelaide Central Market is a huge draw: featuring 140 years of history, plus more than 70 stalls, you’ll find a huge array of fresh produce here, as well as many places to stop for a meal, whether it’s fresh pasta, falafel, paella, sushi, or just a hearty breakfast and exceptional coffee.
As one of the best wine-producing areas in the world, a tasting tour of one of Adelaide’s surrounding vineyards is a must – Jacob’s Creek, McLaren Vale, Penfolds and the Barossa Valley are all stars of the region.
Samoa’s capital has many restaurants and cafes to choose from, whether your tastes run to high-end or casual. Food cooked in an earth oven – umu – gives you a taste of typical Samoan fare, while the daily markets offer delights such as delicious palusami – taro leaves wrapped around coconut, onion and a protein, such as fish or chicken.
Panipopo is a popular breakfast or dessert option – the bun is generally served with coconut milk. You can also expect tropical fruits such as pineapple, papaya and bananas, as well as sugarcane ( try this in juice form), cassava and breadfruit.
Christchurch has a dizzying number of bars and restaurants to pick from, but some of the best may be found in the Victoria Street precinct and in Stranges Lane. There are also many breweries in the city, several of which feature on tasting tour itineraries.
Market grazing is an ideal way to pass the time and fill the stomach – head to Riccarton Market or Christchurch Farmers’ Market for locally produced goods, or venture a little further out of the centre to Akaroa Markets or Lyttleton Farmers’ Market. New Zealand is famous for its lamb, so try to get some of this on your plate; crayfish is also a winner on the South Island.
Eating on the go as you explore? Grab a pie – and banish any thoughts of boring ‘steak and ale’ or ‘chicken and mushroom’ – in Christchurch, your pastry is more likely to be filled by the likes of venison and whiskey, or lamb, mint and sweet potato.
