Of all of the journey suggestions on the market, essentially the most convincing ones learn extra like private tales than notches on a guidelines. When a good friend nostalgically raves concerning the guava dishes of their Mexican hometown, waxes poetic about late-night trays of masala aloo buns at an Indian bakery, or emphatically declares their lakeside Michigan group to be a brand new eating powerhouse, you possibly can belief the rec. When choosing the most effective journey locations for eating this 12 months, we regarded for excellent eating places, and likewise to individuals who ardently endorse them. Our contributors crammed this record with locations they know intimately (many have referred to as these locations house), and cooks and restaurateurs provided meals all over the world that encourage them, too. Between the crowded Taiwanese meals courts, high-altitude Bolivian superb eating, neo-nomadic Kazakh feasts, and eye-opening South African tasting menus, these locations go away little doubt that there’s nice consuming forward this 12 months. — Nick Mancall-Bitel
The Finest Eating Locations in 2026:
As an Hidrocálido (Aguascalientes native), I really like seeing hometown flavors evolve and a brand new openness to worldwide affect and experimentation.
Locals of each stripe collect at late-night cenadurías. Cenaduría San Antonio serves antojitos like pozole, tacos dorados, and smoky guajillo enchiladas, whereas Llorona Comedor does fashionable takes in an open-air setting.
Native legend Sr. Toño first rolled the Nevería El Popo ice cream cart into Calvillo’s fundamental plaza within the Nineteen Eighties. Scoops in flavors like pine nut and coconut strawberry come topped with wealthy guava jam.
For a tiny, traditionally agrarian state in Mexico’s highlands, Aguascalientes places up large numbers. The annual Feria Nacional de San Marcos, Mexico’s largest truthful, attracts roughly 8 million guests for main live shows, rodeos, and meals stalls slinging chaskas (esquites), huaraches al pastor, and ham and curtido bolillos. As flights from the U.S. increase, extra guests can get pleasure from Mexico’s largest social gathering — and the meals in Aguascalientes — all 12 months lengthy. Within the capital, basic eating places like La Estación serve pan dulce de nata and nopal relleno de panela, whereas newcomers like Paraguas mix the world’s rising Japanese tradition into rib-eye sushi and Nikkei tostadas. Calvillo, the guava capital of the world, gives native guayaba in empanadas at Don Emiliano, lager at cervecera Mitla, and mole at El Renacer. And, with mineral-rich wines and seasonal small plates, the Ruta del Vino ties all of it collectively in Mexico’s most underrated state.
Regardless of the place you’re consuming, there’s a pot of tea (largely black, generally infused with native fruits or spices) on each desk, and you’ll spend hours lazing with a cup.
You’ll discover plov all over the place. The pilaf combines rice, beef or lamb, spices, and greens in a single large pot, generally topped with kazy. The very best variations include juicy, completely caramelized carrots.
Vacationers want to know:
Almaty is turning into Central Asia’s largest culinary vacation spot. In the previous few years, the previous Kazakh capital gathered cooks throughout the area for its inaugural Meals Fest and launched its first gastronomic information. By means of noodle-laden beshbarmak, basic kazy (horse sausage), meat-stuffed samsa, fried baursak (doughnuts), and stir-fried laghman, guests style the legacies of native nomadic practices, in addition to Uyghur, Russian, Uzbek, Korean, Turkish, and Indian influences. Conventional specialties thrive on the Inexperienced Bazaar, at the same time as a flurry of neo-nomadic eating places serve fashionable takes in sit-down settings. Main the cost is the ABR group, together with chef Ruslan Zakirov’s beautiful Auyl and chef Gianmaria Sapia’s elegant Afisha. Elsewhere, Umami serves ice cream in flavors like kurt (a nomadic cheese) and mountain lavender, Tary takes the steppe’s millet tea into the twenty first century, and just lately revived, legendary Soviet-era hangout Aqqu attracts inventive sorts. Collectively they convey Almaty’s eating scene full circle — and, for guests, into view.
I really like the late-night ritual outdoors Iyengar bakeries, the century-old vegetarian operations that anchor so many neighborhoods, as mates share trays of masala aloo buns and excitedly swap plans for his or her subsequent nice meal.
Search for ragi mudde (comfortable balls of finger millet flour) served with nati koli saaru: peppery, slow-cooked nation hen gravy scented with coriander and heat spices. Attempt it at Malgudi Mylari Mane.
Choose up delicate, deep-red Byadgi chiles, which give ghee roast its taste, or a field of sentimental, ghee-laden Mysore pak from a basic sweets store.
Bengaluru is voracious. Town’s tech employees and startup founders eat extensively and with out hesitation. One week, they line up at basic army accommodations like Shivaji for dishes like donne palav billowing with coriander, mint, and inexperienced chile; the subsequent week, they plunk down hundreds of rupees for tasting menus at locavore specialist Farmlore or pop-up dinners at Tijouri. They usually always remember mainstays like Keralan Coracle, Mangalorean Kudla, and Tamil Dindigul Ponram, which floor the town in South Indian cuisines. Mornings start at standing-room-only darshinis, the place butter-slicked benne dosas arrive blistered and idlis stain fingertips a smoky purple with peanut podi. Within the evenings, residents collect at decade-old craft breweries which have settled into assured maturity, the place citrusy wheat beers and darkish stouts pair with fried Andhra chile hen splintering on the edges and lacquered Mangaluru ghee roast. There’s a lot to eat and it lastly feels prefer it’s all connecting.
The chef and co-owner of 886 and Wenwen in New York Metropolis was born and raised in Taiwan. Throughout journeys again to Taipei, which he makes just a few occasions a 12 months (together with just lately for work on his first cookbook, Taiwanese?), he fills his days with Taiwanese breakfast, beef noodle soup, and native craft beer.
Regardless of the place I’m eating, I’m met with syrupy-sweet, completely unhurried hospitality — Southern to the bone. Relying on the place you’re from, it seems like a homecoming or a reminder that old-school civility nonetheless exists.
A meal at a meat-and-three is nonnegotiable. Order crisp fried hen, mac and cheese, cornbread, and pork-braised greens. Begin at Niki’s West, Eagle’s Restaurant, or Inexperienced Acres.
Intention for autumn, when soccer tailgates spill throughout lawns, patios catch afternoon breezes, and the town’s eating places hit their stride with peak seasonal bounty.
As the house base for Southern Residing and Meals & Wine, Birmingham is a culinary command heart, having quietly formed American tastes for years. However 2026 is the second the town jumps off the web page. The momentum is unmistakable in a cluster of high-profile openings, together with Eater 2025 Finest New Eating places winner Bayonet, the town’s first tasting menu spot Rêve, James Beard finalist Jose Medina Camacho’s tequila bar Adiõs, and ever-expanding native chain Noticed’s BBQ. Town doesn’t dangle its hat on a single marquee undertaking; Birmingham is an amalgamation of Deep South cooking, meat-and-three establishments, Greek diners, and an previous guard of extremely adorned culinary expertise like Frank Stitt of Chez Fonfon and Chris Hastings of Sizzling and Sizzling Fish Membership. All of it comes collectively on the Southbound Meals Pageant — launched in 2022 to have fun Gulf seafood, barbecue, and different regional foodways — and within the meals that fill the town’s tables day by day.
A dizzying mixture of cultures have lengthy collided right here, as amasi, atchar, sambals, pap, and peri-peri fill tables facet by facet in quick meals joints and on tasting menus.
Malva pudding is a spongy, sticky cake with a caramelized crunch that’s greatest with a beneficiant dollop of custard or vanilla ice cream. Attempt it for your self at Café Paradiso, Kloof Avenue Home, or the charming Dorp Lodge.
Summer season (November via March) is peak season, however I’m keen on October and April — the climate remains to be chic however the vacationer hordes have dissipated, making it simpler to attain coveted reservations.
Vacationers have lengthy flocked to Cape City for landmark eating places like Japanese and South African hybrid Fyn or whimsical tasting menu La Colombe. However essentially the most celebrated kitchens not often mirrored the total variety of South Africa’s communities and traditions. That’s lastly altering. At Edge, Vusi Ndlovu’s pan-African menu highlights elements like egusi (melon seeds) and ujeqe (Zulu buns), whereas celeb chef Siba Mtongana zhuzhes up dishes at Siba Deli with chakalaka relish and samp (much like hominy). On the V&A Waterfront, chef Nolukhanyo Dube-Cele’s Seven Colors Eatery takes its identify from a homestyle blended platter widespread on Sundays, whereas Anwar Abdullatief celebrates the Cape Malay group in a superb eating halal tasting menu at the Completely satisfied Uncles. A various array of winemakers get their due at Simbi Nkula’s Nkula Cocktail and Wine Boutique and winemaker Rudger van Wyk’s Novel Wine Bar. This 12 months, Cape City’s many flavors are coming into focus.
The uncooked overlap of Latin American and Caribbean influences comes via as you roam the rugged countryside, passing espresso fields and snacking on pan de guáyiga (bread constituted of guáyiga roots) with champola (a creamy soursop drink).
Swiss Dominican chef Olivier Bur’s tasting menu restaurant Casarré in Santo Domingo reimagines Dominican delicacies with native elements — and with out imported objects like flour, milk, eggs, or wine — all cooked over coconut charcoal.
El Atelier captures the artful spirit of the Dominican Republic proper now, pairing plátano maduro liqueur and mamajuana with regional snacks like chivo guisa’o (a spicy goat stew) and tacos on yuca flour tortillas.
Amidst a panorama of fenced-off resorts that block out any trace of conventional Dominican tradition, a thriving culinary motion goes again to the island’s roots. Cooks are coming house after working at influential Latin American eating places, and leaning into native delicacies with the assistance of farmers and fishermen. Chef Gabriel Tejada, previously of Central, opened the hyperseasonal Tenú in Santiago de los Caballeros with a distinctly creative bent. In Puerto Plata, chef Inés Páez Nin (aka Chef Tita) of Aguají uplifts rural producers of casabe, guáyiga, honey, and cacao via her basis, IMA. In Santo Domingo, Venezuelan chef Saverio Stassi’s palm-thatched restaurant Ajualä brings world influences to native produce. Supper golf equipment and plant-focused pop-ups like the Hidden Desk and the Tipsy Black Sheep are gaining floor, and fermentation labs and bakeries like El Pan de Salo are booming.
In Antep (the native nickname for Gaziantep), craftsmanship nonetheless issues. Cooks prove dishes — from kebabs to katmer (a skinny, pistachio-filled pastry served with kaymak) — the identical manner their grandparents did.
İmam Çağdaş is the town’s defining restaurant, a household establishment because the Eighties, famend for kebabs and pistachio desserts. Its ali nazik, lahmacun, and baklava set the benchmark.
Antep fıstığı, deep-green pistachios that journey nicely (and usually move customs inspections). Purchase them at Zincirli Bedesten, the town’s most well-known historic bazaar.
Gaziantep sits, geographically and culturally, between the Arab world and Anatolia, bearing historic imprints from Aleppan spice routes, Fertile Crescent produce, and historic Mesopotamian grains. At this time, it’s celebrated in Turkey for pistachios (particularly in baklava), wood-fired simit kebabs, and smoky ali nazik (eggplant and lamb). It’s additionally house to a variety of communities, together with refugees of the civil conflict in close by Syria, which formally resulted in 2024, although unrest stays. As flight choices enhance and the Turkish authorities backs new culinary initiatives, guests head to Gaziantep to drink menengiç (wild pistachio) espresso on the centuries-old Tahmis Kahvesi, wander the Elmacı Bazaar, and style historic dishes on the GastroAntep pageant. Cooks are keen ambassadors: Hometown hero and Chef’s Desk star Musa Dağdeviren brings regional delicacies to world audiences, whereas Doğa Çitçi interprets analysis into meals at Mutfak Sanatları Merkezi and the Musem Akademi, the place up-and-comers study to hold on — and share — their culinary traditions.
Mashama Bailey and John O. Morisano’s Paris
Chef Mashama Bailey and restaurateur John O. Morisano, the duo behind the Gray in Savannah, opened L’Arrêt in Paris final summer season. As French locals study concerning the Black Lowcountry delicacies that runs via the brand new menu, Bailey and Morisano — who each frolicked in France beforehand — are discovering their group in neighborhood brasseries and go-to post-shift feasts.
Eating places are nestled inside the panorama, like Lean To Espresso on a household croft and Café Cùil tucked between the Cuillin foothills, providing immersive eating amidst rugged magnificence.
Langoustines are plentiful within the seas surrounding Skye. A number of the greatest — served with garlic butter and white wine — are discovered at Stein Inn, the place diners can see the boat that introduced within the crustaceans earlier within the day.
Because of the island’s darkish, wet winters, it’s a lot quieter in the course of the colder months. Plan to go to Skye between March and November, when the culinary scene is in full swing.
The Isle of Skye, tucked within the distant northwest of Scotland, has lengthy drawn vacationers to its cinematic landscapes and rugged climbing trails. Now the island has taken on a brand new identification: Scottish culinary epicenter. What’s unfolding right here isn’t only a distant superb eating second. The island’s cooks kind a close-knit, homegrown motion outlined by excessive seasonality, thick friendships, and fiercely native cooking. From brothers Niall and Calum Munro, homeowners of Birch and Scorrybreac, respectively, to schoolmates-turned-chefs Calum Montgomery of Edinbane Lodge and Clare Coghill of Café Cùil, lots of Skye’s stars embrace their interconnectedness, constructing group, collaborating, and championing each other. Their menus revolve round seasonal objects within the larder: hand-dived scallops from the loch within the morning, seaweed and mushrooms foraged simply hours earlier than dinner, lamb raised on windswept hills close by. Skye’s bounty is clear on each plate, a mirrored image of the island these cooks proudly name house.
Menus continuously comply with the seasons, so no two meals in Kelowna are ever the identical. What’s on supply someday will not be there the subsequent.
Dine on seasonal fare at one of many Okanagan’s most esteemed wineries on the Restaurant at Mission Hill. The colonnaded terrace’s panoramic views are among the many greatest within the valley.
Okanagan wines are practically inconceivable to seek out within the U.S., so in the event you fall in love with a specific classic, seize some bottles to take house.
In 2025, for the primary time, UNESCO acknowledged one place in Canada as a Artistic Metropolis of Gastronomy. It wasn’t Montreal, Toronto, or Vancouver, however Kelowna, a city of roughly 165,000 in British Columbia. Canadians immediately understood. Surrounded by household farms, peach orchards, forageable forests, fish-filled lakes, and 200-odd wineries within the Okanagan Valley — which provides lots of Vancouver’s greatest eating places — Kelowna is smack-dab within the farm-to-table heartland. The Westbank First Nation, who name the world house, collaborated on the UNESCO utility, reflecting the area’s roots in Indigenous foodways, which native companies like Okanagan Choose Salmon and Kekuli Cafe stick with it. Begin a really perfect day with native fruit jam over waffles at the Jammery; tour the North Finish’s breweries, cheesemongers, butchers, and hip eateries like Wildling; and end with a wine-paired tasting menu — assume pinot noir with Parmesan-topped morel and pea risotto — at a vineyard restaurant like Cedar Creek’s House Block.
By Valeria Dorado and Marianne Perez-Fransius
La Paz rewards an open thoughts. Discover comforting sopa de maní (peanut soup), modernist Amazonian and Altiplano cooking, midmorning salteñas (baked empanadas), late-night anticuchos, weekend chicharrón, and the whole lot in between.
Don’t go away with out having lunch at Common Cocina Boliviana, the place a weekly market menu reimagines conventional dishes like locro de zapallo (pumpkin stew) and fricasé (spicy pork stew) with accessible wine pairings.
Head to El Bestiario for house-infused gin and personalised cocktails paired with smoked pork and tiramisu. Should you’re fortunate, you’ll catch a neighborhood band on the bar’s small stage.
In La Paz, which is rising as one in every of South America’s nice gastronomic hubs, cooks construct on daring flavors and enviable biodiversity. Native culinary skills — many alumni of Gustu, Claus Meyer’s celebrated restaurant that first related La Paz to the worldwide scene — are defining an exciting new period of their metropolis. At chef Marsia Taha Mohamed and sociologist/sommelier Andrea Moscoso Weise’s Arami, which has shortly grow to be a defining pressure in fashionable Bolivian delicacies, meticulously sourced Amazonian elements fill a heat, up to date tasting menu. Ancestral continues to refine a high-altitude wood-fired philosophy, whereas Phayawi, led by Valentina Arteaga, expands conventional dishes like sajta (hen and ají stew) into deeply comforting, proudly Bolivian expressions. Jairo Michel’s analysis lab Cuartilla, the place the chef explores tubers, maize, and peppers alongside professional producers, represents the brand new wave, whereas native Kenzo Hirose Velasco continues to push Gustu ahead as head chef.
Mauritius is small, however its methods of consuming are huge. Avenue stalls, house kitchens, and coastal eating places supply dishes formed by migration and reminiscence.
Pack a cooler with rum, wine, or coconut water and present as much as Lakaz Sandrine in Cap Malheureux. The restaurant will deal with the remaining, grilling juicy lobster, recent fish, or the day’s different catch over open coals.
Dewa and Sons in Rose Hill serves dholl puri folded round heat gros pois, with a imply tomato rougaille and a streak of chile. It’s a favourite among the many island’s commuters and one in every of Mauritius’s most enduring tastes.
Consuming in Mauritius seems like becoming a member of a centuries-long dialog between India, China, East Africa, Madagascar, Europe, and the Indian Ocean. The island’s communities communicate a shared vocabulary in boulettes — dumplings stuffed with hen, prawns, or chouchou (chayote); dal puri folded with cari gros pois (butter bean curry); and confit — chile-laced preserves cured with salt, vinegar, or tamarind. Prior to now, many guests tasted none of this as they beelined for polished resorts. However just lately the island’s community-oriented meals financial system (unbiased eating places, house kitchens, casual distributors) has begun to win over vacationers. Locals are reframing on a regular basis meals — Amigo’s lobster roll with mango margaritas, Chez Rosy’s fish and aubergine curry, chana puri on the well-known Gros Maraz, Vona Corona cones layered with fruity ice lotions and jams — as objects value touring for. Even lodge eating places are coming round, as locations like Tek Tek lean into the island’s flavors.
Marcus Samuelsson’s Addis Ababa
Ethiopian flavors have lengthy been part of Marcus Samuelsson’s work at eating places all over the world. In 2023, the chef returned to the nation of his start to open Marcus Addis within the coronary heart of Addis Ababa. For the menu, Samuelsson attracts on a variety of native flavors and traditions, from haggling over berbere on the market to inventive teff pasta at his favourite Italian fusion spot.
Milan by no means fails to shock. Cooks right here defy Italian stereotypes, mixing consolation, creativity, and culinary prowess with next-gen innovation.
La cotoletta alla Milanese — Milanese veal cutlet, on the bone, fried in clarified butter. Order it 48 hours forward at Ratanà.
Vacationers want to know:
Milan strikes quick. The eating is various, the tendencies are swift, and the reservations at many eating places are essential.
As spectators descend on Milan for the Winter Olympics, worldwide vacationers are lastly waking as much as Italy’s most dynamic meals metropolis. At Trippa, Diego Rossi fashions intensely savory tagliatelle (which wowed Stanley Tucci) with concentrated hen broth, Spore’s Mariasole Cuomo transforms fermented squid into crispy lasagna, and Mater Bistrot’s Alex Leone whips up purple sauce from strawberries and miso Parmigiano. They’re amongst a wave of cooks, educated overseas or alongside Italy’s greats, reimagining Italian cooking. In the meantime, Rome’s star pizzaiolo Gabriele Bonci has joined the scene, whereas the award-winning Confine continues to impress. Omakase is on the rise, together with an outpost of Tokyo’s Hatsune at Home of Ronin, and one in every of Europe’s largest Chinatowns overflows into spots like Chongqing standout Il Gusto della Nebbia and Sichuan gem Guishu. And pure wines discover ingenious pairings at enoteche con cucina akin to Vinoir, Bar Sandøy, Nino, and Balay. Milan’s cooks are taking part in for retains.
Since childhood, I’ve adored shikuwasa: a tiny, tart inexperienced citrus native to the islands. In the summertime, quiet down with fresh-squeezed shikuwasa juice and ice cream (the native Blue Seal model rocks).
Each Okinawan grandma appears to have her model of goya champuru, a stir-fry of bitter melon, pressed shima tofu, egg, and pork stomach. Many locals consider it performs a task of their longevity.
Select fresh-caught fish and seafood from distributors at Makishi Public Market and take your catch upstairs to have it cooked to your liking at a fraction of restaurant costs.
Banking on its repute as a blue zone the place residents get pleasure from remarkably lengthy lives, Okinawa has rewired its tourism business to market islanders’ conventional diets. Themed tour teams and cooking lessons supply objects like seafood broth scorching pot and cloudlike yushi tofu, whereas native spots like Shima Robata Fuji or Okinawa Soba Den function elements like purple candy potato, beady umibudo seaweed, awamori (fermented rice liquor), or native agu pork grilled over charcoal or simmered in kokutō (brown sugar). The prefecture’s 160 islands serve greater than well being meals hype. Centuries in the past, the royal kitchens of the Ryukyu Kingdom developed lavish meals that includes steamed black sesame pork and smoked sea snake soup, and provisions on U.S. army bases impressed fusion creations like taco rice after World Conflict II. Whether or not you search out kusuimun (meals that act as medication) or eat for leisure, do the wholesome factor for overtouristed mainland cities and go for Okinawa.
Whether or not I’m grabbing a bành mí at Coda Bakery or a plate of inexperienced chile hen enchiladas on the nostalgic Duran Central Pharmacy, Route 66 has so many tales to inform via meals.
A hearty breakfast on the iconic Frontier Restaurant is a should in your manner in or out of Albuquerque. It sprawls half a block on Central Avenue and is thought for its New Mexican eats.
Vacationers want to know:
Route 66 isn’t one street. It’s modified course and masquerades underneath numerous names in numerous cities. Its tradition even follows eating places, like cheeseburger spot Santa Fe Chew or Tulsa chef collective Et Al., that transfer off the route.
Highways are America’s connective tissue, bonding cities geographically, culturally, and spiritually. This 12 months, the U.S. celebrates the centennial of its most iconic roadway, Route 66, together with the diners, truck stops, and culinary time capsules which have served generations of vacationers between Illinois and California. There’s a nostalgic attract to Lou Mitchell’s on the route’s start line in Chicago and widespread vacationer points of interest like Huge Texan Steak Ranch in Amarillo. However Route 66 hyperlinks eating places from all eras, together with neighborhood staples like Oklahoma Metropolis’s VII Asian Bistro or the enduring Donut Man in Glendora, California. In my hometown, Albuquerque, it consists of roadside gems just like the just lately renovated El Vado Motel, New Mexican classics like Monte Carlo Steakhouse, and bold James Beard finalists like Mesa Provisions. Driving the Mom Highway this 12 months reveals the way it formed America — and the way America’s communities proceed shaping Route 66.
Traverse Metropolis cooks have the quiet confidence to know {that a} shiro plum from the nation’s fruit belt wants solely be sliced and salted.
In northern Michigan, the controversy du jour is over who makes the most effective whitefish dip. Don’t miss the Lake Michigan schmear whilst you’re on the town.
Vacationers want to know:
Traverse Metropolis is a small city of 15,000, however the inhabitants swells in the summertime, climbing to 500,000 throughout July’s Nationwide Cherry Pageant (which celebrates 100 years in 2026). Restaurant hours and availability may be restricted. Name forward.
Drawn to bucolic farmland, limitless cherry and apple orchards, and more and more revered wine areas, cooks and wine execs are relocating from main cities to this lakeside Arcadia. The realm welcomed Andy Elliott and Emily Stewart, who opened Fashionable Chook (which made the New York Occasions 50 greatest eating places record); winemaker David Bos, who bottles biodynamic riesling; chef Bobby Thoits, who stuffs squash blossoms at Supper; and Sarah Welch and Cameron Rolka, who’re getting ready to open Umbo. They be part of longstanding forerunners like American Spoon, Trattoria Stella, and the Cooks’ Home, the place Jennifer Blakeslee and Eric Patterson have been named James Beard finalists in 2025. Regardless of rising hype, the group stays low-key. Farmers evaluate seed lists with cooks earlier than putting orders, fishermen meet restaurant homeowners handy off buckets of smelt, and neighbors knock on kitchen doorways to share recent favas. They foster a collaborative power that’s solely attainable within the pleasant Midwest.
Editorial lead: Nick Mancall-Bitel
Artistic director: Nat Belkov
Editors: Missy Frederick, Ben Mesirow
Contributors: Zoe Baillargeon, Stacey Brugeman, La Carmina, Jaclyn DeGiorgio, Justin De La Rosa, Meha Desai, Valeria Dorado, Carinne Geil Botta, Nicholas Gill, Elyse Inamine, Sarah Khan, Joanna Lobo, Rai Mincey, Mergim Özdamar, Marianne Perez-Fransius, Manasvi Pote, Kayla Stewart, Carlos Velasco
Copy editor: Nadia Q. Ahmad
Truth checker: Kelsey Lannin
Engagement editors: Zoe Becker, Kaitlin Bray, Terri Ciccone, Avery Dalal
Movies: Henna Bakshi, Chiara Caporale, Michelle Fox, Sumedh Natu, Stefania Orrù, Jordan Shalhoub
Images (so as of look):
Aguascalientes: Carlos Velasco, Fernando Macias Romo/Shutterstock
Almaty: Minar Aslanova/Shutterstock, Assem Zhilkibayeva/JAS, Shee Heng Chong/Shutterstock
Bengaluru: Manish Jangid/Ranchan Kedlaya, Coracle, Valeria Mongelli / Getty Photos
Eric Sze’s Taipei: Alex Lau
Birmingham: Caleb Chancey, Deborah Michelle Pictures, Mary Fehr Pictures
Cape City: Jan Ras, Mia van Heerden
The Dominican Republic: José Rozón, Victor Stonem
Gaziantep: tunart/Getty Photos, Adsiz Gunebakan/Anadolu/Getty Photos, İmam Çağdaş
Mashama Bailey and John O. Morisano’s Paris: L_Arrêt
Isle of Skye: Kinloch Lodge, Café Cùil, Scorrybreac
Kelowna: Kin & People, Zeal Social Administration
La Paz: Ancestral, Phayawi, Valeria Dorado
Mauritius: SALT of Palmar, Nenban
Marcus Samuelsson’s Addis Ababa: Marcus Addis
Milan: Alberto Blasetti, Iyo
Okinawa: James Nguyen, Okinawa Soba Den
Route 66: Henry Ninde, Shames Kirkikis/Shutterstock, Justin De La Rosa
Traverse Metropolis: Frank’s 231, Raquel Lauren
Particular thanks: Italo Carvalho, Jill Dehnert, Erin DeJesus, Patty Diez, Allison Hamlin, Lesley Suter, Alissa Thomas, Stephanie Wu
