10. Le Calandre
> Location: Rubano, Italy
> Chef: Massimiliano Alajmo
This family-run restaurant serves as a culinary gallery displaying the flawless works of chef Max Alajmo. The colorful murrina cappuccino is a masterpiece, while the saffron and licorice risotto has a cult following. Choose between three themed tasting menus including the classics menu, which combines all of the restaurant’s greatest hits.
> Location: Mexico City
> Chef: Jorge Vallejo
Showcasing the best of Mexico’s flavors, this farm to fork restaurant offers a 10-course seasonal tasting menu that brings indigenous and traditional ingredients to a modern audience. Dishes include grasshopper mole, cured striped bass, charred avocado with ant larvae and wild mushrooms, smoked cactus paddle salad, and mamey panna cotta.
8. Lido 84
> Location: Gardone Riviera, Italy
> Chef: Riccardo Camanini
This destination restaurant with a lakeside patio and stunning views utilizes an array of local meats, produce, and cheeses to turn out beloved Italian specialties and delicate, ephemeral desserts. The eggplant parmigiana, rabbit kidney tartare, and oxtail agnolotti entice, while the star of the dining room is the cacio e pepe en vessie – pecorino rigatoni cooked inside a pig bladder and served with a flourish.
7. A Casa do Porco
> Location: São Paulo
> Chef: Jefferson Rueda
Utilizing every part of the pig (and offering a new vegetarian menu that is just as mouthwatering), this quirky bar, restaurant, and market specializes in whole spit-roasted hogs. The tasting menu ushers guests through a journey of pork jowl sushi, pancetta cracklings, blood sausages, and wood-fired pork belly. Committed to accessibility, A Casa do Porco keeps its menu items unbelievably affordable.
6. Asador Etxebarri
> Location: Atxondo, Spain
> Chef: Victor Arguinzoniz
In a rustic stone building surrounded by the mountains of Basque Country, this asador (grill) serves hardwood coal-fired seafood, meats, and even desserts that are kissed by smoke. Everything is grilled; the smoked peas that pop like caviar, the smoked milk quenelle in beet juice, the famous Palamós prawns from the Catalan coast, and of course the tender steaks, served with a light brush of smoked butter.
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