Some Mouth Watering Destinations for Foodies

Just as a picture can say a thousand words, a plate of food can show a thousand years of history. He can tell the story of the mixing of cultures, the creation of revolutionary trade routes, the discovery of new technologies and ingredients… and at the same time delight and dazzle the taste buds.

If the way to your heart is through your stomach, you will surely like the following goals. Each of them is famous for its culinary skills, which you can learn through various activities, from drink tasting to cooking classes. Try it, try it and walk around these gourmet meccas, as well as less crowded places…


Tokyo, the bustling capital of Japan, is no stranger to the lists of the best restaurants, as the culinary hero offers Michelin-starred restaurants from all over the world. From sushi and sashimi to wagyu food and ramen noodles, Japanese cuisine has been so well received that many of its dishes have been imported all over the world. However, there are also many lesser-known treats – try okonomiyaki, a delicious pancake treat with fish flakes; or takoyaki, sliced or diced squid dumplings.

While Tokyo embodies modernity and modernity, the other side of Japan is clearly traditional. In the beautiful, rich custom of Kyoto, the pace of life is slightly slowed down, and visitors can travel back in time to explore the many temples and shrines dating back thousands of years. This connection with the past is evident in the formal traditions that still exist here, such as the kaiseki dinner, a multi-course dinner that uses special cooking methods a tea ceremony where matcha green tea is solemnly prepared.


Slovenia produces one of the world’s largest varieties of honey, the history of beekeeping which dates back to prehistoric times. Today there are more than 4,500 beehives in the capital Ljubljana, and the tradition is proudly maintained – every 200th resident of Slovenia is a beekeeper. By organizing a visit to the countryside, you can take a tour of the city apiary – a unique experience under the beehives on the roofs of the city, where you can taste sweet products yourself.

Honey is also part of many traditional Slovenian dishes, such as potica, sweet pastries for holidays. There are many well-known restaurants in Ljubljana where you can taste local cuisine, including the award-winning restaurant JB, which is a pioneer of modern Slovenian cuisine. You can also walk through the central market and sample fresh and delicious seasonal produce; or visit Open Kitchen, an open-air street food market selling a variety of influenced dishes from around the world.


Fresh and delicious ingredients make the local cuisine of Vietnam enjoyable to explore and loved all over the world. Numerous markets and an exciting street food culture offer plenty of opportunities to try everything from Bánh cunn rice noodle buns to shrimp pies and steaming bowls of pho soup. walk through Hue’s Dong Ba Market or Kai Rang, the largest floating market in Indochina, in Ho Chi Minh City, for an unforgettable lesson about local produce. Hoi An hosts the Red Bridge Culinary School, where participants can learn the art of cooking these ingredients to prepare delicious dishes on their own.

The fascinating history and colonial heritage of the country have left behind some interesting culinary features, reflected in snacks such as ban mi – baguette with pate, pickled vegetables and ham.a delightful Asian-French hybrid. Vietnamese coffee is another blend of cultures, the beans of which were initial used by a 19th-century French Catholic priest.

Puglia, Italy

Apulia affectionately called the “heel of Italy”, is known for its rustic charm, which extends to delicious traditional dishes. From the time of the ancient Romans to this day, olive oil has been produced here, and green gold, as the locals call it, can be tasted on many farms in the countryside planted with olive trees. Similarly, vineyards specializing in dark red drinks grown in heat summer conditions can be found throughout the southern Italian region.

After a day spent surrounded by olive trees and vineyards, you will return to one of the many picturesque peak villages in the surrounding area to dine outdoors on a paved street surrounded by stone roundhouses of Trulli. If you’re dining at a local restaurant, try traditional specialties such as panzerotti, a fried dough bag stuffed with tomatoes and mozzarella; riso, rice puree and clams; and bombette, a staple of meatloaf stuffed with greens and cheese.


Although Armenia is not usually considered a gastronomic hotspot, it offers an interesting selection of delicacies. Arishta, a traditional Armenian pasta similar to Italian fettuccine, is very popular among locals. It is often hand-made at home rather than bought, and can be hung to dry on pipes outside homes. To make something sweet, try a suzuh made of nuts and thick syrup; a prerequisite for special occasions and holidays on the table.

At the Ararat brandy factory, founded in Yerevan in 1887, you will get acquainted with the cultivation of liquid varieties. In addition, there are many vineyards in Armenia that are worth exploring, the region has a thousand-year history of drink production. In fact, the initial known cave was discovered in a cave near Areni, a village on the border with Iran, and is believed to be more than 6,000 years old. Today, Armenian drinkmaking arouses new interest due to the ideal relief and Mediterranean climate.