Inside Mercado de la Paz, Casa Dani serves one of Madrid’s most celebrated tortillas de patata, with a browned exterior and a soft, creamy center. The tortilla draws the crowds, but regulars also come for callos a la madrileña, gambas al ajillo and the changing menú del día.

When Seoul swelters, these six cold soups and noodle dishes deliver the city’s most refreshing answer to summer. Our mapped-out guide leads to the restaurants serving them at their best.

A quick guide to Thessaloniki’s food scene, from old-school mezedopoleia and working markets to bougatsa, soutzoukakia, and the city’s new generation of restaurants.

At Social Corazón, the team behind Don Julio and El Preferido builds an all-day restaurant around the traditional Porteño bakery, from airy miñones and generously filled sandwiches de miga to spinach and ricotta ravioles with slow-cooked estofado.

Classique brings warmth and invention to Pigalle with wine-based cocktails, housemade ingredients and a menu built around grape varieties.

At Gure-Toki, classic Bilbao pintxos meet restaurant technique, seasonal ingredients and a lively Plaza Nueva setting.

Learn how to make kong-guksu, Korea’s classic cold soybean noodle dish. This easy summer recipe pairs wheat noodles with a rich, chilled soybean broth.

A mapped guide to the market, street stalls and old-school shophouse restaurants along one of Thonburi’s most rewarding food streets.

A guide to our favorite wine bars in Lisbon, with standout Portuguese bottles, natural wines, rare grape varieties and excellent pours by the glass.

Paco de Santiago explains how migration transformed Tacubaya, Escandón and the everyday foods that now define Mexico City.

A Little Tokyo institution where handmade imagawayaki and other Japanese festival snacks have drawn crowds to the window since 1968.

From naengmyeon and kong-guksu to chilled chicken broth and buckwheat jelly, these are the cold noodles and soups that define summer in Seoul.

A nearly century-old Bangkok coffee shop where Thai-style Western breakfasts, kaya custard, and hand-written receipts keep the city’s old morning rhythms alive.

A tiny Armenian restaurant in Le Panier where Astghik Sargsyan turns family recipes, Provençal produce, and precise modern technique into colorful plates full of warmth.

A lively Guadalajara breakfast spot where native corn, fresh masa, and expertly made tortillas shape every plate.