The best meals in Naples often come without fanfare: a chalkboard menu, a crowded room and a plate of something unforgettable. This guide rounds up the trattorias and tavernas we love most for classic Neapolitan cooking.

Izmir eats with one foot in the bazaar and the other by the sea. This quick primer covers the old-school meyhanes, neighborhood markets, bars, restaurants, and essential dishes that help define the city’s food culture.

A Bangkok street food institution where smoky Thai suki, grilled scallops, and banana leaf-wrapped sea bass draw crowds to an alleyway original near Chinatown.

A Namsan restaurant serving king-sized Korean pork cutlet alongside brassware bibimbap, savory jeon, and house makgeolli made in honor of the mountain’s old name.

At Gebar, four cousins honor their grandmother’s Lebanese cooking with kafta, tabbouleh, kibbeh, hummus with beef and baru nuts, and a Lebanese-inflected prato feito inside Rio’s São José Market.

A relaxed Belleville bistro where oysters, seasonal seafood, thoughtful wines, and an easy neighborhood warmth make Soces feel like the kind of place people return to often.

From humble 18th-century street food to a high-end ingredient in Michelin-starred kitchens, we trace the rise of taralli, Naples’s much-loved snack.

A small Thessaloniki cheese shop where Christos Kontonikolas sells feta, mizithra, yogurt, kefir, butter, and aged cheeses made from milk sourced near his mountain village of Dryovouno.

A mapped guide to 10 of our favorite markets in Madrid, from traditional grocery halls and seafood counters to tortilla, natural wine, tacos, Peruvian pastries, and Chifa lunch.

A nearly century-old Chinatown shop serving Teochew-style fish rice soup with pomfret, oysters, seabass, smoky broth, and a fermented soybean dipping sauce.

Swiss chard pakoras from Gran Dabbang, served with carrot chutney, yogurt and roasted-red-pepper sriracha.

A family-run esnaf lokantası in İzmir’s Kemeraltı Bazaar known for fish soup, lamb kokoreç, ciğer sarma, tripe with chickpeas, and seasonal olive-oil vegetables from the family garden.

A polished sushi restaurant in Osaka’s Grand Front serving farm-raised bluefin tuna and other seafood from Kindai University’s aquaculture program.

A primer on New Orleans seafood, tracing the Gulf’s oysters, shrimp, fish, crab, crawfish and alligator from old oyster bars and neighborhood fish frys to markets, po’boy shops and white-tablecloth restaurants.

Near Plaza Mayor, Nilah brings South Indian cooking into one of Madrid’s busiest dining corridors. The menu centers on metre-long dosas, vegetarian thalis, coconut chutneys and tamarind-laced stews.