A Place Maubert bakery known for its prize-winning croissant, rich quiche Lorraine and deeply savory olive bread.

A Centro boteco where Chef Diego Melão brings caipira cooking to the foreground with wood fire, preserved pork, bull tongue and one of downtown Rio’s most distinctive menus.

A historic Seoul market where the crowds come for bindaetteok, mini gimbap and the constant rhythm of eating shoulder to shoulder.

At Gran Dabbang, chef Mariano Ramón has spent more than a decade showing how far Argentine ingredients can go. In a small Palermo dining room, regional herbs, fruits, meats and vegetables meet ideas drawn from India and Southeast Asia, resulting in one of Buenos Aires’ most distinctive meals.

Whether the result is glorious or grim, a good meal can still save the day. Here’s where to eat and drink near Mexico City’s three main soccer stadiums before or after the match.

In Queens, the World Cup has long had a home table. From Astoria to Corona to Flushing, these restaurants and neighborhoods reflect the communities that will be eating, arguing and celebrating through the tournament.

In Los Angeles for the World Cup? This guide maps out where to eat between matches, from Brazilian breakfasts and Persian lunches to Argentinian dinners and late-game German beer-hall fare.

This Guadalajara guide is built for World Cup visitors who want a fuller taste of the city: birote salado, tortas ahogadas, birria, good coffee, strong cocktails, and time in neighborhoods beyond the usual checklist.

At Slink Farm, Meko Tqabladze and chef Nika “Taba” Tabatadze pair garden-grown produce with a playful, thoughtful take on Georgian cooking.

Gimbap is one of Korea’s most enduring everyday foods: a portable rice roll packed for school trips, hikes, desk lunches, and picnics. This story explores why it matters.

In Paris’s 11th arrondissement, Furia pairs Mexican street tacos with natural wine and mezcal, building a focused, ever-changing menu around Oaxacan corn tortillas and a lively dining room.

A female-run seafood market and restaurant in New Orleans making lesser-known Gulf fish approachable through po’ boys, fresh cuts, and direct sourcing from local fishermen.

At Borda Berri in San Sebastián’s old town, Lucía Huezo runs a famously crowded counter while the kitchen serves meticulous Basque dishes made from scratch.

At A Qué Te Sabe in Oaxaca, Frederick Silva brings together Venezuelan roots, Oaxacan ingredients, and a global sense of curiosity through workshops, community meals, and dishes shaped by travel.

At Mercado de Matosinhos, Ana Fonseca’s Pão da Terra has become a destination for slow-fermented sourdough, pastries and breads rooted in traditional methods and heirloom grains.