Marseille has always been synonymous with bouillabaisse. But now it’s known for its variety, from pizzerias to casual joints and Tunisian or Moroccan spots, all the way to the finest of fine dining. In the past decade, a young and dynamic culinary scene has developed here, but the title of best bouillabaisse is still up for grabs, as ever!

The countries of Central and Eastern Europe have always had a decidedly anti-gastronomic reputation. It’s time to bury this unfair and outdated image. There’s a lot going on in the Baltics, Hungary, Czech Republic, Slovakia, Slovenia, Poland, Serbia, Bulgaria, Romania, Albania, Bosnia-Herzegovina, Kosovo, Croatia, Montenegro, and Northern Macedonia. Not only are talented chefs emerging, even if they’re not yet well known internationally, there’s also a traditional food culture built on quality, often unpolished but also unadulterated and full of authenticity. Get there before everyone else finds out!