Travelers Are Sharing the Single Most Unforgettable Meal They’ve Ever Eaten
Every trip seems to have that one meal that stays with you. It might be something discovered by chance at a street stall, a dish tied to local tradition, or a splurge at a once-in-a-lifetime restaurant. Here are 15 meals that travelers still call their most unforgettable.
Portuguese Custard Tarts in Lisbon
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In Lisbon, pastelarias sell pastéis de nata warm from the oven. These flaky shells hold silky custard with caramelized tops. The recipe originated from Jerónimos Monastery in Belém and has been around since the 18th century. Locals often sprinkle cinnamon or powdered sugar on top and pair them with espresso. Though many bakeries attempt them worldwide, travelers agree the authentic Lisbon version remains unmatched for its balance of crisp pastry and creamy filling.
Duck Tacos in Mexico City
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El Auténtico Pato Manila in Mexico City gained attention for combining Peking duck with Mexican street food. The tacos feature shredded duck tucked into scallion pancake tortillas, topped with hoisin sauce, chili oil, and scallions. This Filipino-Mexican fusion dish reflects the city’s culinary creativity and is considered a standout even in a place known for tacos.
Pesto Lasagna in Genoa
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Travelers in Genoa often remember the first time they tasted pesto lasagna. Thin pasta sheets are layered with béchamel and fragrant basil sauce. The result is a dish far removed from the cheese-heavy versions found elsewhere. The recipe reflects Liguria’s reliance on fresh herbs, pine nuts, and Parmigiano-Reggiano.
Kaiseki Ryori in Kinosaki, Japan
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A stay at a ryokan in Kinosaki often includes a Kaiseki Ryori dinner, Japan’s multi-course meal showcasing seasonal ingredients. It is served on tatami mats with diners in yukata robes, and it can include sashimi, pickled vegetables, crab, and delicate hotpot dishes. Every plate is arranged for beauty and balance. Kaiseki is rooted in centuries-old Japanese hospitality traditions, which makes it unforgettable for visitors.
Nasi Lemak in Kuala Lumpur
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Malaysia’s national dish, nasi lemak, is made with coconut milk rice, sambal, fried anchovies, peanuts, cucumber, and egg. Many add rendang chicken for a richer version. Street stalls and casual eateries in Kuala Lumpur serve it wrapped in banana leaves, a presentation that intensifies the aroma.
Hot Dogs in Iceland
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In Reykjavik, Bæjarins Beztu Pylsur hot dogs are a staple. Icelanders top their hot dogs with lamb-based sausage, crispy onions, ketchup, and remoulade. The unique twist is the sweet brown mustard called pylsusinnep. Even Bill Clinton once tried one, which boosted the stand’s fame. Travelers say the combination of high-quality local lamb and toppings sets these hot dogs apart from any others around the world.
Currywurst in Berlin
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Currywurst became a German street food icon after World War II, when ketchup, curry powder, and sausage first came together in Berlin. Street stands and fast-food shops still serve it with fries and mayo. The dish is so culturally important that Berlin even has a Currywurst Museum.
Ethiopian Injera Feast
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In Ethiopia, meals usually start with injera, a soft, tangy flatbread made from teff flour. It doubles as both food and utensil, perfect for scooping up rich stews, vegetables, and meats. Everyone eats together from the same spread, using the right hand, which makes the experience as social as it is delicious. Often, the meal ends with a traditional coffee ceremony, turning dining into a full cultural ritual.
Smørrebrød in Copenhagen
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Denmark’s smørrebrød is an open-faced sandwich on dense rye bread topped with seafood, meats, or vegetables. In Copenhagen, it’s served in countless variations, from herring with onion to shrimp with dill. This simple yet carefully crafted dish highlights Nordic freshness and quality ingredients. Many travelers note that versions abroad rarely capture the same balance, making authentic smørrebrød a lasting culinary memory from Denmark.
Paella in Mataró, Spain
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Seafood paella at Can Margarit in Mataró, just outside Barcelona, is the kind of dish travelers don’t forget. The rice simmers in homemade broth until a golden crust, known as socarrat, forms on the bottom of the pan. While the main dish cooks, plates of sardines, mussels, and other tapas keep everyone busy.
Khao Soi in Chiang Mai
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Northern Thailand’s khao soi combines egg noodles, coconut curry broth, and crispy noodle toppings. It often comes with chicken, lime, pickled mustard greens, and shallots. Street stalls in Chiang Mai specialize in this dish, which reflects Burmese, Chinese, and Thai influences. Travelers frequently single it out as the dish worth flying back for, a balance of rich coconut sweetness and spicy, savory depth unlike any other.
Filipino Boodle Fight
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The boodle fight, originally a military dining tradition in the Philippines, is now a communal feast. Dishes like grilled fish, pork, vegetables, and rice are spread over banana leaves. Diners eat with their hands, standing around the table. For travelers, this style of eating often becomes one of the most welcoming and memorable parts of visiting the Philippines.
Sardines in Portugal
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In summer, Portugal smells of sardines on the grill. They’re larger and smokier than most expect, served at seaside cafés or during Lisbon’s Santo António Festival, where whole streets turn into open-air cookouts. Simple, fresh, and unforgettable.
Pupusas in El Salvador
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Pupusas are thick corn tortillas stuffed with cheese, beans, or pork, then griddled until golden. Travelers often remark that the smaller, freshly made pupusas in El Salvador differ greatly from the oversized versions found abroad. They’re usually served with curtido, a tangy cabbage slaw, and tomato salsa. Recognized as El Salvador’s national dish, pupusas are so significant that the country celebrates National Pupusa Day every November.
Beignets in New Orleans
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At Café du Monde in New Orleans, beignets dusted with powdered sugar are an institution. Open since 1862, the café serves these square fried pastries with chicory coffee. The combination of fluffy dough and sweet coating makes them both a snack and a cultural experience.