Georgie Porgie would surely have appreciated The Chilli Pickle’s Indian inspiration, from masala fries with vindaloo ketchup to Kashmiri-style lamb cutlets. The fish market Fish has been selling what the shop’s fleet sources in Hove Lagoon since the 1970s, but talented chef Duncan Ray at The Little Fish Market showcases those products’ true potential. Recently, that past is back on the plate, often with a twist appropriate for this bohemian city. His Indian-inspired Royal Pavilion residence, with its gargantuan kitchen, still stands as a magnificent, if weird, reminder of his influence.
Sarah SouliĬod with pea puree, Puy lentils, and red wine sauce at The Little Fish Market in Brighton.īrighton began as a fishing village and found glory as a royal bolt-hole for the gluttonous prince regent, later King George IV. For the city’s best Vietnamese food, head to lunch-only Nguyen-Hoang, where chef Hanh Hoang cooks Vietnamese classics like bún riêu (fresh crab and tomato soup), bánh xèo (shrimp crêpe), and bò bún (rice noodles topped with herbs, veggies, and grilled meat), served by her son. Following the Vietnam War, a small number of refugees settled in Marseille, leading to a vibrant Vietnamese restaurant scene as well. Chez Yassine is an institution in Marseille-a canteen for seemingly half the city, where everyone chomps down on yolky brick à l’oeuf, crunchy salads, and hearty fish couscous. Given the city’s Tunisian population is one of the most sizable in the nation, you’re likely to hear many patrons speak Arabic at Chez Yassine in the neighborhood of Noailles. In Marseille, this feels the most palpable. Immigrants from former colonies across Africa and Asia have built vibrant communities and greatly contributed to the country. In addition to being led by women, all four of these restaurants have a shared set of values: They source from local farms and adhere to sustainable practices and zero-waste food policies.įrance owes much of its contemporary culture to its history. At Regain, friends Sarah Chougnet-Strudel and Lucien Salomon have opened a neo-bistro with a menu that highlights fresh, seasonal, regional ingredients. They refer to themselves as a cantine marseillaise libérée (a liberated Marseillais eatery) and cook reinvented Mediterranean classics like steak tartare with harissa and apricot, and fried meagre fish with aioli, all served alongside natural wines from the region. Chef Marie Dijon, along with two girlfriends, opened Caterine mid-pandemic. At La Femme du Boucher, housed in a former butcher shop, chef Laëtitia Visse wastes no part of the animal, creating housemade pâté, lamb fries, black pudding, pig’s trotters, and sausages, alongside dishes using more classic cuts. Swiss chef Lilian Gadola serves unfussy, simple dishes from a small menu that changes daily (though you’ll always find a fish dish, several vegetable options, and two desserts, all made from the freshest ingredients). Take Limmat, for instance, located on the steps just off the graffiti-covered Cours Julien. Taken together, we hope our 12 Next Great Food Cities around the world inspire your next year of delicious travel. This package celebrates creativity, innovation and deliciousness in seven cities and five smaller ones with food scenes worth traveling for in 2023. In Japan, Yukari Sakamoto delved into the vibrant food culture of Kanazawa, a city quieter than Tokyo but with seafood restaurants to rival the capital in France, Sarah Souli immersed herself in Marseille, whose food scene is being reshaped by women and immigrants while in Italy, Federico Cesare de Voila argues that, for the first time ever, Venice is emerging as a truly great food destination.
It is on the cresting wave of this resurgence that Food & Wine sent writers across the globe to discover the next emerging cities for food lovers. While it’s true that many restaurants closed for good, the growth of the hospitality industry in cities worldwide in 2022 and early 2023 has been both staggering and heartening. The past year has been a thrilling one for travelers and food-lovers as the world and its restaurants slowly recover from the pandemic-induced challenges and burdens placed on them during the last few years.
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