Eat Your Way Around the World

Culinary Travels

The fastest way to understand a place is through what it eats. These are the meals, markets, and food moments that made the trips unforgettable.

🍜Always eat where locals eat — if the menu has photos, keep walking🏪Street food and market stalls over restaurants, nine times out of ten🗣️Learn to say "what do you recommend?" in the local language🚫Never skip breakfast — it's always the most honest meal of the day🍷Drink whatever the locals drink — wine, tea, fermented whatever🤷Order the thing you can't identify. That's usually the best thing on the menu

"A bowl of tonkotsu ramen at midnight in a six-seat shop in Kyoto"

Kyoto & Tokyo, Japan

Kyoto & Tokyo

Japan ruined food for me — in the best possible way. Every meal, from a 600-yen bowl of ramen at a standing counter to a full kaiseki dinner, is treated with a level of care and precision that makes you rethink what food can be.

Must Eat

Ramen— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Kaiseki— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Nishiki Market— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Conveyor belt sushi— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

RamenSushiKaisekiStreet Food

"Fresh ceviche and cold beer on a rooftop in the old city at sunset"

Cartagena, Colombia

Cartagena

Colombian food is underrated on a global scale. Cartagena specifically — fresh Caribbean seafood, fried everything, tropical fruit at every corner, and a ceviche culture that rivals Peru. Eat where the locals eat.

Must Eat

Ceviche— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Arepa de huevo— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Patacones— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Coconut rice & fried fish— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

SeafoodStreet FoodCaribbeanCeviche

"Grilled octopus and Assyrtiko wine at a cliffside taverna in Oia"

Santorini, Greece

Santorini

Greek food is honest food — fresh ingredients, simple preparation, nothing hidden. On Santorini the volcanic soil gives everything a particular intensity. The tomatoes taste like tomatoes should. The wine tastes like nowhere else on earth.

Must Eat

Grilled octopus— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Fava— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Tomatokeftedes— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Assyrtiko wine— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

SeafoodWineMediterraneanLocal Produce

"Poke straight from the grocery store counter, eaten in the parking lot"

Maui, Hawaii, USA

Maui

Hawaii sits at a crossroads of Japanese, Filipino, Portuguese, and native Hawaiian food traditions — and the result is one of the most interesting food cultures in America. Maui specifically has a farm-to-table scene that punches way above its weight.

Must Eat

Poke— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Mama's Fish House— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Shave ice— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Plate lunch— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

PokeSeafoodFarm-to-TableLocal

"First oysters ever at Eventide Oyster Co., Portland ME — a memory we will never forget"

Maine, USA

Maine

Maine is where Luis and Priscilla tried oysters for the very first time. At Eventide Oyster Co. in Portland — one of the most celebrated seafood spots in New England. Cold, briny, straight from the ocean. One of those food moments you don't forget.

Must Eat

Oysters at Eventide Oyster Co.— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Maine lobster roll— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Clam chowder— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

OystersLobsterSeafoodNew EnglandPortland

"Eating tagine by candlelight in a riad courtyard in the medina"

Marrakech, Morocco

Marrakech

Moroccan food is a full sensory experience before you even take a bite — the spice markets, the tagine steam, the bread baking in communal ovens. Eating in Marrakech is an event. Djemaa el-Fna at night, surrounded by smoke and noise and a hundred food stalls, is one of the great food experiences on earth.

Must Eat

Tagine— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Pastilla— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Harira— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Mint tea— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

TagineSpicesStreet FoodNorth African

"The first time we ever tried clams — spaghetti alle vongole on the Amalfi Coast"

Amalfi Coast, Italy

Amalfi Coast

Italian food is regional, seasonal, and fiercely local — and the Amalfi Coast version is defined by lemon, seafood, and pasta made that morning. The simplicity is the point. Three ingredients, done perfectly, beats a hundred ingredients done adequately every time.

Must Eat

Spaghetti alle vongole— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Limoncello— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Mozzarella di bufala— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

Delizia al limone— Eventide in Portland, ME — where we tried oysters for the first time. Raw, on the half shell, with a squeeze of lemon and a shot of Tequila and Mignonette to wash it down with. Worth every bit of the hype.

PastaSeafoodLemonItalian

The Food Rule

"Never eat at a restaurant with a photo menu and a man standing outside trying to get you in."

40+ countries of eating has taught me one thing above all else — the best meal is always the one you find by accident.