Argentina: Cabaña las Lilas
> Location: Buenos Aires
In a country known for its incredible steaks and tradition of hardwood coal grilling, it’s no surprise that the place to be is perhaps Argentina’s best-known – and expensive – steakhouse. Cabaña las Lilas serves many cuts of beef raised on the owner’s ranch, enhanced by impeccable service and waterside views. With an extensive wine list and three sommeliers on staff, it would be wise to have a bottle or two of Argentina’s finest with your ribeye.
> Location: Sydney
Formerly known as Sean’s Panorama, this relaxed Bondi Beach kitchen has been a seaside farm-to-table favorite since 1993. The quaint farmhouse eatery serves colorful seasonal fare, now as a set menu, featuring vegetables from Sean’s own garden. Enjoy the ocean views and surfers right outside the windows, and eat with the locals.
Barbados: Oistins Bay Gardens Fish Fry
> Location: Oistins
This is a can’t-miss eating experience, but not exactly a restaurant: The town of Oistins on the southern coast of Barbados is home to a thriving fishing industry, and the Oistins Bay Gardens open air market transforms into a lively fish fry on Friday nights. A number of vendors and restaurants fry and grill fresh snapper, swordfish, mahi-mahi, tuna, and more. Attended by locals and tourists alike, with island music, games, crafts, and dancing, the fish fry is a quintessential Bajan experience.
Belgium: Fin de Siècle
> Location: Brussels
Beloved by locals and gaining popularity with visitors, this brasserie serves hearty portions of homestyle Belgian fare. We’re talking bone-in ham hocks with mustard sauce and baked potatoes, stuffed rabbit with kriek (cherry beer) sauce, and carbonnade (Flemish beef stew). With a small chalkboard menu, a large beer selection, and shockingly low prices, Fin de Siècle is as unpretentious as it gets.
> Location: São Paulo
Named after its signature dish, a Brazilian specialty of cow’s feet stewed with vegetables and beans, Mocotó is a family-run restaurant that serves the traditional fare of Northeastern Brazil. From the secret-recipe pork rinds, to the oxtail with corn grits, to the escondidinho (Brazilian shepherd’s pie) with manioc root gratin, not to mention mocotó itself, the cuisine is designed to be inclusive and welcoming to all.
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