The One Can't-Miss Restaurant in 32 Countries Around the World

Serving classic Shanghainese fare, Old Jesse is a cornerstone establishment that has spawned a chain of newer restaurants all over Shanghai; however, the original remains the best. With fewer than a dozen tables, the tiny dining room gets packed, so be sure to make a reservation, then enjoy plate after plate of crab roe tofu, braised red pork, cod heads with scallions, and stuffed eight treasure duck.

The wildest eatery in Colombia since 1982, Andrés Carne de Res is not only a renowned restaurant that serves over 30 types of steak as well as ceviche, empanadas, and arepas; it’s also a lively bar and nightclub with excellent cocktails, five dance floors, and a museum’s worth of memorabilia and cultural decorations on the walls. Andrés even provides a doggie daycare and a booth where patrons can hire a designated driver after a night of drinking and dancing.

This authentic Dalmatian tavern is run by a family whose roots in the area go back more than 300 years. It’s known for its traditional coastal fare and heirloom recipes that are prepared simply, letting the freshness of the ingredients do the talking. Customers love the cuttlefish black risotto, octopus stew with chickpeas, grilled seafood platter, and apple strudel. Even the local house wines and olive oil are of the finest quality.

Stepping into this ornate estaboishment is a bit like traveling back to the turn of the century. Built in 1893, Café Savoy has a rich history and the architecture to prove it. A popular place to grab breakfast or a decadent pastry, the café also serves weekend brunch, but it’s best to reserve a spot for that. The coffee, wine, house-made breads, and desserts are all fabulous, but the ovocné knedlíky (fruit dumplings) are a must.

Savotta means “logging camp,” and the traditional Finnish fare served at this Senate Square restaurant is duly hearty and unfussy. Game dishes of reindeer, elk, bear, and moose are accented with locally harvested porcini, parsnips, and cranberries. Arctic char and pike shine on beds of kohlrabi with horseradish cream. The beer is strong enough for a winter’s night and even the licorice salt ice cream packs a particularly Finnish punch.