Phkali, in spite of it's meaty appearance, is actually a vegetarian-friendly Georgian specialty of beets, ground walnuts, vinegar, onions, garlic, and herbs. This version is from Armazis Kheoba, a favorite of ours just outside Tbilisi.

Cacilhas is the waterfront area of Almada, a small city reachable via a €1.20 ferry ride from Lisbon’s Cais do Sodré terminus. The district is heavily marked by its shipbuilding past and has an industrious character that, for now, is still preserved in its food culture. Right in front of its boat station is a concentration of traditional marisqueiras, typical seafood houses from where you can glimpse a sweeping view of almost the whole of Lisbon across the other side. The seafood platter is a must in any of these traditional spots. It is usually composed of stuffed crab, spiny lobster and giant prawns, accompanied by the classic amêijoas à bulhão pato – clams cooked in garlic, coriander, pepper and olive oil.

Perched on Lisbon’s highest hilltop, Graça has a villagey feel and is probably the best district to absorb stunning views over the Portuguese capital. Home to plenty of bakeries, cafes and two of the city’s most beautiful viewpoints, it does, however, risk irreversible damage because of the real estate boom affecting much of the city center. It is, for now, still a charming area, with an elderly population and remnants of working-class neighborhood life. To get to the panoramic views during summer, there are two options that don’t involve being stuck in a taxi: climbing steeply up through the irregular lanes of Alfama or Mouraria, or following the route of the iconic and crowded tram 28.

Abílio Coelho is a generous man, offering a smile to every customer while serving each of them the most traditional drink in Lisbon: ginjinha. He has spent 44 of his 63 years behind a counter serving the libation. Ginja Sem Rival, the bar he serves it in, like the best places, is a hole-in-the-wall, and the drink is made in-house. Ginja is the actual name of the liqueur, which is made from a sour cherry of the same name. The fruit might not be so sweet but is fortunately well suited to being turned into this smooth drink, which is enjoyed both as an aperitif and digestif.

Halfway between a French bistro, a Nordic café and a Spanish casa de comidas (a traditional small family-run eatery where the menu changes according to season and the market), Santa Gula is the perfect place to sin – gastronomically speaking – in Gràcia. Hidden in a small and peaceful square, Santa Gula, or Saint Gluttony, is truly heaven amid Avinguda Diagonal’s commercial buzz. This cozy restaurant with its wonderful outdoor terrace (set up in spring and summer) is without a doubt one of the neighborhood’s best well-kept secrets, attracting a crowd of faithful customers, from locals and area office workers to foodies from across the city.

Green peas, grape leaves and squash are on offer at the market in the lovely neighborhood of Kuzguncuk, an essential component of our Born on the Bosphorus tour.

The triangle of Kurtuluş, Feriköy and Bomonti represents an Istanbul on the verge of fading away. Though still inhabited by significant numbers of Greeks, Jews and Armenians, there are more local churches and synagogues than are used by the remnants of those diminished communities. The numerous schools, houses of worship and cemeteries are relics testifying to the cosmopolitanism that once defined this segment of inner Istanbul. Another nostalgic quality of the area is its small-business culture, still thriving, yet on the verge of a major shift.

The biggest döner kebap in town with Asım Usta, building his döner fresh every morning since 1973! If you come for late lunch or dinner, you're too late! Locals start to eat this around 10.30 am. Very popular in our Born on the Bosphorus walk.

This steaming serving of ckmeruli (Georgian garlic chicken) is guaranteed to keep vampires away for a week. One may encounter a tasty (and protective) dish like this on our Tbilisi walk.

Like many other cities in Europe, Lisbon’s burger trend has been growing strong, with gourmet versions and strange national adaptations overtaking the capital. But the bifana, Portugal’s quintessential hot sandwich, will always trump any trend for locals who want quick nourishment. Composed of a thin pork filet cooked in a sauce made from white wine, garlic, bay leaves, lemon and lard, the bifana is an irreplaceable cultural habit.

In order to fully appreciate Tokyo and its deep food scene it’s necessary to not only peek behind the curtain of yesterday, but also join the constant flow of people eating their way through the city of today and even tomorrow. Our Tokyo walk will allow us to do just that, taking us on a journey that serves as an edible survey of the city’s culinary past, present and future.

In Tbilisi, we have mornings when we wake up wrinkled and dehydrated, and as we lie in bed knuckling the sleep from our eyes, we hear an all too familiar chorus beckoning us to “bite me, slurp me, gobble me down….” That is khinkali singing, and when you hear the melody, your day has been cast. You can forget about work and responsibilities. We used to fritter away our afternoons with a platter of khinkali at Pasanauri, but when it changed owners and attitude and our beloved waitress Irma packed her bags, it was clear an era had passed. A period of pretty good khinkali at pretty good restaurants followed until we asked local filmmaker and fellow gastromaniac Levan Kitia where he goes for khinkali.

At first glance, the Gràcia district of Barcelona appears to be the gatekeeper of the resurgent Catalan identity: “Free Catalonia!” graffiti scrawled in the backstreets, Catalan flags flying from so many balconies, the distinct sound of the Catalan language heard in cafés and eateries.

A bodega can be a corner store or a corner bar, or sometimes even a wine cellar with a small kitchen serving refined riffs on traditional Spanish foods. In Barcelona, a bodega is all of these, but most of all it is the beating heart of the neighborhood.

QUICK BITE: Spend the day eating your way through Sants, a lesser-explored neighborhood with a booming local food scene and an interesting history. We’ll dig into markets and old vermuteria, pastry shops and down home restaurants, but we’ll also find the pulse of Sants in some contemporary culinary projects.