Hopscotch
Hopscotch is an upscale diner serving seasonally inspired cocktails and regional American food with a Japanese sensibility in Oakland’s Uptown neighborhood. Among its amazing menu: a briny oyster topped with sea urchin and salmon roe drizzled with citrus soy ponzu.

Aleria
Housed in a late 19th-century building, Aleria is an excellent choice to get in touch with the modern Greek cuisine. Under the creative eye of Gikas Xenakis, a talented and very promising young chef, the restaurant serves a small but impressive menu. Gikas’ great enthusiasm for Greek ingredients has enabled him to perfectly balance between traditional methods and modern techniques. The delicious greens pie with feta cheese and wild greens on a crispy strip of filo pastry topped with herbs is only one example of how he brings traditional dishes and food memories to the modern age.

Vezene
At this bistro very close to the center of Athens, you will enjoy exceptional meat with a variety of great cuts from around the world, as well as the best of local seafood. You will really appreciate the flavor and tender goodness of the top-class Wagyu beef tartar and the deep flavor of the flat iron steak. The fried potatoes with truffle oil and Parmigiano will seduce you. Although the tagliolini with sea urchins and cecina (Spanish cured meat) is a personal favorite, the slowly braised oxtail and cheeks with orzo, Nebiollo sauce, aged cheese and marjoram is a must-try.

Hytra
Breathtaking view, minimal décor, minimal menu, imaginative dishes and two awards: a Michelin star and the Toque d'Or. Chef Tasos Mantis was previously the sous-chef for Peter Goossens, the very experienced three-star chef-patron of the Belgian Hof Van Cleve. The quail with farro, chestnuts, truffle and Cretan sour cheese is a superb dish, the chef’s garden is a feast of herbs, edible flowers, colorful shredded vegetables and hazelnut vinaigrette, and the rice pudding with pear and honey ice cream is a favorite. Hytra is a must-try.

Ventimiglia Italian Foods
Ordered with the seemingly explicit title of "hot hard Italian," this sub has layers of fresh sliced charcuterie, cheese, shredded lettuce and (optional, but really not) hot giardiniera. The roll has a wonderfully thick crust that makes a mess with each bite. One is enough for two, but why would you do that?

RE BBQ
Bob Perye, owner of RE BBQ, operates out of a food truck he calls "The Beast." And Bob has a penchant for Asian cuisine. In a brilliant move, he took his incredible slow cooked, smoked pulled pork and stuffed it in a glorious banh mi, along with mayonnaise, pickled daikon and carrots, fresh cilantro and jalapeño. Smoky, spicy and creamy inside a crusty, chewy roll, this sandwich is truly magnificent.

Eclectic Fizz
Aberdeen's only champagne bar, dripping with crystal chandeliers and sophistication, is a celebration of all things fizz. And the menu is heady as well. From brunch, lunch, crepes and snacks, there is something for everyone in the mood to celebrate. Leave room for dessert. The Nutella and white chocolate crepe is what dreams are made of.

Courtyard Restaurant
For fine Scottish dining in a relaxed foodie atmosphere, head to Courtyard Restaurant, tucked in a wee lane in Aberdeen's West End. The restaurant is fairly small and cozy, but three courses for £40 is an absolute bargain. Diners are served complimentary fresh baked tomato bread with bacon butter and a plate of crisp haggis bon bons. Try the Pork Two Ways. Pan basted fillet and slow cooked belly are served with sweet apple, glazed potatoes, pak choi and pan jus. It is an absolute winner.

Cafe Daalder
Voted one of the 10 best restaurants in Amsterdam by USA TODAY, Daalder chef Guillaume de Beer has transformed what used to be a down-at-heel brown café into a veritable gastro-hot spot. Highly creative modern European cuisine meets great service in an unpretentious atmosphere. Diners can choose from three, four, five and six-course menus featuring the chef's favorites. In summer, the restaurant spills out onto the pavement for great people watching.

Loukoumelo
In ancient Greece, deep-fried dough balls called loukoumades were served to winners of the Greek Olympics. But at Loukoumelo, a dessert shop specializing in the traditional Greek dessert, you don’t have to be a medal winner to enjoy one of the fried dough puffs. While loukoumades with honey are a traditional Greek treat, their savory version is something new and delicious. Fans highly recommend the crispy, airy and savory puffs with tomato and feta cheese, or the mushroom and blue cheese loukoumades. They are something special.