Flora's Field Kitchen
From Our Field to Your Table" is the guiding principle where handmade food using farm-fresh ingredients takes center stage. Originally located in San Jose del Cabo, the Flora Restaurant spent 5 years in town, relying on the farm as its primary source of ingredients. However, the owner made a deliberate decision to reverse the traditional model, bringing the restaurant to the farm instead. The seasonal menu reflects the freshness and variety of the farm's produce. Notably, all meats come from a nearby 150-acre ranch, where animals are raised humanely on diets free from hormones or antibiotics. The menu consciously excludes beef, recognizing its environmental impact and the scarcity of water in the Baja region.

Pastéis de Belém
Pastéis de Belém, a popular tourist spot, attracts locals with its charming blue and white interior. The history of the famous pastel de Belém dates back to 1834 when the Mosteiro dos Jerónimos first sold sweet pastries. Their success led to the official production of Pastéis de Belém three years later in 1837, following the unchanged secret recipe. Pastéis de Belém claims itself to be the originator of the egg tart, known as pastel de nata (cream pastry) in Portugal. The egg tart features a salty, buttery crust and a luscious filling resembling light custard, topped with a distinctive charred surface.

Cura
Cura (curated) is a gorgeous restaurant inside the luxury Four Seasons / Ritz hotel with its own entrance. Bel Canto is the best-known two-star restaurant in Lisbon (due to the World's 50 Best list), and Alma also has 2 stars - but - Cura is the one to visit with a charming chef featuring local ingredients served with creativity (the starters) and simplicity (the beef). It is 5 or ten courses tasting menus that are nicely thought out and beautifully presented.

Acre Restaurant
Established in 2011 by Canadian friends Stuart McPherson and Cameron Watt, Acre stands as a remarkable eco-resort spanning 25 acres of vibrant foliage and includes the al fresco restaurant and bar, serving as the very "heart and soul" of the Acre experience. Acre's executive chef, Alex Branch, in collaboration with chef Enrique Olvera of Manta, has meticulously crafted the menu at Acre. The dishes are thoughtfully described as a fusion of global influences and locally sourced ingredients, showcasing the culinary expertise and commitment to taste that defines Acre's exceptional dining experience. Their five-course tasting menu is 1,450 pesos (approximately $80/US), with an additional an extra 900 pesos (approximately $50/US) for the wine pairing. The "Porktopus" is a culinary masterpiece, blending crispy pork belly with a bath of slightly sweet, profound, and sumptuous manchamantel, complemented by a tender grilled octopus. The ceviche of callo de hacha showcases fresh, flavorful, and firm local scallops immersed in a piquant aji amarillo pool, topped with avocado dollops, pickled onions, cilantro, and serrano chilies. The burrata salad is a symphony of flavors, featuring a vibrant bed of crisp, farm-fresh mustard greens, cured Acre toy-box tomatoes, and luxurious Italian burrata—stracciatella cheese mixed with cream and encased in mozzarella. For dessert, Acre presents an exquisite key lime meringue, enveloped in velvety, pungent lemon cream and a bowl of house-made coconut ice cream, adorned with toasted coconut shavings, providing a sweet and refreshing finale to this culinary journey.

Murray's Steakhouse
Many cities have rivalries between competing local specialties like the Juicy Lucy battle between Matt's and the 5-8 Club. Minneapolis has another great rivalry with the legendary Murray's Steakhouse fending off relative newcomer Manny's. Open since 1946, they are famous for their Silver Butter Knife Steak for 2 carved tableside.

Le Canterbury
Filet americain is a ground-up version of the steak tartare with beef, seasonings, capers, onions, mayo and mustard to bind it together....it's ground into a paste and spread on a white crunchy roll, topped with diced onions and capers. This dish is an evolution of Steak Tartare which supposedly descended from Genghis Kahn horseback riders tenderising beef by tucking it under their saddles. The "Americain'' was created by Joseph Neils in 1924 at the wonderful Le Canterbury on the outskirts of Brussels. He claimed that by naming it "Americain'' he could appeal to tourists and by grinding it into a paste he could avoid the French traditions about what you could and could not add to beef tartare. The dish is still served at Le Canterbury and alongside other Belgium classics makes for one of the best regional meals you can have anywhere in Belgium.

Chez Etienne
This Marseille legend features only two pizzas: Cheese and Anchovies and they are stellar. The rustic pizza style is unique and represents a kind of "Marseille style" pizza which is done best here. Get a salad and a piece of Apple Pie for the perfect lunch.

Dish Belgická
The Dish Fine Burger Bistro, a popular burger place in the Vinohrady district, quickly won us over, and we have become regular guests, visiting about once a week. If Jan had his way, we would be there twice as often. The Smoky Dish has everything a great burger should have: a fantastic, grilled brioche bun, a great, juicy patty, BBQ sauce, smoked chili mayo, fried onions and pickles. Pair it with their bistro fries and flavored mayos, and you'll be in heaven... and a food coma for the rest of the day.

Tacos Del Carmen
Tacos Del Carmen on the streets of central Oaxaca are in the rarified league of the best tacos in the world. An all-woman team serves up fresh tortillas for tacos, quesadillas, and Tlayudas all cooked over a wood-fired comal (griddle). the fillings vary with the season but include fresh chorizo and delights like zucchini flowers. Truly wondrous..

Chocolate Mayordomo de Oaxaca.
This charming chocolatería in business since 1956, is THE place to down fresh-fried churros dipped in fragrant hot chocolate. They also sell chocolate paste, ground to order from cacao beans in amazing, huge molinos.