Poules Moules
In the gorgeous town of Bruges, the cultural and architectural treasures are overwhelming but dining options are less impressive. Poules Moules serves authentic regional food in one of the main squares, including their namesake mussels. Among other delights, the beef Carbonnade is superb. Order a local beer and you will be delighted.

Areia Marbella
Areia is a unique Gourmet Mediterranean restaurant in Marbella that uses regional ingredients and techniques to feature classics from the past - think tartare and Rossini - as well as innovative dishes like an eel in a manchego cream. A beautiful room and excellent service make this a wonderful place to take friends, family, and out-of-town guests.

Paladar Taberna
Chef Victor is part of a new wave of openings of decent food in Marbella - maybe 6-7 places. Here you will find superior ingredients and recipes that are distinctive without being ostentatious. Brilliant!

Skiffer Liuskaluoto
This is a once-in-a-lifetime pizza experience you could only have in Helsinki. A ferry bumps nose-first into the dock so people can clamber on and off to take the two-minute ferry ride to an island surrounded by boats. In this magical setting you are served a unique oval pizza with a cracker-like base - try the house-special surf and turf with fresh chorizo and local crayfish.

Savoy Café
The Savoy Cafe is French but the restaurant is dedicated to Finnish traditions. The room, their service, and the food are terrific. Perched high above the city, this beautiful space is loaded with history. Gustaf Mannerheim, the 6th president of Finland was credited with saving Finland twice as well as providing the Savoy restaurant with the original recipe for Vorschmack. This is a cornerstone dish of Finnish society made from ground lamb, onion, water, and anchovies or herring. Vorschmack is simmered for several hours and served with baked potatoes, beets, and sour cream.

Sea Horse
Top-notch local cuisine since 1934, Seahorse has been a magnet for artists and other dignitaries for decades. The seahorse murals are charming and the menu is enticing. The house specials are the fried herring, onion steak, and squeaky cheese dessert. You can also try the national dish: Salmon soup but the star of the show is the liver in lingonberry sauce with crunchy bacon.

Restaurant Fisken på Disken
In a city awash in delicious salmon soup, Fisken Pa Disken stands apart with a knockout version of this national dish. The flavors are unpretentious and clean, with a traditional dill-infused broth touched with allspice. Neither the mall location nor the modern decor can detract from the excellence of this traditional Scandinavian specialty. We had it twice in 3 days and wanted to go back a third time.

Jacobs & Co. Steakhouse
Our team had a vigorous debate about the three great steakhouses of Toronto: Barbarians, Harbour 60 and Jacob's. Barberians has an impressive array of Canadian art and sculpture and the wine cellar is of the 3 best in the country. Harbour 60 has the best overall "steakhouse experience" with vest and tied waiters, white table clothes and all the appetizers and sides you would hope for. XF, however, has chosen to feature Jacob's despite the sleek, more corporate feel because Jacob's names each steak and its specific ranch offers multiple aging options and tags each steak with its particular characteristics. Jacobs is for steak nerds.

Table - Bruno Verjus
Some ecstatic foodies are calling Table the best restaurant in Paris. The approach is all about the ingredients and their suppliers with Chef Bruno trying to accentuate the ingredients' natural flavors without distorting them. Sauces are carefully prepared with this philosophy. At restaurant Plénitude, the sauce is the objective - even more so than the plated ingredients, whereas at Table, the main event is the ingredient and the sauces and seasonings play supporting roles. His signature dish is a half-cooked lobster because he says he always loved the taste but not the texture of overcooked lobster. But hurry up — he is threatening to retire.

Trattoria Trippa
Trippa specializes in Tripe and bone marrow and may seem intimidating to less carnivorous types but actually their vegetable dishes - like the onion and pastas are sublime. The cozy atmosphere and delicious food make this an essential stop on a foodie itinerary in Milan.