These are 10 of the world’s most iconic, UNESCO-listed dishes – and the street stands, family restaurants and market stalls where you can eat them.
. These could be saman dancing in Indonesia or polyphonic singing in Albania. Or it could be something delicious. The body recently awarded special status to Italian cuisine – a celebration of the nation’s culinary traditions – joining a list that includes Japanese sake, Belgian beer, Haitian joumou soup and Tajik rice dishes.
It’s a bold aim, hopefully ensuring that the tastiest parts of our lives are forever enshrined. And it makes a rather appetising bucket list for the gourmand traveller. If you’re the sort of holidaymaker who thinks a visit to Sri Lanka isn’t complete without sampling a banana-leaf lamprais, or a trip to Chicago doesn’t count without a deep-dish pizza, this is the list for you.
These are 10 of the world’s most iconic, UNESCO-listed dishes – and the street stands, family restaurants and market stalls where you can eat them. Once you’ve read through them, let us know which you have had the pleasure of trying. Tomyum kung, a spicy prawn soup from Thailand, was inscribed on UNESCO’s intangible heritage list in 2024 for its representation of the country’s culinary values.
The fragrant broth is typically infused with locally grown herbs, including lemongrass, kaffir lime, galangal and chilli, plus prawns caught along the nation’s long coastline. While its exact origins aren’t known, some historians believe the dish is a version of Indian “sour prawn soup”, brought to Thailand in the 14th century. Regardless, it’s a refreshing, heat-packing punch of a meal, and one visitors to the country should seek out.
You’ll find variations across Thailand, but those in the know point to the tiny Mit Ko Yuan restaurant in Bangkok for the best version of the saffron-hued soup. Take a seat at one of the rickety wooden tables and slurp to your heart’s content. Couscous is not exactly hard to find. The semolina-based grains are the bedrock of the salad bar, but are incomparable to the real thing, found across Algeria, Mauritania, Morocco and Tunisia.
“There is not a wedding, a party or a family reunion without couscous,” according to the official UNESCO inscription, making it not just a speedy carbohydrate but also something inherent to life in those four nations. “It is therefore both a dish of the ordinary and the exceptional, associated with both joys and sorrows,” the report continues. A romantic legacy for something so humble. Sour, spicy and good for the gut, kimchi is, justifiably, extremely popular.
The fermented cabbage and chilli dish is thought to have first been made in Korea over 3000 years ago, probably as a way to store vegetables over the winter. The preservation method still stands, but this isn’t merely an academic exercise – instead, it’s a moreish side dish that is now ubiquitous around the world. Gwangju, in the south-west of Korea, is known as a foodie city – and for good reason.
Visit one of its bustling food markets for the tastiest, radish-filled kimchi. Superfans should visit in November for the annualAh, the baguette. It was inscribed on the UNESCO list in 2023, but the French bread has long been an iconic symbol of the nation. Eat on its own, with jambon-beurre, or as part of the leisurely “gastronomic meal of the French”, another UNESCO-inscribed culinary event.
This requires an aperitif, “at least four courses” including a starter, a fish or meat dish, a cheese course and dessert, a digestif, plus an accompaniment of bread and wine. Another bread-based entry, the “preparation, meaning and appearance” of Armenian lavash was inscribed in 2014. The paper-thin flatbread dough is warmed in a conical oven for around 30 seconds, and it’s the dexterity needed to co-ordinate these quick-cooking breads that UNESCO cites as unique.
They typically accompany cheeses, meats and greens, and like couscous, can be found in both everyday meals and at celebrations. The battle for the “original” Neapolitan pizza is a fierce one. Many restaurants claim to have made the margherita – or marinara – that sparked the world’s craze for the dish, although who knows if it really matters when you’re chowing down on a slice. Technically, it’s not the pizza that is UNESCO-listed but “Pizzaiuolo”, the act of making one.
So when you’re next in Naples, head to your favourite trattoria and watch chefs twirl the dough through the air – it’s a crucial part of Italy’s cultural heritage.in Naples has been cooking pizza to the same recipe for over 100 years – without stopping for either of the world wars. , or “traditional Japanese cuisine”, is a rather easy one to try.
The features of the food are that it is healthy and fresh, that it is “an expression of natural beauty”, and has close ties to annual events. Any meal eaten in Japan then, that uses long-established recipes like okonomiyaki, tempura or sushi, is an engagement with washoku. The intricately decorated gingerbread of northern Croatia is ubiquitous in the region.
The delicate heart-shaped biscuits – framed by overlapping swirls of icing – have been replicated across magnets, T-shirts and posters, a testament to its iconic status. In fairness, they are extremely tasty . The fast-paced, metal-clanging, noodle-frying world of the hawker stand is an indelible part of Singaporean street life.
Dating back to the 1800s, when immigrants from elsewhere in Asia set up informal food stalls, the culture has led to the most delicious iterations of Hainanese chicken rice, stir-fried char kway teow and laksa. A nighttime wander through Singapore’s bustling streets will expose you to some incredible food. If you need direction, try AlibabaR Hawker Bar on East Coast Road for fragrant – and quick – noodle dishes.
The Wiener Würstelstand – or Viennese sausage stand – might not look like anything special. The street-corner kiosks evolved from mobile carts that butchers, and later former First World War soldiers, would offer food from. In the 1960s, the Würstelstand became stationary. They’ve been slinging out steaming sausages in bread, pickles and beer as an antidote to cold Viennese evenings ever since.
Think you know Korean food? A visit to this city will show you know nothingBeyond moussaka: The foodies’ guide to Greek dishes you must try
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