In 2019, the Pacaya volcano became the first pizza place in the country of Guatemala, and one of the first on earth, to use lava caves as ovens. Pizza Pacaya founder Mario David García Mansilla was inspired after seeing guides invite tourists to roast marshmallows over the cooling lava.

One of the most acclaimed eateries in Arkansas is a two-table diner on the ground floor of a family home. James Jones’s family recipes are the same ones that his father and grandfather have used since at least 1910.

Once the site of a fisherman's post, this restaurant sits atop a rock on Michamvi Pingwe beach. It's perched on a tidal island that rises above the sand at low tide, but becomes an island at high tide. Depending on the time of day, voyagers arrive on foot or by boat.

There's at least one thing most cultures can agree on: Stuffed dough is delicious. In India, it's samosa; in Poland, pierogi; and among the Jewish communities of Bukhara, Uzbekistan, it's all about samsa. These savory pastries are made of flaky baked dough filled with lamb and onions. If you’re in New York, there's only one place to go: Rokhat Kosher Bakery in the Rego Park neighborhood of Queens.

New Orleans is no stranger to paranormal activity and or classic Creole fare. Muriel’s just happens to serve a generous helping of both. At this French Quarter restaurant, patrons dine amongst the spirits of New Orleans's past—the restaurant keeps a hidden séance room on the second floor and reserves a table for the spirit of the former owner each night.

The snoball is a New Orleans treat that (controversial opinion alert) improves upon the classic snow cone. All thanks to the engineering skills of Ernest Hansen, the erstwhile proprietor of Hansen’s Sno-Bliz, which has been in business since 1939. In addition to a menu full of wild flavors, Hansen’s also has toppings—most famously, bananas caramelized in brown sugar and vanilla for a Bananas Foster Sno-Bliz.

Since the 1960s, this unassuming bakery has been churning out fresh, piping-hot sweet and savory buns. Customers show up in droves for the bakery’s signature char siu bao, often causing a considerable line to snake from the front door down Bayard Street. Trust us, they’re worth the wait.

This 25-year-old eatery is our pick for Hanoi’s best take on bún chả, an iconic dish that brings together bún (rice vermicelli noodles) and chả (pork patties). Head down a narrow alley—where the restaurant’s vendors man charcoal grills, sorting herbs, and preparing drinks—to find an area with plastic tables and stools. You’ll be asked how many orders of bún chả you want, and whether you want them with nem cua bể, crispy fried crab spring rolls, a typical accompanying side dish. (Say yes). 

While some might find the concept of dining just steps away from buried corpses to be unsettling for Berliners in the Kreuzberg neighborhood of Bergmannkiez, it's the most natural thing in the world. Since 2013, when architect Martin Strauss and his wife Olga set up shop in the historic archways of a chapel, Café Strauss has been serving Kaffee und Kuchen (coffee and cake) with a side of contemplation. 

An abandoned canteen for Soviet workers is now serving some of Armenia’s most progressive heritage cuisine. Located in an eastern Armenian village, Tsaghkunk Restaurant was once a lunch stop for local growers and cattle farmers. The building sat abandoned for around 40 years, before ex-diplomat and businessman Hrachya Aghajanyan restored it lovingly into a dining room for modern Armenian gastronomy.