The world’s most underrated countries for food

Some people just eat to live, but where is the fun in that? If you flip it around – and you live to eat – suddenly the world gets a lot more exciting. Every meal, every snack is an experience, something to savour, to get excited about.

Those who live to eat also travel to eat. It’s inevitable. You would probably have found yourself visiting some of the world’s greatest countries for cuisine – the likes of Italy, Japan, France, Thailand, Peru and more. But your hunger, no doubt, persists.

A dish from Celele in Colombia. Colombia gives neighbour Peru a run for its money when it comes to great food.

So it’s time to move beyond those well-loved destinations in the search for something good to eat. It’s time to grab your fork and chopsticks and cast your eyes towards countries that produce some of the finest cuisine on the planet but don’t have the reputation of some of their better-known neighbours.

If you live to eat, and travel to eat, you are going to love Slovenia. You will similarly be surprised by the quality of cuisine in Colombia. You will feast your eyes and then your palate on the food in Sri Lanka. The following are underrated, under-the-radar destinations when it comes to gastronomy. If you’re looking for your next great meal in this moveable feast we call life, they should be on your menu.

Instead of India, try Sri Lanka

Sri Lankan spicy potato curry or aloo masala served with roti or chapati.Credit: iStock

Why You would travel to Sri Lanka just to eat – the food is that good. Often overshadowed by the diverse and widespread cuisine of India, Sri Lanka has plenty to offer, with a wide variety of dishes that are highly spiced and stupendously tasty, not to mention affordable.

Must try There are two styles of dining you need to experience in Sri Lanka. The first is “rice and curry”. Everywhere you go, you will find small, budget-friendly restaurants serving just that, a smorgasbord of various dishes and sides you can help yourself to. The other style is “short eats”, or Sri Lankan snacks, the likes of spring-roll-style tubes filled with spiced fish and potato, roti wrapped around similar fillings, and Tamil-style vadas (fried chickpea-flour donuts).

A tea plantation near Nuwara Eliya.Credit: iStock

Delve deeper There’s one more style of cuisine in Sri Lanka that is an absolute must. As you wander around a market or city centre, keep an ear out for the “ting ting ting” of metal spatulas on a solid grill. That means someone is preparing kottu roti, a dish of chopped, fried roti with egg, vegetables and curry sauce.

Essentials To avoid monsoonal rains, visit the south of Sri Lanka from November to April, and the north from February to September. Sri Lankan Airlines flies direct from Sydney and Melbourne to Colombo. See srilankan.com; srilanka.travel

Instead of Italy, try Slovenia

Slovenia – home to 24 distinct gastronomic (and three wine) regions.Credit: iStock

Why Slovenia is less than one-tenth the size of the state of Victoria, and yet the country is divided into 24 distinct gastronomic regions, each with its specialties and style. This country sits at a culinary crossroads, the meeting point between cultures and influences of the Mediterranean, the Alps, the Balkans and the old Austro-Hungarian empire, so you can expect to see similar ingredients and dishes. There are also three wine regions in Slovenia and untold hectares of wild land to forage and explore.

Must try In Alpine Slovenia, the classic dish is the Carniolan sausage, similar to a German kransky or a Polish kielbasa. The region’s honey is also renowned worldwide. In the centre of the country, grains are more prevalent, and kasha, similar to risotto but using buckwheat grains instead of rice, is eternally popular.

Ljubljana’s buzzing eateries.Credit: iStock

Delve deeper One of the most enjoyable ways to experience the breadth of cuisine in Slovenia is by tackling all or part of the Green Gourmet Route, a 16-day cycling itinerary that takes in everything from Michelin-starred restaurants to local bistros, wineries and even farm gates. See the website below.

Essentials Slovenia is best to visit from April to October, when weather is warm and there are no seasonal closures. The capital, Ljubljana, is accessible from Australia via Dubai with Emirates. See emirates.com; slovenia.info

Instead of Greece, try Malta

Alfresco eateries in Malta’s capital, Valletta.Credit: iStock

Why Picture Malta’s position in the centre of the Mediterranean and it will come as no surprise to hear of its culinary influences: here you will see and taste the likes of Italy, France, Spain, north Africa and the Middle East on many a plate. Food in Malta tends to be fresh and unfussy, with plenty of stewed meats, cheeses, pastries and grains.

Must try The national dish is stuffat tal-fenek, a stew of rabbit cooked in red wine, tomatoes and aromatics, served with either pasta or boiled vegetables. Also keep an eye out for imqarrun, a hearty casserole with Bolognese-style meat sauce and pasta.

Stuffat tal-Fenek or rabbit stew Maltese-style.Credit: iStock

Delve deeper There’s so much more to Maltese cuisine. Around the coast, there are plenty of fish and seafood dishes prevalent, many served at casual restaurants similar to Greek tavernas. There’s also an important culture of producing sweets here, particularly around Easter. Though Malta’s cheap and cheerful bistros tend to provide the most enjoyable dining experiences, there are also seven restaurants that have been awarded Michelin stars.

Essentials The best weather is from April to October, though the height of summer can be stuffy and crowded. Qatar Airways flies from Australian ports to Valletta, the Maltese capital, via Doha and Zurich. See qatarairways.com; visitmalta.com

Instead of Japan, try Taiwan

Raohe Street Night Market in Taipei.Credit: iStock

Why There are all sorts of interesting, delicious culinary influences to discover in Taiwanese cuisine, including early indigenous traditions, contributions from Hakka and Fujian Chinese populations and American introductions of wheat-flour and sugar. Taiwanese cuisine is deeply savoury, herbaceous and sometimes sweet and ranges from easily affordable to decadently high-end.

Must try The national dish here may have a simple name – beef noodle soup – but it’s also heartily complex, a slow braise of beef with plenty of five-spice, served with beef-bone broth, wheat noodles, leafy vegetables and pickled mustard greens. And don’t miss gua bao, basically a Taiwanese burger, a steamed bun stuffed with braised pork belly, peanuts and pickled mustard greens.

Beef noodle soup, Taiwan.Credit: iStock

Delve deeper Best place to sample the breadth and depth of Taiwanese cuisine is a market: a fresh-produce market, or a street-food market. In Taipei, the Raohe, Ningxia and Tonghua night markets are packed with vendors selling all manner of deliciousness.

Essentials Avoid the peak of summer and monsoon by visiting Taiwan from February to April, and October to December. Qantas and China Airlines both fly direct from Australian ports to Taipei, the Taiwanese capital. See qantas.com; www.china-airlines.com; eng.taiwan.net.tw

Instead of Peru, try Colombia

Colombians love the arepa, often filled with meat, black beans or fried plantain.Credit: iStock

Why Thanks to a swag of entries in the World’s 50 Best Restaurants list, Peru is well and truly on the foodie map. But how about Colombia? This is a country with a deeply ingrained culinary culture, not to mention ecosystems from Caribbean and Pacific coasts to Amazon rainforest to the high Andes from which to select ingredients. Throw in a few uber-talented local chefs and you have a country worth checking out.

Must try There’s a true classic here that everyone should sample: lechona, or slow-roasted suckling pig, which you will find at specialty restaurants and major family gatherings across the country. Colombia is also one of two claimed homes (with Venezuela) of the arepa, a ground-maize cake stuffed with a range of fillings.

Delve deeper Colombia is now home to multiple high-end, highly regarded restaurants. In Bogota, El Chato and Leo are pushing the boundaries of traditional cuisine, while in Cartagena, Celele honours the ingredients and traditions of the Caribbean.

Essentials Colombia is a year-round destination, though December to March, and June to September are best. LATAM flies to Bogota from Sydney and Melbourne, via Santiago, Chile. See latamairlines.com; colombia.travel

Instead of Australia, try New Zealand

Farmers’ Markets, Wellington.

Why Hold fire on your fush and chups jokes, bro, because the food scene across the ditch is seriously exciting right now, with a focus on sustainable cuisine from a swag of passionate, talented cooks. Once you throw in New Zealand’s deservedly famous wine regions, excellent craft breweries and even its coffee, you have true destination dining.

Must try New Zealand isn’t so much about single dishes, but entire experiences. And you will find many of the best of those in the capital, Wellington. Here you have Asher Boote at Hillside Kitchen and Max Gordy at Graze specialising in low-impact dining, and Kelda Hains doing three-course set menus of low-fuss, high-enjoyment cuisine at Rita.

Delve deeper New Zealand is also scattered with plenty of great farmers’ markets and farm gate sales, perfect for those visitors with access to a kitchen who can utilise the excellent produce. Find a list at eatnewzealand.nz

Essentials New Zealand is great year-round, though autumn and spring are often most pleasant. Qantas, Air New Zealand and Jetstar have flight options. See qantas.com; airzealand.com.au; jetstar.com; newzealand.com

Instead of Thailand, try the Philippines

Filipino cuisine at Serai in Melbourne.

Why Suddenly, Filipino cuisine is popular in Australia – particularly in Melbourne, where relative newcomer Serai has earned rave reviews, with Askal following hot on its heels. So what is food in this country all about? Filipino cuisine is dynamic and delicious, with influences from Asia and Europe, not to mention numerous Indigenous traditions, where meat is highly prized and flavours of sweet, sour and salty are always prevalent.

Must try The true hero of Filipino food is lechon, slow-roasted, crispy-skinned pig, stuffed with lemongrass and garlic, served either with sauce or without, depending on where in the country you find yourself. Another legendary dish is adobo, a way of cooking meat and vegetables in vinegar, salt, soy sauce and garlic.

Lechon: crispy skin pork.Credit: iStock

Delve deeper You will notice in the Philippines a gastronomic hangover from Spanish colonial times: merienda, the snacky meal between lunch and dinner, which in this country can mean anything from coffee and pastries, stir-fried noodles, empanadas and Chinese-style dumplings. Sample everything.

Essentials Rainy season in the Philippines is June to October – visit anytime outside that and you should be fine. Cebu Pacific and Philippine Airlines fly direct from Australian ports to the capital, Manila. See cebupacificair.com; philippineairlines.com; philippines.travel

Instead of France, try Georgia

Khinkali, phali, chahokhbili, lobio, cheese and eggplant rolls: Georgia is one of the great food and wine destinations.Credit: iStock

Why This may seem a curious substitute – how are France and Georgia related? The key is wine culture, which obviously is deeply ingrained in France, though is perhaps even more so in Georgia, where wine has been produced for more than 8000 years. Those wines in Georgia are paired with a complex and diverse cuisine, where influence is drawn from Europe and the Middle East to form a unique set of dishes and traditions.

Must try There is so much that is good to eat here, and almost all of it served with bread – in particular, tonis puri, a round, fluffy bread cooked in a tandoor-style oven. Mchadi, cornbread traditionally eaten with cheese, is also excellent. Also keep an eye out for chashushuli, a spicy beef and tomato stew, and khinkali – meat or vegetable-based boiled dumplings.

Pouring wine from a qvevri (earthenware vessel used for fermentation) using an orshimo (traditional ladle).Credit: iStock

Delve deeper You can’t do food in Georgia without doing wine, and the most famous region is Kakheti, within striking distance of the capital, Tbilisi. Most wineries are open to visitors, and many serve hearty lunches after a tasting.

Essentials Georgia is best to visit from May to October. Emirates flies from Australia ports to Georgia’s capital, Tbilisi, via Dubai. See emirates.com; georgia.travel

Instead of Morocco, try Egypt

Bread of the people … street stall in Egypt.Credit: iStock

Why Most travellers are familiar with Moroccan cuisine thanks to its tagines, but how about the food of north African compatriot Egypt? As you would expect, there are gastronomic traditions here stretching back thousands of years and a contemporary food scene that is accessible, affordable and delicious, offering a blend of classic Middle Eastern flavours with a few unexpected ingredients.

Must try No-one has ever walked away from a meal of koshary still hungry. This widely popular street food is a mix of tomato-based sauce and fried chickpeas atop every carbohydrate imaginable: pasta, rice, vermicelli noodles and lentils. Try another revered stomach-filler, ful medames, a hearty stew of fava beans dressed with olive oil, cumin, parsley and sometimes chilli or pickled onions.

Delve deeper There’s no need to pay a lot of money to eat well in Egypt – plenty of the nation’s finest cuisine is served in affordable, no-frills eateries. In Cairo, visit Abou Tarek for legendary koshary, Fasahet Somaya for a range of Egyptian staples, and Abou El Sid for dishes featuring pigeon meat.

Essentials Travel is popular in Egypt year-round, though check Smart Traveller for the latest security and safety information before visiting. Emirates flies to Cairo from Australian ports via Dubai. See emirates.com; experienceegypt.eg; smartraveller.gov.au

Instead of China, try Uzbekistan

Samsa with meat – an Uzbek staple.Credit: iStock

Why If you like rice, you’re going to love dining in Uzbekistan. The country’s ubiquitous national dish is plov, a frankly delicious rice pilaf with meat and vegetables. Given its position at the heart of the old Silk Road, you will find gastronomic influences in Uzbek cuisine from east Asia to Europe, everything from naan-like bread to noodle dishes to pasta to dumplings to empanada-like samsa.

Must try Plov is unavoidable, and also, fortunately, really tasty. Though it varies throughout the country, expect to find lamb or mutton, carrot and onion and often barberries or raisins mixed through rice. Manti are also popular: Turkish-style steamed dumplings that make the ultimate snack.

Teahouses of Uzbekistan.Credit: iStock

Delve deeper Make time to visit a chaihana, an Uzbek teahouse, to experience the country’s deep love for tea (which is often served with somsa). There are also historic fresh food markets in Tashkent and Samarkand.

Essentials Summer in Uzbekistan is very hot; winter very cold. Visit from March to June, or September to October. Emirates flies from Australia to Tashkent, the Uzbek capital, via Dubai. See emirates.com; uzbekistan.travel

Five under-the-radar cities in our favourite food destinations

Naples, Italy
Where are you going when you visit Italy? Rome, Florence, Venice? Maybe Sicily? Possibly Verona? Trust us, Naples should be on your list. This gritty city has one of the finest food cultures around: it’s the home of pizza, of course, though also ragu napoletana, buffalo mozzarella, San Marzano tomatoes and sfogliatelle (multi-layered, stuffed pastry). See italia.it

Fukuoka, Japan
Tokyo might be one of the world’s finest foodie cities, with Osaka and Kanazawa not far behind, but don’t forget friendly Fukuoka, on the southern island of Kyushu. This is where hearty tonkotsu ramen originates, not to mention stir-fried noodles called yaki-ramen and even much-loved gyoza. Eat them all at yatai, or cheap street-food stalls. See jnto.org.au

Girona, Spain
Leave Barcelona behind for just a day or two and head north to pretty Girona, home to El Celler de Can Roca, one of the best restaurants in the world. You will also find more affordable restaurants here serving favourites such as botifarra sausage, banyoli beans with salt cod, and vedella guisada, a hearty beef and mushroom stew. See spain.info

Tangier, Morocco
Many travellers go to feast in Marrakesh and Fes, but don’t forget Tangier on the far northern coast. This diverse city has taken culinary influence from the many conquerors and traders who have come its way over centuries to present a unique set of richly spiced, hearty and delicious dishes. There are also excellent French-style cafes. See visitmorocco.com

Lambayeque, Peru
The cuisine of northern Peru is unique and completely different to that of the country’s southern coast, not to mention the dishes eaten high in the Andes and deep in the Amazon. In Lambayeque, you will find restaurants specialising in “arroz con pato” or rice with confit duck, as well as tortitas de choclo – fried corn cakes served with spicy salsa. See peru.travel