Tucked away in the 1st arrondissement, 19 Saint Roch doesn’t scream for attention. It whispers. Chef Pierre Touitou is classically trained, sure, but he’s also well-traveled and deeply curious. His dishes mix rich French tradition think sabayon and butter with flashes of Japan and the Mediterranean. One day it’s miso-laced dashi, the next it’s truffle-dressed endive tart. The menu changes daily, and honestly, that’s half the fun. It’s not meant to impress it’s meant to express.

Ana Castro’s Acamaya doesn’t look like much from the outside. Inside though, it hums with energy. The dishes come fast, packed with flavor and heart. There’s crab on masa so thick and yellow it feels like sunshine. There’s grilled fish drowning in spicy crema and tortillas that are warm, handmade, and meant to be torn. You’re not just eating you’re building each bite, like a kid again. Her food doesn’t chase elegance. It chases feeling.

AngloThai in London isn’t trying to be flashy it’s just effortlessly cool. John and Desiree Chantarasak have built something tight-knit and loud-flavored. There are oysters with fermented chili that slap you awake, pillowy cuttlefish buns, and pollock fish balls swimming in curry that makes you pause mid-convo. And the desserts? Way better than you’d expect after all that fire. It’s fusion, yeah but it doesn’t feel forced. It feels like home for people who grew up between worlds.

La Paz isn’t exactly on every foodie’s radar, but maybe it should be. At Arami, chef Marsia Taha is serving alligator, grilled piranha, and things you probably can’t pronounce yet somehow crave again the next day. It’s bold, kind of weird, and completely grounded in local ingredients. The flavors are earthy, sharp, even haunting. Taha doesn’t explain every dish. She just puts it down and lets it speak for itself. That confidence? Rare. And refreshing.

Quito’s food scene is buzzing, but Clara is the kind of spot that doesn’t need to shout. The chefs here Spanish, Portuguese, Ecuadorian play with textures and memories. Brain sandwiches on house brioche. Pig ear salad. Homemade tartar sauces that nod to street food but dress like fine dining. It’s warm. The team knows what they’re doing, but they’re not stiff about it. You walk out feeling like you stumbled onto something special and maybe a little proud you found it.

Craving something different on your next trip? These restaurants aren’t just meals they’re the kinds of experiences you’ll bring up in stories for years. And honestly, that’s the best kind of food.