Things to do
Food and drink
Eating well on any budget, and how to find the places locals actually use.
Food and drink
Eating well on any budget, and how to find the places locals actually use.
The guidance below is deliberately practical. It is the short list of things that change the outcome of a trip, rather than a general overview you could find anywhere. Read it once while planning and again the week before you travel.
What to know
The points that make the most difference, in rough order of importance.
- Short handwritten menus usually mean fresh and seasonal
- Lunch menus cost a fraction of the same dinner
- Markets are the cheapest way to eat regionally
- Book notable restaurants two to four weeks ahead
Quick reference
- Plan thisThree to six weeks out for most trips
- Book aheadAnything capacity-limited or permit-based
- Verify locallyRules and prices change; confirm on arrival
- Budget impactVaries by region and season
Related guides
Other guides in the same section.
Frequently asked questions
What is the most important thing to know about food and drink?
Short handwritten menus usually mean fresh and seasonal.
How far ahead should I plan this?
For most trips, research this three to six weeks before you travel, and sooner if anything involved has limited capacity or requires a permit.
Does this differ by country?
Yes. Rules, costs and norms vary, so treat this as a general framework and confirm the specifics for your destination before booking.