Top Digital Nomad Destinations for Foodies

If you're a foodie and looking for ideas as potential bases for remote work, you have a lot to choose from - there’s great food all over the world! However, some spots stand out in particular for their gastronomic delights while also being fantastic digital nomad destinations overall.

For example, Kyoto, Japan offers more than just a peaceful ambiance and gorgeous temples. When you’re ready for a break from visiting gardens and historic shrines, you can savor kaiseki - a multi-course meal that's both an art form and a reflection of the seasons. On the other side of the world in Marrakech, with its mesmerizing maze of souks and vibrant squares, is not just a feast for the eyes. Beyond the call of minarets and the allure of its historic medinas, the city tempts visitors with tagine – a traditional Moroccan dish that's slow-cooked in a clay pot, blending tender meats with dried fruits, vegetables, and a medley of distinct spices like saffron, cumin, and ginger.

Here are our top picks for destinations offering both exceptional culinary experiences and optimal remote work opportunities.

Hoi An, Vietnam

Hoi An, a meticulously conserved riverside town with a centuries-old legacy, stands as a culinary treasure trove deeply entwined with the roots of Vietnamese culinary tradition. It gains acclaim for its iconic dish, Cao Lầu, characterized by unique noodles, fresh herbs, and succulent grilled pork. Another regional dish, White Rose dumplings are meticulously handcrafted parcels of translucent rice paper brimming with delectable fillings of shrimp or pork. You’ll also definitely want to try Mì Quảng, a noodle dish with a savory robust combination of turmeric-infused broth, aromatic herbs, shrimp, and crispy pork.

Throughout Southeast Asia, you’ll see people crowded around tables outdoors on chairs that would be considered quite low to the ground in the west. These spots can be some of the best places for eating as locals do. (Remember: low chair, low price.)

Must-try foods: Cao Lầu, Mì Quảng, Bánh Mì Phượng, Bánh Xèo, Bánh Bao Bánh Vạc (White Rose Dumplings), Hến Trộn (Baby Clams with Rice), Gỏi Cuốn Hội An (Hoi An Spring Rolls), Bánh Can (Mini Pancakes), Bánh Dập (Smashed Rice Pancakes), Cơm Gà Hội An (Hoi An Chicken Rice).

Bangkok, Thailand

Bangkok’s cuisine is heavily influenced by centuries of Chinese and Muslim immigrations. Compared to other regions of Thailand, the food veers towards the sweet. Street food abounds, with more vendors than a person could visit in a lifetime. Some dishes are must tries.

Kuay Teow Reua, aka “boat noodles,” are so named because they were traditionally served from small boats along Bangkok's canals. A bowl includes rice noodles bathed in a rich, fragrant broth of star anise, cinnamon, and cloves with slices of pork or beef on top. For one of the spiciest salads you may ever had, seek out Som Tum Thai, a blend of green papaya, carrots, lime, fish sauce, herbs, and plenty of chilies. It’s easy to find the stands that sell it at the market - you can’t miss the giant wooden mortar-and-pestles that are used to meld the flavors together. Another ubiquitous street food treat is Khanom Buang, or Thai crispy pancakes. These delicate and crunchy, crepe-like snacks come in two flavors: one filled with a sweet coconut cream and another with a savory mixture of shrimp and mung beans.

Visit neighborhoods like Chinatown and the sois (alleys) along Sukhumvit to find huge concentration of these and other street foods.

Must-try foods: Pad Krapow, Tom Yum Goong, Green Curry (Kaeng Khiao Wan), Som Tam, Grilled Pork Skewers (Moo Ping), Boat Noodles (Kuay Teow Reua), Hoy Tod, Pad Thai,

Marrakech, Morocco

Marrakech food scene is an enticing blend of African, Arab, and French influences, which manifests in its bustling souks, street food stalls, and upscale eateries. From aromatic couscous to sweet pastries infused with rosewater and honey, Marrakech is enticing to foodies. Don’t miss the famous tagine, a traditional Moroccan dish that's slow-cooked in a special-shaped clay pot, blending tender meats with dried fruits, vegetables, and a medley of distinct spices like saffron, cumin, and ginger. Meander through the medinas and sample these specialties, stopping along the way for some delicious homemade mint tea. The Jemaa el-Fna square comes alive in the evening, with food stalls serving traditional Moroccan dishes, from slow-cooked tagines to freshly squeezed orange juice.

Must-try foods: Tagine (lamb, chicken, or beef), Couscous, Harira, B'stilla, Zaalouk, Mechoui, Kefta (meatball tagine), Msemen, Sfenj, Ma'amoul.

Florence, Italy

Florence, the capital of Italy's Tuscany region, is renowned for its rich culinary heritage. Tuscan cuisine emphasizes fresh, high-quality ingredients and simple preparation techniques that allow the natural flavors to shine.

As you meander through its cobblestone streets, you're likely to encounter aromas of freshly baked focaccia, simmering ragù, and robust Tuscan wines. Trattorias line the streets, and for dessert, Italy’s gelaterias offer some of the best ice creams in the world.

One of the most iconic dishes in Florence, the Fiorentina steak is a thick-cut T-bone steak, typically from the Chianina breed of cattle. It's seasoned with salt, grilled over an open flame, and served rare to medium-rare. The steak's simplicity and quality are what make it famous.

Hearty soups such as ribollita (made with bread, cannellini beans, vegetables such as kale or cabbage) and pappa al pomodoro (a tomato and bread soup seasoned with garlic, basil, and olive oil) stretch inexpensive ingredients into delicious and filling meals.

If you love pasta and cheese, you’ll be excited to hear that a local specialty is ravioli stuffed with a mixture of fresh ricotta cheese and spinach, then served with a butter and sage sauce. For something even richer, try Pappardelle al Cinghiale: wide, flat noodles (pappardelle) served with a rich wild boar ragù.

Florence is situated in the heart of the Chianti wine region, known for its red wines made primarily from Sangiovese grapes. A traditional Tuscan dessert, cantucci are almond biscuits that are often served with Vin Santo, a sweet dessert wine. The biscuits are dipped into the wine before being eaten.

Must-try foods: Bistecca alla Fiorentina (Florentine steak), Ribollita (Tuscan bread soup), Pappa al Pomodoro (tomato and bread soup), Pappardelle al Cinghiale (wild boar pasta), Lampredotto (tripe sandwich), Tagliatelle al Tartufo (truffle pasta), Cantuccini (almond biscuits), Schiacciata Fiorentina (orange-scented cake), Crostini Toscani (chicken liver paté toast), Vin Santo e Cantucci (sweet wine with almond biscuits), Pecorino Toscano (Tuscan sheep cheese).

Istanbul, Turkey

Spanning both Europe and Asia, Istanbul offers a unique blend of cultural influences from its storied past. Its culinary scene is a direct mirror of its Byzantine and Ottoman history, intertwined with Middle Eastern and Balkan nuances. As you navigate its bustling bazaars, the air fills with the distinct fragrance of cumin and sumac, the sizzle of lamb kebabs on open grills, and the sweet allure of golden, honey-drenched baklava.

Beyond those more globally familiar dishes, you’ll also find traditional foods such as ''manti', small Turkish dumplings topped with yogurt and spiced oil, or "‘kumpir', baked potatoes filled to the brim with a medley of toppings. Don’t miss the 'rakı', an anise-flavored spirit, often paired with 'meze', a selection of small, flavorful dishes. For dessert, try 'künefe', a sweet cheese pastry soaked in syrup, golden and crisp on the outside, with a meltingly soft interior.

Must-try foods: Meze (appetizers), Kebap, Baklava, Simit (pictured above, a bit like a bagel), Döner, Börek, Balık Ekmek (fish sandwich), Manti (Turkish dumplings), Kumpir (stuffed baked potato), Künefe, Lokma Rakı.

Osaka (plus nearby Kyoto), Japan

Osaka is a laidback city compared with more business-y Tokyo. Some say it’s also a bit more Japanese in its traditions and culture, compared with international Tokyo. Osaka is a little less expensive, too. On the food side, Osaka is often referred to as "Japan's Kitchen" due to its rich food scene and is one of Japan’s top destinations for street food. Look for popular dishes such as takoyaki (fried balls of dough and octopus throughout), kushikatsu (skewers of meat, vegetables, and seafood, breaded and fried until crispy, then served with a dipping sauce), and ikayaki (grilled or pan-fried squid, typically served on a stick, brushed with a soy-based sauce and sprinkled with seasoning).

Nearby Kyoto, once the imperial capital of Japan, is known for its intricate food presentation and is definitely worth a visit. For a special occasion meal, Kyoto stands apart with its traditional kaiseki dining, which showcases seasonal ingredients. (Look for a lunch set to avoid blowing the budget.)

While kaiseki meals showcase the zenith of refinement (and cost!), the city's street vendors and local eateries offer delectable dishes enjoyed daily by residents. A bustling epicenter of culinary diversity, Nishiki Market is packed with stalls selling the iconic yudofu (tofu hot pot), seafood, pickles, sweets, and more.

Must-try foods: Takoyaki (fried dough balls with octopus), Okonomiyaki (Japanese savory pancakes), Ikayaki (squid), Taiyaki (ice cream in a fish shape), Kaiseki (traditional multi-course meal), Matcha (powdered green tea), Yudofu (tofu hot pot), Saba-zushi (mackerel sushi), Warabimochi (bracken-starch dumpling), Tempura, Tsukemono (pickled vegetables), Kyoto vegetables, Uji Kintoki (shaved ice with sweet toppings), Wagashi (traditional Japanese confectionery).

Mexico City, Mexico

Mexico City, a sprawling metropolis with deep-rooted Aztec origins, is a melting pot of flavors from every corner of Mexico. This city offers everything from street tacos prepared on every corner to gourmet experiences in world-renowned restaurants. The rich local food scene blends indigenous, colonial, and contemporary influences, and is known for its bold flavors, rich spices, and use of fresh ingredients.

Tacos are perhaps the most iconic Mexican street food. You'll find a wide variety of taco options, including carne asada (grilled beef), al pastor (marinated pork), carnitas (slow-cooked pork), and more. Tacos are typically served with fresh salsa, onions, cilantro, and lime. You’ll also find tamales, made from masa (corn dough) and filled with various ingredients like meats, cheese, vegetables, or chiles; elote (grilled corn on the cob typically slathered with mayonnaise, cheese, chili powder, and lime juice); sopes (thick tortillas with toppings); huaraches (oval-shaped masa with toppings); and tlacoyos (stuffed masa cakes). To drink, don’t miss the numerous aquas frescas (like a light refreshing fruit juice) and the fabulous cocktail scene.

When exploring Mexico City's street food scene, be sure to visit popular areas like the markets (such as Mercado de la Merced or Mercado de Coyoacán), street food markets like El Parnita, and neighborhoods like Downtown, Condesa, and Roma, where you'll find an abundance of street food vendors offering these delicious treats.

Must-try foods: Tacos al pastor (spit-grilled meat), Tamales (steamed corn dough with fillings), Quesadillas (filled tortillas), Pozole (hominy stew), Chiles en Nogada (stuffed peppers), Guacamole, Mole Poblano (rich chocolate chili sauce), Tostadas (crispy tortillas with toppings), Sopa de Tortilla (tortilla soup), Churros (fried dough with sugar).

Lima, Peru

Peru’s capital is one of the great culinary cities of the world, and some would even say the top food destination in South America. With its rich coastline, the Andean region, and the Amazon rainforest, Peruvian cuisine is a delectable mix of indigenous ingredients and diverse cultural influences, notably Spanish, African, and Asian. Lima offers everything from ceviche stalls by the beach to world-renowned gourmet restaurants.

Lima is perhaps most famous for its ceviche, a dish made from fresh raw fish or seafood that is "cooked" in lime or lemon juice. It's typically marinated with onions, cilantro, and chili peppers, creating a refreshing and tangy flavor. You’ll also want to try anticuchos, skewers of grilled marinated meat. They are often made with beef heart, though you can also find chicken or other meats, and served with potatoes and a spicy sauce called aji. Another common dish is aji de gallina, a creamy chicken stew made with aji amarillo (yellow chili) sauce, bread, and ground nuts, and served with rice and hard-boiled eggs. For a vegetarian alternative, try Papa a la Huancaína: sliced potatoes topped with a creamy cheese and aji amarillo sauce, garnished with olives and hard-boiled eggs.

Lima has a significant Chinese influence, and you can find a style of cuisine known as "chifa." Chifa dishes include stir-fries, fried rice, and noodle dishes, often with a Peruvian twist. The term "chifa" is derived from the Mandarin word "chī fàn," which means "to eat rice." For example, Lomo saltado is a popular stir-fry dish featuring strips of beef or chicken, onions, tomatoes, and French fries, all sautéed together with soy sauce and spices and served with rice.

The national cocktail of Peru, the Pisco Sour, is made with pisco (a grape brandy), lime or lemon juice, simple syrup, egg white, and bitters.

Must-try foods: Ceviche, Lomo Saltado, Ají de Gallina, Anticuchos, Causa, Tiradito, Pollo a la Brasa, Arroz con Mariscos, Papa a la Huancaina, Picarones.

Barcelona, Spain

Barcelona is the vibrant capital of Catalonia and is as renowned for its Modernist landmarks as for its gastronomy. Drawing from both the sea and the mountains, Barcelona’s culinary scene is diverse, offering a blend of traditional Catalan dishes, seafood delicacies, and avant-garde cuisine. The city's bustling markets, like La Boqueria, showcase the region's freshest produce, while tapas bars come alive in the evenings with locals and tourists alike.

Barcelona's coastal location ensures a wealth of fresh seafood options. Try dishes like fideuà (similar to paella but made with thin noodles), suquet de peix (fish stew), or grilled fish like dorada (sea bream) or lubina (sea bass). Botifarra, a type of Catalan sausage made from ground pork, is seasoned with spices like garlic and pepper and often served grilled, accompanied by white beans or spinach. A simple yet delicious Catalan dish, pan con tomate is grilled bread rubbed with ripe tomatoes and garlic, drizzled with olive oil, and sprinkled with salt. It's often served for breakfast, as a tapa, or alongside other dishes. While not unique to Barcelona, you'll find high-quality Spanish ham, including jamón ibérico and jamón serrano, in many restaurants and markets. For dessert, Crema Catalana is similar to French crème brûlée, featuring a creamy custard with a caramelized sugar top.

To drink, try Spain's sparkling wine, cava, which is produced mainly in Catalonia. Enjoy a glass or bottle of this refreshing bubbly wine, often served with seafood or as an aperitif. Another option is vermouth, especially common to enjoy before a meal. It's often served with an olive or a slice of orange and sometimes accompanied by a tapa.

Must-try foods: Tapas (small dishes), Paella (rice dish), Escudella (Catalan stew), Botifarra (Catalan sausage), Fideuà (noodle paella), Crema Catalana (burnt cream dessert), Pimientos de Padrón (fried green peppers), Pan con Tomate (bread with tomato), Cava (sparkling wine), Turron (almond nougat).

Lisbon, Portugal

The sun-kissed capital of Portugal, Lisbon is a city with a rich maritime history and an equally impressive gastronomic heritage. Portuguese food is characterized by its use of fresh ingredients, bold flavors, and a mix of influences from Mediterranean, African, and Brazilian cuisines.

With its coastal location, it's no surprise that seafood is a staple in Lisboeta cuisine. Tascas (traditional eateries) and contemporary restaurants alike offer dishes infused with flavors of the sea, enhanced by herbs and spices that trace back to Portugal's age of exploration. Bacalhau, or salted codfish, is a staple of Portuguese cuisine, and you'll find numerous ways it's prepared in Lisbon. Some popular bacalhau dishes include Bacalhau à Brás (shredded cod with eggs and potatoes), Bacalhau à Gomes de Sá (baked cod with onions and potatoes), and Bacalhau à Lagareiro (grilled codfish with garlic and olive oil). If you’re tired of cod, the Grilled sardines are a summer delicacy in Lisbon. They are often seasoned with sea salt and served with a side of salad and crusty bread during festivals like Santo António or São João.

Meat dishes include bifana, a Portuguese sandwich made with thinly sliced marinated pork, typically served in a soft roll with mustard and sometimes spicy sauce; prego, a steak sandwich; and feijoada, a hearty bean stew made with a variety of meats, such as sausages, pork, and sometimes beef.

For breakfast, don’t miss Pastéis de Nata. These delicious custard tarts are Lisbon's most iconic pastry. They consist of flaky pastry filled with a creamy custard and are typically dusted with cinnamon and powdered sugar. Enjoy them warm with a coffee at a local café, such as the famous Pastéis de Belém.

Must-try foods: Bacalhau à Brás (shredded cod with eggs and potatoes), Amêijoas à Bulhão Pato (clams in garlic sauce), Pastéis de Nata (custard tarts), Bifana (pork sandwich), Caldo Verde (green soup), Polvo à Lagareiro (grilled octopus), Sardinhas Assadas (grilled sardines), Açorda (bread soup), Leitão (suckling pig), Arroz de Pato (duck rice), Queijo da Serra (a local cheese)

Kuala Lumpur, Malaysia

Malaysian cuisine is known for its rich flavors, bold spices, and a blend of influences from Malay, Chinese, Indian, Thai, Indonesian, and even British culinary traditions.

You might start the day with 'nasi lemak', a Malay breakfast staple. Often considered Malaysia's national dish, nasi lemak is a fragrant rice dish cooked in coconut milk and served with a variety of accompaniments. These may include sambal (spicy chili paste), crispy anchovies, peanuts, boiled egg, cucumber, and rendang (a dry, flavorful meat dish).

For a simple meal, some crowd pleasing options include satay (skewered and grilled meat, usually chicken, beef, or lamb, served with a peanut sauce and rice cakes) and
Nasi Goreng, a Malaysian version of fried rice.

Curries and soups are also popular. Rendang is a popular spicy dry curry deeply flavored with coconut milk, lemongrass, and a mixture of ginger, garlic, and chilies. It's often prepared with beef but can also be made with chicken or lamb. Laksa, is a spicy noodle soup that comes in various regional varieties. In Kuala Lumpur, you can find curry laksa with a coconut milk-based broth, served with noodles and a mix of toppings like prawns, chicken, tofu puffs, and bean sprouts. Another popular choice is bak kut teh, a soup made with pork ribs and often enjoyed with steamed rice or youtiao (fried dough sticks).

The Chinese influence shines through in dishes like 'char kway teow', flat rice noodles stir-fried with shrimp, cockles, Chinese lap sausage, and bean sprouts in a mix of soy sauces. Hainanese chicken rice is also popular and consists of poached chicken served with fragrant rice and accompanied by ginger paste and chili sauce. It's a simple but flavorful dish. From the Indian kitchens, 'roti canai', a flaky flatbread best enjoyed with dhal curry, stands out.

A popular Malaysian drink, teh tarik is a strong, frothy pulled tea made with condensed milk. It's a staple in many local cafes (mamak stalls).

Must-try foods: Nasi Lemak (coconut milk rice), Char Kway Teow (stir-fried noodles), Roti Canai (flatbread), Satay (grilled meat skewers), Laksa (spicy noodle soup), Hainanese Chicken Rice, Rendang (slow-cooked dry curry), Teh Tarik (pulled tea), Bubur Cha-Cha (sweet dessert), Popiah (spring rolls).

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