12 Legendary Dishes Anthony Bourdain Traveled the World for

Anthony Bourdain was a chef, an author, and a globally celebrated culinary explorer, who hosted several television shows as he journeyed through 80 countries in pursuit of the world’s most authentic and extraordinary meals, sans reservations.

When someone travels around the world for 250 days a year for 16 consecutive years to find the best food on the planet, you listen to their taste buds.

He is famously quoted as saying, "food is everything we are," a philosophy he embodied throughout his life, savoring each dish and every experience. This passion took him from pasta in Italy and sandwiches in Brazil to sausages in Germany, omelets in France, and bún bò Huế in Vietnam.

Let's dig into one-of-a-kind cuisine and discover stories from every corner of the globe through the 12 foods Anthony Bourdain couldn't resist!

THE UNITED KINGDOM
ASIA
EUROPE
SOUTH AMERICA

THE UNITED KINGDOM

Bourdain savored roast bone marrow at St. John in London, England, long before it became a culinary trend. Served atop grilled bread, the marrow was so delicious that the celebrity chef literally dropped to his knees and bowed to the kitchen during an episode of A Cook's Tour. From that moment, he deemed St. John "maybe his favorite restaurant in the world," and even named the dish a top contender for his last-ever meal.

ASIA

Bourdain was notably a fan of Vietnamese cuisine and bookmarked a few meals during his travels. He was especially fond of bún bò Huế, a dish he enjoyed in Huế, Vietnam, and later wrote about in his book, Medium Raw. Crafted with rice noodles, a flavorful, spicy broth, pork patties, beef, and congealed blood, this complex soup left a lasting impression on him. In Anthony Bourdain: Parts Unknown, he recommended bringing a date to eat bún bò Huế to make sure they have good taste before getting serious.

The beloved chef also praised Hanoi-style pho for its flavorful broth and spicy deliciousness, once comparing the dish to "unconditional love." In fact, a significant portion of Medium Raw is devoted to his deep appreciation and experience with pho.

Speaking of Hanoi, Bourdain once shared bún chả with former President Barack Obama, where they enjoyed a Hanoi beer, fried seafood rolls, and bún chả bowls comprised of rice noodles in broth with charred pieces of pork.

In the first season of No Reservations, Bourdain traveled to Sarawak, Malaysia, where he relished the region’s famous Sarawak laksa. This iconic noodle dish, typically eaten in the morning hours and served with chicken, prawns, omelet strips, and bean sprouts, features a special sauce that distinguishes it.

Another one of the chef's last meal requests was the sushi at Sukiyabashi Jiro in Tokyo, Japan. He described eating the meticulously crafted small plates by Chef Jiro Ono as an unforgettable experience and the best sushi he had ever tasted.

In Season 8 of Parts Unknown, Bourdain visited Sichuan, China, where he couldn't get enough of the Mapo Tofu: flavorful tofu served with rice and topped with soy sauce and Sichuan peppercorn, so intensely spicy it leaves your mouth tingling and numb.

EUROPE

Beyond his favorite restaurants and meals, Bourdain especially enjoyed making a French omelette for himself and his loved ones. In In the Weeds, a book written by his producer and director, Tom Vitale, the author explains that the icon brought an omelette pan on trips with his girlfriend, Asia Argento, to make her omelettes in the morning. He often viewed making an omelette as a mark of character, bluntly stating that "everyone should be able to make an omelette."

Another French dish Bourdain was distinctly fond of cooking was French bistro-inspired Coq au vin. His celebrated recipe, featured in his Les Halles Cookbook, calls for chicken marinated for 24 hours in red wine, then seared with bacon and braised with aromatic vegetables. While visiting the Congo, the chef famously asked his crew to butcher live chickens so he could prepare the dish while drifting down a river in a boat, according to Tom Vitale. He also demonstrated the "simple and forgiving" dish during an appearance on Martha Stewart's show.

Bourdain visited Ristorante Roma in an episode of No Reservations, where he was particularly taken aback by their cacio e pepe, traditionally crafted with pecorino cheese, butter, cracked black pepper, and noodles. Ristorante Roma served this meal in an edible Parmesan cheese bowl to exemplify the experience. The dish was so spectacular that the chef unapologetically dubbed it "the greatest thing in the history of the world" and was hesitant to reveal the name of the small local restaurant, fearing it would be overrun with tourists following his review.

In Season 7 of Parts Unknown, Bourdain traveled to Cologne, Germany, where he tried blood sausage that transported him straight to his "happy zone." Served alongside mashed potatoes and fried onions, the chef declared that anyone with refined taste would appreciate this dish. His enthusiasm for the meal meant he rarely missed an opportunity to have it during his treks across Europe.

SOUTH AMERICA

In Season 3 of No Reservations, the legend traveled to São Paulo, Brazil, where he sampled a classic mortadella sandwich (a staple of the city’s vibrant street food scene), packed with mortadella and cheese. He was immediately captivated by its bold flavors and simple meat and cheese ingredients. Inspired, Bourdain created his own version of this delicacy, which he later featured in his Appetite cookbook.

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