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Top 100 Dishes in the World

Last update: Fri Jan 31 2025
Top 100 Dishes in the World
01
Pizza Napoletana
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Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag.


The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. 

MOST ICONIC Pizza Napoletana

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02
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Kahvaltı refers to breakfast in Turkish, and it's an essential and often lavish meal in Turkish culture. The word "kahvaltı" is derived from two words: "kahve" (coffee) and "altı" (under/before), which translates to "before coffee." It's a meal that traditionally happens before coffee is consumed, as in the Ottoman times, coffee was considered a beverage to be enjoyed after meals rather than during or before them.


Traditional Turkish kahvaltı showcases an expansive array of dishes, typically blending a multitude of flavors, textures, and food categories. The table is adorned with both sweet and savory items, spanning cheeses, olives, vegetables, local breads, eggs, börek, baklava or other sweet pastries, and more, accompanied by hot beverages such as Turkish tea (çay). 
03
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MAIN INGREDIENTS

Picanha is a fresh cut of beef that's especially popular and highly prized in Brazil. In the US, it's called sirloin cap, and in the UK, it's known as the rump cap. Picanha is situated on the back side of the animal, above the butt, where it sits on a fat cap.


It's mostly used for churrasco – the meat is first grilled, then sliced off of a skewer. This cut holds very little fat in the meat, so it must be cooked perfectly in order not to make it tough. In Brazil, every churrasco has picanha, and all of the best churrascarias feature picanha on their menus. 
OTHER VARIATIONS OF Churrasco

MOST ICONIC Picanha

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04
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The pan-fried variety of the Chinese jiaozi dumpling, known as guotie, is a Northern Chinese dumpling typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Crunchy and soft textures are achieved by a special method of preparing; while the bottom of the dumpling is frying, a small amount of liquid is added to the pan which is then covered, thus allowing the rest of the dumpling and the filling to steam.


When it comes to the shape, guotie should always be long and straight as it can stand more easily and it does not fall over during cooking. Goutie can be literally translated as pot sticks, so these dumplings are often nicknamed potstickers, especially in North America. 

MOST ICONIC Guotie

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05
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Butter garlic naan is a traditional flatbread and one of the most popular versions of naan. It’s made with flour, baking powder, salt, sugar, and dahi. Once the dough has been baked in a hot tandoor oven, the golden naan is taken out and brushed with butter or ghee, then topped with minced garlic.


It’s recommended to serve butter garlic naan with a variety of Indian dishes such as curries, butter chicken, dal makhani, malai kofta, or shahi paneer.

06

Sauce

LEBANON and  one more region
4.7
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Toum is an authentic Lebanese and Syrian garlic paste. It is made with whole garlic cloves, which are slowly crushed using a mortar and pestle, or nowadays simply ground in a food processor. During this process, oil (preferably neutral oil such as canola, or the flavorful olive oil) is gently added to create a homogeneous garlic paste with an unusual, fluffy texture.


Finally, salt and lemon juice are added to the mix, giving the paste a salty flavor and ivory color. Toum is used for marinades, sauces, and dips, and can enrich any meal. It is usually combined with chicken in traditional dishes such as roast chicken, chicken skewers or chicken shawarma, but is also commonly combined with beef, lamb, or goat meat. 
Serve with
07
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Pastel de Belém is a traditional egg custard tart and a predecessor to the famous pastel de nata. The tarts are made with a pastry shell that's filled with a combination of milk, eggs, sugar, lemon, and cinnamon. The first recipe for pastel de Belém dates back to 1837 when it was produced by the monks of the Jerónimos monastery.


Only the custard tarts produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the others, produced by other patisseries in Lisbon are called pastel de nata. Regardless of the name, these tarts can be served hot or cold and in 2009, The Guardian listed pastel de Belém as one of the 50 'best things to eat' in the world.

OTHER VARIATIONS OF Pastel de nata

MOST ICONIC Pastel de Belém

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08
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Tonkotsu is a unique style of ramen consisting of an extremely rich, fatty pork broth, fresh noodles, soft-yolk eggs, and tender pork belly that melts in the mouth. It is so popular and special that it could be a dish of its own, not just a ramen style.


The ramen is usually topped with scallions for brightness and vibrancy, bamboo shoots for a crunchy, nutty flavor, nori seaweed for crispness, and sweet corn for an even better flavor. The rich broth is developed by cooking the pork bones for a very long time, until the collagen and fat dissolve, resulting in a unique, creamy texture of the dish. 

MOST ICONIC Tonkotsu ramen

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09

Ice Cream

KAHRAMANMARAŞ, Turkiye
4.6
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Turkish ice cream is believed to originate from the city of Maraş—hence the name—and what really sets it apart from other varieties is its resistance to melting and a particularly dense, chewy texture. These qualities are brought by adding two thickening agents to the basic milk and sugar mixture: Arab gum, also known as mastic resin, and salep—a type of flour made from the root of the early purple orchid.


In fact, in the Kahramanmaraş region, ice cream typically contains distinctly more salep than usual, which is why it is sometimes called kesme dondurma—from the Turkish kesmek, meaning to cut—which is the reason why this ice cream variety is usually eaten with a knife and fork. 

MOST ICONIC Dondurma

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10

Street Food

LEBANON and  5 more regions
4.6
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Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning), and refers to the rotating skewer on which the meat is cooked.


Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of different meats which are slow-cooked for hours and basted in their own juices and fat, gaining an incomparable succulence, but the real secret to a perfect shawarma is in the marinade. 

MOST ICONIC Shawarma

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Flatbread
MALAYSIA  and  2 more regions
4.6
20
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Pork Dish
TOLIMA DEPARTMENT, Colombia
4.6
24
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Pasta
ROME, Italy
4.5
31
32
Dessert
FRIULI-VENEZIA GIULIA, Italy  and  one more region
4.5
33
Rice Dish
TOKYO, Japan
4.5
34
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37
Dessert
ARGENTINA  and  one more region
4.5
38
Pork Dish
MICHOACÁN, Mexico
4.5
39
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43
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45
46
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48
Pancake
TIANJIN, China
4.5
49
Pasta
AMATRICE, Italy
4.5
50
51
52
French Beef Cut
FRANCE  and  one more country
4.5
53
Pork Dish
PUERTO RICO
4.5
54
Bread Roll
MINAS GERAIS, Brazil
4.5
55
56
57
Beef Dish
MADEIRA, Portugal
4.5
58
59
American Beef Cut
UNITED STATES OF AMERICA  and  one more country
4.5
60
61
Chicken Soup
CENTRAL THAILAND, Thailand
4.5
62
Sweet Pastry
GAZIANTEP, Turkiye
4.5
63
Sweet Pastry
MACEDONIA, Greece
4.5
64
Dumplings
SUBCARPATHIAN VOIVODESHIP, Poland  and  one more country
4.5
65
66
67
Pasta
GRISCIANO, Italy
4.5
68
69
70
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Appetizer
CRETE, Greece
4.5
74
Salmon Dish
NORTHERN EUROPE
4.5
75
76
77
Ice Cream
WISCONSIN, United States of America
4.5
78
79
Stew
ISTANBUL, Turkiye
4.5
80
81
82
83
Street Food
PALEMBANG, Indonesia
4.5
84
85
Meat Soup
SURABAYA, Indonesia
4.5
86
87
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89
Lamb Dish
GREECE  and  one more region
4.5
90
Lamb Dish
CASTILE AND LEÓN, Spain
4.5
91
92
93
Bread
MADEIRA, Portugal
4.5
94
Dumplings
LITHUANIA  and  2 more regions
4.5
95
96
Beef Dish
BUENOS AIRES, Argentina
4.5
97
98
99
100

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Dishes in the World” list until January 31, 2025, 606,962 ratings were recorded, of which 392,548 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.