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As its name suggests, this strip mall gem near Kahului Airport celebrates all things poi, a Polynesian staple made by steaming and mashing the cooked stem of a kalo (taro) plant. Come here for takeout or be prepared to wait a bit—the rib-sticking fare is quite popular with locals. Must-try dishes include ramen garnished with green onions, kimchi fried rice, and the lau lau plate featuring pork wrapped in taro leaves and slow steamed to perfection. Most menu items come with poi, but you can also opt to try it in a poke bowl or on its own as a side dish. The setting here may be modest, but nothing beats it for an authentic Hawaiian meal.

In 2014, Szczecin, a pleasant seaport town in western Pomerania, received a very welcome addition: the new Philharmonic Hall. Now the unofficial symbol of the city, the magnificent building appears to be built of light. Barcelona-based design firm Barozzi Veiga constructed the building on the exact site of the 19th-century Konzerthaus (which was destroyed by Allied forces during World War II), helping to resurrect Szczecin’s musical spirit. Bright and daring, the award-winning structure is still rooted in a neo-Gothic context, with beautiful interiors and flawless acoustics. In addition to the Szczecin Symphony Orchestra, the Philharmonic hosts a variety of top orchestras, ensembles, and bands throughout the year, as well as numerous festivals, competitions, workshops, and educational programs for children. When visiting Szczecin, the building is an absolute must-see—in fact, people have been known to travel specifically for the purpose of visiting the Philharmonic. Time your trip to a concert, or simply take one of the regular tours of the building.

A must-stop on the traditional handicraft circuit, this massive market—stretching four city blocks in Miraflores!—is home to stall after stall of kitschy bric-a-brac, pre-Columbian–style pottery, alpaca everything and an endless array of Andes-inspired arts and crafts. Come and shop around.

Inspired by his time in New Orleans, Chef Steve McHugh brought to San Antonio a vision of a modern, welcoming spot with a killer charcuterie program, and that vision became his buzzy restaurant, Cured. Opened in late 2013 and having survived an on-premise fire, the restaurant has drawn discerning carnivores in for plates like monster 2-pound pork shanks, pork cheek poutine and cabrito sliders, all served in a elegantly utilitarian yet warm space. Not to be missed is the fine in-house charcuterie program -- or the see-through curing room front and center as you walk into the dining room. The wonderfully curated beverage menu features craft beers and wonderfully inventive cocktails. Cured is a must-visit culinary experience on any jaunt to the Alamo City.

Stretching from Oslo Central Station in the East to the Royal Palace in the West, Karl Johans Gate is named after King Karl III Johan, who ruled Norway and Sweden in the 19th century. Along the street you’ll find many famous highlights, like the National Theatre, the Parliament, the Royal Palace (the pond of which serves as a skating rink in the winter) Central Station, The Grand Hotel - and of course, plenty of shops. The Bazaar Market (Basarene ved Oslo domkirke) is a particularly colorful place to spend your money. Popular with locals, travelers & gypsies of all sorts, no “must visit” list in Norway would be complete without at least a mention of the venerable Karl Johans Gate plaza.

Krug is an important winery for a couple of reasons: Founded in 1872, it is one of the oldest wineries in Napa Valley and it is here that Robert and Peter Mondavi had their infamous disagreement that led to Robert leaving and starting his eponymous winery. Peter and Robert’s parents, Rosa and Cesare Mondavi, originally made their money shipping zinfandel grapes to other Italian immigrants on the East Coast during Prohibition. In 1943, with the money they made, they purchased Krug. The Mondavi family recently renovated the original redwood cellar—lining the walls with staves from the original redwood casks. Now one of the oldest family-owned wine companies in Napa Valley, Krug and its line of C. Mondavi wines is a must visit.

This place truly lives up to its name. There isn’t one single model train-related item that this place won’t have. They feature a staggering amount of model choices, and in back there are entire walls of locomotives, cars and cabooses to choose from to complete that perfect railway masterpiece you’ve been working on. They even have a model train set running just for fun! The folks here also specialize in repairs, and can get your engine up and running in no time. And should you be into model airplanes, or a pinewood derby enthusiast, they have you covered on that front as well. This place is a must-see for any hobbyist. Amateur or expert, you gotta see this place!

Cookoovaya’s five chefs (Periklis Koskinas, Manos Zournatzis, Vaggelis Liakos, Spyros Liakos, Nikos Karathanos; all individual Athenian stars) have gotten together to celebrate “wise cuisine”—which is how they see Greek eating in general. This is Greek fare modernized but not unduly messed with; dishes are kept simple but are sublimely chosen and made with the freshest seasonal and local ingredients. Meals here are still designed to be eaten communally, as is usual in Greece, but it’s all done with an elegant twist. Fare from the wooden oven is especially amazing, like spinach pie, or, ah, moussaka (taken to a special level in the latter case). Be warned: the pretty, airy, Michelin-recommended restaurant can fill up fast. Fun fact: Cookoovaya means “owl” in Greek—the symbol of Athens and of wisdom.

A classic fish house in the sleepy village of Savaneta, Zeerover is all about fresh, Aruban-style seafood. Cooled by ocean breezes, the spot may feel like a bit of a dive to some, but its fish comes straight from the sea—in fact, you can watch from the restaurant’s perch on the pier as fishermen pull in their catch. The menu reflects whatever the boats bring in that day, often snapper, wahoo, or even barracuda, and includes savory sides like banana hasa (plantains), pan bati (corn bread pancakes), and funchi (fritters). Be sure to also try the shrimp; the peel-and-eat delicacies are always cooked to perfection. Note: The restaurant is closed on Mondays.

When you eat at Casa Tua you are more than a guest at a restaurant. They make an effort to make everyone feel like they are visiting the home of a friend. Split into two levels, the top level is for members only. The bottom level is open to the public for dining and even though you may not be a member you are still treated like family. The kitchen is an open kitchen with viewing windows. The menu is designed as a four course Italian meal. Start the night with their famous Bellini and antipasta.. Their Burrata is to die for and melts in your mouth. Move on to the first course, or primi platti, with a paired wine that their sommelier can help you choose from their excellent wine list. After that, although you feel like you have already had a full meal, there is the main course of meats, fish and poultry. Hopefully you saved room for dessert because you won’t want to miss their Tiramisu.

Chef Jorge Vallejo spent time in the kitchen at Pujol before he and wife Alejandra Flores opened Quintonil, giving the former boss a run for his money. Their place, too, has become a fixture on best-restaurants lists, and is changing how people understand Mexican food. Taking its name from a weed that not long ago “decent” Mexicans wouldn’t dream of eating, Quintonil seeks to rescue and preserve discarded Mexican ingredients—particularly heirloom vegetable and herbal varieties—as part of the progressive and sustainable eating program it so elegantly advocates. Menus change seasonally, but a recent bill of fare included an avocado tartare with ant eggs and quelite-herb chips; chilacayote squash in mole with basil; and a rich chocolate-and-pinole-flour parfait. A tasting menu of Neronian proportions is also available.

I had one free night in Tokyo—only one chance to connect with a Japanese acquaintance from a dive trip on Midway Atoll 10 years earlier. Our mutual friend, Shintaido master Haruyoshi Fugaku Ito, suggested we meet at the Shinjuku rail station and walk around the corner to Fukuhachi (“Happy Eight”) in the district’s legendary yakitori alley (“Omoide Yokocho,” which apparently translates as something less savory). Operated for decades by Ito’s old friends Kazuko and Hatsumi Muraoka, Fukuhachi is a classic, serving grilled skewers of various meats, organs, and vegetables to mostly locals. Because of the connection through friendship, we were able to slip down a sub-alley and enter through the rear, squeeze ourselves into the back corner, and eat round after round of yakitori, washed down with lots of cold beer, and lots of laughs—a world apart from the supermodern high-rise glitz of the neighborhood beyond the alley.

Arthur Guinness, the forefather of the world-renowned family, founded the brewery on this inner city spot in 1759. It’s the city’s most visited tourist attraction, telling both the history and processes that have gone into making Ireland‘s most famous export. At the end of the tour, visitors are treated to a pint of the famed black stuff at the top-floor Gravity Bar with its panoramic views of the city’s skyline.

Gabriel’s Gate has been a local staple for years, but it recently started getting national attention after Bon Appétit named its chicken wings the best in Buffalo. The restaurant, located in a historic home in Allentown, features original details like wood-burning fireplaces, plus a spacious outdoor patio for eating alfresco. The decor is eclectic and the vibe laid-back, with a decidedly “where everybody knows your name” feeling. As for the wings, they’re large, crispy on the outside, juicy on the inside, and tossed in a sauce that’s the perfect mix of tangy and spicy. Should you prefer red meat, there’s also a great burger selection, plus a killer French onion soup.

When you travel to the Cappadocia region of Turkey you have to stay in a cave hotel. Sleeping in a room carved out of the area’s ‘fairy chimney’ rock formations is inherently cool. When you realize that your room is also literally cool—even in the midday heat—you suddenly have a better understanding of the clever ways people managed to live in a challenging environment for centuries. The hotel’s best feature might be the terrace, where you relax on pillows and eat a Turkish breakfast of apricots and yogurt as you watch dozens of hot air balloons rise from the valley below. From $76. This appeared in the August/September 2014 issue.