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From local favourites to restaurant signatures, these are the dishes worth getting on a plane for.
Sea Bream at Bluespoon, Amsterdam
Head chef Kasper Stiekema has curated a menu that stands out with fresh, seasonal food in keeping with a philosophy that focuses on local suppliers and produce above all else. The restaurant has even been designed around an open kitchen, showing the confidence the team has in what they serve.
Opt for the pink sea bream with artichoke, chorizo, shrimp croquette and basil oil, for a delicious, unorthodox seafood dish that does away with any artifice.
'Bucatini alla Caruso'at Caruso Roof Garden, Naples
With one of the best views over the Bay of Naples and the city itself, Carruso Roof Garden is a local haunt that throngs day and night.
Here you'll find a concise menu of classic southern Italian staples, from homemade mozzarella to locally caught shellfish, but it's the house signature 'Bucatini alla Caruso' that you're going to want to try: A traditional Neapolitan pasta dish of fresh garlic, San Marzano tomatoes, red pepper, courgette, basil and oregano, which is then covered over al dente pasta, as you would expect in this part of the world.
Beef Ribeye at Asador Guetaria, Madrid
A classic Basque restaurant in the heart of Madrid, Gueteria has been serving a cosmopolitan crowd since 1983, with specialities including hake, cod omelette (trust us, it's excellent) and chargrilled meats cooked over an open grill - Asador means barbecue in Spanish, fyi.
Choose the famous beef ribeye, which is charred to perfection on the grill and then served with sautéed new potatoes and perfect roasted vegetables.
Wild Sole at Le Rech, Paris
Belonging to the renowned chef Alain Ducasse, Le Rech lies in Paris' seventh arrondissement and features a breezy nautical interior that compliments its clean menu of seafood that ranges from skate to John Dory and fresh-off-the-boat oysters.
But for the restaurant's real signature dish, choose the wild thick cut sole, cooked in butter and served with fingerling potatoes. The best fish and chips (sort of) you're ever likely to come across.
Cacio e Pepe at Il Palagio, Florence
An opulent Michelin star restaurant on the bottom floor of the Four Seasons in Florence, Il Palagio deals with innovative local fare in a grand setting that avoids feeling ostentatious. Home to a beautiful outside courtyard; ask for an al fresco table if the weather permits.
The restaurant's specialty is a take on the cheesy Roman pasta dish 'cacio e pepe' with executive chef Vito Mollica adding in marinated baby squid and red prawns for a Tuscan twist.
'A Mystery' at Aizle, Edinburgh
A brilliant, creative concept that ebbs with the seasons, Aizle is a restaurant without a menu - it depends entirely upon the current local harvest.
Each month the chefs introduce a new mystery 5-course menu based around what's in season at the time. So while you might not know what's coming, you can be sure that every ingredient is as high quality and fresh as can be.
Lakerda at Arsipel Balik, Istanbul
Overlooking the calm waters of the Bosphorus, Arsipel may first appear like a typical Istanbul seafood restaurant complete with bright decor, relaxed staff and a buzzing atmosphere, but it has carved itself a reputation for serving some incredible sushi and carpaccio in a style all of its own.
For a sociable gathering, mix and match any of the seafood small plates, including specialities like shrimp ceviche, salmon carpaccio and sword fish pastrami, along with the dry salted mackerel known as 'Lakerda', that is smooth and delicate.
Tagliata of Ox at Ca l'isidre, Barcelona
Featuring a wine cellar that stocks more than 400 bottles and ingredients sourced daily from La Boquería market in the old town of Barcelona, Ca l'isidre is a family-run restaurant that specialises in Catalan and Mediterranean cooking.
Catalan delicacies include often overlooked cuts like pig trotter, tripe and lamb brain (if you're feeling brave), but it's the tagliata of Ox served with Mediterranean herbs that, in our view, perfectly encompasses the food philosophy of the region: Unpretentious, delicious and cooked with care.
Fillet of beef at Le Boudoir, Nice
Compact, intimate and with an atmosphere that combines attentive service with a slick black and white interior, Le Boudoir is located just off the Jardin de l'Armente in lovely Nice.
Regarded for its menu that features an abundance of truffles, truffles and more truffles, opt for the fillet of beef served with a rich truffle sauce, with extra truffles on the side.
Duck Supreme at Hos Thea, Oslo
Hos Thea in Oslo has been serving locals a carefully curated menu of fresh ingredients and thoughtful wine pairings since 1987, with the Spanish owner Sergio still passionately manning the open kitchen to this day.
Featuring a refined set menu of just three starters, two fish courses and two meat courses, along with an ever-changing weekly menu, the emphasis here is on quality and attentive service.
If you're looking for the restaurant's speciality, though, then the Norwegian farm-reared duck supreme served pink is a neighbourhood favourite.
If these suggestions have whet your appetite, then you could make your next restaurant booking even more special with The Platinum Card® from American Express. Through American Express Invites®, you could enjoy a complimentary drink or starter, amongst other benefits, at more than 200 specially selected restaurants globally when using The Platinum Card. Terms apply.
What's more, as a new Cardmember you can earn 30,000 Membership Rewards® points as a welcome bonus when you spend £2,000 on your Card in your first three months of Cardmembership. Why not put the new Cardmember welcome bonus towards helping you get to these destinations and while you're there you can sample the dishes for yourself? Terms apply.
For more information and to apply for The Platinum Card click here.
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