Twelve signature dishes

Dishes

Twelve plates that define the cities in this guide. With the story behind them, a recipe for home, the wine to pour and the tables where they are at their best.

Vienna

Wiener Schnitzel

Since the 19th century

Marseille

Bouillabaisse

A fishermen’s dish since antiquity

Valencia

Paella de marisco

From the rice fields of the Albufera, 18th century

France, then everywhere

Dry-aged côte de bœuf

The steakhouse classic since the 19th century

Tokyo

Omakase nigiri

Edo-style sushi, early 19th century

Sylt, Brittany, the Atlantic

Oysters on ice

Eaten since prehistory, fashionable since the 19th century

France, then the English coast

Dover sole meunière

A brasserie classic since the Belle Époque

Alba, Piedmont

Tagliolini with white truffle

The autumn ritual since the 1950s

Miami

Florida stone crab claws

Served at Joe’s since 1921

Lamotte-Beuvron, Sologne

Tarte Tatin

An accident of the 1880s

Los Angeles, by way of Japan

Black cod with miso

Nobu’s signature since 1987

Lima

Ceviche

Peru’s national dish, protected since 2004

Wine Pairing Finder

Which wine?

Choose the main ingredient, how it is cooked and how rich the dish is. The finder suggests three wines with the reason behind each, from Chablis to Barolo.