MARIO BATALI
Owner of seven New York City restaurants; author of the new book Molto Italiano; star of Molto Mario on the Food Network

Rome The world's best cappuccino is at the Rome airport ($2.40). When you pass through customs, go to the bar on the left.

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Florence The best tripe sandwich is from a stand on the corner of Via de' Macci and Borgo la Croce at the Sant'Ambrogio Market ($3). The best porchetta sandwich is at a truck parked near the Calenzano-Sesto Fiorentino exit on Autostrada del Sole heading north ($4).

COLMAN ANDREWS
Editor of Saveur magazine

Ireland In Cork City, there's a stylish new tapas bar, Boqueria, that manages to serve authentic Spanish food while using lots of Irish artisanal products. The charcuteria assortment, for example, has Spanish ham as well as assorted salamis from West Cork. They also serve non-Spanish breakfasts, with free-range farmhouse eggs and stone-cut oatmeal from nearby Macroom. In an unexpected way, this Spanish restaurant gives visitors more of a taste of Ireland than many Irish places. 6 Bridge St., 011-353/21-455-9049, charcuteria $20.

ALICE WATERS
Chef/owner of Chez Panisse in Berkeley, Calif., and a champion of sustainable farming

Italy Pietro Romanengo in Genoa has amazing candied fruit, almonds, and marzipan. The place has been family-owned since the 18th century (Via Soziglia 74r, 011-39/010-247-4574, marzipan $5). Nietzsche used to sip coffee at Caffè Al Bicerin in Turin. The special drink, called a Bicerin, is beautifully layered with chocolate, cream, and coffee (5 Piazza Della Consolata, 011-39/011-43-69-325, Bicerin $5).

JACQUES TORRES
Chef and owner of Jacques Torres Chocolate and Chocolate Haven in New York City

France One of my favorite pastry shops is Pâtisserie Cottard in Antibes. He has gorgeous cakes and fabulous pastries. I always try to stop there on my way to or from the Nice airport. 49 rue République, 011-33/4-93-34-09-92, almond croissant $2.

DAN PHILIPS Creator of The Grateful Palate, a gourmet catalog and website

Spain Combarro, in Madrid, has a glass floor, so you can see all the seafood swimming beneath you (José Ortega y Gasset 40, 011-34/915-778-272, fillet of hake $20). The finest paella is at Paco Gandia in Pinoso. They put twigs in bundles in an open hearth and a gigantic paella pan, with rabbit and snails, over it (Calle San Francisco 2, 011-34/965-478-023, $22).

JASPER WHITE
Chef/owner of Jasper White's Summer Shack, four locations around New England