Anthony Bourdain: No Reservations is an American travel and food show that originally aired on the Travel Channel in the United States and on Discovery Travel & Living internationally. In it, host Anthony Bourdain visits various countries and cities, where he explores local culture and cuisine.
The format and content of the show are similar to Bourdain’s 2001–2002 Food Network series, A Cook’s Tour. The show premiered in 2005 and concluded its nine-season run with the series finale episode (Brooklyn) on November 5, 2012. In this post we present a curated list of the best dishes shown in the series.
“Travel is not reward for working, it’s education for living.”
Season 1
The inaugural season introduced viewers to Bourdain’s adventurous palate and candid storytelling. From savouring Pho in Vietnam to exploring the vibrant street food of Mexico, Bourdain set the tone for a series that combined culinary exploration with cultural immersion.
🇫🇷 Paris, France
In the premiere episode, Bourdain delves into classic French cuisine. Notable dishes include:
- Boeuf Bourguignon: A traditional beef stew braised in red wine, showcasing the depth of French flavours.
- Plain Omelette: A simple yet refined dish, emphasising technique and quality ingredients.
🇻🇳 Vietnam: The Island of Mr. Sang
Bourdain’s journey through Vietnam introduces him to:
- Bún Chả: Grilled pork served over rice noodles with fresh herbs, a Hanoi speciality.
- Rượu Đế: A potent Vietnamese rice liquor, reflecting local drinking customs.
🇲🇾 Malaysia: Into the Jungle
- Nasi Lemak: Fragrant rice cooked in coconut milk, accompanied by sambal, anchovies, and boiled eggs.
- Durian: The infamous “king of fruits,” known for its strong aroma and unique taste.
🇮🇸 Iceland: Hello Darkness My Old Friend
- Hákarl: Fermented shark, a traditional Icelandic delicacy with a challenging flavour profile.
- Pylsur: Icelandic hot dogs made from a blend of lamb, pork, and beef, topped with raw and fried onions, ketchup, sweet brown mustard, and remoulade.
🇺🇿 Uzbekistan
- Plov: A hearty rice dish cooked with lamb, carrots, and onions, often considered Uzbekistan’s national dish.
- Shashlik: Skewered and grilled chunks of meat, typically lamb, marinated and cooked over open flames.
Season 2
This season delved deeper into the complexities of travel, notably during the Lebanon episode, where Bourdain and his crew were caught in the midst of conflict, offering a raw perspective on unexpected challenges. Other episodes showcased the rich culinary traditions of countries like India and Sweden.
🇯🇵 Japan (Osaka & Kisoji)
- Takoyaki: Octopus-filled batter balls, a beloved street food in Osaka.
- Okonomiyaki: A savoury pancake with various fillings, showcasing the concept of “kuidaore” or eating oneself into ruin.
🇨🇳 China (Beijing & Sichuan)
- Peking Duck: Crispy-skinned duck served with pancakes and hoisin sauce, a Beijing speciality.
- Sichuan Hotpot: A communal dish featuring a spicy broth with various meats and vegetables.
🇵🇪 Peru (Lima, Tambopata, Cusco)
- Ceviche: Fresh fish marinated in citrus juices, reflecting Peru’s coastal cuisine.
- Piranha: Grilled piranha sampled in the Amazonian region, highlighting local traditions.
🇨🇦 Quebec, Canada
- Foie Gras Poutine: A decadent twist on the classic dish, combining fries, cheese curds, gravy, and foie gras.
- Montreal-Style Bagels: Slightly sweeter and denser than their New York counterparts, often baked in wood-fired ovens.
🇸🇪 Sweden (Stockholm)
- Fläsklägg: Braised pig knuckles, showcasing traditional Swedish comfort food.
- Tunnbrödsrulle: A flatbread wrap filled with mashed potatoes, hot dogs, and shrimp salad, popular street food in Sweden.
🇵🇷 Puerto Rico
- Lechón Asado: Whole roasted pig, a centrepiece of Puerto Rican festivities.
- Mofongo: Mashed plantains mixed with garlic and pork cracklings, often served with a savoury broth.
🇲🇽 Mexico/Texas Border
- Nachos: Visited the birthplace of nachos in Piedras Negras, sampling the original recipe.
- Tex-Mex Barbecue: Explored the fusion of Mexican and Texan flavours in border-town barbecue joints.
🇮🇳 India (Rajasthan, Kolkata, Mumbai)
- Vegetarian Thali: A platter of various vegetarian dishes, emphasising the richness of Indian vegetarian cuisine.
- Street Chaat: Savoury snacks combining flavours and textures, popular in Kolkata’s bustling streets.
🇰🇷 South Korea (Seoul)
- Live Octopus (Sannakji): Fresh octopus tentacles served still moving, a delicacy in Korean cuisine.
- Kimchi: Fermented vegetables, a staple in Korean meals, showcase the country’s fermentation traditions.
🇮🇩 Indonesia (Jakarta, Bali)
- Rendang: A spicy meat dish slow-cooked in coconut milk and spices, originating from the Minangkabau ethnic group.
- Babi Guling: Balinese-style roast pig, often prepared for special ceremonies.
Season 3
Bourdain pushed boundaries by sampling unconventional dishes, such as warthog anus in Namibia. The season balanced these daring culinary experiences with visits to culturally rich destinations like Peru and Russia, emphasising the show’s commitment to authentic storytelling.
🇮🇪 Ireland
- Seafood at King Sitric, Howth: Freshly caught seafood dishes, showcasing Ireland’s coastal bounty.
- Traditional Irish Breakfast: A hearty meal featuring eggs, sausages, black and white pudding, and soda bread.
🇬🇭 Ghana
- Kenkey with Fried Fish: Fermented corn dough served with fried fish and spicy pepper sauce.
- Palm Wine: A traditional alcoholic beverage made from the sap of palm trees.
🇺🇸 Pacific Northwest (Seattle & Portland)
- Dungeness Crab: Freshly caught and prepared, highlighting the region’s seafood.
- Artisan Coffee: Exploring the burgeoning coffee culture in Portland.
🇳🇦 Namibia
- Grilled Game Meats: Including oryx and kudu, showcasing local hunting traditions.
- Mopane Worms: A traditional delicacy, often dried or fried.
🇷🇺 Russia
- Caviar and Blini: Traditional Russian fare, often accompanied by vodka.
- Pelmeni: Dumplings filled with minced meat, served with sour cream.
🇺🇸 Los Angeles
- Thai Town Noodles: Exploring the rich flavours of LA’s Thai community.
- Korean BBQ: Sampling marinated meats grilled at the table.
🇨🇳 Shanghai
- Xiaolongbao (Soup Dumplings): Delicate dumplings filled with broth and meat.
- Street Food Delights: Including skewered meats and savoury pancakes.
🇺🇸 New York City
- Pastrami Sandwich at Katz’s Delicatessen: A classic NYC experience.
- Caribbean Cuisine in Crown Heights: Dishes like stewed oxtail and curry goat.
🇧🇷 Brazil
- Feijoada: A hearty stew of black beans and various meats.
- Churrasco: Brazilian-style grilled meats.
🇵🇫 French Polynesia
- Poisson Cru: Raw fish marinated in citrus and coconut milk.
- Taro and Breadfruit Dishes: Staples of Polynesian cuisine.
🇺🇸 Cleveland
- Polish Boy Sandwich: A kielbasa sausage sandwich topped with fries, coleslaw, and barbecue sauce.
- Pierogi: Dumplings filled with various ingredients, reflecting the city’s Eastern European heritage.
🇭🇰 Hong Kong
- Dim Sum: A variety of small dishes, including dumplings and buns.
- Roast Goose: A Cantonese speciality, often served with plum sauce.
🇦🇷 Argentina
- Asado: Traditional Argentine barbecue featuring various cuts of meat.
- Empanadas: Pastry filled with meats, cheeses, or vegetables.
🇺🇸 South Carolina
- Shrimp and Grits: A Southern classic combining seafood and cornmeal porridge.
- Lowcountry Boil: A communal dish featuring seafood, corn, and potatoes.
🇮🇹 Tuscany
- Bistecca alla Fiorentina: A thick-cut T-bone steak, grilled over coals.
- Pappa al Pomodoro: A rustic tomato and bread soup.
Season 4
Exploring both familiar and lesser-known locales, Bourdain celebrated the resilience of New Orleans post-Katrina and navigated the unique blend of cultures in Jamaica. The season highlighted the interplay between food, history, and identity.
🇸🇬 Singapore
- Hainanese Chicken Rice: Poached chicken served with fragrant rice and accompanied by chilli sauce and ginger paste.
- Chili Crab: Stir-fried crab in a sweet and savoury tomato and chilli-based sauce, a national favourite.
🇬🇷 Greek Islands
- Grilled Octopus: Tender octopus charred to perfection, often served with lemon and olive oil.
- Moussaka: A layered dish with eggplant, minced meat, and béchamel sauce, baked until golden.
🇯🇲 Jamaica
- Jerk Chicken: Spicy grilled chicken marinated with a blend of herbs and spices, cooked over pimento wood.
- Ackee and Saltfish: Jamaica’s national dish, combining salted cod with the unique ackee fruit.
🇷🇴 Romania
- Sarmale: Cabbage rolls stuffed with a mixture of minced meat and rice, simmered in tomato sauce.
- Mămăligă: A traditional cornmeal porridge, similar to polenta, often served with sour cream and cheese.
🇯🇵 Tokyo, Japan
- Sushi: An array of fresh sushi, showcasing Tokyo’s renowned sushi culture.
- Ramen: Noodle soup with rich broth, often topped with sliced pork, nori, and soft-boiled eggs.
Season 5
This season featured a mix of domestic and international travels, from the bustling streets of San Francisco to the diverse landscapes of Chile. Bourdain’s deep appreciation for Vietnam was evident as he considered relocating there, captivated by its cuisine and culture.
🇲🇽 Mexico
- Tacos al Pastor: Marinated pork cooked on a vertical spit, served with pineapple and cilantro.
- Pulque: A traditional fermented beverage made from the sap of the agave plant.
🇮🇹 Venice, Italy
- Baccalà Mantecato: Creamed salt cod spread, typically served on toasted bread.
- Fritto Misto: An assortment of lightly fried seafood and vegetables.
🇵🇭 Philippines
- Lechon: Whole roasted pig, celebrated for its crispy skin and tender meat.
- Sisig: A sizzling dish made from parts of pig head and liver, seasoned with calamansi and chilli peppers.
🇱🇰 Sri Lanka
- Kottu Roti: Chopped flatbread stir-fried with vegetables, eggs, and spices.
- Lamprais: A Dutch-influenced dish of rice and meat wrapped in banana leaves and baked.
🇻🇳 Vietnam
- Pho: A fragrant noodle soup with beef or chicken, herbs, and rice noodles.
- Bún Chả: Grilled pork served over vermicelli noodles with fresh herbs and dipping sauce.
Season 6
Bourdain’s journeys took him to places like Istanbul and Kerala, where he explored the intricate flavours and traditions of each region. The season emphasised the importance of understanding a culture through its food.
🇹🇷 Istanbul, Turkey
- Lahmacun: Thin, crispy flatbread topped with minced meat, vegetables, and herbs.
- Midye Dolma: Mussels stuffed with herbed rice, pine nuts, and spices.
🇫🇷 Brittany, France
- Galettes: Savoury buckwheat crepes filled with ingredients like ham, cheese, and eggs.
- Oysters: Freshly shucked oysters from the coastal waters of Brittany.
🇨🇿 Prague, Czech Republic
- Svíčková: Marinated beef sirloin served with a creamy vegetable sauce and bread dumplings.
- Pilsner Beer: Traditional Czech lager, often enjoyed with hearty meals.
🇪🇨 Ecuador
- Cuy Asado: Roasted guinea pig, a traditional Andean delicacy.
- Encebollado: A fish stew made with yuca, onions, and spices, considered Ecuador’s national dish.
🇨🇳 Harbin, China
- Russian-Chinese Fusion Dishes: Reflecting Harbin’s unique cultural blend, including dishes like borscht and dumplings.
- Ice Cream: Enjoyed even in the freezing temperatures of Harbin’s winter.
🇻🇳 Vietnam (Central Highlands)
- Fried Giant Water Bugs: A crunchy delicacy with a unique flavour profile.
- Java Mouse-Deer: A rare treat, showcasing the region’s diverse wildlife cuisine.
🇮🇳 Kerala, India
- Malabar Matthi Curry: Spicy sardine curry cooked with coconut milk and traditional spices.
- Appam: Soft, lacy rice pancakes often served with stews and curries.
🇮🇹 Rome, Italy
- Cacio e Pepe: A simple yet flavorful pasta dish made with Pecorino Romano cheese and black pepper.
- Supplì: Deep-fried rice balls filled with mozzarella, a popular Roman street food.
🇱🇧 Beirut, Lebanon
- Mezze Platter: An assortment of small dishes like hummus, tabbouleh, and baba ghanoush.
- Kibbeh Nayeh: Raw minced lamb mixed with bulgur and spices, a traditional Lebanese dish.
Season 7
Addressing more profound themes, Bourdain visited post-earthquake Haiti, shedding light on the nation’s recovery and spirit. Episodes in Cambodia and Nicaragua continued this introspective approach, blending culinary exploration with social commentary.
🇭🇹 Haiti
- Griot: Fried pork shoulder marinated in citrus, served with pikliz (spicy pickled vegetables).
- Diri ak djon djon: Black mushroom rice, a Haitian delicacy.
🇰🇭 Cambodia
- Amok Trey: Fish curry steamed in banana leaves.
- Prahok: Fermented fish paste used in various dishes.
🇳🇮 Nicaragua
- Nacatamal: Corn dough stuffed with meat and vegetables, wrapped in banana leaves.
- Gallo Pinto: Rice and beans, a staple dish.
🇦🇹 Vienna, Austria
- Wiener Schnitzel: Breaded and fried veal cutlet.
- Sachertorte: Chocolate cake with apricot jam.
🇺🇸 Ozarks, USA
- Catfish: Fried and served with hush puppies.
- Barbecue: Slow-cooked meats with regional sauces.
🇧🇷 Brazil
- Feijoada: Black bean stew with various meats.
- Açaí Bowl: Frozen açaí pulp blended and topped with fruits and granola.
🇺🇸 Boston, USA
- Lobster Roll: Lobster meat served in a grilled bun.
- Clam Chowder: Creamy soup with clams and potatoes.
🇯🇵 Hokkaido, Japan
- Seafood Donburi: Rice bowl topped with fresh seafood.
- Miso Ramen: Noodle soup with miso-based broth.
🇨🇺 Cuba
- Ropa Vieja: Shredded beef stew.
- Tostones: Fried plantain slices.
🇲🇴 Macau
- Minchi: Ground meat dish with potatoes and soy sauce.
- Portuguese Egg Tart: Custard tart pastry.
🇮🇹 Naples, Italy
- Pizza Margherita: Classic Neapolitan pizza.
- Spaghetti alle Vongole: Spaghetti with clams.
🇪🇸 El Bulli, Spain
- Molecular Gastronomy Dishes: Innovative dishes by Chef Ferran Adrià.
- Spherified Olives: Liquid olives encapsulated in a gel membrane.
Season 8
Venturing into diverse territories, Bourdain explored the seafood-rich coasts of Croatia and the vibrant street food scenes in Penang. The season showcased the universal language of food in connecting people across cultures.
🇲🇿 Mozambique
- Piri Piri Chicken: Grilled chicken marinated in a spicy piri piri sauce, reflecting Portuguese influence.
- Matapa: A traditional dish made with cassava leaves, peanuts, and coconut milk.
🇺🇸 Kansas City
- Burnt Ends: Flavorful, smoky pieces of brisket, a Kansas City barbecue speciality.
- Ribs: Slow-cooked and slathered in tangy barbecue sauce.
🇭🇷 Croatian Coast
- Black Risotto (Crni Rižot): A seafood risotto colored with cuttlefish ink.
- Grilled Sardines: Fresh sardines grilled over open flames, a coastal delicacy.
🇵🇹 Lisbon, Portugal
- Bacalhau à Brás: Shredded salted cod mixed with onions, potatoes, and eggs.
- Pastéis de Nata: Custard tarts with a flaky pastry crust.
🇯🇵 Japan
- Kaiseki: A traditional multi-course Japanese dinner emphasising seasonal ingredients.
- Sashimi: Expertly sliced raw fish showcasing freshness and knife skills.
🇫🇮 Finland
- Reindeer Stew (Poronkäristys): Reindeer meat cooked with onions and served with mashed potatoes.
- Kalakukko: A fish pie made with rye bread dough filled with fish and pork.
🇲🇽 Baja, Mexico
- Clam Tostadas: Fresh clams served on crispy tortillas with various toppings.
- Fish Tacos: Battered fish wrapped in soft tortillas with cabbage and salsa.
🇲🇾 Penang, Malaysia
- Char Kway Teow: Stir-fried flat rice noodles with shrimp, eggs, and bean sprouts.
- Asam Laksa: A tangy fish-based noodle soup with tamarind flavour.
Season 9
In the final season, Bourdain revisited favorite destinations and explored new ones, such as the Dominican Republic and Brooklyn. The episodes reflected on past journeys while embracing new culinary adventures, culminating in a fitting conclusion to the series.
🇺🇸 Austin, Texas
- Seafood Boil: A communal feast featuring a variety of shellfish, corn, and potatoes, seasoned with bold spices.
- Mexican Cuisine: Tacos and other traditional dishes are enjoyed with local musicians.
🇦🇺 Sydney, Australia
- Barbecue (“Barbie”): Grilled meats and seafood, a staple of Australian outdoor dining.
- Charcuterie: Cured meats reflecting European culinary influences.
🇮🇹 Emilia-Romagna, Italy
- Parmigiano-Reggiano: Aged cheese known for its rich flavour.
- Prosciutto di Parma: Dry-cured ham, thinly sliced and savoury.
🇫🇷 Burgundy, France
- Coq au Vin: Chicken braised with wine, mushrooms, and garlic.
- Escargot: Snails prepared with garlic and parsley butter.
🇧🇷 Rio de Janeiro, Brazil
- Feijoada: A hearty stew of beans with pork or beef.
- Churrasco: Barbecue featuring various cuts of meat.
🇩🇴 Dominican Republic
- Mofongo: Mashed plantains mixed with garlic and pork cracklings.
- Sancocho: A traditional stew made with meats and root vegetables.
🇺🇸 Brooklyn, New York
- Stewed Oxtail: Slow-cooked oxtail in rich, flavorful gravy.
- Curry Goat: Tender goat meat simmered in spicy curry sauce.