Andrew Zimmern: 'Bizarre Foods' Host on 11 Iconic Dishes You Must Try

Strange food aficionado Andrew Zimmern takes a classic approach to eating in his new Travel Channel series, Bizarre Foods: Delicious Destinations.

January 24, 2015

Since making his Bizarre Foods debut in 2006, millions of viewers have watched Andrew Zimmern consume everything from cow placenta to fermented sheep’s head, all in the name of great television. But in his new spinoff, Bizarre Foods: Delicious Destinations, which premieres on the Travel Channel on January 26, Zimmern is taking a more palate-pleasing approach as he digs into the history and traditions surrounding the signature dishes of more than a dozen cities. “For years now I have wanted to make a show that tells the world what the classic five or six foods are in the world’s great cities,” Zimmern says. Here, Zimmern shares 11 of his favorite classic dishes from around the world.
Gooey Butter Cake in St. Louis, MO
Served more like a coffee cake and less like a formal dessert (its invention is rumored to have come about by accident, when a baker incorrectly proportioned the ingredients for a coffee cake he was baking), gooey butter cake—which is just what it sounds like—has been a staple sweet of the Midwest, and St. Louis in particular, since the 1930s. “The city of St. Louis is renowned for many amazing foods that were birthed in the Gateway City,” explains Zimmern. “Gooey Butter Cake might be the best of those.”
Where to get it: Park Avenue Coffee

Dim Sum in Hong Kong
Dim sum is a long-held culinary tradition in Hong Kong, and a practice that originated as a sort of tea-drinking ritual. The belief that tea could aid in digestion led many teahouses to add a menu of small bites to their offerings, which led to options that are seemingly endless. But one place in particular stands out for Zimmern: “Lin Heung Tea House is one of the best dim sum houses in a city with hundreds of superb ones,” he promises.
Where to get it: Lin Heung Tea House
Jamón Ibérico in Barcelona, Spain
Sometimes referred to as Iberian ham, it’s only been in recent years that this cured ham—which must be made primarily from black Iberian pigs—could be found outside of Spain and some parts of Portugal. But you’ve got to go to Spain for the real deal. In addition to three locations in Barcelona, Cinco Jotas has additional outposts in Madrid, Seville, and Lisbon. “[It’s] the best dry cured ham that I know of,” says Zimmern, “made by a 130-year old company, sliced and served at their own restaurant.”
Where to get it: Cinco Jotas

Fondue in Zurich, Switzerland
Though it has a history in France and Italy, the Swiss Cheese Union staked its claim on this classic melted cheese dish by naming it a national dish in 1930. One of the most pleasurable ways to take in the experience is via an open-air restaurant, and Zurich has a lot of them—including Zunfthaus zur Zimmerleuten, which overlooks the Limmat River. Zimmern’s assessment is simple: “Dipping everything in hot cheese—really, really good hot cheese…‘nuff said.”
Where to get it: Zunfthaus zur Zimmerleuten
Courtesy Travel Channel
Bagel and Smoked Fish in New York, NY
New York City isn't short on iconic dishes, including cheesecake, pizza, and hot dogs. But for Zimmern—a New York City native—a classic bagel with smoked fish has more personal history. “Russ & Daughters is where my grandmother shopped,” Zimmern says of the Lower East Side institution that’s been around for more than a century. “Three generations of Zimmerns swear this is the best smoked fish in New York.”
Where to get it: Russ & Daughters

Yakitori in Tokyo, Japan
The beginnings of this famous skewered chicken dish date back to the early 17th century, and now, yakitori-ya (small restaurants or stands that sell the dish, which is often paired with beer) can be found in every corner of the country. For Zimmern, Bird Land is a must for the vibe as much as the food: “Grilled skewered chicken tidbits, loads of great beer, and an atmosphere that is delightfully raucous. Don't miss it.”
Where to get it: Bird Land
Souvlaki & Gyros in Athens, Greece
Grilled meats have been an Eastern Mediterranean tradition since the ancient days of the Bronze Age. But it wasn’t until the 19th century that preparation of these meats shifted to a vertical spit, and souvlaki and gyros were born. You’d be hard pressed to find a menu that doesn’t feature some play on the dish, but Zimmern swears that, “In a city of great souvlaki and gyros, the best are at Bairaktaris Taverna.”
Where to get it: Bairaktaris Taverna

Baguette in Paris, France
Sure, there may be more elaborate delicacies in French cuisine. But it’s impossible to walk down a street in Paris without passing by windows full of these mouth-watering loaves of French bread, or seeing them peeking out of the tops of pedestrians’ grocery bags. Even with Paris’ oh-so-many choices, Zimmern calls the baguette at Le Moulin de la Vierge “simply the best baguette in a city that lives on them. Ancient ovens, you can't eat just one.”
Where to get it: Le Moulin de la Vierge
Beignets in New Orleans, LA
Though this powdered sugar-topped pastry is best known for its popularity in New Orleans, its history extends back to at least the Middle Ages and its evolution has elements of Spanish and French cuisine—the latter being how the beignet made its way to NOLA in the 18th century. And there’s no more famous place to order up a plate than at Café Du Monde. “In a city of a hundred classics, this is the place I can be found at 2 a.m. every night huddled over a beignet and café au lait made with their amazing chicory coffee,” says Zimmern.
Where to get it: Café Du Monde

Gelato in Florence, Italy
Gelato wasn’t invented in Florence—its beginnings actually date back to around 3000 BC, when frozen desserts first started gaining popularity. But it was during the Italian Renaissance that the ice creamy delicacy found a home in Florence, when the all-powerful Medici family held a contest to find the world’s greatest frozen dessert. Enter: Gelato. And while the city is now overrun by gelaterias, Vivoli Gelateria—not far from the Duomo—is a Zimmern favorite for its “stellar gelati, amazing hyper-seasonal flavors, and sublime textures.”
Where to get it: Vivoli Gelateria
Bratwurst and Weisswurst in Munich
Though similar, there are distinct differences between bratwurst and weisswurst: Bratwurst is typically made of veal, pork, or beef, and dates back to at least the early 1400s. But it would be another 400-plus years until weisswurst was invented—in 1857, to be precise—when a butcher’s mistake led to a new kind of sausage. He was short on ingredients, so improvised with what he did have; minced veal, pork back bacon, parsley, lemon, onions, ginger, and cardamom. And while it might seem like a dish you’d save for later in the day, Zimmern doesn’t agree. “Start your day—you heard me—with a light and delicate weisswurst that's easily the best in Bavaria,” suggests Zimmern.
Where to get it: Zum Augustiner

Gooey Butter Cake in St. Louis, MO