Data-driven travel guides, city by city.https://staybycity.com/https://staybycity.com/krakow/food/maczanka-po-krakowsku/https://staybycity.com/krakow/food/maczanka-po-krakowsku/Kraków's dipped pork sandwich explained: what goes in it, why the roll is soaked, the words to order with, and the pulled-pork burgers sold under its name.Sun, 08 Nov 2026 00:00:00 GMThttps://staybycity.com/krakow/food/oscypek/https://staybycity.com/krakow/food/oscypek/Oscypek is a smoked sheep's cheese from the Tatra highlands, sold grilled all over Kraków. What the real one is, how to order it, and what is sold under its name.Sun, 08 Nov 2026 00:00:00 GMThttps://staybycity.com/nice/food/pan-bagnat/https://staybycity.com/nice/food/pan-bagnat/Pan bagnat is a salad soaked into a round loaf with olive oil. What goes in it, what never should, how to order it, and what is sold under its name that isn't it.Sun, 08 Nov 2026 00:00:00 GMThttps://staybycity.com/nice/food/petits-farcis-nicois/https://staybycity.com/nice/food/petits-farcis-nicois/Nice's stuffed summer vegetables explained: what goes into the filling, the meatless version, how they are eaten, and the generic stuffed tomato to skip.Sun, 08 Nov 2026 00:00:00 GMThttps://staybycity.com/nice/food/tourte-de-blettes/https://staybycity.com/nice/food/tourte-de-blettes/Tourte de blettes is a sweet pie of chard, raisins, pine nuts and cheese. What goes in it, how to ask for a slice, and how to spot a tired or shortcut version.Sun, 08 Nov 2026 00:00:00 GMThttps://staybycity.com/riga/food/riga-sprats/https://staybycity.com/riga/food/riga-sprats/Riga sprats are small Baltic fish, hot-smoked and packed in oil. What makes them, how they are eaten, and which lookalike tins are not the same thing.Sun, 08 Nov 2026 00:00:00 GMThttps://staybycity.com/riga/food/rupjmaizes-kartojums/https://staybycity.com/riga/food/rupjmaizes-kartojums/Rupjmaizes kārtojums layers sweetened toasted rye crumbs with whipped cream and tart berries. What it is, the words for its variants and the shortcuts to avoid.Sun, 08 Nov 2026 00:00:00 GMThttps://staybycity.com/riga/food/spekrausi/https://staybycity.com/riga/food/spekrausi/Speķrauši are small baked buns of yeast dough filled with smoked bacon and onion: what goes in them, the words for ordering, and the lookalikes to pass over.Sun, 08 Nov 2026 00:00:00 GMThttps://staybycity.com/beijing/food/douzhi/https://staybycity.com/beijing/food/douzhi/Douzhi is a sour, gray-green fermented mung bean drink, taken hot at breakfast with fried rings and pickles. What it is, what to say, what it is not.Sat, 07 Nov 2026 00:00:00 GMThttps://staybycity.com/nuremberg/food/aischgrunder-karpfen/https://staybycity.com/nuremberg/food/aischgrunder-karpfen/Aischgründer Karpfen is Franconia's protected pond carp, fried in halves or poached blue. What it is, how to order it, and when it is out of season.Sat, 07 Nov 2026 00:00:00 GMThttps://staybycity.com/nuremberg/food/nurnberger-rotbier/https://staybycity.com/nuremberg/food/nurnberger-rotbier/Nuremberg's red beer explained: a malty, copper-colored lager tied to the rock-cut cellars under the old town, how to order it and how to tell it from lookalikes.Sat, 07 Nov 2026 00:00:00 GMThttps://staybycity.com/nuremberg/food/nurnberger-stadtwurst/https://staybycity.com/nuremberg/food/nurnberger-stadtwurst/The coarse Franconian town sausage eaten cold with vinegar and raw onion: what Stadtwurst mit Musik means, the red, white and hot versions, and the ones to skip.Sat, 07 Nov 2026 00:00:00 GMThttps://staybycity.com/siem-reap/food/prahok/https://staybycity.com/siem-reap/food/prahok/Prahok, the fermented fish paste under Khmer cooking: how it is made from the lake's fish, the cooked dishes to order, and the softened versions to skip.Sat, 07 Nov 2026 00:00:00 GMThttps://staybycity.com/singapore/food/bak-chor-mee/https://staybycity.com/singapore/food/bak-chor-mee/Bak chor mee is a bowl of springy noodles tossed in vinegar, chili and lard, with minced pork. What it is, the words to order it with, and what isn't the real thing.Sat, 07 Nov 2026 00:00:00 GMThttps://staybycity.com/singapore/food/fish-head-curry/https://staybycity.com/singapore/food/fish-head-curry/Singapore's fish head curry explained: the Indian, Chinese and Nyonya styles, how the head is sized and priced, and the filler-padded pots to skip.Sat, 07 Nov 2026 00:00:00 GMThttps://staybycity.com/singapore/food/kaya-toast/https://staybycity.com/singapore/food/kaya-toast/Kaya toast is coconut jam and cold butter on charred bread, eaten with soft eggs and kopi. What arrives, the words to order with, and the versions to skip.Sat, 07 Nov 2026 00:00:00 GMThttps://staybycity.com/beijing/food/luzhu-huoshao/https://staybycity.com/beijing/food/luzhu-huoshao/Lǔzhǔ huǒshāo is Beijing's bowl of pork intestine, lung, tofu and bread in dark broth: what goes in it, the words for ordering, and the versions to skip.Fri, 06 Nov 2026 00:00:00 GMThttps://staybycity.com/beijing/food/shuan-yangrou/https://staybycity.com/beijing/food/shuan-yangrou/Beijing's instant-boiled mutton: the copper chimney pot, the clear broth, the sesame dip, the cuts to ask for and the frozen rolls sold under its name.Fri, 06 Nov 2026 00:00:00 GMThttps://staybycity.com/bergen/food/persetorsk/https://staybycity.com/bergen/food/persetorsk/Bergen's pressed cod is fresh fish lightly salted and weighted until firm, then poached. What it is, how it is served, and what passes for it but is not.Fri, 06 Nov 2026 00:00:00 GMThttps://staybycity.com/bergen/food/pinnekjott/https://staybycity.com/bergen/food/pinnekjott/What pinnekjøtt is, why the west coast eats salted, steamed lamb ribs at Christmas, what arrives on the plate, and the shortcuts sold under its name.Fri, 06 Nov 2026 00:00:00 GMThttps://staybycity.com/buenos-aires/food/sandwich-de-miga/https://staybycity.com/buenos-aires/food/sandwich-de-miga/The crustless, paper-thin sandwich sold by the dozen in every bakery: simples and triples, the fillings worth asking for, and how to tell a fresh tray from a tired one.Fri, 06 Nov 2026 00:00:00 GMThttps://staybycity.com/shanghai/food/cifantuan/https://staybycity.com/shanghai/food/cifantuan/Cifantuan is the glutinous rice roll around a fried dough stick that anchors breakfast in the city: the fillings, the words to order with, and the versions to skip.Fri, 06 Nov 2026 00:00:00 GMThttps://staybycity.com/shanghai/food/congyou-banmian/https://staybycity.com/shanghai/food/congyou-banmian/Shanghai's scallion oil noodles explained: the slow-fried scallions, the dried-shrimp version, the words for toppings and what passes for the dish but isn't.Fri, 06 Nov 2026 00:00:00 GMThttps://staybycity.com/shanghai/food/hairy-crab/https://staybycity.com/shanghai/food/hairy-crab/Shanghai's autumn hairy crab explained: male or female, the sizes by weight, the lake labels worth trusting, the fakes, and how the crab is eaten at the table.Fri, 06 Nov 2026 00:00:00 GMThttps://staybycity.com/copenhagen/food/fl-skestegssandwich/https://staybycity.com/copenhagen/food/fl-skestegssandwich/The roast pork sandwich with crackling and red cabbage: what goes in it, the Danish words for ordering it, and how to tell a fresh one from a tired one.Wed, 04 Nov 2026 00:00:00 GMThttps://staybycity.com/copenhagen/food/stegt-fl-sk-med-persillesovs/https://staybycity.com/copenhagen/food/stegt-fl-sk-med-persillesovs/Fried pork belly, boiled potatoes and parsley sauce: what Denmark's national dish should be, the words for ordering it, and the signs of a tired plate.Wed, 04 Nov 2026 00:00:00 GMThttps://staybycity.com/koeln/food/kolsch/https://staybycity.com/koeln/food/kolsch/Kölsch, Cologne's own pale beer: the protected name, the Stange and the Köbes, the words worth knowing, and what is poured under the name that isn't it.Wed, 04 Nov 2026 00:00:00 GMThttps://staybycity.com/koeln/food/kolscher-kaviar/https://staybycity.com/koeln/food/kolscher-kaviar/Kölscher Kaviar is black pudding on a rye roll, not fish roe: what arrives, the words to use in a Cologne brewhouse, and the dull versions to skip.Wed, 04 Nov 2026 00:00:00 GMThttps://staybycity.com/koeln/food/rievkooche/https://staybycity.com/koeln/food/rievkooche/Cologne's Rievkooche are fried potato fritters eaten with apple sauce, dark bread or beet syrup. What they are, how to order them, and what is sold in their place.Wed, 04 Nov 2026 00:00:00 GMThttps://staybycity.com/strasbourg/food/fleischschnacka/https://staybycity.com/strasbourg/food/fleischschnacka/Fleischschnacka are Alsatian noodle-dough spirals rolled around braised meat, then browned. What the dish is, how it is served, and the shortcuts to spot.Wed, 04 Nov 2026 00:00:00 GMThttps://staybycity.com/strasbourg/food/knack/https://staybycity.com/strasbourg/food/knack/Knack, the smoked sausage that snaps: what makes it Alsatian, the words for ordering it, and how to tell it from the skinless packs sold under the same name.Wed, 04 Nov 2026 00:00:00 GMThttps://staybycity.com/strasbourg/food/mannele/https://staybycity.com/strasbourg/food/mannele/What a mannele is, why Strasbourg eats it around Saint Nicholas on 6 December, the words for it at the counter and the dry versions sold under its name.Wed, 04 Nov 2026 00:00:00 GMThttps://staybycity.com/buenos-aires/food/milanesa-napolitana/https://staybycity.com/buenos-aires/food/milanesa-napolitana/The breaded cutlet under ham, tomato and melted cheese: what a proper milanesa napolitana is, the words to order it with, and the frozen versions to skip.Sun, 01 Nov 2026 00:00:00 GMThttps://staybycity.com/buenos-aires/food/revuelto-gramajo/https://staybycity.com/buenos-aires/food/revuelto-gramajo/Revuelto Gramajo is loose eggs, shoestring fries and ham, a porteño late-night staple. What arrives, what the words mean and the shortcuts sold under its name.Sun, 01 Nov 2026 00:00:00 GMThttps://staybycity.com/gdansk/food/ruchanki/https://staybycity.com/gdansk/food/ruchanki/What ruchanki are, how these Kashubian cakes of fried risen dough differ from crepes and potato pancakes, what to order with them, and the shortcuts sold under the name.Sun, 01 Nov 2026 00:00:00 GMThttps://staybycity.com/hamburg/food/hamburger-aalsuppe/https://staybycity.com/hamburg/food/hamburger-aalsuppe/Hamburg's sweet-sour eel soup explained: ham broth, dried fruit, herbs and dumplings, whether the eel belongs in it, and what to ask for when ordering.Sun, 01 Nov 2026 00:00:00 GMThttps://staybycity.com/hamburg/food/pannfisch/https://staybycity.com/hamburg/food/pannfisch/Hamburg's pan-fried fish with fried potatoes and mustard sauce: what the dish really is, the words to order with, and the signs of a shortcut version.Sun, 01 Nov 2026 00:00:00 GMThttps://staybycity.com/hamburg/food/rundstuck-warm/https://staybycity.com/hamburg/food/rundstuck-warm/What Hamburg's Rundstück warm is, a roll of warm roast pork under gravy, how to order it, how it differs from its lookalikes and what is sold in its name.Sun, 01 Nov 2026 00:00:00 GMThttps://staybycity.com/honolulu/food/huli-huli-chicken/https://staybycity.com/honolulu/food/huli-huli-chicken/Huli huli chicken explained: the turned, shoyu-glazed chicken smoked over kiawe, how to order it from a roadside rack, and what is sold under its name that isn't it.Sun, 01 Nov 2026 00:00:00 GMThttps://staybycity.com/honolulu/food/manapua/https://staybycity.com/honolulu/food/manapua/Manapua is Hawaiʻi's oversized take on the Cantonese pork bun: steamed or baked, its fillings, the words to order with, and the warmer-case bun to skip.Sun, 01 Nov 2026 00:00:00 GMT