Vol 28 | Food & Drink | A Taste of Summer A Taste of Summer: Iconic Seasonal Dishes from Around the World

Read Vol 26 Now

Where To Stay

View All Issues

Life & Arts

Food & Drink

Experiences

Inspiration

Middle East & Africa

Central & South America

Caribbean

Asia & Pacific

Europe

North America

Top Destinations

Destinations

Where To Stay

View All Issues

Life & Arts

Food & Drink

Experiences

Inspiration

Central & South America

Caribbean

Asia & Pacific

Europe

North America

Top Destinations

Destinations

More Inspiration

The Tantalizing Taste of Tequila

Discover the different styles of this celebrated spirit made...

Destination: Mexico

Rediscover Mexico City

Explore the art, architecture, and culinary havens of this capital city

Destination: Mexico

Gỏi Cuốn. Image credit: rahmi ayu/Shutterstock

Rice-paper rolls stuffed full of herbs, vegetables, shrimp, chicken, or pork continue to be a Vietnamese summer staple. They’re served cold with a delicious dipping sauce, and the combination of crunchy veg, zingy herbs, and protein inside an al dente rice-paper roll can’t be beaten on a sultry day. “Gỏi Cuốn are popular throughout Vietnam, and different regions will do their specialty combinations,” says author of Quick & Easy Vietnamese, Uyen Luu. Fancy assembling your own? “At restaurants in Vietnam, diners are given baskets of dripping wet herbs, and these are used like paintbrushes to moisten triangles of rice paper and fill with the herbs yourself, alongside steamed fish or other dishes,” says Uyen.

Vietnam

Polvo à Lagareiro. Image credit: Joao Manita/Shutterstock

The Portuguese love octopus so much, they consume more of it than any other country in Europe, chilled in appetizers or grilled. Atlantic coastal towns and villages have countless variations of dishes featuring octopus, but whether grilled or baked, one thing they all have in common is that the octopus is always frozen first to tenderize the meat, then boiled with the basic ingredients of garlic and onion. Bursting with summer flavors, salada de polvo (octopus salad) uses small pieces of octopus meat boiled until tender and served with in-season vegetables marinated in olive oil and white wine vinegar. Polvo à lagareiro (roasted octopus with olive oil) is a classic dish consumed by generations of fishermen and found on menus around the country. A full tentacle is boiled, then added to the grill for a smoky taste, then covered in Garlic-infused olive oil and served with batatas a murro (lightly smashed potatoes cooked with their skin on). At O Velho Eurico in Lisbon, a classic example of Portugal’s much-loved tascas (local eateries), polvo à lagareiro is a mainstay of the menu of Chef Zé Paulo Rocha

Portugal

Ceviche. Image credit: Anastasia Kamysheva/Shutterstock

Ceviche is the go-to summer snack in Peru. In fact, the marinated white-fish dish is so integral to Peruvian life and culture that in 2023, Unesco added ceviche to its Intangible Cultural Heritage of Humanity list. “Great ceviche starts with the freshest fish, expertly balanced with lime juice, fresh chilies, and a touch of red onion for sweetness,” says Gabriele Di Girolamo of Señor Ceviche in London. The zingy marinade called tiger’s milk “cooks” the fish so the flesh becomes opaque and its flavors intensified. “When Peruvians head to the seaside, they always bring ceviche with limes and onions to add just before serving,” says Robert Ortiz, Culinary Director of Lima London. “You’ll also find cevicherías on almost every corner along the beachfronts. Here, you can get a large viandas (platter) of ceviche, often served with Inca Kola or cold beer.” Peruvian chefs are giving ceviche a creative twist: the dish is accompanied with tropical fruits such as mango or pineapple and it’s being stylishly served in martini glasses, garnished with avocado mousse or black garlic aioli.

Peru

Yemista. Image credit: Veniamakis Stefanos/Shutterstock

Greek food is the very taste of summer: fresh fruit and vegetables, salty olives, and sizzling grilled meat and fish. It’s easy to see the health benefits of the Mediterranean diet, absolutely packed with sunshine. In Greek, yemista means “stuffed” and this classic summer dish has variations with tomatoes and peppers generously filled with rice, meat, olive oil, pine nuts, and raisins, baked until tender and slightly caramelized, with mint and parsley for that herby aroma. For memorable beach eats, steps from a secluded stretch of shoreline in the north of the island of Mykonos, family-run Fokos Taverna grills the catch of the day, while in the town of Chora, Katrin stuffs cabbage leaves, grape leaves, peppers, and tomatoes yemista-style with rice, minced meat, and herbs.

Greece

Gazpacho. Image credit: Image Professionals GmbH/Alamy Stock Photo

Chilled gazpacho soup is the perfect dish for a heatwave, made with raw tomatoes, peppers, cucumber, onion, garlic, olive oil, and crusty bread. For a bowl of this classic dish, duck out of the sun and into a favorite Seville spot, Las Teresas, a traditional tapas bar dating back to the 1870s. Seville resident and tapas tour guide Shawn Hennessey recommends trying some of gazpacho’s lesser-known relatives. “The Andalusian trifecta is gazpacho, salmorejo, and ajo blanco,” she says. “Salmorejo is made from just tomatoes, garlic, bread, and olive oil. The result is a thicker, creamier soup, served with chopped jamón and a hard-boiled egg on top. Ajo blanco is made with almonds, garlic, bread, and olive oil, and served with white grapes. A couple of my favorite salmorejos are served at Casa Román and La Azotea.”

Spain

Eton mess. Image credit: Michael Brooks/Alamy Stock Photo

A beloved summer dish of the Brits is ripe, scarlet strawberries with a swirl of fresh cream. Sometimes the simplest desserts are the best. Strawberries and cream are synonymous with London’s Wimbledon Championships tennis tournament (June 30 to July 13, 2025) and this delicious duo has been eaten at the event since 1877. The All England Lawn Tennis & Croquet Club serves a glossy, intensely sweet variety of strawberry called Malling Centenary, grown in nearby Kent, and chefs top the berries with Chantilly cream (whipped, with a hint of vanilla). When the sun comes out, nothing beats a glass of Pimm’s accompanied by Eton mess, where freshly picked strawberries are mixed with crunchy meringue and whipped cream. This indulgent dessert is synonymous with summer days in Britain.

Britain

The top seasonal dishes to indulge in around the world during the warmest months

From sparkling seafood to fruit-laden desserts, every destination has its own beloved warm-weather dishes made with the best, freshest seasonal foods.

Greek food is the very taste of summer, packed with sunshine. Image credit: Santorines/Shutterstock

June 2025 (Volume 28)

By Katy Salter

A Taste of Summer

Food & Drink

Macau

The former Portuguese colony of Macau might be best known as the Las Vegas of ...

72 Hours in ...

Viva Mexico

Embark upon an adventure in a country with a colorful culture and extraordinary attractions

Destination: Mexico

More Inspiration

Experiences Food & Drink Life & Arts

Inspiration

Top Destinations North America Europe Asia & Pacific Carribean Central & South America

Destinations

Destinations Inspiration View All Issues Where to Stay

Regional Summer Bites From the United States

Lobster – East Coast

Lobster rolls are dished up along the Eastern seaboard with variations. In Connecticut, the shellfish is served warm and doused with melted butter in a warmed bun. Maine-style means chilled lobster tumbled in a mayo salad, often with celery and scallions in a split bun.

Cherries – Michigan

Michigan cherries are bright, sweet, tart, and juicy. You have to be quick to get a taste of them in the short season from late June and early July, when the state’s cherry orchards are fully loaded with fruit. Find them at farmers’ markets and roadside stands.

Peaches – Georgia

Peach season runs from May to August and you’ll find these juicy fruits on the menu in Georgia all day long. Choose from peach French toast and peach cookies to peach doughnuts and everyone’s favorite, the classic dessert, peach cobbler.

Key Lime Pie – Florida

The distinct tart and zesty flavor of key limes are needed for this dish, rather than common Persian limes. Baked in a graham cracker crust with a creamy condensed milk filling, all it needs is a dash of sharp key lime juice and a generous swirl of whipped cream.

Where to find the world’s most indulgent cheeses

A World of Cheese

Food & Drink

Destination Wellness

Enter the new era of mindful travel

Experiences

Travelers

Best Rate Guarantee About Us Philanthropy Careers

Global Directory American Destinations International Destinations

Destinations

Partners & Press

Preferred Meetings & Events Press Center Travel Partners Travel Professionals Become a Member Hotel Become an Alliance Partner PreferredNet

Offers

Discover Offers I Prefer Gift Cards

* Actual rate may vary based on date, room type, and availability. Enter dates to determine more accurate rates for your search.

Download the App

#ThePreferredLife

Cookies & Privacy Policy | Terms of Use | Modify a Reservation

1 (866) 990-9491

International Phone Lines

* Actual rate may vary based on date, room type, and availability. Enter dates to determine more accurate rates for your search.

#ThePreferredLife

Partners & Press

Preferred Meetings & Events Press Center Travel Partners Travel Professionals Become a Member Hotel Become an Alliance Partner PreferredNet

Cookies & Privacy Policy | Terms of Use | Modify a Reservation

Offers

Discover Offers I Prefer Gift Cards

Global Directory American Destinations International Destinations

Destinations

Travelers

Best Rate Guarantee About Us Philanthropy Careers

1 (866) 990-9491