About thebitepassport
Most travellers eat within a few streets of where they sleep, from menus written for visitors. thebitepassport exists to fix that: a short, honest list of what a place is genuinely known for, what it should cost, and how to recognise it.
How we work
- Every dish is reviewed by an editor before it is published.
- Prices are approximate ranges in local currency, not quotes.
- We don't track you. Optional cookies stay off until you allow them.
- Your Food Passport works without an account, stored in your browser.
Our editorial method
Entries begin as research drafts covering what a dish is, how it is eaten locally, the cultural context behind it and roughly what it costs. Drafts are never public: a human editor reviews every entry, removes anything that cannot be supported, and rewrites thin or generic passages before publication.
We deliberately avoid claims we cannot stand behind — invented origin stories, precise founding dates, named businesses, opening hours or exact current prices. Where a dish's origin is disputed or shaped by migration, we say so rather than pick a side. “Must Try” is judged on cultural significance, authenticity, uniqueness and local relevance, never on popularity or social-media attention.
Photography is editorial and illustrative rather than a record of a specific vendor. If you spot something inaccurate or out of date, tell us and we will correct or remove it.