Restored 1898 Catalan grocery running as an intimate restaurant lined with wooden shelves of wine and artisanal cheese. Small high-top tables and a pine counter fill with modern Catalan plates, Iberico ham, and local wines.
Dedicated Loop Street sandwich shop turning out thick, 24-hour fermented focaccia stuffed with imported meats and house-made pestos. The ground floor handles a steady lunch trade while the quiet upstairs doubles as a workspace.
Lively European market and Mediterranean bistro operating out of a Sukhumvit townhouse. Indoor counters stock imported cheeses and cold cuts, while the open courtyard runs steady with fresh oysters, wine, and blackboard specials.
Industrial deli and bakery turning out house-cured Polish charcuterie and fresh sourdough from a large open kitchen. Tables fill quickly during morning service for hearty breakfast sandwiches and takeaway loaves.
Compact eight-seat mall kiosk slicing rich, salty Wagyu pastrami and brisket to order from an open prep counter. Heavy, slow-smoked meats pile high onto sourdough rye and usually sell out before the day ends.
Tiny Gamla Stan deli stocking Swedish artisanal cheeses, tinned fish, and craft pantry staples. The owner cuts samples behind the counter, talking through the rotating selection of local wheels and small-batch preserves.
Tiny Vasastan counter serving New York-style bagels huge enough to share. With little room to stand inside, the morning crowd takes B.E.C. orders out to the grass in neighboring Vasaparken.
Hole-in-the-wall Italian deli counter at a metro station entrance. Fast espresso and massive, made-to-order subs stacked thick with fresh mortadella and burrata are handed over for quick takeaway lunches.
French cheese shop receiving weekly deliveries of matured wheels from Paris. Staff slice samples and guide choices across 100 varieties, from fresh goat cheese to imported butter.
Vasastan food market and deli packed with whole cheese wheels, meat slicers, and imported Mediterranean pantry goods. Staff hand out samples across the counter alongside quick midday sandwiches and cured meats wrapped to go.
Corner butcher shop and casual lunch spot serving a tight menu of dry-aged burgers, pulled pork sandwiches, and Scotch eggs. Fresh cuts hang in the front window while hot meals are prepped to order right at the counter.
Tiny Kreuzberg corner counter slinging elevated Israeli street food and elaborate desserts. With just four indoor seats, most steam-baked Sabich pitas and brioche French toast go straight to the nearby park for lunch.
Longstanding Pankow butcher shop running a steady hot lunch counter alongside its fresh meat cases. House-made sausages and hot midday plates move fast, while the main deli cuts regional meats to order.
Amsterdam Oost staple stocking a massive selection of Dutch cheeses, charcuterie, and wines. Fresh loaves sell out early, while the counter team freely slices samples for tasting.
Italian sandwich shop serving fresh schiacciata to a queue that often spills onto the sidewalk. Seating is scarce, so thick slabs of mortadella and stracciatella are almost always takeaway.
De Pijp deli stuffing freshly steamed pitas with smoked brisket, chicken shawarma, and homemade hummus. Orders cross the counter for takeaway or get carried up to a tiny attic seating area.
Bright, stainless-steel bakery and deli in De Pijp running a split schedule below a glass-walled pastry lab. Mornings mean multi-layered croissants and matcha lattes, while the midday switch brings lobster rolls and burgers.
Hectic Belleville storefront serving fresh, house-made tofu and traditional Wenzhou snacks. Staff sling savory tofu puddings, steamed pork buns, and hot soy milk for quick meals at cramped tables or fast takeout.
Tiny Marais deli slinging made-to-order sandwiches packed with fresh Campania mozzarella and cured meats. The small shop runs primarily on takeaway, with orders carried directly across the street to the Square du Temple.
Tiny Spanish deli and 15-seat dining room serving serious tapas and rice dishes among shelves of imported groceries. Signature paellas require a full day's notice, landing on tables right under hanging legs of Ibérico ham.
Warm, tile-floored Armenian deli and 24-seat dining room serving traditional family recipes. Small tables fill with beef manti, stuffed pirojki, and rich cheese soubeureg paired with Armenian wine.
Family-run neighborhood deli serving made-to-order sandwiches and its own bespoke coffee blend. The counter is lined with fresh quiches, salads, and Portuguese custard tarts, all prepared on-site.
Compact Pimlico deli packed with imported Italian groceries and hanging panettone. The busy lunch counter serves massive made-to-order ciabatta paninis, hot Sicilian arancini, and fresh espresso for takeout or the few tables outside.
Family-run Neapolitan deli and dining room on a quiet residential corner near the Thames. The snug interior and tented sidewalk tables fill up each evening for large plates of homemade pasta.
Modern neighborhood grocery stocking daily provisions alongside premium pantry goods from producers like Neal's Yard and Ottolenghi. The espresso counter serves Ozone coffee and fresh pastries to tables out on the sidewalk.
Fitzrovia sandwich counter serving fresh-baked Florentine schiacciata. Staff slice the crisp, salty flatbreads to order, stacking them with mortadella, whole burrata, and pistachio pesto for a fast lunch.
Busy sandwich shop turning out oversized, made-to-order lunches on fresh Schiacciata and brioche. Orders move fast during the midday rush, pairing heavy fillings like chipotle brisket or spicy nduja with seasoned-to-order crisps.
No-frills takeaway counter turning out massive Italian-American subs on house-baked semolina rolls. Heavy, fully loaded sandwiches cross the counter fast, stacked with classic cold cuts or spicy Thai chicken for a filling lunch.
Fast-paced Florentine sandwich shop running steady through the lunch rush with made-to-order schiacciata. Fresh-baked Tuscan flatbreads are loaded at the counter with sliced mortadella, whole burrata, and pistachio pesto.
Deli case packed with inventive salads, sandwiches on house-made sourdough, and seasonal pies. The chef-run scratch kitchen has a small dining room and a quiet patio out back.
Bustling gourmet market and lunch hall running on a cafeteria system of separate food counters and a central checkout. Stations dish out wood-fired pizzas, sandwiches, and hot tomato orange soup to eat by a fireplace in the back room.
Neighborhood bagel shop turning out crisp, hand-rolled bagels with thick smears of house-made cream cheese. Morning lines stretch down the block, and the daily batch of breakfast sandwiches usually sells out before noon.
Tiny, colorful deli mixing Jewish and Italian heritage into hearty house-made comfort food. Orders range from whitefish melts to a hybrid wedding soup with meatballs and matzo.
Neighborhood market and cafe running steady counter service for scratch-made breakfast plates and fresh house focaccia. Curated pantry goods line the shelves, while a back window opens on weekend nights for tapas, wine, and soft serve.
Family-owned market with a full-service butcher counter and a deli serving made-to-order sandwiches on focaccia. Aisles are tightly packed with organic goods, local produce, and a deep selection of Italian wines and cheeses.
Compact West Portal takeout counter and Italian market slinging classic chicken parmesan, pizzas, and take-and-bake meals. Hot orders go straight to the tree-lit outdoor patio or get packed up with imported groceries to go.
Strictly takeout Koreatown counter rolling thick, tightly packed kimbap for quick lunches. Over fifteen varieties of seaweed rice rolls come wrapped and ready to go alongside spicy tteokbokki and cold noodles.
Bustling Venice deli where patrons take a ticket to order from the main event: a long marble counter piled with smoked fish and pastries. Sandwiches are loaded; seating is mostly on the sprawling courtyard patio.
Los Feliz sandwich counter layering imported Italian meats into massive sandwiches on warm, pressed schiacciata bread. Staff hand out free samples from the deli case while orders hit the panini press.
El Sereno corner deli operating mostly from a large outdoor patio. Loud music and an active grill fuel a backyard party energy across tables loaded with pastrami burritos, stacked sandwiches, and iced lattes.
Daytime Silver Lake counter serving small-batch Hawaiian poke and Korean banchan. The wood-paneled shop runs a steady lunch line for pre-marinated shoyu tuna and brûléed Spam musubi until late afternoon.
Old-school Westlake deli stacking hot, hand-sliced pastrami on crispy double-baked rye. Brown vinyl booths and counter stools stay packed with orders of the #19 until the 4pm close.
South Austin food trailer slinging massive, chef-driven deli sandwiches on a shared industrial patio. Orders come off the griddle heavy and layered, eaten outside amid the buzz of neighboring breweries and warehouse studios.
Corner delicatessen with a kid-friendly patio, slinging gourmet brisket sandwiches and house-made sausages. The space transitions from a daytime cafe with arcade games to a full bar pouring craft cocktails and frozen Big Red at night.
Family-run Korean grab-and-go shop keeping warmers and coolers loaded with hot doshirak boxes, fresh gimbap, and house-made banchan. Owners cook everything twice daily for fast, easy lunch pickups.
Casual Cajun lunch counter and specialty grocery serving hot po'boys and bowls of dark roux gumbo. Deli cases sit next to the tables, stocked with fresh boudin, stuffed chickens, and Louisiana pantry staples.
Compact Dundas West takeout counter serving stacked breakfast sandwiches and signature cold brew slushies. Thick egg-custard patties and crispy hash browns pile onto fluffy buns until the shop sells out for the day.
Compact Annex takeout counter folding Palestinian breakfast staples into hot sandwiches. Flatbread bakes fresh for every order, filling the room with the smell of warm dough before wrapping around za'atar, eggs, and labneh.
Artisanal Cuban sandwiches served in a tight, energetic space on Calle Ocho. The signature sanguich uses house-brined ham and pork marinated for a week – all pressed on lard-brushed bread.
Historic Jewish deli, the 'Sturgeon King,' where waiters serve platters of smoked fish and scrambled eggs with lox. The bustling room is unapologetically old-school—Formica counters, famously blunt service, and cash-only on weekends.
