Warning: the following content contains spoilers!
Tony travels to Spain’s Costa Brava to cook and dine with chef Ferran Adria at El Bulli before the “best restaurant in the world” closes its doors for good. Friend and chef Jose Andres joins Tony for the experience of a lifetime.
The episode was rated 8.75 from 32 votes.
The host explores the High Desert of California with rocker Josh Homme of Queens of the Stone Age.
The episode was rated 8.59 from 29 votes.
Tony travels beyond New Orleans and into Cajun Country to find out what sets bayou culture apart. He dines with locals Wendell Pierce and Lolis Elie, partakes in an authentic crawfish boil and ends his trip with a whole-hog roast.
The episode was rated 8.57 from 35 votes.
Anthony Bourdain discovers the beauty behind the street food of Mexico.
The episode was rated 8.51 from 35 votes.
Tony has been away from Brasserie Les Halles, where he last worked as a chef nearly a decade ago. Given the opportunity to spend another day on the job; he re-evaluates his skills in the kitchen, his love of New York and his life as a chef.
The episode was rated 8.50 from 18 votes.
Tony has always been fascinated by Asia. This time he's visiting Laos, a less popular tourist country, to investigate its history, culture and unique culinary offerings.
The episode was rated 8.48 from 23 votes.
Tony and his crew venture to the war zone and fledgling country of Kurdistan to explore the tragic history and hopeful future of the ethnic group known as the Kurds.
The episode was rated 8.42 from 26 votes.
The country of Singapore is serious about food. The cuisine of Singapore borrows from Chinese, Indian, Malaysian and Indonesian traditions. Along the way, it uses the cheap and plentiful ingredients of the the country to make the food available everywhere.
The episode was rated 8.41 from 34 votes.
Anthony Bourdain returns to Lebanon to film the show he was meant to do in 2006
The episode was rated 8.40 from 15 votes.
Blood sausage, hunting, pastries and something called "Pus Stick" challenge Tony's pre-conception of Vienna as a pastry-filled "Sound of Music" nightmare.
The episode was rated 8.39 from 44 votes.
This week Anthony is in Colombia, a country that finds itself the setting of one of South America's most remarkable transformations. In the 25 years since the death of Pablo Escobar, one of the world's most notorious drug lords, this once war-torn country has emerged like a phoenix from the scars of the past. Colombia offers Tony a tantalizing mix of cultures, delicious food and beautiful mountain scenery.The episode was rated from 21 votes.
In Australia, Tony dives with sharks, visits sheep farms and the chic innovative restaurants of the big city, samples fresh seafood, old school charcuterie, and the ubiquitous Australian barbie.The episode was rated from 43 votes.
Tony knew Macau as the place where fireworks were made. Those factories have since been replaced by casinos and now the island is known as the "Vegas of Asia." Tony visits the Macau Tower bungee jump, the largest in the world, and takes the ultimate plunge.The episode was rated from 22 votes.
Tony travels to Mozambique and finds himself in a mysterious, post-colonial Africa. From Portuguese ruins on Mozambique Island, to the vibrant metropolis of Maputo, Mozambique doesn't look like anyplace Tony has been so far.The episode was rated from 61 votes.
Anthony Bourdain visits Manila, the second-largest and most well-known city in the Philippines. He'll meet up with travel author and foodie Claude Tayag for some traditional Pampangan seafood. Later on, Tony pairs up with Augusto, runner-up for the "No Reservations" FAN-atic Special casting call, in Cebu City.The episode was rated from 36 votes.
Having worked in kitchens alongside many generations of Azorean Portuguese immigrants, Tony decides it’s time to find out more about their motherland and explore the culture that molded so much of New England’s heritage. He hops from one island to the next while on the archipelago, dining on potatoes, pork, sausage, cabbage, shellfish, Portuguese soup and washing it all down with Gin and Tonics. From the hot springs in Furnas on Sao Miguel to one of the most remote locations in the world on Sao Jorge, and onto the beautiful wine making region of Pico, Tony experiences the best of Azores.The episode was rated from 24 votes.
Tony once thought San Paolo was a horrible and ugly city; however, recently his friends have convinced him otherwise. As he explores the city, he develops a fondness for the rich culture that has developed from the mix of rich, poor, young, and old.The episode was rated from 31 votes.
Tony Bourdain travels to Kansas City, MO, the BBQ capitol of the world with pal Zamir Gotta in search of the best barbeque. While there, Tony meets up with musicians, Dan and Patrick of The Black Keys for some serious finger licking meat.The episode was rated from 62 votes.
Anthony decides to move to the country for a year to write the perfect Vietnam book. Along with a local chef and realtor we explore the country and what Anthony can expect as a full time resident.The episode was rated from 29 votes.
The Pacific Northwest is filled with everything - history, coffee, fresh produce, trees and obsession. Chef Anthony Bourdain is setting off to visit the land introduced to us by Lewis and Clark, to rediscover it.The episode was rated from 35 votes.
Last updated: oct 04, 2022
Rest in Peace, great man, great show.
I am Sophie and this is my website.
A little about me 👋 I am a marketing student in Paris. I love spending afternoons with friends in a cafe or a park.
But more than anything else, I love watching (.. binging…) series on my computer on rainy Sundays or any sunny day for that matter 🙈
I must have watched hundreds of shows by now, from romance to science-fiction series. Often I like to go back to a show I enjoyed. But I don’t feel like watching it all over again…
I created this website so myself and others could find the best episodes of our favourite shows. As of today, I have about 1,000 shows on the website with votes and rating coming from fans.
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