The best places in the world where the tastiest anchovies are made

From the sun-drenched coasts of the Mediterranean to artisan producers in Scandinavia, anchovies represent one of gastronomy’s most transformative ingredients when handled with expertise. This category celebrates establishments that elevate these small fish to extraordinary heights—whether it’s Barcelona’s century-old conservas shops serving plump boquerones on crusty bread, Tokyo’s sushi masters aging shiro-uri anchovies for umami-rich nigiri, or San Francisco’s Italian delis importing barrels of colatura di alici from Campania. Discover where chefs and purveyors showcase anchovies in their many forms—fresh, salt-cured, oil-packed or fermented into precious fish sauces. We spotlight venues that demonstrate anchovy mastery—Parisian bistros folding them into perfect Caesar dressings, Stockholm’s New Nordic kitchens pairing them with fermented vegetables, and Lima’s cevicherias using them to deepen seafood stocks. These destinations understand how these silvery fish can add depth to pasta dishes, elevate pizza, or stand alone as tapas perfection when prepared with care. From the Cantabrian Sea’s premium anchovy harvests served in Madrid’s finest bars to Melbourne’s avant-garde chefs creating anchovy caramel desserts, join us in exploring how this ancient preserved seafood continues to inspire modern culinary creativity across continents.