The phenomenon of signature dishes on trains

White tablecloths, soft lighting, and a breathtaking view: wheel-based tourism is the new frontier of ultra-luxury travel. Well-known companies like Belmond have revived the legendary train journeys in full Orient Express style, offering an immersive experience with unparalleled services and gastronomic offerings. Marble bathrooms, mahogany walls inlaid with Lalique designs, brass luggage racks, and elegant dining tables set with porcelain and crystal glasses—everything is meticulously crafted to transport passengers into the atmosphere of Agatha Christie's masterpiece. The Paris-Istanbul route, suspended in 1977, has recently been reactivated in all its evocative glory, with a contemporary twist reflected in the culinary offerings inspired by the memorable journeys that set the stage for Hercule Poirot’s investigations. Now, renowned French chefs like the multi-starred Yannick Alléno, who focuses on extracting pure and concentrated flavors, collaborate with pastry prodigies such as Yann Couyreur to create a five-course menu featuring sole ravioli, chicken in milk broth infused with Iranian black lime and cinnamon, culminating in a meringue nest with strawberries, mint, and vanilla whipped cream. But Belmond is not the only company offering such experiences: in Italy, Carlo Cracco has curated the Executive menu for Trenitalia, prepared with seasonal and local ingredients, craft beers, and a selection of DOC wines. The options range from pumpkin quiche to potato gnocchi with almond granules, marinated chicken fillet with lemon and turmeric, as well as classic cured meats and cheeses. In a journey through Italy’s enogastronomic heritage, nothing is left to chance.

No less impressive is the offering from the Anantara Hotels line in Vietnam, where the Vietage train provides an exclusive and unforgettable experience. With two carriages accommodating twelve guests each, the service connects the historic city of Hoi An to the coastlines of Quy Nhon and the vibrant Nha Trang. From the onboard spa, travelers can admire the lush Vietnamese landscapes unfolding before them, even during lunch. The refined cuisine is inspired by the region and the elegance of vintage travel, almost as if drawing inspiration from the novels of Marguerite Duras. The dishes are epic, as suggested by the menu: Vietnamese flavors meet French influences, offering delicacies such as foie gras and duck confit, salmon fillet with herb-infused butter, and a crème brûlée to finish.

Moving to South Africa, the Blue Train covers a journey of over two days, connecting Pretoria to Cape Town. Along with its extraordinary scenic views, it offers regional specialties such as oysters and local wines. Even more accessible four-wheeled services pay special attention to fine dining. The Floridian is one of Amtrak’s trains, the National Railroad Passenger Corporation operating in the United States, linking Chicago to Miami. In less than two days, travelers transition from freezing temperatures to tropical warmth, crossing the Allegheny Mountains along the historic B&O line, through the Potomac Valley, before arriving at Florida’s white beaches. The variety of culinary options is just as diverse: breakfast, served against the backdrop of a frozen Lake Michigan, includes "Railroad French Toast," topped with whipped cream and strawberries, or a continental option featuring cheese, brioche, fruit, and Greek yogurt, alongside classic American staples such as scrambled eggs and bacon. The culinary journey continues at noon, with a changing menu reflecting the shifting landscapes. Elegantly set tables with white linen tablecloths and vases of flowers cater to every need, from a vegan burger to a kids’ mac & cheese menu, culminating in the signature dish: a made-to-order beef filet with a spicy port sauce, served with buttery mashed potatoes, famously known as "Flat Iron Steak."

Heading to Northeast Asia, in Japan, the Shinkansen—the extensive network of ultra-modern high-speed trains connecting cities—runs alongside the country’s culinary innovations. The ekiben is the quintessential ready-to-eat bento available at train stations, often presented in wooden or ceramic containers, designed for the fast-paced nature of travel. The origin of ekiben dates back to 1872, with the inauguration of Japan’s first railway line, marking the beginning of the commuter culture. At that time, pre-packed meals—bento, meaning "lunch boxes"—were sold by vendors dashing up and down crowded station platforms. The offerings reflected the regional diversity of Japanese cuisine: every city had its own unique ekiben, made with local ingredients. As train travel grew in popularity and efficiency, so did the variety of bento boxes. In Kyoto, for example, you can find sushi wrapped in tofu skin, rice with whole black peppercorns, or vegetables paired with octopus or beef. Tradition also plays a role in the packaging, such as in the case of the Daruma Bento Gunma, shaped like the votive symbol representing Buddha; after use, the box can be repurposed as a piggy bank. When it comes to efficiency and innovation, Japan leads the way: some ekiben, like the Gokusen bento from Miyagi Prefecture, are provided with a thermal bag that heats the food. This phenomenon has become so deeply ingrained in Japanese culture that many train stations are now famous for their “to-go” selections, offering extraordinary varieties, expertly prepared.