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About this tool
Build a must-eat list for a destination, check it against the eating slots your trip actually has, and tick dishes off as you go.
Turns a must-eat list into a capacity check: a trip has a fixed number of eating slots — days multiplied by main meals plus snack stops — and this places each dish into the earliest free slot of the right type, must-eat dishes first. Full dishes take meal slots, snacks and sweets take snack stops and fall back to meals when those run out, and anything that does not fit is named rather than quietly dropped so you can choose the cut yourself.
Open Local Cuisine Bucket List Builder on AltFTool — it loads instantly in your browser.
Add your input to the workspace.
Adjust the options until the result looks right.
Copy or download the output and put it to work.
Names the dishes that miss out and ranks them by which to cut first.
Sweets and street snacks use snack stops, so they stop competing with proper meals.
Tag dishes once and filter for meat, fish, dairy, nuts, gluten or raw preparations.
Three or four, counting snacks — beyond that most people stop enjoying them. A typical day gives two or three main meal slots and two snack stops, so a five-day trip holds roughly 20 to 25 dishes at the absolute maximum and about 15 comfortably.
Cut by priority first and by availability second. Drop the lowest-priority dishes, then anything served only at one place across town, then anything that duplicates a flavour or technique already on the list. Dishes tied to a specific market day or season should be scheduled first, not cut last.
Plan the anchors, not the whole trip. Fixing the handful of dishes you would regret missing and leaving the remaining slots open works better than a full schedule, because opening hours, closures and the meal that turns out to be enormous all move things around.
Choose stalls with high turnover and visible cooking, eat food served hot straight off the heat, and be more careful with raw preparations, pre-cut fruit, ice and tap water. Anyone with a food allergy should carry a written card in the local language naming the ingredient, since kitchen staff may not read English. This is general travel guidance — check current health advice for your destination and speak to a travel clinic about specific medical concerns.