Weekly Meal Plan – World Tour – 7 Countries in 7 Days

📅 Full weekly plan

Day	Lunch	Dinner
Monday	Classic Japanese Ramen Ramen arrived in Japan with Chinese immigrants in the late nineteenth century, as a version of Chinese wheat noodle soup.	La Bandera La Bandera — The Flag — is the Dominican Republic's national plate, eaten at midday in homes and small restaurants across the country.
Tuesday	Rendang Rendang originates in the Minangkabau highlands of West Sumatra, developed as a preserved dish: by reducing the coconut milk completely and frying…	Fesenjan Fesenjan is a Persian khoresh — a thick, dark stew — defined by two ingredients that shape its character completely: ground walnuts and pomegranate molasses.
Wednesday	Moqueca Moqueca is a slow-simmered Brazilian fish stew that exists in two distinct regional forms.	Kare-Kare Kare-kare is a Filipino braised stew built around a thick peanut sauce colored deep gold by annatto, with oxtail or beef shank as the primary protein.
Thursday	Gazpacho Gazpacho is the signature cold soup of Andalusia in southern Spain, born in the sun-scorched farmhouses of the Guadalquivir valley where field…	Francesinha Francesinha — Little Frenchie — is a sandwich from Porto with a history rooted in the Portuguese diaspora.
Friday	Cheeseburger The cheeseburger is the quintessential American diner creation, born in Midwestern lunch counters and roadside drive-ins during the 1930s and…	Lomo Saltado Lomo saltado is one of Peru's most emblematic stir-fries, born from the chifa tradition — the fusion of Cantonese cooking with Peruvian ingredients…
Saturday	Spaghetti Carbonara Spaghetti Carbonara is a Roman classic built on just five ingredients: pasta, guanciale, eggs, Pecorino Romano, and black pepper.	Khinkali Khinkali are Georgia's national dumplings — large dough pouches filled with minced beef and pork with onion, coriander, and pepper, boiled in water.
Sunday	Tripe Soup Ciorbă de burtă is a defining fixture of Romanian Sunday tables, rooted in the kitchens of Muntenia and Oltenia.	Verivorst Verivorst is Estonia's national blood sausage — a pork intestine casing filled with pig's blood, barley, onion, and pork fat, boiled and then pan-fried before serving.