Best Delis in the world
1. Village Bagels, Stockholm
Tiny Vasastan counter serving New York-style bagels huge enough to share. With little room to stand inside, the morning crowd takes B.E.C. orders out to the grass in neighboring Vasaparken.
Tiny Vasastan counter serving New York-style bagels huge enough to share. With little room to stand inside, the morning crowd takes B.E.C. orders out to the grass in neighboring Vasaparken.
Italian sandwich shop serving fresh schiacciata to a queue that often spills onto the sidewalk. Seating is scarce, so thick slabs of mortadella and stracciatella are almost always takeaway.
Family-run neighborhood deli serving made-to-order sandwiches and its own bespoke coffee blend. The counter is lined with fresh quiches, salads, and Portuguese custard tarts, all prepared on-site.
Deli case packed with inventive salads, sandwiches on house-made sourdough, and seasonal pies. The chef-run scratch kitchen has a small dining room and a quiet patio out back.
Tiny, colorful deli mixing Jewish and Italian heritage into hearty house-made comfort food. Orders range from whitefish melts to a hybrid wedding soup with meatballs and matzo.
Family-owned market with a full-service butcher counter and a deli serving made-to-order sandwiches on focaccia. Aisles are tightly packed with organic goods, local produce, and a deep selection of Italian wines and cheeses.
Bustling Venice deli where patrons take a ticket to order from the main event: a long marble counter piled with smoked fish and pastries. Sandwiches are loaded; seating is mostly on the sprawling courtyard patio.
Old-school Westlake deli stacking hot, hand-sliced pastrami on crispy double-baked rye. Brown vinyl booths and counter stools stay packed with orders of the #19 until the 4pm close.
Corner delicatessen with a kid-friendly patio, slinging gourmet brisket sandwiches and house-made sausages. The space transitions from a daytime cafe with arcade games to a full bar pouring craft cocktails and frozen Big Red at night.
Artisanal Cuban sandwiches served in a tight, energetic space on Calle Ocho. The signature sanguich uses house-brined ham and pork marinated for a week – all pressed on lard-brushed bread.
Historic Jewish deli, the 'Sturgeon King,' where waiters serve platters of smoked fish and scrambled eggs with lox. The bustling room is unapologetically old-school—Formica counters, famously blunt service, and cash-only on weekends.
Old-school kosher-style deli serving overstuffed pastrami sandwiches on rye bread. The space is small and unassuming; expect to squeeze in for a table.
Neighborhood bodega and family-run Mexican deli with shelves of imported snacks and dried chiles. Homestyle Poblano fillings rotate daily – the massive, from-scratch burritos are a constant.
Old-fashioned lunch counter dishing up serious comfort food – think house-roasted turkey sandwiches and elaborate layer cakes. The cozy, tiled space gets crowded; expect long lines on weekends.
East Harlem bodega serving the city's original chopped cheese sandwich from a 24-hour grill. Ground beef gets chopped with onions and melted American cheese, then pressed into a hero roll for takeaway only.
