Cities deliver. Everywhere else needs a plan.

US FDA labelling applies — Cost-U-Less and Plaza Extra stock mainland products. St. Thomas has the strongest dining concentration, but island-wide options thin quickly outside tourist strips.

Wealthy territory with excellent imports — Fosters and Hurley's stock US and UK products with familiar labelling. Grand Cayman's Seven Mile Beach strip has the strongest dining options.

US military presence means familiar American chains and products — Pay-Less Supermarkets stock mainland vegan brands. Chamorro cuisine relies heavily on coconut milk, making many traditional dishes adaptable.

Istanbul ranks among Europe's fastest-improving vegan cities — but traditional Turkish cuisine hides butter (tereyagi) in rice, vegetables, and bread. Ask "Vegan mi?" or "Hayvansal urun var mi?" (Does it contain animal products?).

Ital food from Rastafarian tradition is naturally plant-based and salt-free — look for "Ital is Vital" signs. Kingston and Negril have the strongest scenes. Outside Ital spots, jerk seasoning is vegan but sides often contain butter.

US dollar economy means American imports are widely available. El Rey and Super 99 supermarkets stock familiar brands. Panama City's Casco Viejo has the strongest dining scene — outside the capital, options thin rapidly.

Full EU allergen labelling applies (Reg 1169/2011). Saint-Pierre has the strongest vegan scene, with Midori Kitchen (100% plant-based, Asian-inspired) a standout. Carrefour and Leclerc stock identical ranges to mainland France. Traditional cari (curry) is meat-heavy, so say "Je suis vegane, sans viande, sans lait, sans oeuf" and watch for bouillon cubes in rice dishes.

Korea's honeymoon island has better tourist infrastructure than the mainland — look for "chaesik" (chaesik) for vegetarian. Black pork is the local specialty, so confirm dishes don't include pork stock or lard.

Orthodox fasting ("de post") creates seasonal vegan options — but "de post" permits shellfish and honey. Mega Image and Carrefour supermarkets stock EU imports. Bucharest has a small but growing dedicated scene.

Orthodox fasting food ("postno") is widely available but permits honey and shellfish — not reliably vegan. Fantastico and Kaufland supermarkets stock EU imports. Sofia's Vitosha Boulevard area has the strongest options.

Largest Indian diaspora in the Caribbean means "doubles" (bara with channa) are a vegan street food staple. Roti skins are usually vegan — but check fillings for ghee. Say "no dairy, no meat" rather than "vegan" for clarity.

English-speaking makes communication easier. Rice and beans (cooked in coconut milk) are often naturally vegan — but check for chicken stock. Brodies and Save-U supermarkets stock basics. San Ignacio and Placencia have the best options.

Seoul has over 400 vegan-friendly listings on HappyCow — but traditional dishes hide anchovy stock (myeolchi) and fish sauce (jeotgal) in almost everything including kimchi. Say "chaesik-juuija" (I'm vegetarian).

Indian heritage means vegetarian concepts are understood — but "pur vegetarien" may include ghee. Resorts accommodate dietary requests well. Super U and Winner's supermarkets stock French imports with EU labelling.

Mezze culture makes accidentally vegan dishes common — hummus, falafel, moutabal, and ful medames are staples. But yogurt (laban) appears unexpectedly in many dishes. Ask "bidun laban, bidun lahem" (without yogurt, without meat).

Beirut has one of the Middle East's strongest vegan scenes — mezze culture means hummus, falafel, tabbouleh, and moutabal are standard. But check for yogurt in cold dishes and butter in pastries. Say "bidun lahem, bidun halib".

Coconut milk is the traditional cooking base, making many curries naturally vegan — but Maldive fish (dried tuna) hides in most "vegetarian" dishes. Ask for "mas nathi" (without fish) even when ordering vegetables.

Tagines look vegetable-heavy but almost always contain butter (smen) or meat stock — ask "bla zebda, bla lahem" (without butter, without meat). Carrefour and Marjane stock European imports. Marrakech's tourist restaurants understand "vegan" better than traditional riads.

Casino resorts cater well to dietary requirements, and Buddhist vegetarian restaurants serve the local Chinese population. Look for the "su" (vegetarian) character. Portuguese-influenced dishes often hide butter and chorizo.

Conad and Spar supermarkets stock Italian and Greek imports with EU-standard labelling. Tirana's Blloku district has the strongest scene. Traditional cuisine is meat-heavy but olive oil is the default cooking fat.

Dal-bhat (lentils and rice) is the national dish and naturally vegan when prepared without ghee — ask "ghiu chaina" (without ghee). Tourist trail lodges on the Annapurna and Everest circuits accommodate vegans well.

Lima ranks among South America's best food cities and has a growing vegan scene in Miraflores and Barranco. Cusco's tourist infrastructure helps. Ask "sin carne, sin lacteos, sin huevo" — and watch for aji sauces that may contain cheese.

Bogota and Medellin are improving rapidly — look for "menu ejecutivo" restaurants where you can see the food before ordering. Exito and Carulla supermarkets stock decent ranges. "Vegano" is increasingly understood in major cities.

Quito's La Floresta district has the strongest scene. Supermaxi and Megamaxi stock decent ranges. Galapagos requires advance planning — notify your cruise or hotel well ahead. Say "sin carne, sin lacteos" and watch for manteca (lard).

Distinct from mainland Japan — Okinawan cuisine uses less dashi but more pork (rafute, soki). Look for "shojin ryori" Buddhist restaurants, or stick to the American-influenced resort strips around Naha.

Tempeh originated here and is available everywhere — but "vegetarian" (vegetaris) often includes egg, and fish-based kecap (soy sauce) and terasi (shrimp paste) hide in most dishes. Say "tanpa telur, tanpa ikan" (no egg, no fish).

All-inclusive resorts handle vegan requests if notified in advance — use "vegano estricto" to be clear. Jumbo and Nacional supermarkets in Santo Domingo stock decent ranges. Punta Cana is heavily resort-dependent.

Two countries, one island, no border. Freedom Fighters Ital Shack in Philipsburg (Dutch side) is fully vegan and Rastafarian-inspired. Carrefour on the French side is the best self-catering option, with EU labelling on French products. Grand Case ("Restaurant Row") has the densest dining, but options are seafood-forward. Call ahead to confirm opening hours, especially on the Dutch side.

Orthodox Christian fasting ("tsom") creates 200+ vegan days per year — injera with vegetable stews is naturally vegan during fasting periods. Ask for "yetsom beyaynetu" (fasting platter). One of the world's best destinations for accidentally vegan food.

Buddhist vegetarian restaurants exist in every major city — look for the "su" (vegetarian) character. Hidden pork lard and chicken stock are pervasive in regional cuisines. Say "wo chi su" (I eat vegetarian).

Harissa is naturally vegan and appears everywhere — but couscous is traditionally steamed over meat broth and finished with butter. Coastal resorts accommodate requests better than the interior. Carrefour and Monoprix stock French imports.

Dal (lentils) and roti are staples but ghee contamination is pervasive — even "vegetarian" hotels cook with ghee by default. Say "bina ghee, bina gosht" (without ghee, without meat). Imtiaz and Metro Cash & Carry stock basics in major cities.