Possible with preparation. Hard without it.

Cagliari and Alghero have the most options. Conad and Coop supermarkets stock mainland Italian products. Pecorino appears in almost everything — even bread (pane frattau) contains egg. Ask “senza formaggio, senza uova” and stick to simple grilled vegetables.

Same French retail advantage as Guadeloupe — Carrefour and Casino supermarkets stock mainland products. Fort-de-France has the most options. Traditional accras (fritters) contain salt cod, and colombo dishes often hide chicken stock.

Sarajevo’s Baščaršija district has the most options. Somun bread is vegan, but ćevapi fillings are meat. Vegetable pies (zeljanica) contain cheese by default. Bingo and Konzum supermarkets stock regional imports. Ask “bez mesa, bez mliječnih proizvoda”.

Providenciales (Provo) has the most infrastructure. IGA and Graceway Gourmet stock US imports at high prices. Conch is the local specialty — seafood dominates. Resorts handle dietary requests well; local restaurants rarely understand “vegan”. Self-catering is expensive but reliable.

Stone Town has more options than the beach resorts. Indian influence helps — daal and vegetable curries are common. Spice farm tours can arrange vegan lunches. Ask in advance as seafood dominates local menus. Coconut-based dishes are your friend.

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.

Italian supermarkets (Conad, Lidl, Carrefour) make self-catering easy. Palermo and Catania have the most dedicated options. Caponata and pasta with tomato sauce are naturally vegan, but anchovies hide in many “vegetable” dishes. Ask “senza pesce, senza formaggio”.

Muscat’s Al Qurum and MQ areas have the most options. LuLu Hypermarket stocks excellent international imports. Indian restaurants are your safest bet — ask for “bina ghee” (without ghee). Traditional Omani cuisine uses animal fats liberally.

Kampala’s Kololo and Nakasero areas have some options. Shoprite and Capital Shoppers stock South African imports. Gorilla trekking lodges accommodate dietary requests with advance notice. Matooke (steamed banana) and beans are naturally vegan staples.

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.

Nassau and Paradise Island have tourist infrastructure. Super Value and Solomon’s stock US imports. Conch and seafood dominate local cuisine. Peas ’n’ rice is often made with bacon — ask specifically. Resorts accommodate dietary requests better than local restaurants.

Coastal towns (Kotor, Budva) have better tourist infrastructure than the interior. Voli and Idea supermarkets stock EU imports. Njeguški pršut (ham) and cheese dominate traditional menus — stick to grilled vegetables and salads, specifying “bez sira” (without cheese).

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).

Skopje’s Old Bazaar has some options. Orthodox fasting (“posno”) helps during fasting periods. Tavče gravče (baked beans) is often vegan — but check for lard. Vero and Tinex supermarkets stock EU imports. Ask “bez meso, bez mleko” (without meat, without milk).

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.

Tbilisi is improving rapidly, but Georgian cuisine hides cheese everywhere — even “vegetable” dishes often contain matsoni (yogurt). Lobio (bean stew) and badrijani (walnut-stuffed aubergine) are your safest bets. Ask “khortsis da rdzis gareshe” (without meat and dairy).

Basseterre has basic provisions. Ram’s and TDC supermarkets stock limited imports. Short cruise stays are manageable; extended visits require planning. Stewed saltfish is everywhere — ask for “provisions” (root vegetables) without fish or meat additions.

St. George’s has the most options. Real Value and Food Fair stock basic imports. Oil Down (national dish) contains meat by default. Nutmeg and spices make produce flavourful. Callaloo soup can be vegan if you specify “no crab, no salt meat” — but check every time.

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.

Kingstown has basic provisions only. C.K. Greaves and Coreas stock limited imports. Breadfruit and roasted plantains are reliable staples. Yacht charter tourists may have better provisioning options than land-based visitors. Very limited vegan awareness.

Roseau has very limited options. Whitchurch and Astaphan’s stock basics. Eco-lodges may accommodate dietary requests — contact directly before booking. Mountain chicken (actually frog) and crab back are local specialties. Fresh tropical fruit from markets is reliable.

EU Reg 1169/2011 allergen labelling applies in full. Cayenne has an unexpectedly strong HappyCow presence for a territory this size, concentrated entirely in the capital. Carrefour and Leader Price stock familiar French ranges for self-catering. Outside Cayenne the picture changes completely: Creole, Bushinengue, and Amerindian food traditions are built around smoked meats, fish bouillon, and lard, and French is the only working language. Say “Je suis vegan, sans viande, sans poisson, sans produits laitiers, sans oeuf” and be prepared to explain from scratch.

French collectivity with EU-aligned allergen labelling. Almost all food is imported, predominantly from France, which makes Carrefour and Casino in Noumea the most reliable self-catering option. Noumea’s restaurants will adapt with clear communication, but proactive advance notice works better than table-side requests. Outside Noumea, Kanak bougna (meat and fish slow-cooked in coconut milk in banana leaves) defines the food culture and veganism is not a concept that travels. Very limited English beyond tourist hotels. Say “sans viande, sans poisson, sans produits laitiers, sans oeuf” and check for chicken stock in any sauce.

EU Reg 1169/2011 allergen labelling applies in full. Corsican culinary identity is constructed around charcuterie (lonzu, figatellu, coppa), brocciu (fresh ewes-milk cheese), and lagoon seafood -- these appear in virtually every traditional preparation. Bio stores in Ajaccio and Bastia carry vegan staples; Carrefour and Geant are the main supermarket fallback. Outside the two cities, options thin sharply and dedicated vegan infrastructure is close to zero. Dishes described as “vegetarian” frequently contain brocciu -- say “sans viande, sans charcuterie, sans fromage, sans poisson, sans oeuf” and be prepared to self-cater for most evening meals.

French overseas collectivity, EU Reg 1169/2011 allergen labelling applies. No dedicated vegan venue exists. The island’s high-end restaurant culture will accommodate with advance notice -- this is St Barts, and the guest’s needs are taken seriously. Contact ahead, not at the table. Marche U in Lorient is the main self-catering option, stocking French-imported products with full EU labelling. French cuisine is built on butter and cream at every price point; say “Je suis vegan strict, sans aucun produit animal” when booking and follow up on arrival. Limited English beyond hotel staff.

English-speaking helps significantly. Vegan Haven BVI on Main Street in Road Town, Tortola is fully plant-based and the clearest safe option on the island. Ital food spots (Rastafarian tradition) exist but opening hours are unpredictable. RiteWay supermarket near the Moorings stocks soy milk, some tofu and basics -- workable for yacht charterers provisioning in advance. No meaningful allergen labelling framework applies. Resort restaurants will adapt on request. Outside Tortola, options on Virgin Gorda and the outer islands are extremely limited and require advance planning.

Chișinău has limited but improving options. Mămăligă (polenta) is naturally vegan, but traditional dishes rely heavily on sour cream (smântână). Linella and Fidesco supermarkets stock Romanian imports. Ask “fără carne, fără lactate” (without meat, without dairy).

Pristina has a very small vegan scene — mostly international restaurants. Viva Fresh and Maxi supermarkets stock basics. Albanian cuisine relies heavily on dairy and lamb. Fasule (white bean stew) can be vegan — ask “pa mish, pa qumësht” (without meat, without dairy).