Hidden ingredients everywhere
Animal products are deeply embedded in cuisine through sauces, stocks, pastes, and seasonings. Economic constraints, limited retail infrastructure, or geographic isolation further restrict plant-based variety. Vegan travel requires active strategy, constant vigilance, and flexibility.
Vigilance
How we verify Level 5 rankings
Every destination verified through multiple independent sources including HappyCow, VegOut Magazine, WalletHub, and on-ground intelligence.
View all sourcesGood Retail, Difficult Dining
Supermarkets work; restaurants are a minefield of hidden animal products
Organised but Limited
Capital cities have options; variety is constrained and fish dominates coastal areas
Safari & Island Constraints
Lodges accommodate requests; extreme meat cultures or sanctions limit everyday options
Hidden Ingredients Ubiquitous
Fish sauce, lard, and animal stocks are embedded in staples; constant checking required
Economic & Infrastructure Barriers
Instability, import constraints, or traditional cooking methods limit plant-based variety
Bouillon & Fish Paste Cultures
Animal extracts are infrastructure, not ingredients; fish paste and bouillon cubes are in virtually everything
Explore Other Levels
Every destination ranked by how easy it is to travel vegan