Plates of Moroccan salad, traditional first course in restaurants, Marrakesh (Marrakech), Morocco, North Africa, Africa

Delicacies prepared by chef Boy Schuiling from restaurant 't Paakhuus Texel are served on board the 1902 sailing ship Iselmar during the Wadden Sea crossing from Harlingen to Terschelling, West Frisian Islands, Friesland, Netherlands, Europe

Mezze, bowls filled with appetizers and bread, Hilltop restaurant, Cairo, Egypt, Africa

Meze, appetizers, in Araouzos Traditional Tavern, restaurant, Kathikas, Laona, near Polis, South Cyprus, Cyprus

Plate of fish appetizer in the Arii Vahine restaurant of the Hilton Moorea Lagoon Resort & Spa, Moorea, Windward Islands, French Polynesia, South Pacific

Local delicacies in the restaurant, Luang Prabang, Luang Prabang Province, Laos, Asia

Panathinaikos, stadium of the first modern Olympic Games 1896, Athens, Greece

Pici pasta al Morellino wine, traditional tuscan recipe, Italy

Pappardelle pasta with wild boar sauce and grated Tuscan pecorino cheese, Tuscay, Italy, Europe

Food, First Course, Tagliatelle with Mushrooms and Truffle

Ravioli pasta with Zucchinis, saffron and guanciale, Abruzzo, Italy, Europe

Spaghetti pasta with mussels and pecorino cheese, Italy, Europe

Food, Typical first course of Vieste, Troccoli allo Scoglio

Food, First Course, Fettuccine with Fresh Black Truffle Flakes

Food, First Course, Purple Potato Gnocchi with Orapi and Crispy Bacon

Chitarrine traditional handmade pasta with seafood and fresh tomatoes, Marche, Italy, Europe

Food, First Course, Risotto with Seafood

First Hole on a Golf Course, Bradenton, Florida, United States of America