This thatched-roof, open-air restaurant in the heart of the Yucatan is a one-trick pony, but, oh, what a trick: Poc chuc–thin shavings of flash-brined pork–are grilled over oak and served under pickled onions with fiery habanero salsa. _El Principe Tutul-Xiu
Calle 26, No. 208, Colonia Centro, Mani, Yucatan
997/978-4257

Since 1916, this restaurant has offered monster haxn (ham hocks) marinated with juniper and mugwort, then spit-roasted on a charcoal-burning rotisserie. They also dish up rib-sticking knodeln (bread dumplings). Haxnbauer
Sparkassenstrasse 6, Munich, Germany
089-216-6540

Lomo al trapo is a juicy, salt-encrusted beef tenderloin that’s wrapped in a cotton cloth and grilled on glowing coals. The best place to eat it is the madcap restaurant of former artist Andres Jaramillo, whose kaleidoscopically colorful eatery spans a city block. Andres Carne de Res
Calle 3, No. 11-56, Chia, Cundinamarca, Colombia
57/1/861-2233

Whole hogs are stuffed with a paste made from galangal, turmeric, and other aromatics, then roasted on a hand-turned spit over blazing hardwoods. The result? Babi guling, the most crisp-skinned, fragrant, succulent roast pork this side of North Carolina. _Warung Ibu Oka
Jalan Suweta, Tegal Sari No. 2, Ubud, Bali, Indonesia _

Chef Peter De Clercq burns beech, herbs, even olive pits, in his massive wood-fired grill to turn out dishes ranging from bacon and beef to grilled North Sea oysters to smoky apple “steaks” for dessert. _Elckerlijc
Kraailokerkweg 17, Maldegem, Belgium
050/715-263

Located in the epicenter of Brazilian barbecue, this churrascaria serves killer picanha–fat-capped beef top sirloin, spit-roasted over charcoal and carved paper-thin off sword-like spits onto your plate. Don’t miss the sugar-crusted rotisserie pineapple. Churrascaria Galpao Crioulo
Parque da Harmonia, Porto Alegre, Brazil
55/513-226-8194

Chef Hang Nguyen seasons pristine seafood from Nha Trang Bay simply, using nothing more than garlic, sugar, and fish sauce. Customers do their own grilling over charcoal-filled braziers brought to each table. _Lac Canh
44 D Nguyen Binh Khiem, Cai River area, Nha Trang, Vietnam
58/821-391 _

Opened in 1913, Karim’s serves outstanding tandoori-grilled chicken basted with yogurt, ginger, and cumin. The seekh (minced lamb) kebabs are equally awesome. _Karim’s
Jama Masjid, Gali Kababian, Old Delhi, Delhi, India
91/112-326-4981 _

Fresh seafood grilled over flaming driftwood and served on the beach is what you’ll get at this landmark fish camp. Specialties include apricot and garlic glazed snoek (a local fish) and roosterkoek, knots of grilled bread served with sweet butter and gooseberry jam. _Die Strandloper
Langebaan, South Africa
27/227-722-490 _

Foie gras may seem like the last thing you could grill, but an immigrant from Azerbaijan known as Avazi (Hebrew for “goosey”) uses it to make rich kebabs seasoned with turmeric and black pepper. _Avazi
54 Haetzel St, Shchunat Hatikva, Tel Aviv, Israel
972/3687-9918 _

At this family-run chain, entire pigs seasoned with lemongrass and tamarind leaves are roasted to the color of polished teak on manual rotisseries over wood fires. Lydia’s Lechon Restaurant
SM Food Court, Concepion Street, at the corner of Arroceros Street, Ermita, Manilla, Philippines
63/2400-9408

With its incredible woodsy essence, eclade de moules, mussels roasted on a bed of pine needles, is one of the most delicious dishes on the planet. There’s no better place to try it than at this grange-turned-restaurant on the tiny island of Re off France’s Atlantic Coast. _La Bouvette
Moulin Du Morinand, Le Bois-Plage, France
5/4609-2987 _