From forested mountains to the metropolitan jungle that is St. Louis, Missouri’s culinary trends reflect the state’s multi-cultural heritage, whether it’s the influence of European immigrants seen in flavorful Ozark dishes or in the assorted fusion foods on offer in major metro areas.

Anchoring the restaurant scene are population pillars, Kansas City, at the western edge of the state, and St. Louis, on the state’s eastern border. In Kansas City, barbecue is king, from ribs and burnt ends to succulent strips. St. Louis is only 250 miles away, but for when it comes to regional specialities, the Gateway City has its own finger licking lures. Kick start the day with the “Slinger” (two eggs, has browns and a hamburger patti awash in chili), tackle an open-faced Prosperity sandwich at a nearby Italian deli or a St. Paul sandwich at the closest Chinese restaurant for lunch, then finish with a “Concrete” at Ted Drewes Frozen Custard. There’s an Anheuser-Busch factory to tour in town before contemplating dinner, when the likes of ham steaks, toasted ravioli and gooey butter cake await attention. Missouri even has its own Wine Country, so plan at least a day’s getaway to sample the finest Catawba, Norton and Seyval Blanc the state has to offer.

Springfield, in the southwestern corner of the state, gets a nod for Springfield-style cashew chicken, while it’s things fresh and wild that sets the table in the more rural stretches of the Ozarks. Look for the likes of black walnuts, wild berries, paw paws, persimmons and black cherries in season as well as traditional dishes like Ozark pudding and a variety of Ozark pies. For a glimpse of the state’s German heritage, enjoy a detour in summer through Hermann, host to Oktoberfest and well stocked year-round with bear and bratwurst; just leave a long day free to roam the Missouri Wine Trail which winds through family-owned vineyards a stone’s throw from town.