Somebody Feed Phil, Netflix’s award-winning travel-food show that stars gleeful global eater Phil Rosenthal, returns for its sixth season on October 18. I prescreened the episodes. This is Rosenthal’s and his team’s best on-the-go work yet. Showcased are five destinations — Philadelphia, Croatia, Austin, Chile and Nashville — plus an extra episode that is a touching tribute to Rosenthal’s late parents, Max and Helen, who appeared in previous seasons via funny video calls. Rosenthal dishes up his unique humor and heartfelt exclamations during meals shared with family, entertainment-industry friends and food aficionados. This is feel-good escapism TV — brimming with Rosenthal’s characteristic kindness, goodwill and joy — set in eye-catching, interesting locations. Creator, executive producer, writer and showrunner for nine years of the very successful Ray Romano sitcom Everybody Loves Raymond, Rosenthal’s new career in front of the camera is currently flying high. Here, a smorgasbord of photos and some hints about what’s ahead.

Episode 1: Philadelphia, Pennsylvania

Rosenthal revels in this richly historical city, which boasts the Liberty Bell, Independence Hall and other American Revolutionary sites. Philadelphia is also well-known for huge cheesesteaks and other over-stuffed hoagies. What’s especially progressive now are taste-expanding twists on those classic sandwiches.

Turkey legs, stuffed pretzels and sweet potato pies are popular at the vast Reading Terminal Market, a must-see venue. Philadelphia also embraces a remarkable roster of stellar chefs, whose ingenious menus dazzle. They have built an extraordinary community that nurtures culinary vision. Highlights include multi-award-winner Michael Solomonov, a champion of Israel’s diverse cuisines, who, in addition to his game-changer Zahav restaurant, co-owns more than a half-dozen of Philly’s fab eateries. Notable Shola Olunloyo also makes an appealing appearance. He’s a Nigerian-born chef and food writer who helps people brainstorm new culinary concepts. Rosenthal is invited to Olunloyo’s home. In his leafy garden backyard, Olunloyo impeccably cooks tender squid in a 700-degree Fahrenheit oven.

Episode 2: Croatia — Split, Dubrovnik, Hvar, Korčula and More

“Croatia is a word that was fraught in my mind,” admits Rosenthal. “Being war-torn, former Yugoslavia split into separate countries after a decade of brutal strife. But there has been peace in this Balkan nation on the Adriatic since the mid-1990s. And I kept hearing about the Croatian coast, dotted with islands in a sparkling sea, right across from Italy. Ancient towns with their own traditions. Obviously, I wanted to see it all.” So he sails among picturesque ports and swoons over succulent seafood, such as fresh oysters that are salty and sweet at the same time. “My favorite thing about travel is discovering the new, something you had no idea about,” says Rosenthal.

In the spectacular city of Split, which Rosenthal compares to a movie set, he visits the grand Diocletian’s Palace, which was built for a Roman emperor at the turn of the fourth century AD. Then he devours a phyllo-flaky, buttery, savory burek bun, its recipe brought to this port centuries ago by Ottoman Empire Turks. Clearly, this dreamy getaway is a leap into far yesteryear – with modern conveniences of today. At Kantun Paulina, cevapi — a soft pillowy bread roll stuffed with sausages and tomato-sauce, which originated in Bosnia — is king. To cap off his lunch, Rosenthal scoops up lavender-lemon iced dessert at Gelateria Emiliana.

Rosenthal sails to charming Hvar (it is both the name of the town and the island), an important port located in the middle of the Dalmatian Coast. It was active on Adriatic trading routes since well before the ancient Greeks arrived. There, he strolls and has lunch at Konoba Menego restaurant with the mayor, Rikardo Novak. Rosenthal notices the clean and clear sea water, as fish can be easily seen. “We don’t have industry on the island,” replies Novak. “We don’t have black water [sewage] that goes to the sea.” Venetian architecture is abundant in Hvar’s old town area, evidence of the Venetian Republic’s 400-year-long rule over this isle. Next port is Korčula: “so idyllic,” says Rosenthal. On its shore, Rosenthal, wearing a wet suit, is instructed by Ivan — who, with his brother, Jakša, runs their family restaurant Konoba Maha, situated in the hills just outside Korčula — to dive into the water to collect spiny sea urchins, which Rosenthal attempts, with comical effect. “I have to say,” Rosenthal concedes, “that for an outdoorsman, I’m quite the indoorsman.” Later, at Konoba Maha, Ivan slow-cooks octopus under an iron bell in an outdoor wood-burning oven, while Jakša concocts a fig old-fashioned cocktail for Rosenthal.