21 Culinary Travel Trends, According to T+L Travel Experts

Whether you’re sampling street food or indulging in an eight-course menu, the best way to learn about different cultures is often through their cuisine. Intrepid travelers these days, however, want more than standard cooking classes and wine tastings. They’re craving newer, more engaging ways to learn about food and the people behind it.

Our A-List travel advisors are always on the hunt for new flavors and food experiences. Here are their top picks for new food experiences that bring travelers closer to the traditions, landscapes, and communities that shape each bite.

Ancestral Cooking

“Chile’s Indigenous food scene is flourishing. The Ruta de los Abastos initiative has turned rural communities into immersive culinary hubs, with sustainable activities like beekeeping and foraging cochayuyo (kelp) with female-led collectives. ” — Emma Fritz, Extraordinary Journeys

“Travelers are seeking lost flavors and traditions —such as artisanal ceviche in Peru, rare Sicilian honey perfected over generations, or Uruguayan wines crafted using old techniques.” — Carly Patane Moss, Black Tomato

“Regional food identities are on the rise. For example, in Spain, travelers no longer view the country’s food through the catch-all term “Spanish cuisine.” They’re celebrating Basque cider houses, Galician seafood markets, Andalusian olive farms, and more.” — Steven Vigor, Iberian Escapes

“Indigenous and heritage cuisine—particularly in Southern Africa and Southeast Asia. I’ve had clients rave about Namibian dishes cooked over open fire, or traditional Laotian sticky rice and river fish prepared at a countryside home.” — Duncan Greenfield-Turk, Global Travel Moments

Foraging in the Wild

“Clients are excited to get dirty! High-end travelers are delighted to visit a goat farm to see how cheese is made, or forage for ingredients in a forest. ” — Jonathan Epstein, Celebrated Experiences

“Hands-on encounters that highlight ethnic traditions, such as cheesemaking in Yunnan homes or honey farming in Tacheng.  Street markets in Xi’an and cooking in Beijing hutongs are also popular.” — Mei Zhang, WildChina

“Foraging is big right now. In Sligo, Ireland, you can join cookbook author Prannie Rhatigan to gather seaweed along the coast. She is a passionate advocate for seaweed’s  nutritional value and versatility in the kitchen, as you’ll see after you taste the pesto from your own harvest.” — Steve Wilson, LiNGER Travel

Meet the Makers

“No three words pique interest more than “behind the scenes.” People no longer want to just taste at hotels—they want to learn how products like tea are produced, and see where and how the leaves are grown.” — Emily Baldwin, Micato Safaris 

“Immersive food experiences that go beyond the plate: visiting producers, learning about the ecosystems that supply ingredients, and understanding the lives, values, and traditions behind each bite.” — Danilo Cerqueira, TempoVip DMC Portugal, Spain & Morocco

“Rustic settings and the traditional cuisine they serve. Think Provençal villages and regional French specialties served in beautiful outdoor settings.” — Geoffrey Ravoire, Huffman Travel 

“Private meals in rustic family homes. Think grandma’s dumpling recipe in a village outside Chiang Mai, a home-cooked tagine in the Moroccan mountains, or hand-rolled pasta in a Roman courtyard.” — Kaleigh Kirkpatrick, The Shameless Tourist 

Culinary Safaris

“Cooking classes that go beyond chopping up ingredients. My favorites include market tours, or experiences that show you a different side of the city, like taking a commuter train in Chiang Mai, Thailand.  ” — Grant Ekelund, InsideAsia Tours

“Walking food tours at the start of a trip. It’s a great way to get a lay of the land, and learn about major dishes and ingredients. You’ll also get a better sense of what you want to eat for the rest of your stay.” — Jasmine Padda, Kensington Tours

“Dinner crawl is a trend we hope happens. After another drawnout dinner in Paris years ago, I went to the concierge and asked for tips on specific dishes like steak frites, endive salad, frogs legs, etc. The next night, we went all over the city and ate in five different restaurants.” — Roman Chiporukha, SpaceVIP

“Safari camps like Cottar 1920’s are offering epicurean tours that highlight bush skills and knowledge of wild herbs and plants.” — Raza Visram, AfricanMecca Safaris

Flavor Frontiers

“Slovenia is an emerging culinary destination. Chef Ana Roš is creating a travel experience where guests can stay on-site and dine at her restaurant Hisa Franko.” — Malaka Hilton, Admiral Travel International

“Smaller domestic cities have emerged as food destinations, like Atlanta, Austin, and Philadelphia. They’re home to incredible chefs, often require only a short flight or car ride, or make for a great staycation. ” — Henley Vazquez, Fora

“Pop-up restaurants with foreign chefs and bartenders. In New York, for example, Mexico City’s  Maizajo took over a corner spot in Brooklyn, and London’s Connaught Martini was available at Sip & Guzzle in Greenwich Village.” — Erina Pindar, SmartFlyer

Tasty Trends

“Fermented foods are trending—and South Korea’s kimchi is high on that list. We’ve curated itineraries that explore different kimchi fermenting methods, plus a visit to Indonesia for tempeh, a fermented soybean cake.” — Amalia Lazarov, Travelicious

“No-waste dining is rising. In Australia, St Peter Sydney restaurant and the Catseye Pool Club by Australia’s rising star chef Josh Niland showcase a fin-to-gill approach to creative and sustainable seafood dining.” — Stuart Rigg, Southern Crossings

“Elaborate African bush sundowners with gourmet canapés, fine wines, and signature cocktails. Local gins in South Africa and Botswana are a hit, with many bottles being shipped to the U.S.” — Liz Wheeler, Micato Safaris