From the souks of Marrakech in Morocco to the tapas bars of Logrono, Europe and North Africa are the epicentre of world food. Bottle your own wine in Northern Spain, simmer a silky Italian ragu in Bologna or kebab-crawl your way through Istanbul on our European Food Tours. We avoid the tourist traps and introduce you to the real deal: hidden laneway bars, herb-filled homestay kitchens and alfresco cafés only the locals know. Bon appetit indeed. 

Food tours in Europe, Morocco & The Middle East

10 Days From $1,372

Feast your eyes and stomach on the treasures of Morocco’s souqs and villages, and...

10 Days From $3,350

Taste your way from Barcelona to Santiago de Compostela, through La Rioja and San...

3 Days From $420

Get behind the scenes of Istanbul’s abundant food scene and discover all the secret...

8 Days From $2,895

Delight your tastebuds with port and jamon on this whirlwind tour of Galicia and...

8 Days From $2,558

Explore the traditional delights of Italian cuisine while travelling through the...

17 Days From $6,050

Taste your way from Barcelona to Santiago de Compostela, through La Rioja and San...

9 Days From $2,995

Indulge in the tastes of Eastern Europe sampling regional, seasonal delicacies as you...

7 Days From $2,460

Indulge your tastebuds on a tour of southern Italy, visiting Rome, Sorrento and Matera.

10 Days From $2,460

Explore the culinary delights of Macedonia and Montenegro on this all-you-can-eat food...

9 Days From $3,220

Meet passionate cooks, growers and producers on a food adventure in Greece, via amazing...

10 Days From $3,850

Discover the delectable dishes of Israel and the Palestinian Territories. Savour...

10 Days From $2,050

Eat your way through tantalising Turkey on a Real Food Adventure! Visit markets in...

Meet our local leaders


'Spain is all about food. Of course, you have the monuments and the history, but when you travel with me it’s about the food. I take my groups to a restaurant that is 400 years old and people sometimes realise the restaurant is older than their own country! I order the food because I want people to try something new. I choose things like pork cheek stew because this is something that many would not think to try.'

Daniel, Spain


Stories from the kitchen

European and Moroccan recipes

Mar 31, 2015

Make it at home: food author Tessa Kiros’...

Recipe taken from Venezia: Food & Dreams by Tessa Kiros Tiramisu an be varied...

Nov 21, 2014

Recipes of the world: Harira soup (Morocco)

Make it yourself, then head out on Intrepid’s Real Food Adventure Morocco to taste...

Tasty tips from an Intrepid Foodie

Europe and North Africa are full of culinary secrets. So to help steer you through souks and soufflés, tapas and tagines, we present our Intrepid Foodies: real life culinary travellers and gastronomic experts who follow their stomachs across Europe and Africa – sampling and learning everything they can on their quest for fresh, local cuisine. 

Greg Malouf

Speciality: Middle Eastern
Day job: Intrepid chef, restauranteur and inexhaustible cookbook maestro

A famous San-Francisco food author once said of Greg Malouf, ‘I’m sold on him. I like the way his food plays with my head.’ And it’s that cutting-edge creativity and passion for experimentation that has made Greg one of the world’s foremost experts of modern Middle Eastern cuisine. His Lebanese heritage has inspired countless quests throughout the Middle East and the Mediterranean in search of new flavours, ingredients and combinations. As a world renowned chef, restaurant consultant and teacher, his resume spans the globe and he’s co-authored seven sumptuous cookbooks on Middle Eastern Cuisine, including Turquoise: a chef’s travels in Turkey, which showcases the earthy, unctuous favours of an ancient (but often overlooked) pocket of world food. Greg has just opened an exciting new restaurant in Dubai and released a new vegetarian cookbook to add to his impressive collection.

As a young chef I spent time working in Austria and some of my colleagues at the restaurant were Turkish. They inspired me to go and visit Istanbul and it was everything that I’d imagined: an exotic blend of the ancient Orient and modern-day Europe, the old and new; where you could really feel history coming alive all around you in the smoky teahouses, the palaces and mosques, the street markets and the Grand Bazaar.

The memories of that trip stayed with me and then, in 2007, I was lucky enough to travel all around Turkey with Lucy, my writing partner, to research our book, Turquoise. I discovered a cuisine far more complex, varied and layered than many people realise. I loved the way it resonated with my own Lebanese background and couldn’t believe the variety and quality of produce.

Istanbul is a must. It’s the beating heart of Turkey where you find both ancient dishes and exciting modern interpretations. In the Grand Bazaar you find produce sourced from every region around the country. And there’s a fantastic variety of street food, such as tripe soup, stuffed mussels, fish sandwiches, pide and gozleme. You can eat mezze dishes and drink raki in the meyhanes (sort of Turkish tapas bars), or soups and stews in the lokantas (sort of workmen’s cafés) or buy creamy milk puddings in milk pudding shops! There are upmarket restaurants serving amazing seafood fresh from the Bosphorus or sophisticated and lavish Ottoman dishes. And nowadays there are loads of chic bars and cafés and contemporary restaurants doing their own interpretations of classic recipes.

Gaziantep is a city in the south-east of Turkey where the food is quite different from what you find in Istanbul as there are Arabic, Armenian, Kurdish and Anatolian influences. The city is famous for its shish kebabs and for its pastries. Antep baklava is usually made from locally grown pistachios, and the quality is outstanding. If you’re an early riser you must sample offal kebabs, made from liver, heart or kidneys, which are a popular breakfast meal – especially in the bitter winters. The kebabs at Imam Cagdas are famous around Turkey but I also love the more humble Halil Usta kebab house. This is a local institution and the place is always packed. I’ve never eaten kebabs like them!

It’s hard to pick another specific place, but almost anywhere along the coastline – whether it’s the Bosphorus or Black Sea, the Aegean or Mediterranean – you’ll find amazing fish and seafood. You can watch the fishermen bringing in their catch and then enjoy eating it at waterfront cafés and restaurants. I’ve got memories of wonderful chargrilled sardines, octopus and prawns, fried mussels, delicate sea urchins, red mullet, sole and one of my favourites, turbot.

Stuffed mussels - They are not only visually gorgeous, but are incredibly moreish.

Liver (and other offal) kebabs - On a cold winter’s morning these really set you up for the day.

Gözleme with cheese and spinach - Hot from the griddle, these are irresistible.

Lokma - Sticky, syrupy doughnuts are the perfect sweet treat.

Almonds - Hot and roasted in the winter; chilled, fresh green almonds in the summer.

Simit - These bread rings look a bit like large pretzels. They usually have a soft interior and a crisp outer shell. They come coated in sesame seeds and wonderfully addictive.

Gozleme - You’ll see them everywhere in small villages and markets, usually made by women in traditional costume, sitting at low tables rolling out yufka dough. The thin sheets of dough are then stuffed with all kinds of filling, from cheese, to minced meat or vegetables. The gozleme are then baked on a sac – a cast-iron, domed griddle. Hot and oozing with cheese, they are irresistible.

Balik ekmek (fish sandwiches) - On a chilly morning, it’s hard to beat a piece of spanking-fresh mackerel, straight from the sea, grilled and stuffed into a soft bread roll with a bit of lettuce and onion. This is not fancy food, but eating a hot fish sandwich is a culinary rite of passage that you just have to embrace. They are sold from brightly coloured boats and stalls moored on the waterfront of Istanbul’s Golden Horn, just below the Galata Bridge.

Kaymakli yoghurt - The Turks are a nation of yoghurt lovers and there are endless versions (thick, thin, strained) made from cow, goat, sheep or even water-buffalo. My favourite is called kaymakli yoghurt, which has a thick layer of clotted cream on the surface. It’s sold in special dairy shops or you’ll find it is often served in hotels for breakfast. It is wickedly rich and creamy and is delicious with a drizzle of local honey or a spoonful of sweet preserves.

Braised wild greens - Vegetables are a stalwart of Turkish cuisine and I especially love the olive oil-braised vegetable ‘salads’ that are served as mezze. Some of the best of these are made from wild greens and most are foraged from the countryside and so will be very specific to a region.

Dondurma - This is Turkey’s famous pounded ice-cream. It has a wonderful smooth, elastic texture and a subtly addictive flavour. The best dondurma is said to come from Maras, but you will find it everywhere, sold from ice-cream shops and street sellers.