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
8 Days From $2,740
7 Days From $2,612
10 Days From $1,415
10 Days From $2,603
9 Days From $2,482
10 Days From $3,645
9 Days From $2,694
8 Days From $2,443
10 Days From $3,170
3 Days From $395
10 Days From $1,455
17 Days From $6,015
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
Real Food Adventure - Morocco, March 2017
A very pleasant and well organized trip. Focus was on the cuisines of Morocco and the different cultural influences that shaped the food. A nice blend of urban and remote country visits. Comfortable lodging, for the most part, and transportation. The souks afforded a splendid survey of times lapsed and the current daily life of the people. The freshly baked breads were abundant and exceptional.
Review submitted 10 Apr 2017
Real Food Adventure - Morocco, March 2017
Morocco is an exciting and exotic destination. This trip is well-paced and fun, and the visit to the High Atlas was unforgettable. The food experiences were fun also, especially the seafood experience. You need a decent level of fitness to do the High Atlas climb. It is walking, but it's straight uphill for a good long way. The gite is reachable by car or mule also, and some members of our group traveled that way.
Review submitted 10 Apr 2017
Stories from the kitchen
European and Moroccan recipes
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.
Speciality: Middle Eastern
Day job: Intrepid chef, restauranteur and inexhaustible cookbook maestro
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.