Food & wine tours worth travelling for
Taste your way around the world.
Honest guides to food and wine travel across Italy, France, Spain and Portugal — the tastiest way to see the world.
Honest guides to food and wine travel across Italy, France, Spain and Portugal — the tastiest way to see the world.
The best memories from any trip happen around a table — the tiny trattoria, the family winery, the market stall the guidebooks miss. We scour the planet for those experiences and bring you only the ones worth booking.
Truffle hunting in Piedmont, tapas crawls in Seville, sake tasting in Kyoto, port in the Douro. Whatever your appetite, there's a tour with your name on it.
"Tell me what you eat, and I'll tell you where you should travel."
A taste of what's on the menu — tap through to browse and book with our travel partner.
ItalyHunt for truffles with a local and his dog, then lunch with the wine that built the region.
SpainSix stops, six bites, endless sherry — the city's backstreets, eaten one plate at a time.
PortugalA day cruising the terraced Douro with cellar tastings of the world's finest port.
FranceBehind the gates of the great estates, glass in hand, with a sommelier who knows everyone.
JapanNishiki Market by day, hidden izakayas by night, and sake poured by people who brew it.
ItalyParmigiano, prosciutto and balsamico at the source — the most delicious day in Italy.
Sample tours — tap "View tour" to browse and book food & wine experiences with our partner, Klook.
We're a guide, not a booking desk — so the process is refreshingly simple. You find the experience, you book it yourself with the operator, and you turn up ready to eat. No middleman, no markup.
Browse tours by country, city or what you're in the mood to taste.
Browse and book experiences through our travel partner.
Meet your guide, raise a glass, and eat your way through the best of the place.
There are a lot of tourist-trap "food tours" out there — soggy paninis and a rushed walk. We only feature the real ones: small groups, genuine local guides, and tastings that locals would actually queue for.
No tourist traps — just tours worth the calories.
People who know the chef and the winemaker by name.
Reserve with our trusted partner, Klook.
Forget the star ratings for a second. The trips people remember aren't the most expensive ones — they're the meals that happened in the right place, at the right table, with the right glass in hand. This is the feeling we plan for.
The right region, in the right season, ordering what the locals actually order.
A cellar tasting where the winemaker pours it himself.
Six small plates down a Seville backstreet, the sherry never empty.
We've turned years of eating our way around Europe into plain, honest planning guides. They cover the parts that actually decide whether a food trip is brilliant or forgettable — where to go, when to go, what it really costs, and when a guided tasting earns its keep. Start with one of these.
Pick a region, your days and what you want to eat — get a base city, a loose daily rhythm and a rough food-and-drink budget in seconds. Honest estimates, built from these guides.
The complete walkthrough — where to go, when, and how to build a trip around the food instead of the other way round.
Read the guide → TimingA month-by-month guide to harvest, truffle season and quiet spring cellars — because when you go matters as much as where.
Read the guide → BudgetAn honest, no-fluff breakdown of the real numbers — and why the wine is rarely where the money goes.
Read the guide → Worth it?When a guided tasting is genuinely worth booking, and when you're better off wandering and eating on instinct.
Read the guide → Where to goThe under-the-radar regions that eat just as well as the famous names — and cost about half as much.
Read the guide → No experience neededHow to walk into a cellar door without feeling lost — the few things worth knowing before your first tasting.
Read the guide →Fork & Flask is an independent guide, not a travel agency. We don't run trips, employ guides, or take your booking — we explain how to plan a great food and wine trip and point you to experiences we genuinely rate. You book everything yourself, directly with the operator, so you keep their prices, their cancellation terms, and their customer support.
When you book through one of our links we may earn a small commission, at no extra cost to you. That's how we keep the guides free — but it never changes what we recommend. If we wouldn't queue for it ourselves, it doesn't go on the site.
The handful of things that make a food trip smoother — sorted in a couple of taps.
An eSIM with data the moment you land — no roaming bills, no hunting for a SIM card.
Get an eSIM →A driver waiting at arrivals with your name — fixed price, no late-night taxi haggling.
Book a transfer →The best wine regions are made for a road trip. Compare hire cars in one search.
Compare cars →Food tours, market walks and cellar tastings — booked ahead and skip-the-line.
Browse experiences →These are affiliate links: if you book through them we may earn a small commission, at no extra cost to you. We only list partners we'd use ourselves.
The questions we get asked most often when people start planning a trip around eating and drinking well.
Build the trip around the food, not the other way round. Pick the region and season for what you actually want to eat — truffles point you to autumn in Piedmont, the harvest buzz to September, quiet cellars and spring produce to May. Then learn just enough to order like you belong, spend on one standout experience near the start, and keep every other meal casual and local. One region eaten well beats three rushed through.
Exploring on your own is almost always cheaper, but a good guided tasting near the start of a trip can pay for itself by teaching you what to order for the rest of the week. Our honest take: book one standout experience — a truffle hunt, a cellar tasting, a market walk — then trust your own nose for the everyday meals. Booking a guided everything gets expensive fast and stops you learning the place.
Let the food calendar set your dates. The grape harvest runs through September and is the liveliest time in wine country; truffle season falls roughly October to November; and May brings spring produce with quieter cellars and softer prices. Shoulder season — May, or September to October — usually gives you the best balance of good weather, things actually being open, and fewer crowds.
No. You don't need to be a sommelier — you just need enough confidence not to feel lost at the cellar door and to know which local grape to ask for. A little knowledge transforms every meal, and you can pick up the basics in a single good tasting. Nobody at a working winery expects you to be an expert; they just want you to be curious.
How to plan a trip around great eating and drinking — without the rookie mistakes.