The heel of the boot has mainland Italy’s longest coastline, white-sand beaches, winds from the Sahara desert—and the perfect climate for its centuries-old olive groves. Puglia’s rich agricultural legacy includes the fairytale stone villages of the Valle d’Itria and a hearty cuisine that gave the world burrata and orecchiette. Spend some time in Puglia’s laid-back embrace.
From the misty matsutake-rich mountains of Ma Pin Guan to the hidden Bai enclaves of ancient Silk Road towns, this is a weeklong journey through China’s most varied province, a biodiversity hotspot home to more ethnic groups than any other. Yunnan: land of mushrooms, birthplace of tea. Led by the Chinese writer Jane Yang and China-based documentary photographer Eduardo Leal, we begin in Shanghai and end in Dali, traversing four ancient towns that ring the storied Lake of Erhai—culminating in an extraordinary multi-course dinner in a secret restaurant for Chinese chefs.
Where does great pizza actually begin? In the fields, the dairies, the stories, the hands. This journey through Campania—inspired by the new book Franco Pepe: Pizza Chef, published by Phaidon—travels from the inland hills of Caiazzo to the cliffs and citrus groves of the Sorrento peninsula, under the guidance of the most influential pizzaiolo of his generation.
The Oaxaca they want to sell you is just one of the many Oaxacas that are now thriving, jostling, and innovating in this future-facing region with roots deeper than time. Not just any tour for any travelers, our League of Travelers adventure in Oaxaca is an expression of the beautiful world of Ana Paulina Garcia. She’ll bring us into her life of creative chefs and distillers and artists—new visionaries in an ancient culture.
The only part of Spain never to fall to the Moors, Asturias remains defiant, delicious, distinctive. Our collaborator José Andrés comes from these mountains, and his ideas, passions and people are woven throughout this magical weeklong journey from the coast to the hills and back again.
From the patinaed grandeur of Old Hanoi to the deep hilltribe valleys of Lao Cai province, this week is a master class in the vibrant present and the ancient past. Our hosts will be Hanoians, Hmong, Red Dao, and the people behind Song Cai spirits, the most knowledgeable culinary minds in Vietnam’s north. We’ll track down the roots of phở from black cardamom fields to water buffalo markets. We’ll dine on blue plastic chairs down Bun cha alleys and private dining rooms with Vietnam’s most dynamic chefs. An unforgettable deep dive with the people who know it best.
This is a week of the prime cut of Northern Italy, from classic Torino to the rolling vinelands of the Langhe up to the high mountains of Valle d’Aosta. The story of this region in autumn is the story of osterias and ochre forests, white truffles and big red wines. This journey unfolds easily, sumptuously, from one day to the next, staying in the finest hotels and drinking with the most renowned producers as we dive headlong into the Very Beautiful Lifestyle of the north.
Led by Mark Forbes, a curator and researcher descending from a long line of Sri Lankan tea planters, we will dine in family homes and tea field bungalows, meet Tamil orators, Sinhalese naturalists, planters of cinnamon and Ceylon, and Sri Lankan chefs of all stripes, learning as we go the stories, secrets, and cherished food traditions of this enigmatic island nation.
Led by Thomas Zacharias, one of India’s most interesting young chefs, this trip ventures south to discover a side of Goa unknown even to most Indians, from a Hindu farmstead to a tribal village in a nature sanctuary to a tasting table in the middle of a jungle. He will guide us through the region’s best fine dining, street food, and seaside markets exploding with flavor, meeting the people who make India’s smallest state so alluring and learning ancestral secrets passed down across generations.
Belgium’s beautiful north is in the midst of a culinary renaissance, as chefs and brewers refocus on local products and traditions through an imaginative contemporary lens. Guided by three of the world’s leading experts on beer, this journey takes us from the wild yeast of Pajottenland’s farm breweries to the fire-kissed creations of the country’s most daring chefs.
Before there were foodies, there was Kansai. There was Osaka and Kyoto, a one-two combination of totemic culinary excellence that has forever shaped the art of eating. Nearly a decade after our book on Japan with Anthony Bourdain took readers inside the secret rhythms of the country’s food culture, Roads & Kingdoms returns to the source.
Cool mornings and verdant mountains make this the very best moment of the year in Thailand’s cultural capital. Our host is Andy Ricker, longtime resident of Chiang Mai who popularized this region’s cuisine in the U.S. with his Pok Pok restaurants and is ready to show you what makes this place amazing. He will be joined by Mapeng Commak, an avowed environmentalist and “culinary connector” with an extraordinary network of farmers and chefs in the region.
Only five days and nights to tackle one of the world’s richest and wildest culinary cities? No problem. Here’s the plan: start strong, end hard, rely on our smartest and most well-connected friends in the city to show us how to cook and eat and drink well, Chilango-style. And we’ll be spending deep moments at the remarkable Hacienda San Andrés for a full traditional lamb barbacoa, diving into the rich rural and culinary heritage that surrounds CDMX.
We open on the coast, where young fishermen are also architects and Japanese chefs serve omakase in the jungle. Then we travel inland to the ancient valleys where Ana Paulina Garcia—baker, fermenter, culinary connector—has built a world entirely her own. From the Pacific waves to the mezcal fields, this is Oaxaca at its most surprising, most delicious, and most alive.
A full-throated celebration of Tasmania, an island of big landscapes, pure waters, and absurdly good produce. Leading this trip is the pioneering Sydney-based farmer and restaurateur Palisa Anderson, whose deep connections throughout the island are the heart of this journey. From island-hopping to intimate dining experiences with local culinary luminaries curated by Roads & Kingdoms, every moment is a celebration of Tasmania’s rich products and human geography.
Before there were foodies, there was Kansai. There was Osaka and Kyoto, a one-two combination of totemic culinary excellence that has forever shaped the art of eating. Nearly a decade after our book on Japan with Anthony Bourdain took readers inside the secret rhythms of the country’s food culture, Roads & Kingdoms returns to the source.
Huizhou is not on any modern map. For centuries it was one of the great mercantile and cultural heartlands of China, its merchant clans leaving behind ancestral halls, moon-gate courtyards, and a cuisine defined by fermentation, smoke, and time. Tang Xianzu—China’s Shakespeare—once called it beyond imagining. Led by the Chinese writer Jane Yang, we cook, wander, and eat our way through eight days in China’s ancient south.
Where does great pizza actually begin? In the fields, the dairies, the stories, the hands. This journey through Campania—inspired by the new book Franco Pepe: Pizza Chef, published by Phaidon—travels from the inland hills of Caiazzo to the cliffs and citrus groves of the Sorrento peninsula, under the guidance of the most influential pizzaiolo of his generation.
Off the southern coast of Spain, at the mouth of the Mediterranean, one of the world’s great fishing traditions unfolds each spring the same way it has for more than 3,000 years. Join us for a weeklong culinary adventure with insider access to the timeless tuna hunt of the Almadraba, along with some of Spain’s best eating and drinking around Seville, Cádiz, and Jerez in the region’s finest season.
From future-facing Cape Town to the winelands of Stellenbosch and Bot River, this is a weeklong journey across one of the most naturally abundant and culturally complex places on this planet. Our guide is none other than Reuben Riffel, one of the country’s most celebrated chefs whose success would have been unimaginable under the Apartheid system into which he was born.
Tuna hauled fresh from the sea. Cheesemaking that has no equal in Europe. Crystalline waters, lighthouse hotels, beautiful traditions from south to north on the island. Leading this culinary adventure is the celebrated author Katie Parla, promising a journey as rich in narrative as it is in flavor.
The heel of the boot has mainland Italy’s longest coastline, white-sand beaches, winds from the Sahara desert—and the perfect climate for its centuries-old olive groves. Puglia’s rich agricultural legacy includes the fairytale stone villages of the Valle d’Itria and a hearty cuisine that gave the world burrata and orecchiette. Spend some time in Puglia’s laid-back embrace.
From the vibrant capital of Luanda, one of the oldest cities in sub-Saharan Africa, to verdant, volcanic Lubango and onto the desert beaches of Namibe, this is a weeklong journey through a country in the midst of an epic rebirth. Guided by Chef Helt Araújo, one of Angola’s great culinary minds and a leader of its current reinvention, we will dine in open-air markets and elegant urban restaurants, taste Angolan wines at a private chef’s dinner on the beach, and join an indigenous tribe for a whole-goat roast, traversing this righteous land to meet the people rewriting its destiny.
This week is a full celebration of the best of central and western Morocco, from luxurious riads and back-alley cooking in Marrakesh to Amazigh feasts in the highlands to the coastal ease of Essaouira.
Nine volcanic islands rise from the middle of the Atlantic, each with its own color, character, and cuisine—and a landscape so alive it shapes everything that ends up on the table. Led by photographer Eduardo Leal, this journey through São Miguel, Pico, and Faial moves through private manor houses, family kitchens, and volcanic vineyards at the western edge of Europe. The access is rare. The beauty is a given.
Feast your way from the riverine capital Tbilisi to the miracles of southern Georgia, where cave monasteries and an ancient wine culture collide. Hosted and inspired by the adventure, curiosity, and connections of Georgia’s most celebrated chefs and winemakers.
Despite producing some of the best wine, cheese, salumi, and seafood on the continent, Abruzzo improbably flies under the radar, its dreamlike mountainous hinterlands, hilltop Renaissance towns, and coastal enclaves still remarkably untouched by mass tourism. But true heads know, which is why our guide Katie Parla, one of Italy’s leading food writers, will be leading this fantastically well-connected journey through a region very close to her heart.
San Sebastián has more Michelin stars per square mile than anywhere on earth—and yet its greatest pleasure is a 2-euro pintxo eaten standing up at a zinc bar in the old town. This trip is about both of those things, and everything in between.
The only part of Spain never to fall to the Moors, Asturias remains defiant, delicious, distinctive. Our collaborator José Andrés comes from these mountains, and his ideas, passions and people are woven throughout this magical weeklong journey from the coast to the hills and back again.
In the height of kimchi season, this journey traces a culinary tradition built on fermentation, from Seoul’s oldest BBQ institutions to a rare pig farm in Pohang to the East Sea coast. Guided by the icon Hooni Kim, the first Michelin-starred chef in Korean cuisine, we will learn from tea readers and farmers, fermentation masters and the great haenyeo free-divers of otherworldly Jeju Island—women who have harvested the ocean floor for centuries without breathing equipment, in water that does not forgive the unprepared. From city to farmstead to coast, this journey will be chasing something ancient, singular, and very much alive.
This is a week of the prime cut of Northern Italy, from classic Torino to the rolling vinelands of the Langhe up to the high mountains of Valle d’Aosta. The story of this region in autumn is the story of osterias and ochre forests, white truffles and big red wines. This journey unfolds easily, sumptuously, from one day to the next, staying in the finest hotels and drinking with the most renowned producers as we dive headlong into the Very Beautiful Lifestyle of the north.
From the patinaed grandeur of Old Hanoi to the deep hilltribe valleys of Lao Cai province, this week is a master class in the vibrant present and the ancient past. Our hosts will be Hanoians, Hmong, Red Dao, and the people behind Song Cai spirits, the most knowledgeable culinary minds in Vietnam’s north. We’ll track down the roots of phở from black cardamom fields to water buffalo markets. We’ll dine on blue plastic chairs down Bun cha alleys and private dining rooms with Vietnam’s most dynamic chefs. An unforgettable deep dive with the people who know it best.
Led by Thomas Zacharias, one of India’s most interesting young chefs, this trip ventures south to discover a side of Goa unknown even to most Indians, from a Hindu farmstead to a tribal village in a nature sanctuary to a tasting table in the middle of a jungle. He will guide us through the region’s best fine dining, street food, and seaside markets exploding with flavor, meeting the people who make India’s smallest state so alluring and learning ancestral secrets passed down across generations.
Cool mornings and verdant mountains make this the very best moment of the year in Thailand’s cultural capital. Our host is Andy Ricker, longtime resident of Chiang Mai who popularized this region’s cuisine in the U.S. with his Pok Pok restaurants and is ready to show you what makes this place amazing. He will be joined by Mapeng Commak, an avowed environmentalist and “culinary connector” with an extraordinary network of farmers and chefs in the region.
Gujarat is India’s western frontier, a land where traders, migrants, and dynasties have shaped a bold, vegetarian-driven cuisine that’s deeply tied to the rhythms of season and celebration. It is also the birthplace of James Beard Award-winning chef Vishwesh Bhatt, who grew up surrounded by the flavors of Gujarat before helping to redefine the food culture of the American South. Now, joined by the celebrated chef Andy Ricker, Vishwesh returns to his roots to guide you through the tastes, traditions, and untold stories of his homeland.
