Food + Wine Group Tours

These thoughtfully curated journeys take you deep into the heart of culinary traditions and wine regions across the globe. From private tastings at family-run vineyards to market tours with local chefs and hands-on cooking classes, each trip is designed to celebrate authentic flavors, regional techniques, and meaningful connections. Join Limitless Planet to travel with fellow food and wine lovers who appreciate that every destination is best explored at the table.

  • Sunset view of the Acropolis in Athens, Greece, with ancient ruins and the Parthenon illuminated, surrounded by greenery and hills.

    Greece Food, Wine, + Culture with Bob Colosimo

    JUNE 10-21, 2026

    Join Limitless Planet and host Robert "Bob" Colosimo for a food tour through Greece! Witness ancient history in the modern world, savor crisp Assyrtiko wine paired with freshly made bread and cheeses, and take part in farm-to-table cooking classes. This tour allows you to experience the rich and authentic Greek traditions, passed down over generations.

    SOLD OUT
  • A historic stone church with towers on a hilltop in front of towering snow-capped mountains.

    Georgia Wine + Culture

    JULY 8-20, 2026

    Join Limitless Planet and Bottles Up for an unforgettable journey to the Republic of Georgia, a land brimming with ancient wonders and vibrant culture. Immerse yourself in its unique history, savor the birthplace of wine with its unparalleled Qvevri traditions, and experience unparalleled hospitality during a grand farewell Supra feast

    REGISTRATION CLOSED
 

  • We run food and wine tours to Greece, Georgia (the country), Sicily, Bordeaux, and the Basque Country, with new destinations added each year. Each trip is built around a specific food culture rather than a general overview — meaning the itinerary, the guides, and the experiences are designed around what that place actually does best.

  • Our food and wine groups run small, typically eight to twelve people. The size is deliberate. Smaller groups get access to producers, restaurants, and experiences that don't work for larger tours, and the dynamic around the table is significantly better when you're not managing twenty people.

  • Each trip is led by a specialist with genuine expertise in that destination's food culture. For example, our Greece food and wine tour is led by Chef Bob Colosimo, a St. Louis culinary institution with decades of professional kitchen experience. Every food director we work with is a practitioner, not a generalist.

  • Yes. If you have an existing group — friends, colleagues, a wine club, a culinary society — we can build a private food and wine itinerary around your destination, dates, and interests. Private tours give you full control over the pace, the focus, and the guest list. Contact us to discuss what that looks like.

  • The access. The restaurants with months-long waiting lists, the cellar doors that don't take walk-ins, the producers who don't speak English but whose relationships we've built over years — these aren't things you can replicate with a good guidebook and an OpenTable account. The food director on each trip adds a layer of context and connection that changes what you're actually experiencing, not just what you're eating.