Food + Wine Group Tours

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.