In 2026, some of the most memorable food trips no longer revolve around white tablecloths or hard-to-get reservations. Instead, they unfold outdoors, in fields, forests, rivers and village kitchens, where travelers get involved in the process of how meals come together. The draw is not just what lands on the plate, but the feel of gathering ingredients, cooking alongside locals and eating where the food actually comes from.
Food travel is changing, and the trips people talk about most now start far from menus, reservations and anything predictable. Photo credit: Hurtigruten.
That shift is changing what earns bucket-list status. These experiences happen in short windows, require patience and reward curiosity. They invite travelers to slow down, get their hands dirty and accept that weather, geography and tradition shape the best meals. As food becomes the reason to travel rather than an afterthought, destinations around the world are offering deeper, more participatory ways to eat.
Hurtigruten and Huset: Arctic cuisine from coast to Svalbard
A Hurtigruten cruise paired with time in Svalbard follows Nordic cooking as it changes latitude. Along the Norwegian coast, onboard menus are shaped by the route itself, drawing on seafood, dairy, game and preserved ingredients sourced from producers in the ports the ship calls on.
Hurtigruten’s Sámi culinary ambassador, Máret Rávdná Buljo, plays a vital role in shaping the approach, helping anchor menus in Indigenous food traditions that emphasize preservation, seasonality and respect for Arctic ingredients. The line’s dedicated fall food and drink sailings extend that philosophy ashore, combining nights onboard with stays at partner farms and distilleries to show how regional food systems actually function.
For travelers continuing to Svalbard outside the Dark Season, when daylight returns and access to ingredients widens, a meal at Huset adds a sharper Arctic focus. The restaurant’s tasting menu is built around high-Arctic sourcing, including reindeer, wild birds, seafood and foraged elements, presented through a multi-course format that reflects place and constraint rather than abundance. Together, the shipboard menus and Svalbard dining create a throughline that connects Norway’s coastal foodways with the realities of cooking at the edge of the Arctic.
Shakti Himalaya: Cooking and foraging on foot
Shakti Himalaya approaches food slowly, one step at a time. On guided walking holidays through the Indian Himalayas, meals are crafted from what guests can encounter along the trail, from village farms to wild herbs gathered at altitude. Cooking fits naturally into the day, unfolding between walks rather than appearing as a scheduled event.
Much of the experience centers on Tibetan Chef Yeshi, whose plant-forward Himalayan cooking captures both tradition and location. Guests bake bread with locally milled wheat, forage for wild herbs and learn how to prepare chai in village kitchens. These moments are simple and direct, using food to understand the land and the people who live in it.
Costa Mujeres, Mexico: Resort dining that travels the world
In Costa Mujeres, food travel stays close to home base. Purpose-built resorts appeal to food-focused travelers by offering a wide range of restaurants on property, making it easy to move from Italian to Mediterranean to sushi without leaving the grounds. The appeal is variety without friction, with each venue designed to deliver a distinct experience.
Yucatán ingredients and Caribbean seafood appear throughout modern Mexican cuisine, including at María Dolores by Edgar Núñez at ATELIER Playa Mujeres, which is a Michelin Guide-recommended restaurant. For those willing to venture a bit farther, nearby Cancún offers a contrast with family-run spots like La Casa de las Mayoras, also Michelin recommended, where handmade tortillas and traditional dishes offer a quieter, more personal experience.
Bhutan: Cooking with the land at Gangtey Lodge
At Gangtey Lodge, guests can join village families for activities such as buckwheat sowing or harvest and potato digging, then carry those ingredients back to the lodge kitchen. Cooking follows naturally, guided by what has been gathered rather than a fixed menu.
Hands-on experiences include making “puta,” or traditional buckwheat noodles, along with cooking sessions at the lodge. Foraging for wild ingredients, herbal tea gatherings paired with local snacks and the lodge’s multi-sensory Tasting Rituals deepen the connection, using food to tell the story of land, labor and daily life.
Iceland: Catch-to-table fly fishing and dining with a private chef
At the Blue Lagoon in Iceland, food experiences extend beyond the resort walls. Guests staying at one of the Blue Lagoon’s hotels can add a full-day fly-fishing excursion in South Iceland, turning a wellness-focused stay into something more tactile and immediate.
Your day begins on cold rivers with an expert guide, where sustainability influences every decision. Guests release salmon, while Arctic char may be kept and later prepared by a private chef at a nearby lodge. The personalized meal that follows is the heart of the experience, made using the catch of the day and local ingredients, with the Blue Lagoon serving as a starting point rather than the destination.
Italy: Truffle hunting from forest to table in Piedmont
At Casa di Langa in Piedmont, truffle hunting stays active and hands-on. Guests head into the surrounding woods with local “trifolao,” or truffle hunters, and their trained Lagotto Romagnolo dogs, learning how scent, soil and timing guide the search for white and black truffles in season.
The experience continues well after the hunt ends. Casa di Langa’s Truffle Concierge helps guests clean, preserve and ship their finds, while offering guidance on local markets and festivals. The day concludes in the kitchen, where freshly unearthed truffles are prepared, with dining at Fàula Ristorante serving as the natural endpoint.
Asia: InsideAsia culinary travel in Japan and South Korea
InsideAsia designs its food-focused journeys through Japan and South Korea around structure and context rather than restaurant lists. Its 14-night A Taste of Japan and South Korea itinerary takes travelers through both countries with food shaping each stop along the way.
In Japan, that includes an izakaya night in Tokyo, a hands-on cooking class in Kanazawa and a temple stay on Mount Koya with traditional shojin-style meals. In South Korea, the focus shifts to street-level and regional food. Highlights include pocha tent dining in Seoul, time in Jeonju, a UNESCO City of Gastronomy, and visits to coastal cities such as Busan and Yeosu. InsideAsia also offers a standalone Culinary Korea itinerary, along with tailored trips through Japan.
Stirred Travel: Weeklong culinary immersion in Europe
Stirred Travel designs its culinary weeks to give guests sustained access to chefs, producers and regional kitchens within a single destination. Each week takes place at one heritage property in a specific region. Guests participate in hands-on cooking classes, share meals with the chef, join guided market visits and tour local producers, and dine at standout nearby restaurants.
Meals are relaxed, and guests often enjoy them al fresco, with dinners paired to regional wines chosen for character and quality. Whether the setting is Andalusia, Alentejo, Veneto or Provence, the focus stays on learning a region’s food deeply over the course of the week, rather than sampling it in passing.
Las Vegas: Michelin’s return signals a new food moment
Las Vegas is stepping back into the global food spotlight with the return of the Michelin Guide as part of a new Southwest edition covering Arizona, Nevada, New Mexico and Utah. The last Las Vegas guide appeared in 2009, when 17 local restaurants earned Michelin stars.
Inspectors are already in the field ahead of the 2026 ceremony, reflecting how much the city’s dining scene has changed. Growth now extends beyond casino dining rooms, as new neighborhoods and approaches shape what visitors encounter. For food-focused travelers, Las Vegas offers a front-row seat to a city redefining itself under renewed attention.
The last course
Taken together, these trips suggest a quiet recalibration of what makes travel feel worthwhile. The appeal lies less in spectacle and more in access, in being invited into kitchens, fields and forests where food takes form long before it is served. As food tourism continues to evolve, the meals that linger may be the ones that ask travelers to slow down, participate and accept that the most memorable experiences are often earned, not presented.
Jennifer Allen is a retired chef turned traveler, cookbook author and nationally syndicated journalist; she’s also a co-founder of Food Drink Life, where she shares expert travel tips, cruise insights and luxury destination guides. A recognized cruise expert with a deep passion for high-end experiences and off-the-beaten-path destinations, Jennifer explores the world with curiosity, depth and a storyteller’s perspective. Her articles are regularly featured on the Associated Press Wire, The Washington Post, Seattle Times, MSN and more.
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