A TASTE OF THE WORLD - FOOD THEMED TOURS
There’s no better time than spring to begin dreaming of travel that satisfies the palate as much as the soul. April marks the start of warmer days in many of the world’s most storied wine regions, with nature awakening and grapevines beginning their journey towards harvest. At Bartelings, we believe that the most memorable meals are tied to the stories behind them — from centuries-old winemaking techniques to the thrill of discovering seasonal flavours in the company of passionate locals. This month, we celebrate journeys defined by food and wine: the unsung vineyards, the spice-laden routes, the cooking fires and grand tables that connect us.
Ancient Vines & Untold Stories: Wine Regions You've Never Heard Of
Bordeaux and Tuscany may steal the spotlight, but venture further east and you’ll find wine regions rich in heritage and full of surprises. In Bulgaria, the Thracian Valley is home to winemaking traditions that predate the Romans — a region where bold reds like Mavrud are once again taking centre stage. In Georgia, wine is a way of life. Here, qvevri (clay vessels buried underground) are still used to ferment amber-coloured wines in a tradition spanning 8,000 years. And in Armenia, the world’s oldest known winery was discovered in a cave — a region now emerging with elegant, high-altitude vintages and volcanic terroir.
Travelling through these lesser-known wine landscapes can offer more than just tastings. We are able to curate experiences where visitors are invited to take part in the autumn harvest, picking grapes by hand and learning the ancient processes of crushing, fermenting and storing wine — often in family-run cellars where hospitality is as generous as the pours.
The Flavours of the Season: From Field to Feast
One of the greatest joys of food-focused travel is eating with the rhythm of the land. Seasonal ingredients inspire not only local dishes but entire festivals.
In Georgia, guests might join a cooking class at a family home or visit a winery nestled in the Kakheti hills — experiences that often end around a long, overflowing table for a supra, the country’s traditional feast. With our local hosts, travellers learn how a supra works: the structure, the rituals, and the central role of the Tamada — a toastmaster who weaves stories, poetry and humour into a series of heartfelt toasts. Wine is poured generously, dishes come in endless waves, and the sense of welcome is unforgettable. It’s a powerful glimpse into the warmth and incredible hospitality of Georgia, where meals are ceremonies of connection.
And in Melnik, Bulgaria’s smallest town and the heart of its wine region, that same spirit of celebration spills into the streets every 14 February for Saint Trifon’s Day, honouring the patron saint of winemaking. Wineries open their cellars, red wine flows freely, and soon the whole town is dancing the horo to the sounds of bagpipes and drums — proof that in this part of the world, wine is more than a drink; it’s a way of life.
Michelin Stars vs. Hands-On Tradition: What Makes a Meal Memorable?
While we love a Michelin-starred tasting menu — and partner with hotels such as those in the Dorchester Collection, where fine dining meets opulent comfort — there’s something uniquely intimate about rolling up your sleeves in a rustic kitchen and learning to make a dish from someone’s grandmother.
Naturally, Italian cooking classes are always popular — whether it's rolling fresh pasta in a Tuscan farmhouse, or learning the art of tiramisu in Venice. These hands-on experiences celebrate a cuisine that feels like home, wherever you are in the world.
But for those seeking something a little more unexpected, why not:
Explore the traditional food culture of the Faroe Islands, where locally farmed and foraged ingredients take centre stage — whether shared in the warmth of a local home or elevated at the islands’ Michelin-starred restaurant, Roks.
Join a home kitchen in northern Peru for a lesson in ceviche and Andean stews, where heirloom corn, potatoes and native chillies meet storytelling, local wisdom, and the magic of high-altitude cooking.
Take a cooking class in Thailand, where market tours introduce you to fragrant herbs and tropical produce before you learn to stir up a perfect pad thai or green curry — all under the guidance of a local chef with generations of culinary tradition behind them.
And for something truly indulgent, step into the kitchen at Le Manoir aux Quat’Saisons in Oxfordshire, where Raymond Blanc’s acclaimed cookery school blends garden-to-table philosophy with French culinary finesse — offering a deep dive into flavour, sustainability, and artistry.
Each of these moments, whether rustic or refined, shares a simple truth: the most memorable meals often come from the stories, people, and places behind them.
Follow the Spice Route: A Journey of Scent and Story
For centuries, food has travelled further than people — carried across empires, oceans, and deserts via the legendary Spice Route. Our itineraries along this historic path weave together destinations like Zanzibar, Kerala, Muscat, and Istanbul — each offering a sensory overload of spice markets, street foods, and ancient kitchens.
Imagine tracing cinnamon back to its origin in Sri Lanka, or learning why vanilla is worth its weight in gold in Madagascar. These are journeys where food becomes a language — bridging cultures, connecting past and present.
Where You Stay Matters: From Farmhouse Kitchens to Five-Star Dining
We carefully curate accommodations where food is a central part of the experience. Relais & Châteaux properties, for example, offer boutique luxury with a deep connection to the region’s culinary identity. Think candlelit dinners in restored abbeys or herb gardens tended by chefs.
At the other end of the scale, select partners like the Dorchester Collection deliver haute cuisine at the hands of the world’s most revered chefs. Whether dining in Paris, Milan or London, these experiences are not just about what’s on the plate, but how it’s presented — artistry meets performance.
Dining in the Air: A Moveable Feast
And of course, the culinary journey doesn’t stop when you leave the ground. With our private air experiences, we can curate menus that mirror your destination, using ingredients sourced en route — from Alpine cheeses to Levantine spices. Depending on the aircraft and group size, guests can even travel with a private chef, creating a truly seamless gastronomic adventure.
Imagine sipping a chilled glass of Provence rosé while flying over the sun-drenched vineyards that produced it, or savouring delicate Swiss artisan chocolates above the clouds en route to Zurich. In the air, every course becomes a chapter in your journey — thoughtfully curated to reflect the landscapes below and the stories yet to come.
Food tells a story. Wine remembers the land.
Travel with Bartelings and you’ll not only savour the world, but understand the people, the places, and the histories behind every bite and every glass. Ready to create a journey around taste? Let’s design your next great adventure. Get in touch