Europe is a place where restaurant tasting menus feel like poetry and bustling town markets feel like open-air theaters.
Sure, you can come for the imposing cathedrals and postcard-worthy coastlines. But you’ll stay for saffron risotto in Milan, salty oysters in Brittany, and that little tapas bar in Seville where the owner remembers your name after a night out.
From rural wineries to brilliant urban bistros, the European continent offers a curriculum full of flavour. But no homework necessary: just culinary curiosity and an empty stomach!
You can plot your travel route like a tasting flight, hopping from markets to bouchons, with trains serving as palate cleansers between courses.
These days you can also buy cheap business class tickets to Europeso that you land rested and refreshed enough to savor it all: butter-seared scallops, cellar-fresh Riesling, late-night ice cream, and the simple pleasure of asking the chef for one more secret recipe.
As shown in a recent market analysis report by Big view researchEuropean wine tourism dominates the global scene, generating more than half of all wine-related tourism revenues worldwide.
Here’s a look at some of our favorite European destinations for food and wine lovers, including expert advice on the best places to go and the best things to eat and drink once you get there…
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FRANCE
Start in Burgundy, where limestone soils mix with Pinot Noir and Chardonnay like old friends.
Stroll the cobblestones of Beaune, sample the cool wineries, then detour to Lyon for classic bouchon, quenelles, andouillette and praline tarts; each dish is like a love letter to butter and patience.
In Normandy, chase Camembert with cider; In Bordeaux, glide between grand castles and new-generation urban wine bars along the Garonne.
Pro tip: book tastings in advance, because many of the big wineries keep farmers’ hours!
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ITALY
In Piedmont, hazelnuts and white truffles make Nebbiolo sing. Emilia-Romagna layers ragu and parmigiano like diplomacy.
Naples turns tomatoes, basil and dough into a thesis on joy. Sicily adds citrus, capers and sea breeze to Grillo and Nero d’Avola.
Don’t rush: Italy rewards slow forking!
So order the regional wine, ask for the nonna recipe, and accept the extra touch that comes when you say you’re “studying.”
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SPAIN
Barcelona shows you vermouth on tap and seafood that tastes like the afternoon sun.
San Sebastián teaches patience between pintxos.
In Jerez, a flight of sherry rethinks “dry” and “sweet” forever, while Rioja reveals how oak, altitude and time become silk in a glass.
The markets of Madrid, San Miguel and Antón offer grazing as a sport.
Learn just two phrases and they will treat you like family: What do you recommend? (What do you recommend?) and Another round, please. (Another round, please).
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PORTUGAL
Porto combines tawny harbors with blue-tiled views, as the Douro meanders between shale terraces carved by stubborn ancestors.
In the south, Alentejo whispers about pork and cork, while Lisbon turns sardines and custard into cultural moments.
Vinho Verde cools like the sea breeze and Baga de Bairrada shows that “structured” can still be friendly.
Leave room for the pasteis de nata and then pretend you’re not going to eat another one. Trust us, you will!
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GREECE
Greek cuisine leans towards clarity: tomatoes taste like tomatoes and the distribution of feta cheese is not timid.
In Santorini, Assyrtiko is a mineral lightning; in Nemea, Agiorgitiko brings cherries and spices.
Mezze turns snacking into an afternoon philosophy seminar.
Finish your meal with thyme, honey, and yogurt, and you’ll swear you cured your jet lag.
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How to plan like a gourmet with a calendar
● Anchor the trip around two wine regions and a food city.
● Travel in shoulder season for quieter tasting rooms.
● Direct visits from the book producer; Small properties love the notice.
● Leave the afternoons blank; They often find you good meals.
● Take trains between nearby regions; Drink and watch safely.
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Converting flights to the easy part
In our experience, good trips almost always begin while you’re still in the air.
Well-rested travelers are better equipped to truly savor all the flavors of the destinations they visit.
This simple fact may be scientifically impossible to verify, but it is emotionally obvious.
Business class amenities give you the amenities and space to relax, compare routes, read guides, and check arrival times to land ready for your dinner reservation, not a nap.
We recommend aiming for arrivals that coincide with lunch and creating a buffer of time to settle in before the first evening tasting.
Your taste buds will thank you, your photos will shine, and the stories of your culinary adventures will finally write themselves! –by Alex S. Morrison
