Europe is a place where restaurant tasting menus read like poetry, and bustling village markets feel like open-air theaters.
Sure, you may come for the soaring cathedrals and postcard-worthy coastlines. But you’ll stay for the saffron risotto in Milan, briny oysters in Brittany, and that tiny tapas bar in Seville where the owner remembers your name after one night.
From countryside cellars to glittering city bistros, the European continent serves up a syllabus in flavor. But there’s no homework required– just culinary curiosity and an empty stomach!
You can plot your route of travel like a tasting flight, hopping from mercados to bouchons, with trains as palate cleansers between the courses.
These days you can also buy cheap business class tickets to Europe, so you land rested and refreshed enough to savor everything: butter-browned scallops, cellar-cool Riesling, late-night gelato, and the simple joy of asking the chef for one more secret recipe.
As shown in a recent market analysis report by Grand View Research, European wine tourism dominates the global scene, generating more than half of all wine-related tourism revenue worldwide.
Here’s a look at some of our favorite European destinations for food and wine lovers, including insider tips 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 whisper into Pinot Noir and Chardonnay like old friends.
Wander Beaune’s cobbles, taste from cool cellars, then detour to Lyon for bouchon classics, quenelles, andouillette, praline tarts, with each dish like a love letter to butter and patience.
In Normandy, chase Camembert with cider; in Bordeaux, slip between grand châteaux and new-wave urban wine bars along the Garonne.
Pro tip: book tastings early, because many of the great cellars keep farmer’s 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 breezes to Grillo and Nero d’Avola.
Don’t rush: Italy rewards the slow fork!
So order the regional wine, ask about nonna’s recipe, and accept the extra splash that arrives when you say that 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 sherry flight reframes “dry” and “sweet” forever, while Rioja reveals how oak, altitude, and time become silk in a glass.
Madrid’s markets, San Miguel, and Antón offer grazing as a sport.
Learn just two phrases and you’ll be treated like family: ¿Qué recomiendas? (What do you recommend?) and Otra ronda, por favor (Another round, please).
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PORTUGAL
Porto pairs tawny ports with blue-tiled views, as the Douro winds between schist terraces carved by stubborn ancestors.
Down south, the Alentejo whispers about pork and cork, while Lisbon turns sardines and custard into cultural moments.
Vinho Verde refreshes like a sea breeze, and Bairrada’s Baga proves “structured” can still be friendly.
Save room for pastéis de nata, then pretend like you won’t have another. Trust us, you will!
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GREECE
Greek cuisine leans into clarity: Tomatoes taste like tomatoes, and the distribution of feta is not shy.
On Santorini, Assyrtiko is mineral lightning; in Nemea, Agiorgitiko brings cherries and spice.
Mezze turns nibbling into an afternoon philosophy seminar.
End your meal with thyme, honey, and yogurt, and you’ll swear it cured your jet lag.
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How to Plan Like a Gourmand with a Calendar
● Anchor the trip around two wine regions and one food city.
● Travel shoulder seasons for quieter tasting rooms.
● Book producer visits directly; small estates love notice.
● Leave blank afternoons; great meals often find you.
● Take trains between nearby regions; sip and see safely.
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Turning Flights into the Easy Part
In our experience, good trips almost always start 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 unverifiable, but it’s emotionally obvious.
The comforts of business class give you the creature comforts and space to relax, compare routes, read guidebooks, and check arrival times so that you land ready for your dinner reservation, not a nap.
We recommend aiming for arrivals that align with lunch, and build a time buffer to settle in before your first evening tasting.
Your palate will thank you, your photos will sparkle, and the stories of your culinary adventures will ultimately write themselves! –by Alex S. Morrison
