Food & wine

Savouring the world one region at a time

Piedmont truffles, Kyoto kaiseki, Champagne chalk cellars, Rioja bodegas and Australian cool-climate valleys — how to travel by appetite.

There is a profound difference between eating to live and travelling to taste. Food and wine are the ultimate cultural compasses. They tell the story of a landscape, its history, its climate and its people far more intimately than any museum exhibit ever could.

To break bread with a winemaker in the hills of Piedmont, to harvest sea salt off the coast of Japan or to trace the origins of olive oil in an ancient Spanish orchard is to engage with a place in its most authentic form.

A true culinary journey is not about chasing Michelin stars for the sake of a checklist. It is about connection. It is about slow, sensory exploration that nourishes both body and soul. This guide takes you through the world's most evocative regions where food, wine and landscape converge to create unforgettable, restorative travel experiences.

At Pauls Travel, we design food and wine journeys around your appetite—literal and figurative. Some travellers want a structured programme of tastings and cooking classes. Others simply want a place where the only decision is what to eat next.

Italy: the sacred heritage of terroir and tradition

Italy teaches us that the best meals are often the simplest, relying entirely on the quality of ingredients harvested just miles from the table. Here, culinary traditions are fiercely protected regional treasures.

The rolling vineyards of Piedmont and Tuscany

In northern Italy's Piedmont region, morning fog settles over the steep, vine-draped hills of Langhe, home to the revered Nebbiolo grape that yields Barolo and Barbaresco. Travelling here in autumn means breathing in the crisp air alongside trained dogs hunting for wild white truffles in oak forests.

Further south, Tuscany offers a warmer, golden light where Sangiovese grapes thrive among cypress-lined ridges, creating rich Chianti Classico and Brunello di Montalcino.

Culinary travel in these regions revolves around agriturismos—working farm estates where meals feature hand-rolled pasta, dark cold-pressed olive oils and wild boar ragù paired seamlessly with local vintages.

Naples and the pizza capital

Naples is the birthplace of pizza, and the city's food culture is as much about the street as the restaurant. The dough is made fresh, the tomatoes are local and the ovens are wood-fired.

Experiences to include:

A pizza-making class.
A visit to a local market.
A walk through the historic centre.
A meal in a pizzeria where the dough is made fresh.
A visit to a local gelato maker.
A walk along the waterfront.

Best for: First trips built around food, and returning travellers who would rather take one region slowly than three quickly.

Japan: precision, seasonality and culinary alchemy

In Japan, food is far more than sustenance. It is an art form rooted in deep respect for nature and the rhythm of the four seasons, or Shun.

The art of Kaiseki and regional micro-seasons

To travel through Japan with an appetite is to discover a country where every prefecture boasts a distinct culinary identity. In Kyoto, the ancient imperial capital, Kaiseki represents the pinnacle of Japanese gastronomy—a multi-course meal where each small dish reflects the exact week of the year through seasonal ingredients, delicate pottery and natural garnishes like maple leaves or cherry blossoms.

A multi-course kaiseki spread: grilled fish on dark ceramic, red lacquer bowls, rice, pickles and greens.

Beyond Kyoto, the coastal regions offer hyper-fresh sashimi paired with crisp, local sakes brewed from pure mountain snowmelt. In Yamanashi, at the foot of Mount Fuji, a burgeoning wine scene is elevating Koshu—a light, aromatic white wine grape perfectly calibrated to pair with delicate seafood and dashi-rich broths.

A paper lantern outside a traditional Japanese restaurant at dusk.

Tokyo and the food markets

Tokyo is a city for food lovers. The markets, restaurants and street food offer a glimpse into the city's food culture.

Experiences to include:

A visit to a local market.
A tasting of Japanese sushi.
A walk through the historic centre.
A meal in a local restaurant.
A visit to a local chocolate maker.
A walk along the river.

Best for: Travellers who want the meal to be the event rather than the interval between sights.

France: the origins of gastronomy and fine wine

France defined the language of fine dining and wine appreciation. Yet, behind the grand châteaux and historic cellars lies a deeply rural soul connected to the land.

From Champagne chalk cellars to Provençal markets

The French culinary landscape is defined by its AOC, or appellation of origin, protection, ensuring that regional specialties retain their historic integrity. In Champagne, cool climate and limestone soils produce the world's most celebrated sparkling wines, aged in subterranean chalk caves carved out centuries ago.

Heading south to Provence, the landscape shifts to sun-baked fields of lavender and olive groves. Life here moves to the rhythm of weekly morning markets, where tables groan under the weight of aged goat cheeses, ripe figs, tapenades and light, pale pink rosés perfect for long, lazy summer lunches.

Bordeaux and the wine country

Bordeaux is one of the world's great wine regions. The vineyards, châteaux and cellar doors offer a glimpse into the region's wine culture.

Experiences to include:

A vineyard tour and tasting.
A visit to a château.
A meal in a local restaurant.
A walk through the vineyards.
A visit to a local cheese maker.
A walk along the river.

Best for: Wine drinkers who want cellar doors, and anyone happier in a morning market than at a tasting menu.

Spain: passion, tapas and architectural wonders

Spain is infectious. It operates on its own passionate clock, where dinner starts at 10 PM, street life thrives until dawn and every region fiercely celebrates its distinct cultural identity.

Barcelona and the tapas bars

Barcelona is a city for food lovers. The tapas bars, markets and restaurants offer a glimpse into the city's food culture.

Experiences to include:

A visit to a local market.
A tasting of Spanish tapas.
A walk through the historic centre.
A meal in a local restaurant.
A visit to a local chocolate maker.
A walk along the beach.

Rioja and the wine country

Rioja is one of Spain's great wine regions. The vineyards, bodegas and cellar doors offer a glimpse into the region's wine culture.

Experiences to include:

A vineyard tour and tasting.
A visit to a bodega.
A meal in a local restaurant.
A walk through the vineyards.
A visit to a local cheese maker.
A walk along the river.

Best for: Late eaters and small groups, who would rather graze a counter than sit down to a set table.

Australia: coastal abundance and cool-climate innovation

Australia's food and wine identity is defined by freedom, innovation and an unparalleled wealth of raw, premium produce drawn from vast coastlines and fertile valleys.

Ocean-to-table dining and boutique valleys

Unburdened by centuries of rigid European winemaking laws, Australian winemakers have rewritten the rulebook. In regions like the Yarra Valley and Mornington Peninsula, cool ocean breezes create world-class Pinot Noir and Chardonnay, while South Australia's Barossa Valley delivers rich, complex Shiraz from some of the oldest vines on Earth.

The dining experience here leans heavily into barefoot luxury and ocean-to-table freshness. Expect wild-caught seafood, native botanical infusions like finger lime and lemon myrtle and breezy open-air restaurants overlooking surf beaches or sweeping vines.

Best for: Travellers already in the country, and anyone who wants the vineyard and the coast in the same week.

Mindful culinary travel practices

To truly savour a food and wine journey, step back from hyper-scheduled itineraries and let your palate lead the way.

Seek out the source

Visit local producer cooperatives, small-scale bakeries and family-owned vineyards rather than large commercial estates.

Eat with the season

Choose restaurants that adapt their menus daily based on what is growing locally right now.

Engage the makers

Take time to talk with winemakers, chefs and market vendors about their heritage. Their passion is always the best ingredient.

Plan for the journey home

The best food and wine journeys do not end when you leave the retreat. They follow you home in the way you breathe, the way you eat, the way you move through a day. Build in time to integrate what you have learned, and consider a follow-up programme or practice to maintain the benefits.