The interest for culinary highlights changes the travel behavior, in my case basically. Over the past few years, I’ve noticed this in at least three ways.
Travel to specific culinary destinations
In other words, trips whose primary goal is to get to know a particular region from a culinary point of view. The region of Gipuzkoa around San Sebastian would be for me a typical and at the same time very attractive case. Or Japan in general. For me, of course, a trip to a particular restaurant falls into this category in particular, like the trip last November to Fäviken in the Arctic Circle.
Incorporate culinary aspects into the itinerary
This approach is actually self-evident for me: Whenever a trip is planned, the question arises directly where to find an interesting restaurant in the region. That was the case recently in Mallorca, on the various business trips I’ve had the pleasure of making to London in recent months, in Paris, or even in Austria. I am currently thinking intensely around a late August trip to Spain and looking for interesting restaurants and local food producers. Of course, choosing the right tour operator or travel expert can be very helpful in planning, especially if he brings the enstprechende expertise for the desired destination and can give individual tips and advice.
Organized food trips
Of course, this form of travel also exists in organized form, in the case of Opentrips even in self-organised form, i.e. the users of the platform present a travel idea, one discusses it, adds aspects and ideas and votes on it together. And book. In my case, the trip to the Loire region next year.
Even Tchibo now offers organized gourmet trips to sometimes quite interesting regions.
Flickr Photo by mukumbura according to Creative Commons.
