Culinary Journeys: Exploring the World Through Food
June 24, 2025, 7:02 pm
Location: Denmark, Capital Region of Denmark, Copenhagen
Employees: 51-200
Founded date: 2015
Food is more than sustenance; it’s a passport to adventure. Each dish tells a story, each flavor a whisper of culture. In 2025, travelers are hungry for unique culinary experiences. They seek not just meals, but journeys that tantalize the senses and deepen their understanding of the world.
According to Hilton’s 2025 Trends Report, nearly 20% of travelers are ready to chase new dining experiences. Luxury travelers are particularly discerning, with 60% prioritizing accommodations that boast exceptional restaurants. This trend is not just a fleeting fancy; it’s a reflection of a deeper desire to connect with places through their culinary offerings.
Recent research from the Asia-Pacific International Spirits and Wines Association reveals that 70% of travelers consider food quality a key factor in destination selection. They are willing to pay more—up to $250 extra per day—for premium food and beverage experiences. This willingness speaks volumes about the evolving travel landscape, where culinary exploration is as vital as sightseeing.
Imagine cruising through the Indonesian archipelago. Aboard a luxury phinisi, the Celestia, travelers savor dishes crafted by renowned Balinese chef Wayan Kresna Yasa. His creations, from wild-caught tuna to tamarind duck confit, change with the catch of the day. Each meal is a narrative, a taste of Indonesia’s rich culinary heritage. The experience culminates in a rijsttafel, a lavish spread of Indonesian favorites that invites diners to indulge in a feast of flavors.
Alternatively, one might navigate the Peruvian waterways on Aqua Expeditions’ Aqua Nera. Here, celebrated chef Pedro Miguel Schiaffino transforms local ingredients into rainforest-to-table masterpieces. Grilled tiger catfish wrapped in bijao leaf and paiche fish ceviche are just the beginning. Guests engage in a ceviche masterclass, diving deeper into the heart of Peruvian cuisine.
In Greece, the fusion of art, design, and gastronomy creates a unique experience. A design-focused trip led by K-Studio takes travelers from the neo-modernist Perianth Hotel in Athens to the oceanfront Dexamenes Seaside Hotel. Here, guests forage for local ingredients and dine in a converted 1920s silo, where the past meets the present in a culinary embrace.
Australia offers its own culinary adventures. Dining under the stars at Longitude 131° presents a four-course menu inspired by native ingredients. The backdrop of Uluru enhances the experience, merging nature with gastronomy. Meanwhile, the Binba Mayi Coastal Foraging Experience in Broome connects guests with ancient First Nations methods of gathering food. Here, mud crabs and shellfish become the stars of a traditional meal, prepared with care and respect for the land.
For those seeking something truly avant-garde, Denmark’s Alchemist offers an immersive dining experience. With 45 to 50 “edible impressions,” this restaurant challenges perceptions of food. Diners embark on a four to six-hour journey, where each dish is a conversation starter, pushing the boundaries of culinary art.
Spain invites food lovers to explore its rice and seafood heritage. The Ultimate Rice and Seafood Tour, led by a renowned food writer, takes participants through the Mediterranean, engaging with local producers and chefs. This journey coincides with the rice harvest season, offering a unique opportunity to connect with the roots of iconic dishes like paella.
In San Francisco, Merchant Roots dazzles with its seasonal menus. The In Bloom menu celebrates spring’s bounty, showcasing flowers and vegetables in imaginative dishes. Each quarter brings a new theme, transforming dining into a theatrical experience.
As culinary tourism flourishes, the World’s 50 Best Restaurants list serves as a beacon for food enthusiasts. In 2025, Lima’s Maido takes the crown as the world’s best restaurant, blending Japanese techniques with Peruvian ingredients. Singapore’s Odette holds its ground at No. 25, showcasing the city’s vibrant culinary scene.
The list reflects a global tapestry of flavors, with restaurants from 22 territories represented. Bangkok shines with six entries, including Gaggan, which ranks sixth. The rise of lesser-known cities on the list signals a shift in the culinary landscape, where innovation and tradition coexist.
Special awards highlight the diversity of talent in the industry. The World’s Best Female Chef award goes to Pichaya Soontornyanakij of Potong in Bangkok, while the Sustainable Restaurant Award recognizes Celele in Colombia. These accolades celebrate not just culinary excellence, but also the commitment to sustainability and social impact.
As travelers embark on their culinary journeys, they seek more than just meals. They crave connections, stories, and experiences that resonate. Food is the thread that weaves cultures together, creating a rich tapestry of flavors and traditions.
In this ever-evolving landscape, the world of culinary tourism is ripe for exploration. Whether it’s a lavish rijsttafel in Indonesia or a foraging adventure in Australia, each experience is a chance to savor the essence of a place. As we navigate this delicious world, let us remember: every bite is a step into a new culture, a new story waiting to be told.
According to Hilton’s 2025 Trends Report, nearly 20% of travelers are ready to chase new dining experiences. Luxury travelers are particularly discerning, with 60% prioritizing accommodations that boast exceptional restaurants. This trend is not just a fleeting fancy; it’s a reflection of a deeper desire to connect with places through their culinary offerings.
Recent research from the Asia-Pacific International Spirits and Wines Association reveals that 70% of travelers consider food quality a key factor in destination selection. They are willing to pay more—up to $250 extra per day—for premium food and beverage experiences. This willingness speaks volumes about the evolving travel landscape, where culinary exploration is as vital as sightseeing.
Imagine cruising through the Indonesian archipelago. Aboard a luxury phinisi, the Celestia, travelers savor dishes crafted by renowned Balinese chef Wayan Kresna Yasa. His creations, from wild-caught tuna to tamarind duck confit, change with the catch of the day. Each meal is a narrative, a taste of Indonesia’s rich culinary heritage. The experience culminates in a rijsttafel, a lavish spread of Indonesian favorites that invites diners to indulge in a feast of flavors.
Alternatively, one might navigate the Peruvian waterways on Aqua Expeditions’ Aqua Nera. Here, celebrated chef Pedro Miguel Schiaffino transforms local ingredients into rainforest-to-table masterpieces. Grilled tiger catfish wrapped in bijao leaf and paiche fish ceviche are just the beginning. Guests engage in a ceviche masterclass, diving deeper into the heart of Peruvian cuisine.
In Greece, the fusion of art, design, and gastronomy creates a unique experience. A design-focused trip led by K-Studio takes travelers from the neo-modernist Perianth Hotel in Athens to the oceanfront Dexamenes Seaside Hotel. Here, guests forage for local ingredients and dine in a converted 1920s silo, where the past meets the present in a culinary embrace.
Australia offers its own culinary adventures. Dining under the stars at Longitude 131° presents a four-course menu inspired by native ingredients. The backdrop of Uluru enhances the experience, merging nature with gastronomy. Meanwhile, the Binba Mayi Coastal Foraging Experience in Broome connects guests with ancient First Nations methods of gathering food. Here, mud crabs and shellfish become the stars of a traditional meal, prepared with care and respect for the land.
For those seeking something truly avant-garde, Denmark’s Alchemist offers an immersive dining experience. With 45 to 50 “edible impressions,” this restaurant challenges perceptions of food. Diners embark on a four to six-hour journey, where each dish is a conversation starter, pushing the boundaries of culinary art.
Spain invites food lovers to explore its rice and seafood heritage. The Ultimate Rice and Seafood Tour, led by a renowned food writer, takes participants through the Mediterranean, engaging with local producers and chefs. This journey coincides with the rice harvest season, offering a unique opportunity to connect with the roots of iconic dishes like paella.
In San Francisco, Merchant Roots dazzles with its seasonal menus. The In Bloom menu celebrates spring’s bounty, showcasing flowers and vegetables in imaginative dishes. Each quarter brings a new theme, transforming dining into a theatrical experience.
As culinary tourism flourishes, the World’s 50 Best Restaurants list serves as a beacon for food enthusiasts. In 2025, Lima’s Maido takes the crown as the world’s best restaurant, blending Japanese techniques with Peruvian ingredients. Singapore’s Odette holds its ground at No. 25, showcasing the city’s vibrant culinary scene.
The list reflects a global tapestry of flavors, with restaurants from 22 territories represented. Bangkok shines with six entries, including Gaggan, which ranks sixth. The rise of lesser-known cities on the list signals a shift in the culinary landscape, where innovation and tradition coexist.
Special awards highlight the diversity of talent in the industry. The World’s Best Female Chef award goes to Pichaya Soontornyanakij of Potong in Bangkok, while the Sustainable Restaurant Award recognizes Celele in Colombia. These accolades celebrate not just culinary excellence, but also the commitment to sustainability and social impact.
As travelers embark on their culinary journeys, they seek more than just meals. They crave connections, stories, and experiences that resonate. Food is the thread that weaves cultures together, creating a rich tapestry of flavors and traditions.
In this ever-evolving landscape, the world of culinary tourism is ripe for exploration. Whether it’s a lavish rijsttafel in Indonesia or a foraging adventure in Australia, each experience is a chance to savor the essence of a place. As we navigate this delicious world, let us remember: every bite is a step into a new culture, a new story waiting to be told.