Zingerman’s Food Tours takes you behind the scenes…


to the source of amazing food and people from Morocco to Paris to Croatia and more! Together we’ll venture off the beaten path, where local cuisine provides a direct connection to the history of a region, the soul of its people, and the rhythm of daily life.


Upcoming Tours




March 24 - April 2

From a private guest house in the Palmeraie, surrounded by lush gardens of fruits, vegetables, and herbs, to the bustling, lively markets of Marrakech with their towers of fresh spices, and sunny seaside towns, this will be a tour to delight all your senses. 



May 6 - 16

Hungary has an incredibly rich and varied food tradition reaching back at least 1500 years, including an Eastern European Jewish influence. From regional cheeses, wines, cured meats, and bountiful produce, to the incredible breads, pastries, and elegant multi-layered tortas, Hungary has it all.



2019 (sold out)

May 25 - June 2

The food traditions of the Catalonia region of Spain are well worth traveling to enjoy firsthand. Explore fresh fish, oysters, and mussels; artisan olive oils and wines; tapas with the freshest ingredients; rice dishes; hazelnuts; and learn about the rich tradition of world-class cava, vermouth, and wine. 

Sicily, Italy


May 20 - 30

Traveling to Sicily without a guide can be intimidating. The mythology of the island’s passions, along with the reality of its closed, insular culture, can make it hard to get below the surface of tourist travel. Going to Sicily alone can make you feel like you’re standing on top of a large mountain of culture and food that was buried beneath you. Let us reveal Sicily’s food culture! Come, join us, for a unique, educational, and entertaining experience that you won’t soon forget.

Croatia, Italy, & Slovenia


september 9 - 18

These locations combine Habsburg and Ottoman heritage while the Istrian Peninsula (claimed by locals to be the gourmet capital of the country) has a cosmopolitan past, with Italian, Slovenian, and Croatian influences. The emblematic dishes of the peninsula, rich in truffles, Boskarin beef, oysters, Adriatic seafood (cooked and raw), cheese, aged prsut, olive oil, and homemade pasta, rival those in neighboring Italy. Of course, there will be plenty of the local wine—Malvazia and Terran—to accompany this amazing food.

Real Seafood in italy

Grand Traverse


september 27 - 29

While Michigan’s Grand Traverse Bay has long been known as a four-season recreational destination, its booming food scene is also something to celebrate—Bon Appetit named it one of its top five foodie towns in America! The fresh Lake Michigan air draws thousands of visitors to this charming lakeside community every year, creating ideal conditions for some of the best farms, orchards, wineries and fishing in the midwest.




october 5 - 14

Come visit Tuscany and Emilia Romagna the Zingerman’s way. We’ll go behind the scenes and visit traditional small producers of some of the region’s finest foods – from the massive wheels of Parmigiano Reggiano, to the beautiful, small bottles of real balsamic vinegar, from Chianti Classico wines and artisanal olive oil to the melt-in-your-mouth prosciutto crudo.


Paris & Champagne


october 18 - 26

Insiders’ Tour of the City that Food Dreams are Made Of

Paris has long been a city bursting with reasons to fall in love with food. For centuries, those who appreciate food and wine have been drawn here. The first restaurant was founded here, the world’s oldest café is still a local favorite, and even today, Paris’ markets are unrivaled. Whether eating ripe figs on the banks of the Seine, sipping a kir on the Boulevard St. Germain, or lingering over a dozen oysters on the half shell, Paris will capture the heart of any food lover.




June 15 - 20

israel - Ancient & Modern

Israel is a remarkable country to visit for those of us interested in food, culture, and history. The variety of experience is dizzying as is the contrast of ancient and modern! In this small geographical area we will engage with a full range of food production methods from ancient terraced plots surrounding Jerusalem to the most modern agricultural practices of seaweed production and agriculture in the desert.