Meet chefs, farmers, winemakers, food producers, and local culinary experts with commentary and guidance from Chef Aliza Green who shares her unparalleled culinary knowledge with guests. A certified tour director, she leads exciting small-group tours of culinary exploration. Destinations for 2021 and 2022 include Three Greek Islands, Israel, Portugal, Bordeaux & Basque Country, Sicily, Catalonia, Andalucia, Alsace and Provence.
Explore enchanting Crete, Santorini and Naxos. In-depth cooking classes on each island. Visit ancient archeological sites. Learn about native herbs and plants; visit a farm and meet a shepherd. Stroll through towns like Rethymno, Megalochori, Oia, and Pyrgos. Travel by caique to Santorini's volcano on Thirassia Island.
Israeli Cuisine & Culture Tour with Chef Aliza Green. Explore Israel's diverse culinary scene at restaurants, markets, in cooking workshops and demos. Meet Israeli culinary experts and chefs. Jerusalem, Tel Aviv, Galilee, Akko, Negev, Tzfat, dinner in the desert, Tunisian, Yemenite, Greek, Ethiopian, Moroccan, Ashkenazi, Arab food and more!
Dine at Michelin 2* waterfront restaurant, Casa de Chá Boa Nova in Oporto
Douro Valley Winery visit and tasting
Explore the old Jewish district of Oporto
Drive the panoramic N222 Road
Join the countess at her family’s Douro wine estate for a cooking class
In the Sangalhos region, tasting of sparkling wines
Visit the Bauçaco Forest Park, home to 700 native species
Listen to Fado de Coimbra and Fado in Lisbon
Excursion to Sintra, a UNESCO World Heritage Site
Bordeaux: Les Halles de Bacalan
Saint Emilion, underground church
Winery tour at organic Château Ambe Tour Pourret and cooking class
Bay of Arcachon, caviar and oysters
Bayonne, Atelier de Chocolate workshop
Bayonne, dinner at Sequences Restaurant (1* Michelin)
Basque villages and Piment d'Espelette
Biarritz, dinner at Les Rosiers (1* Michelin); Chef Andrée Rosiers
San Sebastian, market visit and cooking class at Mimo Bite the Experience
Bilbao, tour Museo Guggenheim Bilbao
Capo Market in Palermo with street food tastings
Monreale's 12th century cathedral covered with golden mosaics.
Sicilian Pastry Class in Palermo
Seafood Couscous demo and tasting Trapani; Marsala salt pans, Marsala wine tour and tasting
Valley of the Temples, a UNESCO World Heritage Site
Two-night stay at Feudo Maxarello Agriturismo, a farm-inn
Demonstration of traditional Modicano chocolate
Walking tour of Scicli, an elegant seaside town
Market tour and cooking class in Ortigia
Guided tour and morning hike on Mount Etna
Catalan art: Picasso, Dali & Ramon Casas:
Cooking classes: La Boqueria; Museu de la Xocolata, Hotel Mon, Museu de la Pesca
Flamenco show in Barcelona
Guided Tour of Gaudi’s Architectural Marvels: Casa Batlló, Parc Guell, Sagrada Familia cathedral
Markets: La Boqueria, Barcelona, Saturday market in Vic, fishermen’s auction in Palamos
Expert guided tour of Jewish Girona
Winery visit: Mas Molla family winery
Magic Fountains in Barcelona
Charming seaside towns: Palamos & Cadaques
Dine at Restaurant L’O: One-star Michelin restaurant in Mon St. Benet
Guided tour of Seville’s Royal Alcazar, the Giralda Tower and the Cathedral
Tapas tasting in Triana
Jerez de la Frontera: sherry cellar, cooking demo and sherry cuisine
Olive Oil Museum in Baena; dine on authentic regional cuisine in Zuheros
Tour of Cordoba’s historic Jewish quarter, Sephardic cuisine with music
Gypsy-style flamenco performance in a cave in Granada
Guided tour in Granada of the Alhambra and Generalife
Organic winery tour and tasting with lunch in the vineyard in Ronda
Guided Tour of Malaga: Cathedral, Alcazaba de Malaga, and the Arabian Baths
Malaga market visit and hands-on cooking class
Farewell dinner at Jose Carlos Garcia Michelin-starred restaurant at Malaga Port
In Strasbourg, Grande Île – the very first UNESCO World Heritage Site
Tour the Strasbourg Cathedral, Old Town and Petite France
Excursion to Northern Alsace, pretzel, mustard and horseradish tours and tastings
Visit Obernai along the “Wine Route”, winery visit and tasting and picnic in the vineyard
Excursion to the Vosges Mountains to learn about and forage for local wild edible plants and berries.
Visit to Selestat and Haut Koenigsbourg Castle
Secrets of Alsatian cuisine with a chef-led cooking class in Colmar
Wine route villages of Riquewihr and Kaysersberg
Farewell lunch at the mythical Auberge de l’Ille, 3* Michelin restaurant
Les Baux de Provence and the Carrieres de Lumieres, with extraordinary art images projected on rock
La Camargue’s rice paddies, bull herds, and salins (sea salt works)
Hands-on cooking class with Chef Jean Mark Villard in Maubec
Visit to the Lavender Museum with a gourmet tour
Full-day tour of Antique Roman Provence
Tastings at Chocolatier Joel Durand and Lilamand candied fruits in Saint-Remy
Tasting of Cru de Gigondas Côte de Rhone, dinner dinner and a stay at Domaine de Cabasse Winery
Market visit in Avignon and chef-led cooking class
Nimes, Beaucaire and Tarascon chateaux
Provençale villages: Vaison La Romaine, Gordes, and Seguret
Tour Customer Testimonials
- Culinary Tour Blog Posts -
Olives, anyone? How many can we eat? And where do we put the pits?
What’s your memory of this glorious trip: is it the comfy bus in which only 5 people stayed in the same seats throughout; is it the power, wifi, nuts and water or is it the wonderful Mohammed who drove us for (how many?) kilometers, even during the
rain and sleet in the High Atlas mountains where some of us were terrified. But I bet it’s the extraordinary tour guide, Chacha, who spoke (at least) 5 languages, knew all about the history and geography, the architecture and the food, the people and the politics of this gorgeous country and kept us moving, interested and learning.
How about the great hotels we stayed in, including some with fewer amenities than we’re used to (e.g., hot water). Everywhere we managed thanks to our great leader, Aliza (AKA Aziza), who in her calm and professional tour-creator persona was able to deal with it all, including a melt-down, a foot injury, and unusual sleeping arrangements. Where else have you seen the tree-climbing goats, baby camels? When did you experience a longer-than-expected night-time camel ride followed by a cooking fire in the desert and sleeping in a “luxurious” tent?
There’s more: solar panels, modern architecture, ancient souks and medinas, hijabs everywhere but only 5 covered faces. ancient synagogues and cemeteries. Roman ruins, amazing on-the-water mosque, cooking lessons, spices, body scrubs and massage.
Please consider joining me, culinary explorer and chef/author Aliza Green, on this exclusive tour of Israel: land of contrasts, land of plenty, land of history.
Experience the best of Israel, where creative and exciting culinary fermentation combines Ashkenazi, Sephardi and Mizrachi Jewish, Arab, Druze, and Maronite traditions, ingredients, and techniques. Tour Israel from the Galilee and Safad to the Negev, from the Mediterranean Coast to Jerusalem.
Visit markets fragrant with spices like Carmel in Tel Aviv and Mahane Yehuda in Jerusalem. Experience the creations of Israeli chefs and bakers at top restaurants and small, local favorites and taste fine Israeli wines. Learn how farmers make the desert bloom in places like Shirat Hamidbar Farm. Enjoy lunch at the famed eponymous fish restaurant in ancient Akko, Uri Buri.
Taste everything from Moroccan couscous to Yemenite jachnun bread, Ashkenazi kugel to Middle Eastern mezze and Tunisian shakshouka, now a national dish in Israel.
Savor an array of fresh and aged goat cheeses at Kornmehl Farm, where tradition and innovation work together in a fine balance.
And, of course, visit the must-see sites like the Kotel (the Western Wall of the ancient Jewish Temple), the walls of Jerusalem’s Old City, the Dead Sea, and Masada. Free time in Jerusalem to visit sites such as Yad Vashem.
This twelve-day tour from February 10 to 21, 2019 is limited to 15 guests, traveling by private van, with accommodations in 4 and 5 star hotels.
Please send a message to ChefAlizaGreen@gmaiil.com for more information on this exciting tour and I will send back the detailed itinerary with pricing and deposit information.
Morocco has been on my culinary radar ever since I first ate couscous in the Paris Jewish neighborhood of the Marais at age 12–it was a revelation. In years since, I had the opportunity to work with several Moroccan and Tunisian chefs, who inspired me to finally plan a trip there. Researching my two books on spices (Field Guide to Herbs & Spices and The Magic of Spice Blends), I became convinced that I needed to make that trip. And, I am very happy to say that my culinary/cultural tour with 13 guests was a delight for all, though not without its challenges–road to the Sahara closed due to snow (!), very slow-going to cross the Tichka Pass over the snow covered peaks of the High Atlas Mountains to Fez, and sleeping bundled up in every piece of clothing I owned including hat and gloves in a tent in the bitter cold of the Sahara night, which was nonetheless a high point of the trip for all.