Culinary Tours
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 Fes and its medieval medina, pottery, leather, honey market
Legendary Marrakech, J'ma el F'na night market, culinary museum, Jardins Majorelle & Yves St. Laurent museum, the best shopping
Hassan II Mosque in Casablanca
El Jadida, an old Portuguese seaside town & Safi (famed for pottery)
Essaouira, a charming town on the Atlantic famed for fish, stay in the medina at a Relais e Chateau riad.
Argan oil women's coop, silver workshop
Guided cultural/foodie tours in Fes and Marrakech
Two winery visits, knowledgeable local guides, memorable meals
Dinner at Michelin 2* waterfront restaurant, Casa de Chá Boa Nova in Oporto
Winery visit Douro Valley wine region
Explore the old Jewish district of Oporto
Drive the panoramic route of the N222 Road
Douro wine estate for a cooking class
In the Sangalhos region, visit a winery
Visit the Bauçaco Forest Park
Listen to fabulous Fado music
Explore Lisbon's many delights
Beautiful seaside village of Sintra
Bordeaux: Les Halles de Bacalan, sampling local products for Lunch, Les Cite de vin
Saint Emilion, private tour of underground church carved out of solid rock & winery tour/tasting
Bay of Arcachon, secrets of caviar and oyster tasting
Bayonne, Atelier de Chocolate workshop & dinner at Sequences Restaurant by Sebastien Grave (1* Michelin)
Basque villages and the famous Piment d’Espelette
Biarritz, dinner at Les Rosiers (1* Michelin)
San Sebastian, market visit and hands-on cooking class
Bilbao, tour of the shimmering Museo Guggenheim Bilbao
Capo Market in Palermo with street food tastings
Monreale's 12th century cathedral covered with golden mosaics.
Sicilian cooking class in Palermo
Seafood Couscous demo and tasting Trapani; Marsala salt pans
Valley of the Temples, a UNESCO World Heritage Site
Demonstration of traditional Modicano chocolate
Walking tour of ancient Siracusa and Ortigia with hands-on cooking class
Wine tasting on the slopes of Mount Etna
Taormina tour of the Greek Temple, granita class and hands-on cooking class
Explore enchanting Crete, Santorini and Naxos
Cooking classes on Crete, Santorini & Naxos
Archeological Museum of Heraklion; Gnossos, Crete’s Minoan capital with the Palace of King Minos; Santorini’s Bronze-Age period at Akrotiri
Taste Santorini wines with an panoramic view over the caldera
View the world-famous sunset at Oia on Santorini
Cooking class and lunch at a local farm on Naxos
Dine at Varoulko, 1* Michelin star restaurant in Athens
Market visit and hands-on cooking class and tour of the Pope's Palace in Avignon
Full-day tour of Provence Romaine: Pont du Gard and Nîmes Maison-Carrée
Guided tour of the medieval Jewish quarter of Carpentras.
Visit the Alps of Haute Provence 2 night stay at La Bonne Étape in Chateau-Arnoux.
Truffle hunt and petanques in Lourmarin
Les Baux de Provence & Saint Remy
Arles and LUMA, Frank Gehry-designed art center
Tour La Camargue delta of the Rhone River, flamingos, bulls, and small horses
Tour Customer Testimonials
Want More Information?
For questions, reservations, and a complete itinerary, visit my contact page or send an email to spice@alizagreen.com
- Culinary Tour Blog Posts -

Glossy black olives in hand-woven raffia basket, Fes medina
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

Multicolored olives for sale in the Fes medina
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.

Steaming chickpeas slow-cooked with gelatin-rich calves feet–one of the most delicious dishes of the entire trip at Dar Naji Restaurant in Rabat.

Vegetable tajine with preserved lemons and violet olives

Assorted almond cookies at Cafe Maure, Rabat

Fresh pink garlic Fes medina

Fresh cardoons, stalks of a plant closely related to the artichoke, were in season as were small, tender fresh green fava beans in the smell plastic bags on the side of the photo.

Donkeys work hard in the Fes medina

Fragrant herbs for royal tea, Fes medina

Chicken B’Stilla, a complex dish fit for celebrations, at Palais Amani, Fes medina,

Selection of spices for Ras el Hanout, rooftop of La Sagesse, Marrakech

Traditional stone mill for crushing argan nuts

Basket laden with spices, herbs, dyes, and other specialties at La Sagesse, Marrakech

Lamb and vegetable tajine t’faya at Le Jardin, Marrakech

Newly picked breakfast radishes and craquelines at Domaine Val d’Argan organic winery

Learning to make Moroccan breads at Chez Pierre in the Dades Gorge