Milk Street Culinary Tours

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Milk Street Culinary Tours

Milk Street Culinary Tours

Traveling the world has always been part of what we do at Milk Street. We work alongside home cooks. We sample street food. We get behind the scenes in restaurant kitchens. We explore bustling markets, family farms and small-scale producers. Now, after years of traveling the world, it’s about time we took you with us. Milk Street’s culinary tours, designed in partnership with Culinary Backstreets, give you an up-close and personal opportunity to see the world the way we do: filled not only with great food, but with fascinating stories, profound lessons and incredible people. Join us and a small group of curious fellow travelers to experience destinations and flavors that will change the way you cook.

Prices include accommodation and all tour events. Airfare is not included.
All tours require payment of a non-refundable $500 deposit
.

Mexico City, Mexico

February 4-11 and July 8-15, 2025 | 8 days, 7 nights

Trip highlights: Cook with friends of Milk Street Beto Estúa and Jorge Fritz. Make mole from scratch with a third-generation producer in Milpa Alta. Visit quiet neighborhood markets and shop like a local. Watch the sunrise over the volcanoes and make breakfast on a floating garden. Follow corn from kernel to tortilla via cooking classes and a nighttime taco crawl. Learn to craft cocktails at J.M. Hirsch’s favorite Mexico City bar.

Who you’ll travel with: Paco de Santiago, Beto Estúa and Jorge Fritz

A sample of what you’ll eat: Chilaquiles with guajillo chili sauce, quesadillas stuffed with squash blossoms, carnitas tacos and tacos al pastor, tamales stuffed with the local delicacy huitlacoche, shrimp tostadas and much more.

Per person cost: $4,500 (Single room supplement: $750)
Nonrefundable deposit due at booking: $500

The Islands of Venice, Italy

April 1-8 and April 8-15, 2025 | 8 days, 7 nights (JUST A FEW SPOTS LEFT!)

Trip highlights: Visit seven Venetian islands, all via private boat. Cook with Friend of Milk Street Marika Contaldo Seguso at her villa on the island of Lido. Pick purple artichokes and spring vegetables on Sant’Erasmo. Taste ultra-local wine on Mazzorbo. Catch fish on Burano. Feast on Pellestrina. Learn a 34th-generation craft on Murano. Bar hop and sample classic small bites in Venice.

Who you'll travel with: Marika Contaldo Seguso and Lucia Marcolin

A sample of what you’ll eat and make: Homemade tagliolini with baby purple artichokes and scampi; spring risotto with vegetables, herbs and flowers from Sant’Erasmo ; vegetables fried alla Veneziana; veal and artichokes carpaccio with lemon zest; an array of Venetian small bites, like asparagus and eggs and zucchini flowers with mozzarella and ricotta cheese, plus artisanal cheeses and local wines

Per person cost: $6,500 (Single room supplement: $1,500)
Nonrefundable deposit due at booking: $500

Oaxaca, Mexico

March 6-13, 2025 (SOLD OUT!) and June 24-30, 2025 | 8 days, 7 nights (JUST A FEW SPOTS LEFT!)

Trip Highlights: Take hands-on cooking classes with resident chef Rodolfo Castellanos, chef of Restaurante Origen. Travel to Tlacolula to visit a bustling local market. Make cheese with Don Juan and his family in the village of Etla. Sample artisanal mezcals with an agave spirits expert. Learn from traditional cooks in their home kitchens and remote restaurants. Eat at restaurants experimenting with new approaches to regional ingredients.

Who you’ll travel with: Maria Itaka and Rodolfo Castellanos

A sample of what you’ll eat and make: Enchiladas with your choice of seven different moles, barbacoa fresh from the pit, Oaxacan cheese tamales and fresh fruit popsicles—plus, drink hibiscus cocktails and creamy horchata.

Per person cost: $4,500 (Single room supplement: $750)
Nonrefundable deposit due at booking: $500

Emilia-Romagna, Italy

May 22-29, 2025 | 8 days, 7 nights (SOLD OUT!)

Trip highlights: Our first ever cooking retreat, this weeklong trip to Emilia-Romagna is an extraordinary opportunity for serious cooks who also love some luxury and indulgence. Stay at a private villa that has its own renowned natural winery, a swimming pool and groomed walking paths through gardens and fields. Cook dinners with Viola and make pasta by hand with an award winning sfoglina. Learn about vine to bottle balsamic vinegar production. Taste the famous Parmigiano Reggiano d’ Vacche Rosse (Red Cow) and learn how it is made. Eat lunch at Viola’s favorite butcher, who specializes in the famous Emilia Romagna mortadella. Tour historic Mantua and Modena.

Who you’ll travel with: Viola Buitoni and, on this first departure only, Milk Street’s Kitchen Director Wes Martin

A sample of what you’ll eat and make: Egg pasta, real Bolognese sauce, endless contini (vegetable side dishes), ricotta drizzled in balsamic, tagliatelle al ragù, mortadella sandwiches, bollito misto, several Parmigianos Reggiano, fresh cherries, many natural wines.

Per person cost: $7,500 (Single room supplement: $1250)
Nonrefundable deposit due at booking: $500

This trip is currently sold out. To be the first to hear if spots open up, join the waitlist.

Baking in The Cotswolds and London

April 8-15, 2025 | 8 days, 7 nights (SOLD OUT!)

Trip highlights: Immerse yourself in sourdough bread baking at the world’s oldest baking school, including 1:1 private baking tutorials with Elaine Boddy and Sophie Carey. Get an exclusive, behind-the-scenes tour and interactive demo at an eighth generation wheat mill in the Cotswolds. Walk the fields at a farm experimenting in regenerative wheat-growing practices. Eat at local gastropubs and explore beautiful, honey-colored stone villages. Learn to make wood-fired pizza with local flours. Dine with friends of Milk Street. Go on a bakery scavenger hunt in London.

Who you’ll travel with: Elaine Boddy, Sophie Carey and, on this first departure only, Milk Street’s Director of Education Rosemary Gill

A sample of what you’ll eat and make: Sourdough breads made from local wheats. Contemporary farm-to-table British pub food. Wood-fired pizzas. Hot cross buns. Scones with cream and jam. Two private dinners in London cooked by Milk Street friends.

Per person cost: $7,500 (Single room supplement: $1,250)
Nonrefundable deposit due at booking: $500

This trip is currently sold out. To be the first to hear if spots open up, join the waitlist.

Transylvania

June 25-July 1, 2025 | 8 days, 7 nights (SOLD OUT!)

Trip highlights: Cook traditional Saxon dishes in private homes and Hungarian heritage foods with local experts. Sample the culinary past and present of urban Transylvania. Stay in a working, self-reliant Saxon village. Visit two UNESCO World Heritage sites. Picnic under ancient oak trees and get to know this bucolic landscape of meadows, horse-drawn carts, ancient forests and alpine peaks.

Who you’ll travel with: Irina Georgescu and, on this first departure only, Associate Director of Education April Dodd

A sample of what you’ll eat and make: Saxon rhubarb cake, a seasonal speciality. Hearty stews. Mushroom-stuffed flatbreads. Cheese from the milk of cows that graze in the wild meadows of the Carpathian Mountains. Charcuterie from Transylvanian mangalitza pigs. Bread baked in traditional Transylvanian outdoor ovens. And the famous kürtőskalács chimney cakes rolled in cinnamon.

Per person cost: $5,500 (Single room supplement: $750)
Nonrefundable deposit due at booking: $500

This trip is currently sold out. To be the first to hear if spots open up, join the waitlist.

Athens and the Peloponnese, Greece

March 26-April 2, 2025 | 8 days, 7 nights (SOLD OUT!)

Trip highlights: Spend three days foraging and cooking in the wildly beautiful Mani landscape with cookbook author and chef Carolina Doriti and Maniot chef Stavriani Zervakakou. Visit a small family-run olive grove and learn about world-class olive oil. Walk along pebbled beaches and in the stone ruins of Maniot tower towns. Taste the wines produced in a hyper-local, protected wine region. Stay in a private villa with no other guests.

Who you’ll travel with: Carolina Doriti and Stavriani Zervakakou

A sample of what you’ll eat and make: Maniot salad, or orange, olives and red onion; savory pies stuffed with greens, herbs and feta; grilled octopus and tuna crudo; custard pies; grilled prawns with fava beans and arugula; flights of small-production Greek wines.

Per person cost: $5,500 (Single room supplement: $1,250)
Nonrefundable deposit due at booking: $500

This trip is currently sold out. To be the first to hear if spots open up, join the waitlist.

Istanbul, Türkiye

May 2-9, 2025 | 8 days, 7 nights (SOLD OUT!)

Trip highlights: Immerse yourself in the food of the Hatay region of Türkiye with native Özlem Warren, a longtime Milk Street Cooking School teacher and magazine contributor. Tour neighborhood spice, vegetable and cheese markets. Eat a big Turkish breakfast on a family farm located improbably in the moats of the City’s Byzantine-era fortified walls. Cruise the Bosporus and eat at Ciya Sofrasi, a restaurant dedicated to preserving regional Turkish dishes in danger of being forgotten.

Who you’ll travel with: Gonca Karakoc and Özlem Warren

A sample of what you’ll eat and make: Artichoke hearts fried in olive oil, Balkan boreks filled with Turkish goat cheese, spicy Adana kebabs, stuffed grape leaves, Black Sea-style pide.

Per person cost: $5,500 (Single room supplement: $1,250)
Nonrefundable deposit due at booking: $500

This trip is currently sold out. To be the first to hear if spots open up, join the waitlist.

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About Our Partners at Culinary Backstreets

Culinary Backstreets got their start in 2009, reporting from a borderless urban zone they call the “Culinary Backstreets,” a place where you can find simple family-run restaurants, masters passing their craft on to an apprentice, or the rhythm of a life committed to meatballs and nothing else. They go slow and collect these stories one-by-one, giving equal measure to the culinary side as the human element of the story.

Culinary Backstreets tells these stories through weekly restaurant reviews published on CB, culinary walking tours, multiday trips, books, web design and smartphone applications. At present, you’ll find their regular dispatches from Athens, Barcelona, Istanbul, Lisbon, Los Angeles, Marseille, Mexico City, Oaxaca, Naples, Palermo, Porto, New Orleans, Queens (NY), Shanghai, Tbilisi and Tokyo. These cities all have a culinary tradition of untold richness as well as a certain tension, be it the tug between East and West, the clash between modern and ancient identities, migration, rapid gentrification or a post-colonial hangover. The people they cover run restaurants, workshops, farms and more that are holding back the tide of globalized sameness, which is not easy work—even if it’s done unknowingly.

Culinary Backstreets’ work is guided by a belief in:

  • Honest Tourism: The places where they eat and craftspeople that they feature on their culinary tours are all selected with this purpose in mind. They never accept a free lunch or consider a discount for our tour groups, and their guides don’t receive any commissions from shopkeepers.
  • Honest Journalism: The same principal is applied to the publishing of stories. There are no sponsored posts or even advertising on CB. The writers and photographers are paid fairly for their work on stories that we all believe in.
  • Serving Multiple Stakeholders: Culinary Backstreets seeks to provide its guests and audience with enriching culinary travel experiences while also serving the needs of the communities where they work. Sensitivity to the impact their work has on small neighborhood businesses and community spaces is key to their sustainability.