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The Hungry Tourist The Hungry Tourists’ food tours are like no other food tours available in the world today. They are tailor made by foodies for foodies. Follow Us!
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High-End Deep Foodie Travel

The Hungry Tourists’ food tours are like no other food tours available in the world today. Most of our tours include local partners with deep roots (and connections) in the destination’s culinary community, which allow us not only to discover hidden and secret gems but also to secure ‘impossible’ reservations. We work with restaurants and chefs on special menus that in

corporate their ‘all-time-best’ dishes. Our aim is to give our guests a sense of privilege and of a priceless experience right from the start. We have often heard the words, “We wouldn’t have been able to do this on our own”.

Family Style Meal at Els Casals!Sometimes I feel tired of tasting menus, so I had an idea. How about we do something dif...
05/11/2024

Family Style Meal at Els Casals!

Sometimes I feel tired of tasting menus, so I had an idea.

How about we do something different, I told Oriol Rovira of

You have to understand, I’ve been loving Els Casals’ brilliant Tasting Menu for over 14 years now, but I needed a change.

How about you cook us the same meal you’d cook your best friends and family, I asked him

Check out what he served us last night and understand why there’s no going back to tasting menus.

Highlights of this week’s newsletter:DINING ETIQUETTE IN JAPANToo Good To Be True: A YouTube video about our September 7...
30/07/2024

Highlights of this week’s newsletter:

DINING ETIQUETTE IN JAPAN

Too Good To Be True: A YouTube video about our September 7 tour (we still have a single place available).

Japan Finale Tour 2024: Our extraordinary Japan finale tour for 2024 (2 spots available).

Japan 2025: Our full tour program (including The Grand Sushi Trail) is now posted.

Grand Spain Tour: The second Grand Spain tour is selling fast (the first one sold out in a few days).

- https://mailchi.mp/thehungrytourist/sushi-saito-sugita-disfrutar-etxebarri-which-is-your-dream-6246668

R & R at Els Casals!What a great idea after 6 weeks on the road!Sleep well, go for long walks at  vast 600 years old far...
14/04/2024

R & R at Els Casals!

What a great idea after 6 weeks on the road!

Sleep well, go for long walks at vast 600 years old farm, and let Oriol feed you.

Villa Mas is a Must!Thank you  for suggesting we go to  Villa Mas, nestled in front of a picturesque Costa Brava beach, ...
13/04/2024

Villa Mas is a Must!

Thank you for suggesting we go to

Villa Mas, nestled in front of a picturesque Costa Brava beach, stands out not only for its stunning seaside location but also for its culinary excellence.

Owned by Carlos Horta, who is not only not on Instagram, but doesn’t even own a phone, has dedicated himself to creating an inviting atmosphere that mirrors the beauty of the surrounding landscape, growing vegetables in his garden, and building one of the most impressive wine cellars in the world.

At the helm of the restaurante itself are Chef Roġer Co in the kitchen, his wife Agate Arnaud managing the front and Nuria Lucia the sommelier.

Swipe for delicious beauty:

A beautiful Palamós (20 km away) Gamba

Prawns croquette

Grilled clams from Carril

Carpaccio of Palamós Langoustines

Confit artichokes, vegetables, butter and his juice

Spring vegetables stew, all green

Carre and belly of milk fed lamb rose with stewed peas and broad beans

Vanilla filled filo pastry

Choux with white chocolate, vanilla and orange cream

QUINTONIL- Best Mexican Meal I’ve Ever Had. What an unforgettable night was last night at  by @Swipe Entomophagy festiva...
04/04/2024

QUINTONIL- Best Mexican Meal I’ve Ever Had.

What an unforgettable night was last night at by @

Swipe

Entomophagy festival - Charred avocado tartare with escamoles; santanero beans from Oaxaca and confit onions; abalone homemade chorizo; oyster mushrooms alamhre with salsa macha, grasshopper chintextle; salsa roja with jumiks and epazote; criollo com tortillas from Santa Marfa del Llano

Butternut squash and tomato salad, rice horchata and pumpkin seeds

Stone crab in pipuin verde with sunflower seeds, makrut lime and Thai basil, blue com tostadas

Grilled blue fin tuna meatball, recado rojo reduction, pickled mussels

Mole de chichilo negro, aged duck, charred eggplant

Marney fruit panna cotta tartelette, pixtle cream and lemon

Coconut and plankton sorbet, physalis, caviar

Mexican cornbread with rompope de nixtamal, vanilla from Cuetzalan, passion fruit

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