The luxury tour operator is adding seven new itineraries built around authentic food experiences.
Nearly 80% of travellers now choose destinations based on what they’ll eat, according to the latest TravelBoom 2026 Leisure Travel Study. Toronto-based Kensington Tours has taken the hint, expanding its Food & Wine Collection with seven new sample itineraries that swap the standard sightseeing march for markets, vineyards and kitchen tables. The routes span Greece, Croatia, Portugal and Morocco, Peru, Italy and Japan, each built with the operator’s on-the-ground Destination Experts.
“Food is one of the most authentic ways to understand a place because it reflects history, geography, traditions and community all at once,” says Helen Giontsis, president of Kensington. “The experiences travellers remember most are often the ones they didn’t know to look for – a neighbourhood café where locals gather, or a family-owned winery.”
The line-up leans deliberately away from the obvious. In Greece, A Taste of Island Life skips Santorini’s Instagram hits for Sifnos – widely considered the country’s culinary capital – and Paros, with time in a local home learning to cook the real thing. Croatia’s Island Hopping Adventure threads from Dubrovnik through Korčula, Hvar and Šolta to Split, featuring rare indigenous wines, farm-to-table lunches and olive-oil and honey tastings.
Portugal & Morocco pairs Lisbon’s fado-soaked bairros with Marrakech spice markets and dinner in a Berber village high in the Atlas Mountains. Japan’s Flavors of Northern Japan runs from Tokyo’s back-alley counters up to Hokkaido – sake tastings, fish markets, and a family winery in Yoichi along the way. A Taste of Peru and Italy’s La Dolce Sardinia round out the seven, and they join existing culinary journeys in France, New Orleans and Vietnam.
Every route is private and custom, which is rather the point: this is less a tour than a very well-connected friend handing you the reservations you’d never have found on your own. For travellers whose favourite souvenir is a recipe, Kensington has just widened the table.
