How To Think About Food Tourism In A Post-Pandemic World


The pandemic is far from over, but the Covid-19 vaccine inoculation drive is bringing new hopes to the travel industry. Countries around the world are starting to open up for tourists who have been vaccinated. It is already possible for most international passport holders to go for a vacation and hopefully soon this will be an option for everyone. As we prepare to travel again, let’s talk about how we are going to think about food tourism in a post-pandemic world.

A small town in the northern region of Gran Canaria

If you’ve been keeping up with my blog posts, then you already know that I have a deep reverence for food and I love to follow what’s going on in the culinary world. Like, for example the rise of popularity of veganism or plant-based diets – which is not only perhaps a moral consideration, but it can open our frames of reference in terms of how we think of certain dishes and what those changes imply.

Fruit and vegetable stall at a food market in Spain

Food Tourism In A Post-Pandemic World

Speaking of changes, most of us are all-too-familiar with that after a year of real difficulty. As the world slowly begins to open up and the chance for food tourism begins, I can’t pretend that I’m not excited to get out there and begin exploring the culinary world once more. You no doubt feel the same. Yet of course, things have changed since early 2020. Some restaurants, once successful, are no longer there. For this reason, I thought it necessary to consider a few elevating tips we can use when considering food tourism in a post-pandemic world.

Restaurant in Bologna, Italy


While we all feel comforted by it, now is not the time to support large food chains. Of course, far be it from me to judge where you like to eat, I just know that supporting authentic restaurants steeped in history, those chefs willing to preserve tradition or break the norms of their cuisine, these are the restaurants we can choose to support from now on.

This way, with every meal we consume, we’ll be supporting the growth and healing of great and fantastic food. Even if it takes booking a vacation with Luxury Villas in Mykonos to eat the best possible Souvlaki or Gyros you can or hop on a flight to Tel Aviv in Israel to eat the best hummus in the world at Carmel Market, authenticity is key, and it’s worth celebrating.

Souvlaki at Latsida in Crete, Greece

Supporting Specialities

As many of us return to the process of eating out and getting back into our love for food, we’ll all have the motivation to return to what we know and love. There’s nothing wrong with that, and it’s important we focus on doing what we can. That said – it does seem that those chefs who are truly trying to do something out there and are willing to “flip the script” may suffer from a lack of palates willing to take risks after a year locked-up and distant from restaurant food.

For that reason, it can’t hurt to try and come back and support chefs trying something new, like London restaurants switching to takeaway menus and home deliveries, supporting sushi initiatives looking to break tradition, or restaurants wholeheartedly caring for gluten-free customers.

Sushi at Aqua Kyoto in London

Document and Spread The Word!

If you’re a regular reader here, you’re no doubt aware of how passionate food writing can become and what that means when it’s shared.

I’d certainly recommend that you try this for yourself! It could be that documenting your food tourism, spreading the word and connecting with people can help the good message of supporting our restaurants grows.  This way, we’ll all become active participants in supporting the restaurants that should never be taken for granted. Even a post on Instagram or showing a friend great charcuterie spreads you’ve recently enjoyed can be a wonderful idea and will totally contribute.

Giulia Mulè Mondomulia in Venice

With this advice, I hope you can think about food tourism and what it means to you in a renewed sense, even in a post-pandemic world. Stay safe out there!

Disclaimer: this is a collaborative post.

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