Food Takes the Wheel: How Culinary Tourism Is Defining Travel in 2025

Culinary Tourism is having a moment. Image by Thư Tiêu.

If you thought people were traveling for beaches, museums, or bucket-list landmarks, think again. A recent Chase Travel + Infatuation report reveals that in 2025, food is officially in the driver’s seat. According to the study, a staggering 73% of travelers now plan their trips around food, and 38% are willing to travel more than 30 minutes out of their way just for a memorable meal.

That means culinary experiences are no longer just a “nice extra” - they’re becoming the main course.

Italy Leads the Menu Unsurprisingly, Italy tops the global list of culinary dream destinations. Travelers cite everything from pasta perfection to fresh seafood, gelato, and decadent tiramisu as reasons to hop on a flight. But it’s not just about what’s on the plate. According to the report, Italy’s draw includes the entire sensory experience - the aroma of espresso drifting from a Roman café (there's nothing better when you're jetlagged at 6 am), the warmth of a Tuscan trattoria, and the tactile delight of shopping for local leather goods in Florence after a leisurely lunch.

For many travelers, a handmade leather bag or belt becomes the ultimate “souvenir with a story,” pairing the taste of a regional dish with the memory of a local artisan’s shop.

Beyond Borders - and Beyond Dinner This trend isn’t just about dining in a city’s best restaurants; it’s about seeking the flavors that define a place. From street food in Bangkok to the bustling food markets of Mexico City, travelers are expanding their itineraries to include food tours, cooking classes, and visits to local farms or wineries. Some of my favorite memories include learning how to cook local specialities around the world (and one of my favorites was actually here in the US, in New Orleans, Louisiana.)

And while Italy may be the crown jewel, the report shows rising interest in other destinations with strong culinary identities - Japan for sushi and ramen, France for wine and cheese, and Peru for ceviche and Andean cuisine.

The New “Map” for Travel In practice, food-focused travel changes how people plan their days. Instead of plotting museums and monuments first, travelers are now building itineraries around lunch and dinner reservations, with sightseeing slotted in between.

The willingness to travel more than half an hour for a single meal - whether that’s a countryside trattoria in Umbria or a tucked-away yakitori joint in Tokyo - reflects a shift in what travelers value most: authenticity, experience, and flavor.

The Takeaway Travel in 2025 isn’t just about where you go - it’s about what you taste along the way. Whether it’s twirling fresh spaghetti under the Tuscan sun or hunting down the best gelato in Venice, culinary tourism is proving one delicious truth: sometimes, the shortest route to the heart of a destination is straight through the stomach.

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