I’m not ashamed to admit that I’ve chosen a travel destination or two based on a foodie review I saw on Instagram or TikTok. For this reason alone, Mexico City has been at the top of my travel bucket list for the past year (hopefully soon). Foodie travel is an adventure like no other; it’s about seeking an experience that doesn’t just satisfy your hunger, but enhances your overall trip.
As a food lover, I’ve found that culinary adventures often make or break an entire travel experience. Those delicious empanadas I had in Panama years ago? I still dream about them. That bland dish I had on my first (and probably last) trip to Cuba? I won’t be revisiting anytime soon. A memorable meal creates lasting memories and fosters a deeper connection with a destination, while a disappointing meal leaves lasting dissatisfaction. That’s why it’s essential to research and choose restaurants known for their excellence and authenticity.
So it’s no exaggeration to say that an epic culinary tour of three Michelin-starred restaurants across Europe’s Four Seasons brands in three of Europe’s greatest culinary destinations – Italy, Greece and Portugal – allowed me to explore my love of food and travel. What’s more, it was an experience like no other. The journey began at Principe Cerami in Taormina’s majestic San Domenico Palace, continued on to Pelagos at the scenic Four Seasons Astir Palace Hotel, and ended at CURA at the elegant Four Seasons Hotel Ritz Lisbon. Each stop on this gastronomic pilgrimage offered a unique blend of local flavors, innovative techniques and luxurious ambience, creating unforgettable memories.
Located inside the historic Palazzo San Domenico, Principe Cerami was a feast for the senses from the moment we stepped inside. Set against the picturesque backdrop of the Sicilian coast, the restaurant blends traditional Sicilian recipes with contemporary culinary artistry. Chef Massimo Mantaro’s passion for local ingredients is apparent in every dish, from the freshest seafood to the rich, earthy truffles. A native of Sicily, Chef Mantaro creates dishes that pay homage to local traditions and ingredients, with a focus on seasonality and sustainability. His summer menu features a rich selection of local produce, meats and seafood, with particular highlights such as Raviolo Aperto (anchovies, wild fennel and pine nuts) and his signature dish “Like an Arcimboldo’s Work of Art,” which evolves with the seasons and showcases fresh vegetables and legumes. Every bite spoke of Sicily’s rich culinary tradition, making it an immersion in culture rather than just a meal.
To say it was an exquisite culinary experience would be an understatement, as not only Principe Cerami but each of the hotel’s restaurants focus on high-quality locally sourced ingredients and innovative techniques to ensure a memorable dining experience for every guest.
Next, we headed to Pelagos at the Four Seasons Astir Palace Hotel in Athens. Set on the Athenian Riviera, Pelagos serves up a contemporary take on Greek cuisine. And what about the hotel itself? We were completely entranced by the architectural marvel. The sleek, modern design blends with the natural beauty of the surroundings and offers breathtaking views of the Saronic Gulf. Luxurious amenities like a secluded private beach, spa, and gourmet dining options provide an unparalleled experience. Impeccable service, attention to detail, and serene ambience perfectly blend elegance and comfort to make every moment at the hotel truly unforgettable. We could go on and on! It’s probably one of the most beautiful hotels I’ve ever visited.
Pelagos in particular is characterised by a minimalist yet elegant design that pairs beautifully with the stunning sea views to create a tranquil dining environment. The menu here pays homage to the bounty of the Mediterranean with an emphasis on sustainability and seasonality. Dishes such as octopus with broad beans and capers demonstrate the chef’s mastery of elevating simple local ingredients into gourmet creations. For this special evening, Chef Luca Piscazzi curated a special edition of Pelagos on Tour, Cyclades Edition. Items sourced locally earlier in the day were featured, including potatoes from Naxos and turbot and lobster from Sifnos. “For me, Pelagos on Tour is a reminder to cherish the simple pleasures of life: genuine hospitality, the carefreeness of a slower pace of life and the gifts of nature in their purest form,” says Chef Luca.
Our final stop was CURA at the Four Seasons Hotel Ritz Lisbon. Led by Chef Pedro Pena Bastos, the restaurant is known for its inventive approach to contemporary Portuguese cuisine. The restaurant offers three tasting menus: the vegetarian “Raízes,” the lighter “Meia Cura,” and the comprehensive “Origens,” which takes guests on a flavorful journey through Portugal’s culinary traditions. The chef’s approach is one of refinement and elegance, with each dish beautifully presented and thoughtfully crafted. We got to try signature dishes like the calamari flavored with hazelnut and bergamot, and the most tender beef we’ve ever eaten in our life. Oh, and dessert? 10/10! Dining at CURA felt like attending a private art exhibition, with each course a masterpiece to be savored and admired.
Sadly, the trip eventually came to an end, but this culinary journey through Europe’s Michelin-starred Four Seasons restaurants was proof of how food can connect and inspire travelers, with each restaurant offering a unique interpretation of local cuisine and a glimpse into the soul of the region.
For those who are passionate about food and travel, this is an experience that will not only delight your taste buds, but also enrich your spirit and remind you of the amazing diversity and creativity that exists in the world of gastronomy. Be aware that planning a gourmet trip to these Michelin-starred destinations requires both planning and improvisation. Start by securing reservations in advance, as these restaurants are very popular. Take into account local seasons and festivals, which will add to your regional specialties and events and further enrich your culinary experience.
