Taste The World's Cuisine

Guide Curated Menus Featuring the Best Regional Dishes

Dining on our Inn to Inn trips is a culinary adventure unto itself. We believe that food is an important part of every culture and a key to understanding the everyday life of the region being visited. We also understand that great food is essential to all cyclists, we eat to ride and ride to eat.

Dinners are a special time, a chance to not only enjoy good food, but socialize with your fellow riders. Rather than give you a coupon and say enjoy dinner at the hotel dining room, we head out as a group to a local restaurant that specializes in the best regional cuisine. At many of our destinations, we eat family style, with our guides ordering a variety of outstanding dishes from the restaurant ( guests can also select dishes when we have English language menus available ) that are placed in the table center, so that everyone can try all the dishes and eat as much as they prefer. When family style is not an option, guests are free to order à la carte off the menu.

Lunches are taken at local cafés along our route or at a picnic set up by your team guides. Lunches tend to be simpler meals, as most riders prefer not to eat a huge meal midway through their ride. Breakfasts are taken at our hotels for the most part and where possible feature familiar, comfortable western items.

tours with an insider's perspective

Dining under the stars ... One consistent comment we get back from our guests is about the "almost gourmet" dining on our camping tours. Our team has perfected a number of great camp menus ... mesquite grilled chicken with spring greens and a roasted garlic pasta ... stir fry vegetables and Sichuan spiced chicken with broccoli ... smoked salmon alfredo fettuccine. Plus your guide team is also skilled at creating dinner delights on the fly, since in the wilds of the northern reaches of the Americas we never know what fresh items we will find until we reach the local market. As we are cyclists ourselves, we have first hand experience as to quantity of food necessary to fuel a group of serious riders and thinking of ourselves as gourmands, we strive for great taste and a good variety of menu items.

Lunches feature a make your own sandwich bar set up along the day's ride. Breakfasts served in camp feature a hot cooked specialty, plus cereals, oatmeal, beverages and more.

Yai is a passionate cook and her encouragement of us to taste everything we laid eyes on made me very glad we were cycling an average of 60km a day .... He gave us a wonderful opportunity to experience the local foods eating at local restaurants, roadside stands, etc. We had quite a gastronomic adventure .... I loved the food and it was great fun to experiment with the local cuisine ....

— various guests