Eat Smart in Turkey
September 4 to 14, 2022 - Tour is Full
September 4 to 14, 2022 - Tour is Full
Embark on a Tasting Adventure
with Co-Leaders Joan Peterson and Susan Chwae
with Co-Leaders Joan Peterson and Susan Chwae
Join culinary experts Joan Peterson and Susan Chwae in getting to the heart of the culture through an exploration of its tantalizing cuisine. Sample the infinite variety of regional specialties in their natural setting. Delve into the secrets of local dishes by participating in cooking classes. Also included are talks on culinary topics and visits to bustling markets to learn about the herbs, spices and condiments that are prevalent in regional cookery.
We also see the major tourist sights, yet still have time to shop and relax along the way. You’ll come away with a knowledge of the culinary traditions and a deep appreciation of the magnitude of history and culture.
Our Culinary and Cultural Tours are perfect for those with special dietary needs. Because we work closely with all of our chefs on our tours, we can easily accommodate dietary choices and restrictions.
Do you have limited mobility? We can make special arrangements to accommodate most limited mobility situations. Please ask when inquiring about our tours.
We also see the major tourist sights, yet still have time to shop and relax along the way. You’ll come away with a knowledge of the culinary traditions and a deep appreciation of the magnitude of history and culture.
Our Culinary and Cultural Tours are perfect for those with special dietary needs. Because we work closely with all of our chefs on our tours, we can easily accommodate dietary choices and restrictions.
Do you have limited mobility? We can make special arrangements to accommodate most limited mobility situations. Please ask when inquiring about our tours.
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ITINERARY
(Subject to Change) SUNDAY September 4, 2022 Depart for Istanbul. MONDAY September 5, 2022 Arrival at Istanbul Airport, meet & greet by your guide, and transfer to hotel. Evening at leisure. Overnight at Richmond Hotel. TUESDAY September 6, 2022 (B,L,D) Breakfast at the hotel. Starting at 9:00am, drive along the coastline of the Sea of Marmara, then follow the City Walls of Byzantium. The 5th-century City Walls built by Emperor Theodosius II stretch for 4 miles from Istanbul’s Golden Horn to the Sea of Marmara. Constantinople’s great city walls were breached only twice in 1600 years. The first breach occurred during the Fourth Crusade in 1204; the second in 1453 by the cannons and troops of Sultan Mehmet the Conqueror. Several of the main gates were restored during the 1990s, but other parts of the walls are unrestored. Then drive along the Golden horn and visit the Süleymaniye Mosque, or better known as the mosque of Suleyman the Magnificent, which was built in the 16th century by the great Ottoman architect Mimar Sinan for Sultan Suleyman the Magnificent, also known as the Legislator. It stands on a hilltop (3rd hill) dominating the Golden Horn and contributing to the skyline of Istanbul. The mosque, the largest in Istanbul, was ordered by Sultan Suleyman, and built by architect Sinan in 7 years, between 1550-1557 AD. Like all big, important mosques of that period, it also was built as a complex that included a hospital, library, medrese, kitchen, hospice for the poor, hamam, and shops. It's one of the best examples of Ottoman Islamic architecture in Istanbul. Then drive to Sultanahmet Square and have a tea break at the Sultanahmet Medrese just next to Sultanahmet Mosque. After the tea break, visit the Theodosius Cistern (known as Şerefiye Sarnıcı in Turkish), which was built by Roman Emperor Theodosius II between 428 and 443 to store water supplied by the Valens Aqueduct. The Aqueduct of Valens was redistributed by Theodosius from its original supply to the Nymphaeum, the Baths of Zeuxippus and the Great Palace of Constantinople. This redistribution led to the construction of the Theodosius Cistern. The area is about 148 by 82 feet and the roof is supported by 32 marble columns about 30 ft high. After lunch, visit the Hagia Sophia Museum. Hagia Sophia is the most magnificent of all Byzantine churches and is one of the world’s finest and largest architectural works of art. It was built by Anthemius of Tralles and Isodorus of Miletus between 532 and 537 under the rule of Emperor Justinian. When the Byzantine Empire collapsed under the attack of Mehmet the Conqueror on May 29, 1453, Islam became the state religion. At noon that day, Mehmet the Conqueror had the muezzins call the Muslims to prayer from Hagia Sophia, thus converting it into a mosque. In 1935, 9 years after the Republic of Turkey was established by Ataturk, the structure was operated as a museum by the national government. In July 2020, the Turkish Council of State and President Erdoğan reclassified it as a mosque. Late afternoon optional visit to the famous Hürrem Sultan Hamam. Exfoliate, steam up and rub down at the Hamam. After changing into a pestemal (a traditional checkered cloth, loosely wrapped around the body), you’ll enter a steam room where an attendant will lather you with soap and then scrape it off with a kese (a brillo-like mitt meant to remove the dead skin); a massage and sometimes a hair wash follow. By spending the afternoon at this 18th century-era Hamam, you’ll be following in the footsteps not only of countless Turks, but also Franz Liszt, Florence Nightingale, and Kaiser Wilhelm, all of whom got the treatment when in Istanbul. Dinner will be served at restaurant which is famous for its traditional Ottoman Palace recipes. Overnight at the Richmond Hotel. WEDNESDAY September 7, 2022 (B,L) Breakfast at the hotel. Starting at 9:00am, drive to Eminönü to visit the Rustem Pasha Mosque. This mosque is one of the city's architectural gems. The interior is covered in some of the most exquisite Iznik tiles ever produced. The tiles have the famous red color that was difficult to produce at the time. Rüstem Pasha was the son-in-law and a grand vizier of Sultan Süleyman the Magnificent (1520- 1566). The next stop is The Spice Bazaar: this extensive market was built in the 17th century to finance the upkeep of the nearby mosque, Yeni Cami. The bazaar is often referred to as the “Egyptian Market” due to the fact that spices used to come to the market from India and Southeast Asia via Egypt. Despite the fact that the bazaar is becoming more touristy, there is still plenty to discover for the “foodie.” We will also visit local stores in the back streets of the Spice Bazaar that sell cooking spoons and spatulas made of the hardwood called şimşir. Lunch and cooking class will be at the Chef’s Table cooking school with Chef Serkan Bozkurt. It is a food lover’s dream: gaining knowledge of Turkish cuisine on site, using authentic spices under the tutelage of an award-winning culinary expert! We will give away one apron per person as a gift! Late afternoon we’ll visit the Topkapı Palace Museum. Topkapı Palace, the private residence and seat of government of the Ottoman sultans from 1465 to 1853, houses spectacular porcelain as well as jewel collections including the Spoonmaker Diamond (fifth largest in the world) and jeweled swords and armor of the Sultans. After entering a gate once lined with the severed heads of those who dared oppose the Sultan, we will wander through rooms of precious artworks and artifacts, visit the newly remodeled Kitchen, and explore the famous Harem, residence of the reigning Sultan, his wives, concubines, and children. Dinner on your own. Overnight at the Richmond Hotel. THURSDAY September 8, 2022 (B,L,D) Breakfast at the hotel. Meet at 9:00am and depart for a visit to the Golden Horn and its attractions. It is a natural harbor of the historical peninsula separating the old and new parts of Istanbul where the first colonies settled during the Byzantine era. It is an old trading harbor and a popular residential area. During the Ottoman period it was largely inhabited by Jewish immigrants. It is a residential area for Byzantine Jews, Italian traders, and other non-Muslim minorities. Drive along the area of Istanbul known as Balat, and view the Iron Church of St. Stephen the Bulgarian, the Jewish Hospital (Or-Ahayim), and the Fener Orthodox Patriarchate. Early lunch at the Güllüoğlu Baklava Factory in Karaköy. We will tour parts of the factory, including the area where the dough is rolled out, and the baklava pastries are made, and later enjoy savory and sweet varieties of baklava, along with Turkish coffee. Later, we’ll drive to the Grand Bazaar, one of the oldest and largest covered markets in the world. It was built of wood around an old Byzantine building after the Conquest of Istanbul. The Bazaar initially consisted of just two warehouses—the Inner Bedesten and Sandal Bedesten--known as the old Bedesten (Old Bazaar) of today. Throughout subsequent centuries the Bazaar became much larger with the addition of many new sections and inns (han). Domed roofs covered the streets, and buildings were interconnected. Today it covers an area of approximately 37,000 square yards with about 4,000 shops, 17 inns, 61 streets, 2 mosques, several cafes and restaurants, and 22 gates. Navigation around the vast Bazaar is made somewhat easier since the streets are laid out more or less in a grid, and shops tend to be grouped according to the products sold. Dinner at a local restaurant in the "flower passage" near the hotel. The flower passage is a famous historic passage on Istiklal Avenue in the Beyoğlu district of Istanbul. Enjoy everyday life on this street. Here meet wealth and poverty, futuristic and religious, business people and tourists – contrasts which emboss the whole town. ‘Istiklal Caddesi’ is one of Istanbul’s pedestrian areas and the main shopping street. In art nouveau and art deco houses there are boutiques, cafes, pastry shops and music stores. In front of it many, bargainers are cavorting and selling socks, pens, spot remover, and watches. You can take a drive along with the old tram. Today 10 restaurants are in the Çiçek Pasajı. Feel the easygoing life and the deliciousness of the Turkish kitchen, and of course, the national beverage Rakı. Overnight at the Richmond Hotel. FRIDAY September 9, 2022 (B,L,D) Early morning departure from the hotel to İstanbul Airport for our domestic flight to Edremit by TK 2264 at 06:25 am. A breakfast box will be provided by the hotel. Upon arrival at Edremit Airport, we will be met by our driver and transferred to Assos. (about 1 hour). Assos is a tranquil Aegean-coast seaside resort situated among ancient ruins with a legacy dating back to the time of Aristotle. Once home to Aristotle, where he set up a philosophy academy thousands of years ago. Assos, now officially named Behramkale, comprises three distinct settlements offering visitors the diverse experience of wandering through a cliff-top village, frolicking through ruins crowned by the Temple of the goddess Athena, taking a dip near the sandy beaches of Kadırga and enjoying a picturesque morning at the old harbor. Later, return to Edremit. Lunch at a traditional Turkish restaurant. After lunch we will visit the ‘Tiflipasha’ Halva store (since 1775) and learn about tahini making techniques. Late afternoon we’ll enjoy a Private Culinary Experience with Celebrity TV Star Chef Şemsa. Discover the local cuisine with a teaching kitchen workshop while relaxing in the beauty of the Northern Aegean coast of Turkey. Chef Semsa will introduce you to the local cooking techniques and artisanal ingredients including fresh cheeses, wild greens, and exceptional olive oil in her teaching kitchen surrounded by serene olive groves. The menu is inspired by the seasonal ingredients. After this early dinner, we'll drive to Şeytan Sofrası (Devil’s Dinner Table), which is located south of Ayvalik. It is a lofty plateau, originally called Çanak Tepe, to which people flock in their hundreds to watch the sunset over a spectacular view of the bay and the surrounding islands, including Lesbos. Overnight at Zeytin Arası Boutique hotel in Ayvalık. SATURDAY September 10, 2022 (B,L) Breakfast at the hotel. Early departure from Ayvalık and drive to Ephesus (approx. 3 hours) For ancient paganism as well as early Christianity, Ephesus was an important religious center, second only to Athens and later Jerusalem. The cult of Artemis gave way to Christianity as the Virgin Mary was reputed to have spent her final days nearby and St. Peter and St. Paul both preached here. Ephesus kept its important standing due to its well-placed port and its religious significance, which the locals were not above exploiting. After Emperor Augustus proclaimed Ephesus the capital of the Asian province in 27 BC, the city became one of the most important in the extended Roman Empire. Begin at the Magnesia Gate, where our guide will take us on a leisurely downhill walk through marble streets of the city, pausing at sites along the walk to describe their significance. See the Gymnasium, Odeon, Fountain of Trajan, Temple of Hadrian, Upper Agora, Town Hall, Byzantine house, Roman baths, and surprisingly efficient public bathrooms. Lunch will be at a restaurant in Selçuk. After lunch we’ll leave Selçuk at 1:30 pm. and drive to the İzmir Airport for the domestic flight to Kayseri, departing at 4:00 pm. Upon arrival at Kayseri, transfer to Cappadocia. Check in at Göreme Kaya Hotel. This evening is free. SUNDAY September 11, 2022 (B,L,D) Breakfast in the hotel. The region known as Cappadocia, reached its current “lunar” landscape through violent eruptions of volcanoes millions of years ago and the sculpting of the wind over the years. The color of the soil changes from beige, yellow and reddish brown to pink and violet depending on the season and time of the day. Intrigued by the mysterious appearance of the landscape, Turks call the tower-like formations ‘Fairy Chimneys.’ St.Paul established the first Christian colony in this area. The unusual character of the region was embellished by the early Christians who carved churches within the ‘Fairy Chimneys’ and further decorated them with beautiful wall and ceiling frescoes. To hide from invaders, they also created several elaborate subterranean cities up to over 20 stories deep. Lunch will be served at a local restaurant. Today we will visit Özkonak Underground City. The underground cities of Cappadocia are worthy of a visit. Özkonak, one time home of up to 5,000 people, has 6 levels that descend into the Anatolian plateau south of Göreme. A large, market town sized community dug out an underground settlement to guarantee themselves a degree of protection. There are 6 floors of tunnels but 3 of them are open to the visitors and this is enough to give you an idea of the sensation of living in a labyrinth like this. The ventilation shafts, circular and descending from the surface to the lower levels, bring home the scale of the enterprise while the massive circular doors - which were rolled across the passages and sealed from the inside - remind you of the motivation for moving underground in the first place. Later we will visit the Saruhan Caravanserai to see the Whirling Dervish Sema Ritual. Dinner at a local restaurant. Overnight at Göreme Kaya Hotel MONDAY September 12, 2022 (B,L) Breakfast at the hotel. This morning we will visit the Dervent Valley and Zelve, which are open-air museums, and the natural Uçhisar Fortress, where early Christians found shelter from the 11th century onwards. Lunch at a local home with a cooking class. After night we’ll drive through the unique and surreal landscape dominated by deep valleys and fairy chimneys for a tour of Cappadocia. Tonight is free. Overnight at Göreme Kaya Hotel TUESDAY September 13, 2022 (B,L,D) 04.30 Wake up call! Balloon Trip (optional) Early morning transfer to the location where you will meet the balloon crew. The gentle and stable wind conditions are ideal during the first few hours of the day in Cappadocia. It is also the ideal time for photography, with splendid colors and contrasts. Don’t forget to bring your camera! The deep canyons and gentle winds carry you over places that could never be reached except by balloon. After flying over Cappadocia for about an hour, you will land to an awaiting champagne toast! Afterwards we will visit Avanos, which is set on the banks of the Kizilirmak (the Red River). The city gets its name from the clay that the river deposits. This clay has provided Avanos with pottery for centuries, and the town is still dominated by this industry despite the inroads that tourism has made in the area. The main street has numerous shops and workshops selling plain and decorated pots and plates. You can watch the potters at work using kick wheels, the design of which has remained unchanged for generations. Many of the workshops will encourage you to have a go yourself. It's harder than it looks. Lunch at a local restaurant. In the afternoon we will visit the Göreme Open-Air Museum, which is a little over a mile from the town of Göreme. It is impossible to give details of all the churches and rooms in the valley here as you could easily spend half a day wondering about and looking at them all. Basically what you'll find is the remains of a monastic community that made their home in this valley. Most people are struck by the frescoes and the quality of these varies from excellent to tatty. Keep an eye open for the strange symbolic decorations in some of the smaller churches and chapels. Over the last 2 years or so an extensive protection program has been put into place. The churches are very prone to erosion and to prevent this they are slowly being covered with a resilient artificial surface designed to halt their gradual destruction by nature. This looks kind of weird at first glance but it makes sense. The frescoes that many tourists come to see can be divided up into Pre and Post-Iconoclastic. The earlier works rely entirely on symbolism to communicate their messages and may look childish and simple in comparison to later works. Their form is a result of the early church's disapproval of the portrayal of the human form in religious art. The works which postdate the resolution of the Iconoclastic controversy (mid 9th Century - see Ecumenical Councils) are much more figurative. It is interesting to compare them and realize that both styles are telling the same stories of Christ and the Saints. Farewell dinner at the Hotel. Overnight at Göreme Kaya Hotel WEDNESDAY September 14, 2022 Breakfast at the hotel. Early morning departure to Kayseri or Nevşehir airport for domestic flight to Istanbul (booked on your own). Services end at Kayseri Airport. |
Highlights from a previous culinary tours to Turkey. Videos created by tour participant Barbara Jensen.
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FOR A MINIMUM OF 8 PARTICIPANTS / MAXIMUM OF 12 PARTICIPANTS
Prices per person in Double room $3,995, Single Supplement price $550.
Payment: There is a non-refundable $500 deposit required to hold your spot on the 2022 Eat Smart Culinary and Cultural Tour to Turkey. Your deposit will be held by Eat Smart Culinary Travel until the the tour has filled, at which time it will become non-refundable. Please download and fill out the Reservation Packet which includes our Reservation Form and Liability and Waiver Form. Your place on the tour will be reserved once we have received your deposit and the filled out and returned Reservation Packet.
Final Payment: Due 75 days prior to departure.
Cancellation and Refund Policy: If a written or faxed notice of cancellation is received from passenger 60-75 days or more prior to departure, all advance payments, minus any expenses, including the non-refundable deposit, incurred by Eat Smart Culinary Travel or the Tour Operator, will be refunded. If cancellation is made 59 – 30 days before departure, the cancellation charge is 50% of the tour cost. If cancellation is made 29 – 15 days before departure, the cancellation charge is 75% of the tour cost. If cancellation is made 14 – 1 days before departure, the cancellation charge is 100% of the tour cost.
Prices per person in Double room $3,995, Single Supplement price $550.
Payment: There is a non-refundable $500 deposit required to hold your spot on the 2022 Eat Smart Culinary and Cultural Tour to Turkey. Your deposit will be held by Eat Smart Culinary Travel until the the tour has filled, at which time it will become non-refundable. Please download and fill out the Reservation Packet which includes our Reservation Form and Liability and Waiver Form. Your place on the tour will be reserved once we have received your deposit and the filled out and returned Reservation Packet.
Final Payment: Due 75 days prior to departure.
Cancellation and Refund Policy: If a written or faxed notice of cancellation is received from passenger 60-75 days or more prior to departure, all advance payments, minus any expenses, including the non-refundable deposit, incurred by Eat Smart Culinary Travel or the Tour Operator, will be refunded. If cancellation is made 59 – 30 days before departure, the cancellation charge is 50% of the tour cost. If cancellation is made 29 – 15 days before departure, the cancellation charge is 75% of the tour cost. If cancellation is made 14 – 1 days before departure, the cancellation charge is 100% of the tour cost.
TOUR DETAILS FOR A MINIMUM / MAXIMUM OF 8 PARTICIPANTS
Included Services:
Optional services not included in the price:
Services not included:
* Tour co-leader and travel advisor Susan Chwae (based in US) can help you obtain international flights and recommended travel protection.
Included Services:
- Accommodation in Istanbul, Ayvalık and Cappadocia. (all double rooms, including breakfast).
- Domestic flights in Turkey: İstanbul / Edremit, İzmir / Kayseri.
- All bus transfers Istanbul, Ayvalık, Ephesus and Cappadocia.
- All airport transfers and group transfers.
- Land transportation by air-conditioned vehicle.
- Professional English speaking guide through-out the tour.
- Entrance fees to museums and historical sites: Blue Mosque, Hagia Sophia, Topkapı Palace with Harem, Cistern, Assos, Ephesus and Terrace Houses, Özkonak Underground City and Uchisar Fortress, Zelve, and Göreme Open Air Museum.
- Bosphorus cruise with private boat.
- All lunches and dinners, unless specified.
- Cooking class in Istanbul at Serkan Bozkurt Chef’s Table including apron (L).
- Tour and tasting at the Gulluoglu Baklava Factory (L).
- Cooking class at Chef Şemsa (D).
- Cooking class at Village House Cappadocia (L).
- 1 soft drink, tea and coffee during lunch and dinner.
- Bottled water (available on the motor coach and at lunch and dinner).
- Copy of culinary guidebook, Eat Smart in Turkey, by Joan Peterson.
- Tips for the porters a the hotels and airport.
Optional services not included in the price:
- Hürrem Sultan Hamam on 6th September; Price per person: $90 (including transfers).
- Balloon Tour on 13th September; Price per person: $250 (including transfers).
Services not included:
- International flights for the participants and connecting flight on departure day from Kayseri or Nevşehir.
- Alcoholic drinks during lunch and dinner.
- Tips for driver and guide.
- Travel Insurance (highly recommended)
* Tour co-leader and travel advisor Susan Chwae (based in US) can help you obtain international flights and recommended travel protection.
SUGGESTED ACCOMMODATION (Subject to change)
ISTANBUL / Richmond (4 star superior hotel), Richmond Istanbul is the only hotel on Istiklal Street, the center of entertainment, culture and shopping in Istanbul. Located in the historical Pera area, the hotel has a unique Bosphorus and Istiklal Street view.
Ayvalık / Zeytin Arası or similar hotel in the region. (4 star Boutique) This boutique hotel is located in the Olive Tree Gardens by the lake and accommodates their guests in stone houses.
CAPPADOCIA / Göreme Kaya (4* star Boutique Hotel); Göreme Kaya Hotel is placed at the heart of Cappadocia. The natural rock and stone rooms provide an ideal mix of comfort and luxury to the guests. On the terrace, you may enjoy the unmatched beauty of Cappadocia valleys. Interior design has a touch of the local culture and traditions, while providing all required amenities for a perfect holiday. Göreme Kaya Otel is the first ‘’boutique’’ rock-carved hotel of the region.
Accommodation and arranged sightseeing are subject to change at any time due to unforeseen circumstances or circumstances beyond Eat Smart Culinary Travel's (ESCT) control. Every effort will be made to operate tours as planned, but alterations may occur after the final itinerary has been issued. ESCT also reserves the right to withdraw a tour or any part of it, to make such alterations to the itinerary or the tour inclusions as it deems necessary or desirable, and to pass on to tour members any expenditures or losses caused by delays or events beyond its control. In case of any appreciable variation in the tour price due to these circumstances, ESCT reserves the right to make adjustments to the tour costs as necessary. Specific requests should be advised at time of booking. Please note that every effort will be made to secure special requests, however; they cannot be guaranteed.
Accommodation and arranged sightseeing are subject to change at any time due to unforeseen circumstances or circumstances beyond Eat Smart Culinary Travel's (ESCT) control. Every effort will be made to operate tours as planned, but alterations may occur after the final itinerary has been issued. ESCT also reserves the right to withdraw a tour or any part of it, to make such alterations to the itinerary or the tour inclusions as it deems necessary or desirable, and to pass on to tour members any expenditures or losses caused by delays or events beyond its control. In case of any appreciable variation in the tour price due to these circumstances, ESCT reserves the right to make adjustments to the tour costs as necessary. Specific requests should be advised at time of booking. Please note that every effort will be made to secure special requests, however; they cannot be guaranteed.
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Eat Smart Culinary Travel is proud to partner with the following destination management on their Eat Smart Culinary and Cultural Tours to Turkey:
IDEE Travel & Events
Büyükdere Caddesi, Müselles Sokak No: 1/4, Esentepe, 34394 Istanbul, Turkey +90 212 212 32 84 [email protected] |
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Joan Peterson is the author of the compact and portable EAT SMART series of guidebooks designed for travelers and cookbook lovers like herself who want to get to the heart of a country's culture through its cuisine. To date she has written or co-written guides to the cuisines of Brazil, Turkey, Indonesia, Mexico, Poland, Morocco, India, Norway, Portugal, and Peru, and they include, as always, a primer on food history and regional specialties—in addition to authentic recipes, useful phrases for ordering meals and shopping in the bustling local food markets, shopping tips and two extensive bilingual dictionaries to make navigating menu and market a breeze. She has traveled extensively for many years, and has led culinary tours to Turkey, India, Egypt, Jordan, Indonesia, Sicily, Croatia, Norway, Portugal, Peru, and Morocco.
Susan Peterson Chwae began her career in the travel industry in 1997 when she joined the family’s publishing company. Since the inception of the company’s tour business, Susan has worked intimately with destination management companies and tour operators to create luxury culinary and cultural travel experiences. She has been co-leading or leading her own tours since 2005.
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All of the spots on this tour have been reserved. If you would like to join the waitlist, please click on the button below. We will contact you if a spot opens up.
Payment: There is a non-refundable $500 deposit required to hold your spot on the 2022 Eat Smart Culinary and Cultural Tour to Turkey. Your deposit will be held by Eat Smart Culinary Travel until the the tour has filled, at which time it will become non-refundable. Please download and fill out the Reservation Packet which includes our Reservation Form and Liability and Waiver Form. Your place on the tour will be reserved once we have received your deposit and the filled out and returned Reservation Packet.
Updates to our T&C in regards to the COVID-19 outbreak:
On March 11, 2020, the World Health Organization (WHO) declared the outbreak of coronavirus, known as COVID-19, to be a global pandemic. Since then, the outbreak has evolved rapidly with governments around the world taking swift action to slow the spread of COVID-19. As such, our terms and conditions regarding cancellations and postponement have been temporarily amended.
These policies apply to our 2022 tour:
If WE are forced to cancel your tour: We will transfer amounts you have already paid, minus any expenses incurred by Eat Smart Culinary Travel or the Tour Operator, to an alternate departure date to the same destination with Eat Smart Culinary Travel.
If YOU cancel your tour the following would apply: If a written or faxed notice of cancellation is received from passenger 60-75 days or more prior to departure, all advance deposits, minus any expenses incurred by Eat Smart Culinary Travel or the Tour Operator, will be refunded. If cancellation is made 59 – 30 days before departure, the cancellation charge is 50% of the tour cost. If cancellation is made 29 – 15 days before departure, the cancellation charge is 75% of the tour cost. If cancellation is made 14 – 1 days before departure, the cancellation charge is 100% of the tour cost.
On March 11, 2020, the World Health Organization (WHO) declared the outbreak of coronavirus, known as COVID-19, to be a global pandemic. Since then, the outbreak has evolved rapidly with governments around the world taking swift action to slow the spread of COVID-19. As such, our terms and conditions regarding cancellations and postponement have been temporarily amended.
These policies apply to our 2022 tour:
If WE are forced to cancel your tour: We will transfer amounts you have already paid, minus any expenses incurred by Eat Smart Culinary Travel or the Tour Operator, to an alternate departure date to the same destination with Eat Smart Culinary Travel.
If YOU cancel your tour the following would apply: If a written or faxed notice of cancellation is received from passenger 60-75 days or more prior to departure, all advance deposits, minus any expenses incurred by Eat Smart Culinary Travel or the Tour Operator, will be refunded. If cancellation is made 59 – 30 days before departure, the cancellation charge is 50% of the tour cost. If cancellation is made 29 – 15 days before departure, the cancellation charge is 75% of the tour cost. If cancellation is made 14 – 1 days before departure, the cancellation charge is 100% of the tour cost.