ARGENTINA
Argentina's classics.
The 10 food & drink tours worth your time in Argentina. The prices, the operators behind them, and what each day actually involves.
A small-group half-day in Maipú: 3 winery visits with multiple tastings plus an olive oil factory stop, all included for about $34.
9-course Argentine asado tasting at Fogón Asado, Buenos Aires. Michelin chef’s counter, live grill cooking, and optional wine pairings.
A small-group Palermo food crawl with Sherpa Food Tours: empanadas, choripán, bodegón classics, parrilla steak, desserts, and Argentine wine in 3.5 hours.
Full-day Salta to Cafayate road trip with Quebrada stops and a bodega visit plus torrontes tasting, all in a bilingual minibus.
A small-group Córdoba Montilla-Moriles wine tasting with four pours, tapas pairings, and local guidance in 1 hour.
A long Salta day trip to the Calchaquí Valleys, with big rock views, guided stops, and a Cafayate vineyard tasting in under 12 hours.
Small-group wine tasting at Bodega Gamboa in Campana. Vineyard walk, Malbec and Pinot Noir, cheese pairings, and a multi-course lunch.
Walk Palermo for 3 hours and eat your way through empanadas, steak, alfajores, gelato, and more with tight small-group guides.
“This is a wonderful food tour through Palermo Soho. We stopped at four locations and had everything from empanadas to Choripan to pizza to steak. We also had a mate tasting, which was a lot of fun.”
Full-day Salta to Cafayate and the Lerma Valley, with Conchas Gorge viewpoints and a wine tasting in a small group.
“It was a lovely day. The tour was rather lengthy, a total of 12 hours. We enjoyed the many scenic stops and viewpoints in the canyon. However, the wine tasting lacked an English-speaking guide, only offering Spanish, which was somewhat frustrating as we couldn't understand anything. It was a great value for the price. We…”
Private olive oil tasting in Córdoba: sample five Andalusian EVOOs, learn how to taste and spot faults, then enjoy pairings.
“It was informative. It was about an hour of the guide giving me an explanation of how they process the olive oil and what impacts the quality of the oil. It was interesting, but I don't know that I'd do it again because there's more exciting things to do in Cordoba.”
