When our employees travel around the world on training trips, they return home with not only a deeper understanding of the history and culture of their destinations, but a fondness for the culinary specialties they sampled along the way. So we asked seven Odysseys employees which local dishes stuck with them after returning home – scroll down to read what they had to say.
Caity H.
Supervisor, Guest Communications
Egyptian koshari | Photo: Kevin White
Caity says: "On my Egypt & the Eternal Nile tour, I got to go outside of my comfort zone and try a diverse range of dishes. My favorite meal that I had on tour was koshari – Egypt’s national dish with pasta, fried rice, and lentils all tossed in a garlicky tomato sauce. We also had the opportunity to try ta’amiya (Egyptian falafel) made with fava beans nestled in warm pita bread. But really, everything I ate in Egypt was delicious. Given Egypt’s prime location, local food had a wide range of Mediterranean, Middle Eastern, and North African influences so there was something for everyone!"
Elyse R.
Senior Manager, Guest Communications
Elyse (left) with fellow Odysseys employee Dani R. at their Vietnamese cooking class
Elyse says: "Vietnam had some of the most memorable food I’ve tried on an Odysseys tour. Everything was incredibly fresh, flavorful, and packed with delicious herbs. Even the simplest dishes felt special. One highlight was the cooking class we participated in where we learned to make bánh xèo, rice paper rolls, and grilled chicken with lime leaf. Not only was the class fun and educational, but the food was delicious and memorable – a tour highlight for me!"
Chaipel L.
Vice President, Marketing
Chaipel's warm apple strudel
Chaipel says: "My husband and I took our Northern Italy tour and one of our most memorable meals was the apple strudel and local wine we enjoyed at the Lintner Cafe in Bolzano. Our group took the short cable car ride from Bolzano up to Ritten for panoramic views of the Dolomites and to see the famous earth pyramids, unique cone-shaped pillars of clay left behind by glaciers. After our walk through the quaint village and past beautiful alpine meadows, our Tour Director, Katia Girotto, told us that this cafe was "a must stop" to try their warm apple strudel with fresh whipped cream and local South Tyrolean wine. Needless to say, we were not disappointed by this sweet treat!"
Jessica N.
Documents Coordinator, Operations
Spanish tapas | Photo: Chuttersnap
Jessica says: "I had so much delicious food on the Paradores & Pousadas tour, but the best local food had to be Spanish tapas. They are a great way to be adventurous and try an assortment of different foods without breaking the bank. Patatas bravas (spicy potatoes), pan con tomate (bread with tomato), tortilla española (Spanish omelette), albóndigas (meatballs in a red sauce) were all standouts.
On two separate occasions, our group tried regional tapas – once in Santiago de Compostela and once in Barcelona. Being able to try foods authentic to the region gave me a better understanding of Spanish culture and history. Tapas encourage you to be social, share and eat with friends, make conversations, and enjoy your day. Trying tapas on tour gave me the opportunity to sit down and get to know my traveling companions better."
Ginny M.
Coordinator, Guest Services
Whole fried fish with traditional Turkish accompaniments | Photo: Shadi Hasanzadenemati
Ginny says: "On Legendary Türkiye, we had an incredible meal in the old port of Çanakkale, a beautiful spot located right on the water with peaceful sea views. The meal began with a warm, comforting vegetable soup, followed by a whole crisp, fresh fish cooked to absolute perfection ... simple, flavorful, and incredibly fresh. For dessert, we enjoyed delicious homemade Turkish ice cream paired with a light, rich cake. The atmosphere, paired with the quality of the food and the top-notch service, made it a very memorable dining experience."
Robbie V.
Senior Manager, Content Marketing
Chicken tagine | Photo: Russ Crandall
Robbie says: "Two culinary revelations stick with me from my time in Morocco. The first is harissa – a spicy addition to any meal that can come in paste or powder format, and is made by combining chili peppers, garlic, olive oil, and a few other herbs. I put it on quite literally everything I ate in Morocco, and keep a jar of it in our spice rack. The second was the tagine – a miniature earthenware oven into which you can place any combination of veggies, herbs, rice, and meat, and come out with a magnificent dinner. Chicken tagine with lemon was a particular favorite, but everything that came in a tagine was delicious, and I shipped one of the pots home to broaden my own meal-making horizons."
Melissa H.S.
Senior Manager, Reservations & Customer Service
Bánh mì | Photo: Ben Lei
Melissa says: "Two local dishes I tried and loved while in Vietnam were bánh mì and phở. The bánh mì was an array of flavor and texture with the pork, pâté, and pickled carrots, and the phở had so much depth to the broth due to the long simmering process. I have tried to recreate phở at home and it's just not the same."
You too can sample the world's best local foods on an Odysseys tour – call us at 1-888-370-6765 to reserve your spot today!
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