About this trip.
Motovun sits on a hill above a forest that grows some of the most prized white truffles in Europe, and by day three of this trip you're walking through it with an experienced hunter. That's the shape of this eight-day route — not a food festival, but a slow drive from Ljubljana down to Split, with the meals and producers doing most of the talking.
From Ljubljana to Istria
The trip opens with a night in Ljubljana, the Slovenian capital, where you meet the group at 6pm and probably head out for dinner afterwards. The following morning you're heading south into Istria, the peninsula Croatia and Slovenia share. There's a traditional Istrian lunch at a local farm along the way — seasonal fruit, homemade bread, honey — and then a stop at Fonda Fish Farm in Portoroz, a sustainable sea bass operation on the Slovenian coast. You take a boat out, hear how they run it, and taste raw fish carpaccio before carrying on to Motovun, the hill village whose name translates as "town in the hills".
Truffles, Grasevina and the road south
Motovun is the base for two nights. Livade, the nearby village, is considered the truffle capital of Istria, and the morning truffle hunt in the surrounding forest is the trip's signature outing, followed by brunch. Later you taste Grasevina, Croatia's most popular white — dry, aromatic, and the standard pairing for the region's fish and poultry. From there the route turns south: Plitvice Lakes National Park, the UNESCO-listed chain of lakes and waterfalls; Kumparicka Goat Farm; and an organic olive grove near Split where traditional production methods are still in use. The trip ends in Split, on the Dalmatian coast.
Bookings, pace and who it suits
This runs as part of Intrepid's Original range — tourist-class hotels, a mix of included activities and free time, group size capped at twelve, minimum age fifteen. Prices start from £1,960. Ljubljana and Split are both straightforward to reach from the UK; most travellers fly in and out. Breakfasts and several lunches are included, along with the tastings and farm visits listed above; evening meals are mostly left open so the group can eat together or go their own way. It suits travellers who want food as the organising principle of a trip rather than the occasional highlight, and who are happy to move every day or two rather than settle in one place. If you want a slower pace, this is not it; if you want a week of good eating in a part of Europe where small producers still dominate, it's the right shape.
The shape of the trip.
What's typically in the price, what isn't.
A general guide for food holidays of this kind. Check the operator's booking page for the final inclusions on this specific trip.
Typically included
- ✓Hotel or guesthouse accommodation — double or twin rooms, often locally-owned
- ✓A local leader or tour manager throughout
- ✓Most cooking classes, market visits and producer tours on the itinerary
- ✓Some meals — typically breakfasts, a few shared lunches and the cooking-class dinners
- ✓In-country transport between towns on the route (train, minibus, driver)
Typically not included
- ×Flights to and from the start city
- ×Travel insurance (strongly recommended)
- ×Most evening meals and lunches — eat where the group or your nose leads
- ×Drinks beyond what's included with set meals — wine flights and cocktails are extra
- ×Single-room supplements on shared-room departures (often £200-500 per trip)
- ×Tips for the tour leader and host families (customary but discretionary)
Everything you might be wondering.
Q1How much cooking is there?
Varies widely. A 'real food adventure' is typically 1-2 cooking classes plus market visits, food tastings and restaurant meals on an otherwise normal small-group trip. A cooking-school week is 4-5 hands-on sessions — that's most of the holiday. Check the day-by-day.
Q2Can I get vegetarian / vegan / gluten-free?
Yes. Cooking-focused holidays handle dietary requirements well — the organiser speaks to local hosts and cooks ahead of time. Flag requirements at booking, not on arrival. Some remote itineraries (street food in Marrakech, markets in Vietnam) are harder for strict veganism — ask before paying.
Q3Is the food high-end or everyday?
Most trips we list focus on everyday local cooking — market produce, home kitchens, family-run tavernas. Michelin-tier dining holidays exist but are niche. The ones worth travelling for are the home-cook-led ones.
Q4Will I gain weight?
Probably yes — but the good ones build walking into the day so it evens out. Tours that include long walks between meals (Tuscany, Puglia) keep you honest. Pure cooking-school weeks are where the damage happens.
Q5Can I travel solo?
Cooking classes suit solo travellers well — you're in a group for the cooking, then free between sessions. Single-room supplements apply; some operators offer shared-room matching. Escorted food tours (Intrepid, Flavours) are set up for solos.
Q6Do I need to speak the language?
No. English-speaking hosts are the norm on organised trips, and a local co-translator is common. Learn a few words for ingredients — it makes the hosts smile.
Q7Is it family-friendly?
Some trips explicitly welcome families (teen+ usually); others are adult-focused. Kids love market visits and pasta-making; they hate three-hour wine tastings. Read the age policy before booking.
Q8What about cancellation?
Typically 20-25% deposit at booking, balance 8-10 weeks before departure. Check the operator's own terms — food tours sometimes have tighter windows because small-group trips have low break-even thresholds. Travel insurance strongly recommended.
Three food holidays, side-by-side.
Other food holidays on Mooch in the same spirit. All prices per person, from the operator.
