★   Featured in Southern Living, The Food Network, Cooking Light, Michelin Guide, Bon Appetit, Turner South, South Carolina ETV & National Public Radio   ★

Why Choose Us?

Voted Charleston’s “Best Tour” Company 7 years in a row!

Charleston Food Tours will take you on a culinary adventure through Charleston, SC. You’ll walk, talk, and taste your way through history, learning how Lowcountry cuisine has evolved over the past 300 years. Each food tour visits downtown Charleston culinary staples, where you can sample sweet tea, stone-ground grits, benne wafers, southern pralines, collard greens, BBQ, chicken & dumplings, fried green tomatoes, house-made bruschetta, and much more. Go behind the scenes of some of the city’s most talked about restaurants, meet the chefs, and learn about the restaurant’s rich history. These informative Charleston food tours are ideal for both casual fans of the culinary arts and the hardcore foodie.


Walk, talk and taste your way through Charleston. This 2½ hour tour will immerse you in the history and culture of the Lowcountry.
$60 per person
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Join us on the Taste of the Lowcountry food tour as we take an exclusive look at a local culinary institution in Charleston.
$60 per person
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Join us as we visit the finest dessert places frequented by Charleston locals and indulge in samples of one-of-a-kind delectable treats.
$60 per person
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Experience our tasting tour in the famous Upper King Street area, and sample mouth-watering dishes from popular culinary innovators.
$60 per person
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Food Blog
walking food tour of Charleston

We sifted through thousands of posts to compile the 10 Top Instagram Posts from 2017, ranked by the number of likes. Warning: You may need to change your lunch/dinner plans. As an added bonus, you can visit most of these … Read More

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Featured Restaurant

For raw oysters with a touch of class, visit The Darling Oyster Bar on Upper King Street. Read More

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★ ★ ★ Rave Reviews ★ ★ ★
“I highly recommend the food tour! The guide is fantastic and full of great information both in history and in cuisine.”
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