Shared Travel Bites

Off Menu Collective.

Who We Are

Off Menu Collective is a travel studio rooted in culinary exploration and ground-level experiences. We plan journeys where guests gain first-hand knowledge of how food is grown, prepared, and eaten, directly from the people closest to it. And we do it with a close-up approach, looking at the distinct ways in which ingredients and rituals evolve in flavors and meanings even just an hour down the road.

We connect the dots of the intricate network of growers, makers, and hosts we’ve come across over a decade of food pilgrimages: the finest cooks, most intrepid fishermen, kindest farmers, and most uncompromising artisans whose work made our hearts beat and our mouths water. Off Menu Collective is built on an appetite for those relationships. Our journeys start and end with these people and are designed entirely around their craft.

What We Do

Our mission is to bring travelers and local food systems closer through genuine encounters with the people who hold them together.

Every itinerary is food-first and built for immersion, moving at the pace of a holiday, with long mornings and long lunches. We go where the most ordinary and the most extraordinary things are happening: a cellar where the last vintage is being racked, a shepherd milking his flock, a fisherman’s boat coming in at first light. We never rush it. Some days you work with your hands; other days, you sit, eat, learn, and linger.

Each journey is built around small-scale producers and artisans who welcome our guests the way they welcome friends.

Food is the common denominator among us all, and at the same time it’s what most sharply distinguishes us. The surest way into a culture, a people, even a language, runs through the practices, and the people, that surround the table.

Come on in. We’ll always save you a seat.

About Lorenzo Perotti

Trained at the University of Gastronomic Sciences in Pollenzo, Lorenzo has followed food around the world for more than a decade: hospitality in Sydney and a dusty farm in Queensland, a butcher’s counter in Barcelona, running a beach club in the Mexican jungle at Yelapa, purchasing for Tipografia Alimentare, a Milan food hub stocking 150 small producers, and four years in wholesale at Gustiamo in New York, importing Italian food into the States.

What he took from it is a working knowledge of how food moves from a field to a table, and a long list of the people who move it.

He designs journeys the way he would want to travel himself.