Leading the pack since 1947, Trafalgar is setting the bar for guided holidays.
With a range that spans more than 300 holidays across all seven continents – and a promise to take you not just to the icons, but to the lesser-known destinations off the regular tourist trail – you’ll find ‘pinch-me’ moments on every Trafalgar itinerary.
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Creating unforgettable experiences isn’t all Trafalgar is passionate about. Through its JoinTrafalgar initiatives, powered by the decade-old TreadRight Foundation, Trafalgar is working to preserve the communities and places to which it travels, and the wildlife that inhabit them, so future generations can enjoy them.
This enduring goal, and knowing that the best way to truly connect with a culture is through the locals themselves – in their homes and local businesses – inspired Trafalgar to introduce Be My Guest experiences into each itinerary. These experiences will see you sample olive oil fresh from a family grove on the hillsides of Tuscany, tasting produce and wine direct from the source and meeting the characters who bring each ryokan, farm or castle stay to life.
Georgia and Armenia uncovered: Explore ancient cave towns such as Tbilisi and Uplistsikhe, meeting local families in their homes, businesses and farms; experience traditional Armenian cooking and farming traditions; and immerse yourself in the rich multicultural legacies of both destinations.
Colombia rediscovered: Visit Tayrona National Park and meet the patriarch of one of Colombia’s most influential families, the Davilas, for dinner, sharing tales of their ancestry and their role as Colombia’s champions of sustainable farming; travel with a leading anthropologist to meet members of a local Indigenous mountain tribe; and sit down with societal elites such as the Barranquilla Carnival Queen.
Highlights of Austria, Slovenia and Croatia: Sample traditional Croatian cuisine cooked under a clay bell in host Jakov and wife Keti’s family-run restaurant in rural Hvar. Set on a vineyard, far from the tourist buzz of Hvar town, Jakov uses the traditional ‘Peka’ bell inside two fire-fuelled ovens to cook a feast of the freshest local lamb, chicken, veal and octopus with vegetables.