The American South offers more than just good food, it’s a deep cultural experience shaped by history, storytelling and regional pride. From pit-smoked barbeque and Creole classics to innovative fine dining and coastal seafood, this is a region where cuisine speaks volumes.
Here’s a look at key Southern states where food and travel go hand in hand—ideal inspiration for agents planning immersive itineraries for food-loving clients or even for inspiration for your own dinner or BBQ parties.
Tennessee: Nashville’s original hot chicken
No trip to Nashville is complete without a taste of hot chicken. The original—and still the benchmark—is Prince’s Hot Chicken. Its fiery beginnings are legendary: a spurned lover allegedly added an overwhelming amount of spice to Thornton Prince’s fried chicken. To her surprise, he loved it. Today, that culinary revenge has become a beloved Nashville staple, with Prince’s continuing to draw both locals and curious food travellers.
Tip: Plan visits around lunchtime to avoid long waits at this iconic spot.
South Carolina: America’s barbeque birthplace
South Carolina’s barbeque heritage runs deep. Often regarded as the true home of American barbeque, the state is famous for its regional variety—especially tangy mustard-based sauces—and its long-standing pitmaster traditions. Venues like The Pigs & Pigs BBQ in Charleston, serving pulled pork since 1946, showcase the state’s rich barbeque identity.
Mississippi: Fine dining with coastal flair
Along Mississippi’s Gulf Coast, fine dining meets Southern soul. Vestige in Ocean Springs—James Beard-nominated and fiercely local—offers a seasonal menu that blends Japanese precision with Southern warmth. Dishes highlight local produce and seafood, offering a fresh perspective on Mississippi’s evolving food scene.
Georgia, Louisiana and Tennessee: Rhythms of the South
Atlanta: From MICHELIN-starred restaurants to buzzing food halls, Atlanta is a melting pot of modern Southern cuisine and international flair.
Nashville: Beyond hot chicken, the city’s culinary scene includes creative menus from James Beard-recognised chefs.
New Orleans: Iconic dishes like gumbo and po’boys are best experienced at institutions like Commander’s Palace, where Creole culture takes centre stage.
Suggested itinerary: Combine all three cities for a ‘Southern Culinary Capitals’ tour.
Kentucky: Smoked mutton and Bluegrass charm
Kentucky’s take on barbeque is uniquely its own. From pulled pork to smoked mutton—a local favourite—the state’s smoky, flavour-packed dishes are rooted in both tradition and innovation. At Amazin-Blaze BBQ, in the West Kentucky BBQ Belt, travellers can experience bold flavours and down-to-earth hospitality.
Product tip: Great add-on for Bluegrass music or bourbon trail tours.
Louisiana: Gumbo culture
No dish captures Louisiana’s food identity like gumbo. Whether it’s seafood-heavy in Lake Charles or chicken and sausage in New Orleans, each bowl is a warm, soulful blend of Cajun and Creole heritage. Top spots include Commander’s Palace and Pat’s of Henderson, both offering regionally distinct takes on this hearty classic.
Festival watch: Plan around one of Louisiana’s gumbo festivals for added client appeal.
North Carolina: Oysters and sustainability
North Carolina’s Oyster Trail offers a fresh look at sustainable seafood travel. Restaurants like The Oyster Bar in Wilmington and Saint Roch in Raleigh serve oysters straight from the coast. October’s NC Oyster Festival adds live music and local art to the mix.
Sustainable angle: Perfect for eco-conscious travellers and seafood aficionados.
Missouri: Burnt ends and Kansas City BBQ
Kansas City’s take on barbeque is all about slow-smoked meats and rich, sticky sauces. Jack Stack Barbeque – Freight House stands out for its industrial-chic setting and signature burnt ends—crispy, caramelised pieces of brisket drenched in sauce.
Don’t miss: Pair this experience with a brewery or jazz tour for a full Kansas City flavour profile.
Need to know
- Best travel seasons: Spring (March–May) and Autumn (September–November) for festivals and ideal weather.
- Client profile match: Food and wine travellers, heritage tourists, small groups, FIT (fully independent travellers).
- Trade opportunities: Many destinations offer culinary trails and food-focused itineraries for agents to customise.
