Key West Food Tours

Key West Food Tours was founded in 2014 by Analise Andrews, who grew up in Key West and traces her connection to the island’s food culture back to her Cuban grandmother’s kitchen. That personal history shapes the tour’s approach, treating food as a way into the island’s broader Cuban and Caribbean cultural heritage rather than simply a list of restaurant stops strung together for tourists passing through.

The standard tour runs roughly three hours on foot through Old Town, stopping at a curated selection of restaurants that the company describes as handpicked, mixing well-established spots with smaller, less obvious places that a visitor might otherwise walk past. Between stops, guides share stories about the island’s history and culture, weaving the food into a broader narrative about Key West’s identity as a place shaped by Cuban immigration, the seafood industry, and decades of eccentric local characters.

Beyond the standard public walking tour, the company also offers private tours for guests who want a customized experience or a smaller group, tours specifically designed for cruise ship passengers working within a limited port day, and team outings for corporate or group travel bookings. That range of formats lets the business serve everyone from a couple on a weekend trip to a large group with limited time constraints tied to a cruise ship schedule.

More than a decade in operation by 2026, Key West Food Tours has built a substantial reputation reflected in a large volume of reviews across major travel and review platforms, along with recognition as an award-winning tour in local tourism coverage. For visitors who want to understand Key West through its food and its people rather than purely through its historic buildings and famous former residents, a locally founded tour built around one guide’s own family history in the island’s kitchens offers a more personal lens than a purely restaurant-hopping food crawl might otherwise provide.

Because the tour covers roughly three hours on foot through Old Town, comfortable walking shoes are typically recommended, along with pacing one’s appetite across the multiple stops rather than filling up too early at the first restaurant. Groups are generally kept to a size small enough that the guide can manage restaurant timing smoothly across several stops without long waits at any single location. Guests with dietary restrictions are typically encouraged to mention them ahead of time so the itinerary can be adjusted where possible, since several of the stops feature dishes built around specific Cuban and Caribbean ingredients that may need substitution for certain diets.