When traveling to a destination with limited kosher options, we typically bring along key staples like hot dogs, hamburgers, buns, yogurt, string cheese, milk, and pancake mix. We freeze everything ahead of time and pack it right before leaving to keep it fresh.

In addition to food, we bring a few compact appliances that make a big difference: our easy-to-pack griddle, egg cooker, and bread maker. If traveling internationally, don't forget to bring a transformer to ensure they work with the local voltage. 

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The griddle comes in handy for both breakfast and dinner—we’ve even used it to cook salmon for Shabbos. The egg cooker is perfect for making hard-boiled eggs, which we turn into egg salad sandwiches for lunch. The bread maker lets us bake fresh bread daily, so we wake up to a warm loaf for breakfast and lunch, and occasionally even use it to bake challah for Shabbos.

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Once we arrive at our destination, we stock up on essentials at a local supermarket—eggs, tuna, mayo, ketchup, fruits, vegetables, snacks, paper goods, and cutlery.

 

Breakfast is usually French toast, scrambled eggs, or pancakes on the griddle. For lunch, we go with tuna or egg salad, paired with fresh bread or rolls and some cut-up veggies. Dinner often turns into a simple BBQ—we’ll grab a cheap grill and a bag of charcoal from a nearby Walmart or similar store.

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When traveling in Europe, be aware that kosher certification may look different from what you're used to. Many products won’t carry familiar symbols like the OU, but most countries offer detailed kosher food lists. These can usually be found on Chabad’s website or by searching the country name along with “kosher list.”

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Before any trip, it’s always a good idea to research your specific destination. For more information on kosher food availability and local resources, check the general information section for that destination on our blog.