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Mara Quill

I travel slowly and eat everything.

Three weeks in one city, every time. I make videos about the food, the people who cook it and how to travel without rushing.

  • 412KYouTube subscribers
  • 286KInstagram followers
  • 190KTikTok followers
  • 38KSunday Postcard newsletter readers
Porto's iron bridge over the river at sunset18:04

Day 9 of 21 in Porto

48 hours of eating in Porto

Francesinha at 1 am, the best custard tart in the city and a fish market at dawn. New video, 18 minutes.

Watch on YouTube

Recent videos

Mara holding a camera outdoors

Hi, I'm Mara.

I used to plan trips in 15-minute slots. Then I spent a whole month in Lisbon by accident, ate at the same tasca four times a week and learned more than on any tour. Now every trip is three weeks in one city.

I film everything myself, pay for my own meals and only recommend places I would go back to. When a video is sponsored, it says so in the first ten seconds.

Media kit

Numbers from the last 90 days, updated monthly.

Average views per video
184K
Instagram engagement rate
6.1%
Newsletter open rate
58%
Audience who are women
64%
Top countries
  • United States31%
  • United Kingdom14%
  • Canada9%
  • Germany7%
  • Australia6%
Age
  • 18 to 2414%
  • 25 to 3447%
  • 35 to 4426%
  • 45 and over13%

Recent partnersKestrel LuggageLata Tinned FishHalden RailVisit AzuraFerro Cookware

Work with me

I take on eight partnerships a year, only with brands I would use without being paid. Food, travel gear, rail and slow tourism fit best.

  • Dedicated YouTube video

    from $14,000

    A full episode built around your product or destination, filmed on location. 12 to 20 minutes.

  • YouTube integration

    from $6,500

    A 60 to 90 second segment inside a regular episode, in my voice, with a pinned link.

  • Instagram reel and stories

    from $4,200

    One reel plus a 5-frame story set with link sticker. Usage rights available.

  • Newsletter feature

    from $1,800

    A written recommendation in Sunday Postcard, which averages a 58% open rate.