Andalusia…a land of bullfights and flamenco; of white towns, beautiful horses, and romance. It is the region that most people associate with their idea of Spain. The cuisine is simple, relying on the fresh ingredients that are produced in this area. From Jerez, come giant shrimp and delicious seafood. From the mountains, come game, lamb and fowl. Then there are the olives, the oranges, pine nuts, tomatoes, wine, and of course, the sherry.

Gazpacho is one of Andalusia's best-known dishes. Tapas is a ritual, and was probably created in Southern Spain. Each tapas bar has its own specialty; some of the Seville specialties include pringa (a stew of vegetables, pork, and sausage), espinacas con garbanzos (refried chickpeas and spinach), and pavias (strips of salt cod fried in olive oil).

We invite you to taste and discover Southern Spain on a six-night culinary tour. For three nights, you'll experience the city of Seville with its tapas bars, Alcazar, and cathedral. Accommodations will be at a historic four-star hotel in the heart of the old Jewish quarter. Then you'll leave the city and go into the hills, staying at a restored hacienda near the white village of Arcos de la Frontera. Along the way you'll learn to prepare traditional Andalusian dishes in hands-on and demonstration cooking lessons.

Day One

Group transfer from the Seville train station to your charming hotel in the Barrio de Santa Cruz. You'll be in the heart of the old Jewish quarter, which is full of beautiful whitewashed homes, with their wrought iron grills and cascading flowers. You'll think you are in a movie, as you explore twisting alleys echoing with the sounds of gypsy guitars.

Tonight meet your guide for a glass or wine or sherry. He'll give you an idea of the adventures that lie ahead.

Welcome dinner in a traditional restaurant.

Day Two

This morning you'll take a walking tour of Seville, exploring the cathedral, the Alcazar, and other major monuments.

Lunch is on your own.

Late afternoon cooking lesson followed by dinner.

Day Three

After breakfast, set out on a full day tour of the countryside surrounding Seville. You'll visit Carmona, said to be one of the oldest inhabited places in Spain. Visit the Roman necropolis and wander the town's ancient, narrow streets. Lunch in a local restaurant.

Back to Seville where you'll have the afternoon and evening free for individual exploration.

Day Four

Morning departure for Jerez, world headquarters for sherry. You'll visit several bodegas where you can see millions of barrels of sherry maturing. Then it's time to sample the various types bottled here: dry fino, nutty amontillado, or rich oloroso.

Visit the charming town of El Puerto de Santa Maria where you'll have a short cooking demonstration and lunch at one of the best restaurants of the region.

Afterwards, go up to the hills where you'll arrive at Arcos de la Frontera, one of Andalusia's amazing pueblos blancos. Check-in to Cortijo Fajin, an authentic hacienda set on a beautiful estate. Here you'll enjoy your third cooking lesson, learning to prepare a typical Spanish meal.

Dinner with regional wines follows the lesson.

Day Five

Morning visit of Arcos. Lunch on your own.

Afternoon free at Cortijo Fain.

Evening cooking lesson followed by dinner.

Day Six

Set off for a full day tour of the Pueblos Blancos. The drive between these whitewashed villages is spectacular. You'll stop at a number of small towns, including Ronda, one of the oldest and most picturesque. Lunch is on your own.

Tonight, celebrate your incredible Andalusian week with a farewell dinner at the best restaurant in Arcos.

Day Seven

Morning transfer to the Seville train station.

Please note: itinerary is subject to change as new opportunities present themselves