Sevilla and Western Andalusia are a gourmand's dream. Hams from Huelva, langostinos from Sanlucar, olive oil from the hills, sherry in Cadiz. These are just some of the products for which Sevilla and its surroundings are famous. Discover the culinary world of Andalusia on a four or seven day tour based in the region's largest and most colorful city. You'll visit local markets and enjoy hands-on cooking lessons, visit the best tapas bars in town, and go on excursions to nearby towns to taste and learn about Spanish culture and food.
Accommodations are at charming three star hotels in the historic heart of the city, such as Las Casa de Las Mercaderes or Las Casa de la Juderia.
Transfer from Seville's airport or train station to your hotel. Tonight meet your host and guide for dinner at one of Seville's best restaurants.
Today you will visit an 18th century olive oil mill in Zahara de la Sierra. This small spectacular town is situated in the mountainous and very beautiful area known as the Sierra de Grazalema. You will learn about traditional oil making and then have a tasting. Afterwards visit the town of Zahara before heading to Grazalema along one of the most spectacular roads in Spain. In Grazalema dine at one of the best restaurants in the area, sampling fine local food including cheese, soups, charcuturie, lamb etc. Time to look around the town before heading back to Seville.
The rest of the day and evening are yours for individual exploration.
This morning your cooking instructor will meet you at your hotel and take you to one of the local markets to buy ingredients for today's lesson. Ruth Roberts has more than 20 years culinary experience in Spain, including the honor of being a chef at the royal wedding in Sevilla in 1995. Today you will learn to prepare a variety of tapas dishes, followed by lunch on the terrace with spectacular views of the cathedral and Giralda.
Afternoon free followed by an evening tapas tour starting at 8:30. You will visit four of the best bars in Seville to give you a further taste of what the city offers and to build on what you learned in class.
Today you will travel to the Sierra of Aracena in the province of Huelva, a mountainous area near the Portuguese border. It is here that the finest hams in the world are made from the Iberian pig. You will first visit a farm to see how the pigs are raised, then go to see one of the best ham producers in the village of Jabugo. Afterwards sample the wonderful ham along with a glass of fino.
Then its off to the town of Aracena where you will enjoy lunch at the finest restaurant in the area. Taste excellent local produce including fresh cheese, ham, mushrooms, port, wild asparagus, artichokes, etc. Many of the dishes will vary according to season. The meal will be accompanied by fine Spanish red wine.
Return to Sevilla, with free time for the rest of the day and evening.
Sherry and seafood...that is focus of today's excursion. The destination: Sanlucar de Barrameda, the second most important sherry town, and unknown to many visitors. The city looks across to the Donana National Park and out onto the Atlantic Ocean. You will visit a vineyard and a bodega, where after an extended tour, there will be a tutored tasting. Then indulge in a lunch of langoustines, shellfish, fine fried fish, and rice stews, all complimented by the finest manzanilla.
Return to Seville for a free evening.
Morning market visit followed by a full day cooking. Today you will prepare a typical three-course Andalusian meal that you'll enjoy afterwards along with Spanish wines.
The afternoon is free. Tonight toast your week in Seville at a farewell dinner in one of the town's finest restaurants.
Morning transfer to airport or train station.
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