Itinerary
A Taste of Seville – The Tapas Capital of the World.
Prices $2,995 CAD*

6 days in Seville - a food lover’s paradise.

Unpack and relax, you stay here for a week. And we have a wide range of cultural explorations; your experience will be a journey of tastes. We feature a ‘Sample Itinerary’ which offers a suggested culinary program. Modifications to the program are easy enough as we’re flexible. Each outing is of course subject to weather, availability and whether or not it compliments your interests. Rest assured that an exceptional week is planned to highlight the very best of the region. You will enjoy fabulous wine tastings, informative guided tours, markets and delicious gourmet food.

Day 1
Depart Sunday.

Day 2 (overnight)
Monday
Arrival Monday at the Seville International Airport where you’ll be met and whisked away to your hotel – the charming Las Casas de la Juderia boutique 4* hotel (or 3* hotel). Check in, unpack and relax a little…enjoy a siesta perhaps (when in Rome as they say…why not).
Tonight, your evening meal will be hosted by your personal guide to Seville gastronomic adventures, Roger Davies.
(D)

Day 3 (overnight)
Tuesday
Start your day off with a tasty buffet breakfast at your hotel including charcuterie, cheese, toast, cereal, yogurt, fruit, coffee and tea.
Departure at 9.30am. Today we take you to the Sierra of Aracena in the province of Huelva, a mountainous area north-west of Seville near to the Portuguese border. It is here that the finest hams in the world are made from the Iberian pig. These hams are cured in the mountain air for up to 3 years and are considered by many people to be the jewel in the crown of Spanish gastronomy. This area is situated about 90 kilometres from Seville. You will first be visiting installations of one of the best ham producers in the village of Jabugo, a mythical name in Spain for fine ham. An expert will show you around, explaining the processes involved in the production of ham and of other products which come from the Iberian pig. At the end of the visit you will be able to taste the wonderful ham along with a glass of the best fino. Afterwards, you will go on to the town of Aracena where you will be going to the finest restaurant in the area. You will first be given a demonstration of how to make a number of local dishes. This will be followed by a gourmet lunch where you will be able to sample the finest local produce including fresh cheese, ham, mushrooms, pork from the Iberian pig, wild asparagus, artichokes etc. Many of the dishes will vary according to the season. The meal will be accompanied by fine Spanish red wine and end with traditional desserts. After lunch you will be visiting a nearby artisan cheese maker. Their award-winning goats milk cheese is made in the old farmhouse set amongst the beautiful countryside.
On your return to Seville you will have the evening free. Consult your handy Safari Kit for local restaurant recommendations…it’s an excellent resource to ensure that your gastronomic experience is top notch.
(B/L)

Day 4 (overnight)
Wednesday
Cookery day. Your teacher Ruth will pick you up at your hotel at 9:30 am and take you first to one of the local markets to buy the ingredients for the dishes you are going to prepare. Today’s cookery course will be focused on preparing a typical 3-course Andalusian meal. After preparing the food, in which everyone gets to participate, lunch is eaten on the terrace which offers spectacular views of the cathedral and Giralda.
Free afternoon to explore Seville followed by an evening tapas tour starting at 8:15. You will be taking a tour of four of the best bars in Seville to give you a taste of what Seville can offer. Many people consider the city to be the tapa capital of Spain.
(B/L/D)

Day 5 (overnight)
Thursday
Departure at 9.30 am Today we take you to Sanlúcar de Barrameda, the second most important sherry town, unknown to the majority of foreign visitors. It is a very scenic 105km drive from Seville and is a beautiful place at the mouth of the Guadalquivir estuary . It looks across to the Doñana National Park and out on to the Atlantic Ocean. Among the many styles of sherry wine produced here the manzanilla stands out as a light style of sherry with a salty hint to it. The town is also known for very fine seafood; being one of the best places for this in Spain. Prior to reaching the town you will be stopping to visit the vineyards of one of the bodegas (wineries) and exploring the factors affecting grape production. Following this we will proceed to the bodega where you will be taken around to see spectacular buildings. After a detailed tour including a complete explanation of the sherry-making process, there will be a tutored tasting of the different styles of wine which includes rare high end wines not normally tasted. After the bodega visit, if time permits, you will go to visit the beautiful local market before going on to one of the top seafood restaurants along the bank of the estuary where you will indulge in the best local seafood washed down with the finest manzanilla. On our return to Seville your evening is free.
(B/L)

Day 6 (overnight)
Friday
Departure at 9.30 am. Today you start with a visit to a modern olive oil mill in the town of Algodonales, situated about 90 km from Seville. Here you will learn about how most olive oil is produced today. After a short drive you will then go on to a traditional olive oil mill which dates from 1755 in Zahara de la Sierra. This small picturesque town is situated in the mountainous and very beautiful area known as the Sierra de Grazalema. After being shown around the mill and having the traditional oil-making process explained and tasting the oil you will have a chance to look around the town of Zahara, before heading to Grazalema along one of the most spectacular roads in Spain. In Grazalema we will eat at one of the best restaurants in the area sampling fine local food which may include local cheese, soups, charcuturie, lamb, wild boar and venison. There will be time to look around the town before heading back to Seville.
(B/L)

Day 7 (overnight)
Saturday
Cookery day. The same schedule as Wednesday. Today you will be preparing a number of traditional tapas, some of which you will probably have tried in Seville´s bars during the week. The afternoon will be free followed by a farewell evening meal
(B/L/D)

Day 8
Sunday
Farewell.
Breakfast + Check Out + Transfer to the Seville International Airport where the time has come to say farewell - Hasta Lluego!
Return flight. (B)