From Farm to Table: Andalusia

Through the lesser known provinces of Andalusia, a trip for “foodies” that brings the traveler to the countryside to visit the source of the ingredients of Spanish cuisine and the people who produce them. From farm to table.

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Practical data

9-day program. Minimum group size 4 people, maximum 10 people. In private group or possibility of joining a shared group. All our itineraries are adaptable and can be customized to meet the traveller´s requirements.

Accommodation in hotels of the highest quality and / or farm houses. Extra days can be added to visit Malaga, Seville, Cadiz and/or Gibraltar.

* The content of the program will vary depending on the time of the year.

Recommended dates:

September to May, both inclusive.

Special dates

April: Easter Week
May: Seville Fair and Jerez Horse Fair. Tuna “Levantá”.
September: Grape Harvest
October to January: Olive harvest.

Shall we talk about your trip?

Visit an organic olive grove to learn the secrets of olive oil. Meet the Iberian pig in its natural environment and discover the process that puts on our table the exquisite acorn-fed Spanish ham. Tasting wines in a Jerez winery with more than 100 years of winemaking tradition, shopping in a picturesque market and enjoying a “show cooking” by a local chef. Experience first hand, the age-old tuna fishing in the Strait of Gibraltar. Eat in seafood restaurants, village taverns or enjoy a sophisticated meal by Michelin-starred chefs.

This route combines gastronomy and nature, a high level and exclusive experience, outside the usual tourist circuits, passing through charming villages, some of which are recognized in the lists of the most beautiful villages in Spain.