Flavors of Spain The Andalusian Way

Mediterranean Cooking and Touring along the Costa del Sol

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Witness how locally grown and sustainable products are transformed into a cultural tango of meats, wine and fresh produce. The Costa del Sol provides a sunny taste of Spain in the community of Andalusia and Province of Malaga. The culinary traditions of southern Spain are as diverse as its landscape, from fantastic fish and seafood on the coast to delicious sausages, stews and game dishes inland. Eating is a way of life in Spain, and the Costa del Sol is literally food obsessed. Meal times are relaxed, social occasions, allowing plenty of time for experiencing the fantastic flavors of the Mediterranean. Spain is famous for its Rioja wine, a full-bodied red wine served slightly chilled. Southern Spain is also famous for its sherries, the most famous being Jerez from Andalusia.

 

Your culinary vacation package includes airport transportation to and from Malaga airport, welcome reception, accommodations with private bath, all meals served with house wine, soft drinks, tea and coffee, foodie tours, hands-on cooking classes, wine and olive oil tastings and market shopping with your host chef. Some meals will be at the hotel or local restaurants, while others may accompany your cooking classes.

7Nights / 6Rounds

Land price per person, based on 8 golfers, double or twin occupancy

Accommodations

Hotel Hacienda La Herriza -

1 Bedroom Ste – For One Dbl Occupancy

This unique family run country house is nestled in the heart of the Ronda Mountain range just outside the town of Gaucin. Located far enough to escape the hustle and bustle of the major tourist sites, Hotel Hacienda La Herriza is surrounded by acres of national woodland, and is an ideal setting for exploring the Coast of the Sun. This charming hotel features Andalusian Cottages and Spanish Cortijo Suites. These

one-bedroom suites with full bathrooms and a separate drawing room will make you feel at home

Malaga Airport Round-Trip Transfers

Your excursion into the land of Andalusia is a full-immersion culinary adventure designed to create memories that will last a lifetime. All tours run seven days and six nights with arrival on Mondays and departure on Sundays throughout the year. Upon arrival at the Malaga Airport, you will be greeted by your own private car and driver. After a quick orientation of the city, you will enjoy a leisurely drive to your hotel located at nearly 2,000 feet above sea level.

Welcome Reception and Chef’s Tasting Dinner

Following your arrival at the hotel, you will have time to relax before a private welcome reception with your host chef. You will be treated to a drink and light refreshments as Chef provides a full description of the delectable events planned for your week. Dinner this evening is a proper culinary welcome to this unique region as the hotel’s three resident chefs delight in preparing specialty dishes just for you. A sampling of wonderful Spanish wines will accompany your meal.

Breakfast at the Inn

The Restaurant-Grill “El Hacho”, named after the main peak surrounding La Herriza, is already famous for serving the finest Mediterranean and regional food, incorporating Haute Cuisine elements and featuring three chefs, each specializing in their own particular culinary style. Breakfast is served each morning in the restaurant. There is a full complement of dishes to choose from, including Mediterranean and regional food offerings, accompanied by coffee and fresh squeezed fruit juices and local pastries. Churros con Chocolate, Marbella Market Tour, Mediterranean Cooking Class Early departure for Marbella means you will have breakfast in the old town quarter and enjoy Churros con chocolate. The choux pastry is piped straight into hot oil and then fried until crispy. They are served plain sprinkled with sugar, accompanied by hot chocolate that is used as a dip since it’s just too thick to drink! Shopping the markets is not just a necessary task, but an art form conducted by talented chefs as they

select ingredients for their daily menus.

Goat Cheese Factory Tour and Bodega Wine Tour with Tapas Lunch

After breakfast, the day begins by visiting a local artisan cheese factory near the Sierra Crestallina. Here the locally run family business produces very special hand-crafted cheese products as it competes with the industrialization of the industry. The workshop will detail the full process of goat cheese making the natural way. The selection and breeds of goats are important to the quality of cheese and yogurts. Feeding of the baby goats and watching the milking process are part of the experience.

Historic Olive Oil Mill, Lunch in Ronda, Tapas Cooking class After navigating a mountainous road boasting beautiful rolling forested hills, your first stop on today’s tour is an olive oil mill dating back to the 1600’s. This family run mill demonstrates the art and science of producing only the best oils, and is one of the last surviving mills to produce olive oil in true artisan

tradition. Here you will taste oils with hearty, crusty breads and homemade wine. Next is a visit to beautiful picturesque Ronda, where you will tour the old quarter with its quaint little shops Jerez de la Frontera Sherry Bodega, Equestrian Show and Lunch Well known for its wines, its horses and its flamenco, Jerez de la Frontera preserves a historic center that has been declared a historic artistic site. The sherry wines of this region form the whole of its culture, art forms and customs since 1100 BC. A full guided visit to one of the most famous wine cellars in Jerez is followed by an Equestrian spectacle worthy of the region. Lunch will be enjoyed in a typical seafood restaurant, the Romerijo, in nearby Puerto la Santa Maria

Hands-On Moorish Cooking Class, Gaucin Village Tour

After a leisurely breakfast the next cooking class will begin. Spain is a country of many wonders and many diversities in each region. This class is devoted to the ancient Moorish cuisine with a modern international flavor. The Moorish heritage features the use of ground almonds and spices, such as saffron, cinnamon, nutmeg and sesame in both savory and sweet dishes. The Chef’s experience will lead you through historic flavors and contemporary food styles with a focus on artistic plating techniques. This process can be easily duplicated