NORTH OF SPAIN FOODIE TOUR. THE BEST PRODUCT IN SPAIN

This is an itinerary that covers three top culinary centers (Valladolid, leader in modern tapas

and miniature cuisine, Madrid and Basque country) and the region of between Castilla y Leon,

no doubt the biggest producers of the raw material used by the top chefs in Spain: from fresh

vegetables to meat, unique pickings like black truffle and the best terroir for great wines in the

country.

DAY 1: MADRID

San Miguel Market visit and Lunch.

The Mercado de San Miguel is an historic and monumental market infused with literary

retrospect located in the heart of Madrid’s old quarter, an area with genuine personality and

endless shopping, cultural and entertainment options. They are now writing a new page in their

history with the aim of convening the finest shopkeepers, professionals, experts and enthusiasts

in their respective specialties.

Their offer justifies a trip to the center of Madrid, while still maintaining the vocation of the

traditional market centered on the daily shopping. It is an offer of quality, freshness and

seasonal products created in response to the recently growing interest in Gastronomy that has

now become a cultural phenomenon.

Dinner at Santceloni

Awarded with two stars in the Michelin Guide, Santceloni is a real gastronomic treasure we are

proud of at the Hesperia Madrid.

The great Santi Santamaria was its Gastronomic Director for more than a decade, imprinting

his personal touch on each dish. His legacy was collected by the Chef Oscar Velasco who,

together with the Maître Abel Valverde and Somellier David Robledo, has transmitted the style

and philosophy of the great teacher to the team. Oscar Velasco is currently in charge of the

customized culinary line, offering his personal and innovative culinary creations. The

Sanceloni menu, where the sophistication joins simplicity, is an interpretation of the best

characteristics of Spain and its noble products.

DAY 2: SEGOVIA VALLADOLID

Segovia: One of the best traditional dishes in Spain in Mesón de Cándido. We will enjoy

cooking and tasting the Cándido Style Suckling Pig:

Iberic Ham factory in Carbonero el Mayor: Montenevado

The history of Montenevado dates from the late nineteenth century and is projected for more

than 100 years through 4 generations Teacher Ham. From their old dryers Bernuy in the Sierra

de Guadarrama to be leader in the sector within and outside Spain. Quite an achievement of

hard work and desire to excel. In 2006 they obtained approval to export to the United States.

 

For Dinner: tapas route in Valladolid. We will taste the tapas awarded in the national

competition: Los Zagales de Abadía, Villa Paramesa, Jero

Day 3: BIERZO

Bodega el Capricho (the best ox steak in the world according the New York Times), visit to the

ox farm, demonstration and tasting Bierzo products and ox steak.

 

Dinner: RAMIRO'S COOKING WORKSHOP

Meeting with Jesús Ramiro, National Gastronomy Award 2010 and Julio Valles, Historical

Cuisine Specialist.

1) Isabel La Católica ́s Cuisine

Recreating the cuisine of Queen “Isabel I de España” (his court and times) Transition from Late

Medieval kitchen to Renaissance cuisine.

2) Cristobal Colón ́s Cuisine (Cuisine of Round trip)

Mutual influence of food and gastronomy between the old and the new world following the

discovery of America. Startling and unknown revelations of the gastronomic history

Day 4: COOKING MEETING VALLADOLID

International school of culinary arts of Valladolid. Meeting and cooking! With Michelin starred

cheffs:

Guided Tasting: Wines from Valladolid: Ribera del Duero, Toro, Rueda, Cigales…

Working with Castilian Products:

White asparagus from Tudela de Duero (Ferran Adriá- El Bulli providers)

Castilian sheep cheeses, lamb and bread

Castilian legumes

DAY 5: RIBERA DE DUERO

Gourmet Visit to Pago de Carraovejas: wine and tapas tasting. Visit to Abadía Retuerta winery,

and Andoni Aduritz´s dinner in El Refectorio, 1 Michelin star.