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
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
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
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
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.