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  • Overview
  • Itinerary
  • Fares
  • Accommodation

A journey overview

  • Barcelona
  • Priorat
  • Valencia
  • Córdoba
  • Seville
  • Jerez
  • Madrid

14 Days Explorations
  • Departing:
  • 9 Sep 2020

In designing this culinary exploration, MoVida chef and founder Frank Camorra has called upon his connections in Spain – restaurateurs, producers and foodies – to secure exclusive opportunities that simply aren’t open to usual travellers. With Frank at the helm of the journey, you’ll meet suppliers, talk wine in vineyards, cook purchases straight from markets, and enjoy simply kicking back and eating authentic Spanish cuisine.



Arriving in Barcelona, we are transferred by private limousine to the El Palace Hotel. A welcome cocktail and feast of fresh produce is then savoured at Gresca Barcelona, considered an institution among locals. Chef and owner Rafa Penya, leader of Spain’s bistronomic movement, has perfected the convivial approach to dining using Catalan ingredients and traditional techniques.

Embark on a walk through Barcelona’s oldest districts, from the alleys of the Gothic Quarter to the trendy Sant Pere neighbourhood. We finish at El Raval, which leads us to the Boqueria, one of the city’s oldest markets. Frank Camorra, like tapas, has roots in Andalusia, and is the perfect guide for tonight’s culinary journey. We hop from bar to bar, where Frank orders the house specialties for us.

We follow Frank on a walk to the village of Porrera, where we are welcomed into the home of chef Gemma Peyri. Timing our visit to coincide with the wine harvest festival, Fiesta de la Vendimia a la Antigua, we also attend wine tastings, browse the stalls and join the locals for lunch. Afterwards, local chef Toni Bru hosts us for a culinary discovery, including tastings and tapas, followed by lunch at his restaurant.

Toni Bru guides us through the Ebro Delta and we visit the harbour before driving along the coast to Valencia. We take in the sights of the Old Town, including Plaza de la Reina and Plaza del Ayuntamiento. We then board a high-speed train to Córdoba. Here, we accompany Frank as he selects local produce for tonight’s dinner. At a private farm, we indulge in a flamenco and horse-riding master class before Frank prepares a feast for us.

In Andalusia’s capital, Seville, we make our way to the historic Hotel Alfonso XIII. An exploration of Seville allows us to appreciate the city’s architectural and artistic riches. For dinner, we are guided by Frank to the best places for tapas. We then travel to Jerez de la Frontera, where we savour a long lunch at Aponiente, one of Spain’s finest restaurants and the bearer of three Michelin stars.

Aboard a high-speed train, agricultural landscapes are gradually replaced with a rising skyline until we arrive in Spain’s capital. With the Palacio Real and the Teatro Real in the background, we embark on a gastronomic journey through Spanish and French cuisine. After taking in the Prado Museum, the main Spanish National Art Museum and the Royal Palace, perhaps visit some of Madrid’s outstanding wineries and sample the region’s exceptional reds.

We bid farewell to Spain and Frank after breakfast. Our trip has been a feast, and we have devoured the country’s culture as much as we have its dazzling cuisine.


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