Taste of Andalucia Food Tour

The Taste of Andalucia Food Tour is a 6-night private guided journey through the food and wine culture of southern Spain, starting and finishing in Málaga. It covers the city’s tapas scene, the bluefin tuna fishing traditions of Barbate on the Costa de la Luz, sherry production in Jerez de la Frontera, a hands-on cooking class at Annie B’s Spanish Kitchen, wine tasting in Ronda and an olive oil farm visit. Six dinners and five lunches are included at hand-picked restaurants and tapas bars throughout.

Bluefin tuna is one of the most prized fish in the world. The waters off the Costa de la Luz between Barbate and Tarifa are one of the few places on earth where it is still caught using the almadraba, a traditional net system first used on this coastline by the Phoenicians around 3,000 years ago.

Annie B’s Spanish Kitchen is a highly regarded cookery school based in Vejer de la Frontera, one of the most beautiful white hilltop villages in Andalucia. Run by British chef Annie B, it specialises in traditional Andalucian and Spanish cooking using local seasonal ingredients. A full day at the school, including a market visit, cooking class and the meal you have made, is one of the highlights of the Taste of Andalucia Food Tour.

The tour covers three distinct Andalucian wine traditions. In Jerez, you will explore sherry on a guided visit to one of the historic bodegas. In Ronda, the tour visits the high-altitude vineyards of the Serranía de Ronda, which produce some of Spain’s most distinctive red and white wines in a cooler, more continental climate than the coastal regions. Olive oil tasting at a working farm adds the region’s other great liquid to the itinerary.

Andalucian cuisine is historically fish and meat-forward — jamón ibérico, chorizo and cured tuna feature throughout — but the region’s vegetable dishes, pulses, cheeses and egg-based recipes are equally excellent. TOMA & COE can tailor restaurant choices and cooking school menus to accommodate vegetarian travellers. Please mention any dietary requirements or restrictions at the time of enquiry.

Yes, the Taste of Andalucia Food Tour is available as a fully private experience for couples, families or groups. The itinerary, dates, accommodation and pace can all be adjusted to suit your party. Please enquire for private tour pricing and availability.

Andalucia is known for its cold soups such as gazpacho and salmorejo, fried fish, jamones, sherry wines, and tapas. Making the most of the natural abundance, with Moorish infusions, Andalucian food is wholesome and tasty.

The Spanish tend to eat later than the rest of Europe. Breakfast is generally in the continental style with breads, cheeses, fruits and cold meats from 8-10.30am. Lunch in Andalucia is from 2-4pm, whilst dinner is from 8.30pm onwards. Tapas, often with a beer or sherry, or enjoyed at around 6pm.

This is because Spain is living in the wrong time zone! General Franco moved the Spanish time to coincide with that of Germany in 1940. That means that a 1pm lunch suddenly became 2pm, and they haven’t changed it.

In Andalucia, the locals tend to eat pitufos, churros or pastries for breakfast. A pitufo is toasted bread drizzled with olive oil and usually topped with chopped tomatoes or jamon. Churros are similar to doughnuts but are long and thin, and served with hot chocolate. A selection of pastries also tend to be available. It is usual to drink coffee and/or orange juice with them.

All of Spain’s major cities enjoy great restaurants, including Michelin-starred eateries, and Andalucia is no different. Malaga, Marbella, Jaen, Baeza, Cordoba and Cadiz among others all have Michelin-starred restaurants.