Highlights

Catalan cuisine is a caldron full of prawns and monkfish simmering in rich broth on a butane stove in the galley of a fishing boat off the Costa Brava port of Palamós…
–Colman Andrews

The Trip

Live the Catalan country lifestyle! The setting is a tranquil village barely inland from the stunning Mediterranean coast, surrounded by soft hills carpeted in cork and olive trees. Your hotel is a 15th century beautifully restored village townhouse.

Your instructor for the week operates a restaurant specializing in Catalan cuisine with a contemporary twist. All wines accompanying the meals will be chosen by the hotel’s sommelier. Your private cooking classes will be enhanced by a wine tasting session and wine pairing with meals, giving you the opportunity to discover new Spanish and Catalan wines.

The region is ideal for slowing down. Without making too much effort, you can go for walks or bicycle rides (bicycles supplied at the hotel) in the countryside or drive to the beach (17 miles) and walk along the costal walkways. The medieval villages in the area are fascinating to explore, as are Girona, with a 13th-century call (Jewish Quarter), Figures, where the Teatre-Museu Dalí is found, and Cadaqués, a beautiful costal town where Dalí’s house is now a museum, All are a reasonable distance (15 minutes – 1.5 hours) from Madremanya.

Bicycles are provided at the hotel free of charge for the scenic rural bike paths from the hotel. There are walking paths starting near the hotel as well.

Catalan Cuisine

Catalan cuisine is intimately tied to the land and sea. Special seasonal programs highlight harvests. In November when the great bounty of bolets (wild mushrooms) and trufas (truffles) comes in, they appear in local kitchens. And in February the coastal region celebrates the sea urchin with festivities and dishes featuring this rare but delicious creature.

Catalan cuisine is characterized by the wide variety and incredible freshness of its traditional ingredients, including prawns, shrimp, squid, sea urchins, salt cod, anchovies, wild game, sausages, veal, free-range duck and chicken, rabbit, peppers, tomatoes, wild mushrooms, artichokes, eggplant, rice, and broad beans. The northern Catalan cheese landscape is diverse featuring artisanal goats and cows cheeses.

The cuisine is centered around four principal sauces: alioli, sofregit, picada and samfaina. After learning to make these sauces you will go on to incorporate them into a number of Catalan dishes. Typical dishes include suquet, a Catalan bouillabaisse, an enormous variety of fish and shellfish, escalivada (roasted vegetable salad), mar i muntanya (surf and turf)–pairing lobster or prawns with chicken or rabbit–escudella i carn d’olla (Catalan stew), pa amb tomàquet, and esqueixada.

Itinerary

7 Days/6 Nights

Day 1

Arrival at your charming village hotel. Spanish wine tasting session before dinner with the hotel’s sommelier. You will meet the chef and your instructor for the week. Feast on a tasting menu of the restaurant’s in-season specialties, featuring dishes such as Coca (a Catalan type of pizza) topped with Minorcan sheep’s milk cheese, roasted vegetables, and anchovies from L’Escala, Squid with artichokes and green beans, or Grilled duck breast with a raspberry and redcurrant sauce, followed by, perhaps, crema catalana and a local sweet wine, Vi dolç.

Day 2

Today you will learn about the four bases of Catalan cuisine and what makes the cooking unique. Your cooking class will start in the morning, and by 2:00 you will be enjoying your meal with the chef on the outdoor terrace or in the restaurant. The courses will be paired with local wines.

After lunch you will explore nearby medieval villages such as Peratallada, Pals, and Palau-Sator. You visit an olive farm and olive oil mill with a tasting of oils made from Arbequina and Argudell olives. Dinner on your own.

Day 3

Morning coastal walk. First visit a beautiful small coastal town on one of the most famed stretches of Catalonia’s exquisite Costa Brava (Wild Coast). Take a guided walk along the camí de ronda (seaside path) rising above the sheltered coves of the coast. You will have a splendid seafood lunch in a famed restaurant overlooking the Mediterranean.

In the afternoon a fish auction takes place in the port town of Palamós as the fishing boats unload their catch. We return to the hotel to rest.

El Celler de Can Roca is one of Spain’s top restaurants. In 2009 it was awarded its well deserved third Michelin star.

Day 4

Today you will visit Girona’s fantastic food market, buying the ingredients for your cooking class at the hotel. Dishes prepared will vary according to the season, and will feature fresh local produce, seafood and meats. After your four-course lunch paired with local wines, the day is free to take a walk or a bicycle ride (many pleasant routes in the area), or lounge by the pool.

Dinner will be at BoTic Restaurant in Corçà, one of Spain’s newest restaurants to receive a Michelin star. The young chef will prepare you a tasting menu of his modern cuisine based on the finest local ingredients.

Day 5

Today´s cooking class will center around traditional Spanish tapas. Learn to make buñuelos de bacalao, patatas bravas, calamares fritos, and other traditional dishes.

Afternoon guided walking tour of the historic center of Girona, visiting the medieval call, or Jewish quarter. Dinner on your own in Girona or at the hotel.

Day 6


Today we transfer to the Alt Empordà region near the French border. Your hotel in the village of Cantallops is a fine four-star accommodation set high above the surrounding countryside.

We will visit a biodynamic winery near the coast and have a winery lunch of lamb chops grilled over grape vine cuttings.

Visit to coastal village of Cadaqués, a magnet for artists since the time of Picasso. Farewell dinner at the hotel with local wines brings our gastronomic week to a delightful close.

Day 7

Breakfast in the hotel. Transfer to the Figueres train station.

2010 Dates

• September 28-October 4

Other dates available year round upon request for 2 or more people. 

2010 Tour Price

• $3000

Prices are per person double occupancy. Single supplement $650.  All rooms deluxe suites with terrace in Madremanya. All rooms deluxe in Cantallops. 6 people minimum.12 people maximum.  Available for smaller groups.  Please call for prices.

What's Included

• Accommodation for 6 nights
• Daily breakfast
• 4 dinners
• 5 lunches
• 3 Catalan cooking classes
• Olive oil mill visit and olive oil tasting
• Mediterranean coastal walk
• Market visit
• Wine tasting session with hotel's sommelier
• Private guide for all tours
• Biodynamic winery visit

Not included: Airfare to/from Spain Transportation to Madremanya on Day 1 Meals not listed Travel insurance

Reservation

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The Terms and Conditions Agreement and Waiver and Release of Liability Form must be signed and returned via email, fax or mail to Epicurean Ways with your trip reservation. See the Agreement here.

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A deposit of $750 per person is required in order to reserve a trip. After we receive your reservation form we will send you an invoice via email for the deposit. You may pay securely through PayPal via credit card, by bank transfer, or by check. We will confirm your reservation upon receipt of the deposit.

Full payment for the trip is due 60 days before the program begin date. For reservations made less than 60 days before the program begin date, full payment is due at the time of booking.

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Thank You

We are pleased that you have decided to travel with us. Do not hesitate to call or email with any questions you might have about your trip.

Epicurean Ways

Toll free: 866-642-2917
Mobile: 434-228-0641
In Spain: 951-190-478 or 635-468-938

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Trip Info for Epicurean Girona

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