Cádiz Food & Wine in the South Tour

Cádiz and Vejer de la Frontera

Cadiz is Spain’s southernmost province in mainland Spain. It’s also one of its most diverse, with a richness of geography, history, and cuisine. The eponymous capital of Cádiz lies on the end of an island extending into the Bay of Cádiz, leaving the beautiful historic center with water on three sides. Here you will find colonial style buildings from the 18th and19th centuries, built after the city was damaged by the Lisbon earthquake of 1755 and during its days as the center of trade with the Spanish Empire. Despite its historic architecture, Cádiz is very populated and has lively bars and restaurants extending through its old quarter and down along its long, sandy beaches. The towns of San Fernando, Puerto Real, El Puerto de Santa María, and Rota line the Bay of Cádiz, each with its own seaside character. Heading south towards Gibraltar lies the Costa de la Luz, with spectacular unmarred beaches and some of the sunniest weather in Spain. Excellent fresh-caught fish and shellfish are abundant, as well as the atún de almadraba from Barbate. Slightly inland you will find the pueblos blancos, with Vejer de la Frontera the first shining example. Towering over the surrounding countryside in pure white, Vejer feels like a step back in time. The narrow streets have many secrets to discover. There are other beautiful villages as you head away from the coast and into the mountains, including Medina Sidonia, famous for raising fighting bulls, and Arcos de la Frontera, where churches and houses are built up against the cliffs. You’ll have a chance to taste the local Retinta beef, and maybe some wild game. No matter which corner you find yourself in, Cádiz always has something to see, taste, discover, and remember for when you come back!

Cuisine in Cádiz

Cádiz is unspoiled Andalucía, and nowhere is this more apparent than the cuisine, the bars, and the restaurants of the province. Markets and specialty shops offer a dizzying array of local, seasonal products, along with extensive advice about the arcane aspects of cazón en adobo, atun encebollado, or the plato estrella, berza gaditana. Ultramarinos and food stores that double as bars offer local

charcuterie and cheese, from exquisite mojama to Payoyo cheese and chicharrones especiales, accompanied by sherry, local still wines, or the ever-present cañas of ice-cold Cruzcampo. The tapas bars are as varied as they are numerous: freidurias that sell pescadito frito in paper cones, fisherman’s bars serving whatever they received that morning back to some of the people they got it from, roadside ventas offering country menus from Retinto beef to snails and wild boar, institutions with classic photos on the walls, uniformed waiters, and menus covering every possible desire you could have. Restaurants with paper tablecloths clothespinned to metal tables that serve better seafood than can be found in whole cities. Innovative spots where young chefs or wise veterans transcend the traditions to breathe new life into the splendid ingredients. Aponiente’s Ángel Leon redefining the entire meaning of seafood without losing sight of the terroir. Even just scratching the surface, Cádiz is a must-taste for anyone who loves good eating. 


Jerez de la Frontera is best known for sherry wine, known simply as Jerez in Spanish. The term encompasses fortified wines made from Palomino Fino, Pedro Ximenez, and Moscatel grapes, with the latter two used exclusively for sweet wines. Dry sherries are made from 100% Palomino Fino. The young wine is fortified (alcohol added) and aged in the solera system, where barrels of younger wine feed into older barrels to create a final product containing very young and very old wine together. Some types of wines are less fortified and grow a layer of indigenous flor (yeast) as a result, undergoing biological aging. Fresh fino from Jerez and salty manzanilla from Sanlúcar are aged entirely under flor. Other wines  are fortified sufficiently that this yeast cannot survive, undergoing oxidative aging. Palo cortado ages under flor for a very short time before oxidation begins due to the flor dying off. Amontillado spends years under flor before fortification, while oloroso is fortified immediately and never grows flor. Sweetened styles, from driest to sweetest, include medium, cream, moscatel, and Pedro Ximenez.


Pueblos Blancos

Charming villages in Andalucía

Cádiz Food & Wine in the South Tour

8 Days / 7 Nights

Cádiz – 3 Nights  |  Vejer de la Frontera – 4 Nights 


  • Walking tour of Cádiz’s historic center

  • Cádiz market visit

  • Traditional Andalusian cooking in a private home

  • Sherry Bodega Visits & Wine Tasting in Jerez de la Frontera

  • Lunch at 3 Michelin star Aponiente Restaurant

  • Lunch at Spain’s finest blue-fin tuna restaurant

  • Visit traditional pueblos blancos and try Moorish-inspired pastries

  • Traditional country venta lunches

  • Walk the beaches on the Costa de la Luz and visit Roman ruins on Playa Bolonia


  • Private expert professional guides

  • Exclusive private tours and visits

  • Experiences with local insiders such as chefs, winemakers, artisans, and artists

  • Luxury hotels and accommodations

  • Restaurant and wine concierge services for meals and wine tastings

  • Premium wine tastings at all wineries

  • Recommendations and reservations for restaurants in all locations

  • Private chauffeur-driven air-conditioned transportation

  • Airport and train station transfers

  • Expert travel advice and support before and during your trip

Cádiz Food & Wine in the South Tour

Day 1 - Cádiz

Private Cádiz Tour – Market Lunch – Seafood Dinner

  • Arrive in Cádiz.

  • Your private guide will introduce you to the city of Cádiz. You will have a private walking tour of the old town where you will see the houses and palaces from the period when Cádiz held the monopoly of all trade with America.

  • The Mercado de Abastos in Cádiz is where all the locals buy the freshest fish, locally raised and cured meat and sausages, and in-season produce. The outer part of the market houses many tapas outlets, each with a niche specialties. Belly up to one or two of these stalls to have a light tapas lunch.

  • Have a drink and an appetizer at Taberna Casa Manteca, a traditional bar serving up portions of sliced charcuterie or cheese on papelones–pieces of the paper used to wrap cheese. People stop in for their chicharrones, pork belly that has been cooked whole with spices, sliced thin, and served cold with lemon and salt and a cold beer or a glass of Manzanilla (sherry).

  • Walk from Casa Manteca to the Cádiz classic El Faro Restaurant (and tapas bar) for dinner. You’re sure to shore up your knowledge of traditional gaditano tapas such as tortillitas de camarones (tiny-shrimp fritters), grilled squid and pescadito frito.

  • Overnight Cádiz

Day 2 - Cádiz - Rota

Cooking in Rota – Sherry Taberna Tasting in Cádiz

  • Your guide will pick you up for a private cooking experience in Rota on the other side of Cádiz Bay. Spend the morning visiting the market in Rota and cooking alongside a local roteña in her home. Enjoy lunch with the family, Spanish style.

  • Stop in at Taberna La Manzanilla, a unique sherry bar serving sherry aged exclusively in the taberna’s own barrels, which have never been emptied since the founding of the taberna in the 1930s.

  • Have dinner at a tapas restaurant that serves creative market cuisine . Opt for the fish of the day or the roast octopus and your choice of local wine by the glass.

  • Overnight Cádiz

Day 3 - Cádiz - Jerez de la Frontera

Jerez Bodega Visits & Sherry Wine Tasting

  • Travel to Jerez de la Frontera to taste sherry–the most underrated fine wine in the world.

  • Taste biologically aged sherries from the barrel at a family-run bodega. 

  • Private winery lunch in a simple house overlooking the vineyards outside of Jerez. Your private chef will prepare and serve a multi-course meal accompanied by sherry, of course.

  • Spend the afternoon with a sherry master tasting VORS sherries in the winery.

  • Dinner at a minuscule bar that has the look of a timeless Cádiz café-bar. Owner Paco elevates pescadito frito, the traditional fried fish of Cádiz and Andalusia, to new heights using prime specimens from the waters around Cádiz..

  • Overnight Cádiz

Day 4 - Cádiz - Vejer de la Frontera

Aponiente Restaurant – Vejer de la Frontera

  • Aponiente may be the most unique 3 Michelin-starred restaurant in Spain. All of the ingredients used to prepare the tasting menus come from the ocean outside the restaurant, marine plants and plankton included! Enjoy lunch with wines (sherry if you like) chosen by their talented sommelier.

  • Travel to the picturesque pueblo blanco Vejer de la Frontera. Hilltop Vejer is near the Atlantic Costa de la Luz (Coast of the Light). Check into your hotel located in the center of town. Look for the views over the town from the hotel¡s rooftop bar.

  • Enjoy an evening in Vejer. Explore the winding whitewashed streets and small squares of the old town. Enjoy the views of the Atlantic, the Straits of Gibraltar and the surrounding countryside.

  • Have dinner at one of the restaurants in the old town.

  • Overnight Vejer de la Frontera

Day 5 - Vejer de la Frontera - Costa de la Luz

Costa de la Luz Hike – Tuna Lunch – Playa Bolonia

  • Hike through the pine forest and along the cliffs of La Breña near Trafalgar on the Costa de la Luz. Hopefully you will sight some Ibis Eremita birds, new inhabitants of the natural park.

  • Drive to Barbate, where blue-fin tuna is caught almadraba style, a method inherited from the Moors, whereby nets are stretched across the sea at this narrow point between Spain and Morocco to capture the migrating tuna.

  • You will have lunch consisting of various fresh and cured locally caught tuna dishes in a restaurant specializing blue-fin tuna.

  • Drive to the most beautiful beach in Andalucia, with impressive Roman ruins and silky sand dunes. The views from the coast here are spectacular–on clear days you can gaze across at Africa! You will want to bring your bathing suits just in case…

  • Dinner at El Jardín del Califa, the award-winning Moroccan-Andalusian restaurant ensconced in the stone bodega of the hotel, with both indoor and outdoor eating areas.

  • Overnight Vejer de la Frontera

Day 6 – Vejer de la Frontera

Vejer & Santa Lucía hamlet

  • Enjoy a day at leisure in this beautiful white village. You may want to go down to a nearby beach just down the hill.

  • Have dinner in Santa Lucía–a hamlet down the hill from Vejer–where cuts of fantastic aged beef from locally raised native breeds of cattle such as Retinto from Cádiz province, Frisona from Sevilla province or Vaca rubia from Galicia are grilled over wood fire. The outdoor dining room feels like a cross between a treehouse and a tropical  island.

  • Overnight Vejer de la Frontera

Day 7– Vejer de la Frontera - Pueblos Blancos

Visit Medina Sidonia and Arcos de la Frontera

  • Visit two vibrant hilltop pueblos blancos little touched by tourism. Walk through them with your guide and discover hidden noblemen’s houses, medieval churches with Baroque adornments and quiet plazas. One of them specializes in pastries made from methods inherited from the Moors. The views from these towns are memorable!

  • Lunch in an upscale country restaurant. With a menu based on local products and traditional recipes, the highlights include extensive use of vegetables grown in the venta's own garden and dry-aged retinto beef selected from the farms nearby.

  • Guide yourself through the tapas bars in Vejer for an evening surrounded by locals.

  • Overnight Vejer de la Frontera

Day 8  - Departure

Vejer to Sevilla

  • Private transfer to the Sevilla train station or airport to continue your journey.


  • Drive down the Atlantic coast to Sanlúcar de Barrameda known for its manzanilla (sherry made only in Sanlúcar) and the jumbo prawns (langostino tigre). Buy ingredients for your lunch at the market and take it to a bar next door where they will cook it for you. Think grilled prawns and baby squid!

  • Private bodega tour and sherry tastings in El Puerto de Santa María, one of the Sherry Triangle towns. The other two are Jerez de la Frontera and Sanlúcar de Barrameda.

  • Visit a Jamón Ibérico producer in the Huelva mountains. Travel through the unique Holm oak-studded countryside called dehesa, where the acorn-fed Iberian pigs are raised and visit the curing facilities where hams are cured for up to three years.

  • Join an award-winning ham cutter to learn about the techniques for cutting and tasting jamon ibérico. 

  • Visit tapas bars for tastings of hand-cut 100% Iberian ham, jamón ibérico, paired with white never red wine. Preferably sherry.

  • Visit Montilla-Moriles wine region near Córdoba for more sherry-style wine immersion.

  • Stop for lunch at Venta Pinto, a centuries-old venta, or roadside eating house, near Vejer for traditional tapas based on the local Retinta beef, free-range 100% Iberian pork, and local in-season produce.

  • Stay in Sevilla for a walking tour of hidden lesser known corners of the city. Visit small secret buildings, charming streets and plazas and hidden patios. Along the way you will visit a closed convent (where you will meet the nuns) and a historic palace.

  • Travel to Granada to see the Alhambra and the old-world atmospheric Albaicín district.

  • A different way to tour Andalucía is on the Al Andalus train operated by the Spanish rail company Renfe. This luxury train with beautiful suites, dining, and lounge areas, leaves from Sevilla and visits the highlights of Andalucía over a week of train touring.