Day 1 – Depart USA
Depart from the USA on an overnight flight to Barcelona.
Overnight: In flight.
Itinerary
Day 2 – Arrival in Barcelona
- Arrive in Barcelona, check in and meet your TLAC group leader right after to be introduced into the city.
- Easy first day: relax in the morning and go on a walk in Las Ramblas to taste the first pan con tomate and tapas.
Overnight: Barcelona
Day 3 – Barcelona: Catalan Market & Culture
- Dedicated tour of the CETT-UB Campus de l'Alimentació de Torribera (University of Barcelona’s specialized culinary science school). Students will tour their experimental research kitchens and sensory labs where food science intersects with professional cuisine.
- Afternoon visit to the Sagrada Familia to admire Gaudí's architectural genius inspired by the lovely city.
- Explore the Boqueria Market followed by a private Hands-On Paella and Tapas Cooking Class at a professional kitchen space.
Overnight: Barcelona
Day 4 – Barcelona: Culinary Institure of Barcelona
- Morning visit to the Culinary Institute of Barcelona (CIB), where students will follow a course in Cooking Techniques by a professor from the institute.
- Afternoon visit to the Hidden Factory Barcelona, a creative food design studio, art space, and underground culinary venue inside a former 19th century textile warehouse. The students can experience artistic use of gastronomy in a hands-on hub for food design.
- Interactive dinner in the Hidden Factory Barcelona, where students can converse with the chefs about the architectural, historical, or scientific inspiration behind each dish, while being cooked for them in real time.
Overnight: Barcelona
Day 5 – Valencia: Excursion to the city’s key flavours
- Morning high-speed train to Valencia.
- Afternoon visit to the Mercat Central to explore the finest local products in one of Europe’s finest food markets.
- Evening group dinner by the seaside, to enjoy the traditional fresh paella.
Overnight: Valencia
Day 6 – Valencia: Paella & Horchata
- Morning walk through L’Abufera Natural Park, where a local chef will showcase the secrets of cooking the paella in the same wetland where it was born. The students will attend a cooking class by the chef(s).
- Afternoon in the city at a local horchatería to try horchata and fartons.
- Free evening to explore the old town.
Overnight: Valencia
Day 7 – Valencia to Sevilla: Mercado de Triana
- Morning departure towards Sevilla, arrival at noon.
- Afternoon visit to the Mercado de Triana, to discover the Andalusian spices, olives and local jamón.
- Evening tapas bar crawl through Triana’s crowded bar streets.
Overnight: Sevilla
Day 8 – Sevilla to Madrid: Mercado de San Miguel
- Morning train north towards the capital (2.5hrs approx.), free time afterwards to settle in.
- Afternoon visit to the Mercado de San Miguel, a major culinary hub featuring the whole country’s most iconic flavours; an opportunity for students to recall all previous visits.
- Evening: Madrid-style dinner with cocido madrileño, or callos for the tempting.
Overnight: Madrid
Day 9 – Departure day
Students depart individually from Madrid.
Learning Outcomes
Learning Outcomes
- Distinguish unique regional flavor profiles across the Iberian Peninsula.
- Evaluate environmental factors influencing traditional Spanish rice cultivation.
- Analyze economic structural differences among key European market hubs.
- Explain how historical global migrations impacted regional Spanish spices.
- Identify architectural influences embedded in historic local culinary structures.
Contact Information
We would be delighted to work with you to facilitate a rich experience for your group in Spain. If you would like to discuss any of the details in this proposal please do not hesitate to contact us.
