5 Days/ 4 Nights: Gastro Andalusian Holiday

Time enough to learn three full meals alongside Isabel, Villa la Eras owner and resident cook, using Rick Stein's new Spanish recipes from his most recent cookery book, Rick Stein´s Spain. Close to the Villa you will visit the white village of Casarabonela and one of the two trips to Málaga will include a visit to the Atarazanas Market purveyor of Rick´s ingredients while cooking at La Era. The other visit will take you to most of the cities brightest spots and later to savor Malaga´s renowned pescaitos fritos at a seaside restaurant. Depart on the fifth day with a knowledge of fine Andalusian wines and treat family and friends to a delicious Spanish dinner based on the recipes you´ve learned to prepare with Rick Stein´s Spain.

Day 1
Transfer from Málaga International Airport*. Join the other guests in the evening for a welcome dinner carefully prepared from a selection of Rick Stein´s new Spanish recipes with a short introduction to the activities programmed for the following days.

Day 2
Our mini-bus will drive us into Málaga where for today´s breakfast we will delight in a local Spanish custom of chocolate con churros, hot chocolate with a doughnut like fritter. Close by we will visit the Atarazanas market where Rick chose his ingredients, and so will we, to prepare a number of recipes from Rick Stein´s Spain. Before leaving Málaga´s city centre the group will visit various local bars and have a lunch of tapas. At the Villa, after a short rest period, we will head to the kitchen to cook our first meal with Isabel´s help and guidance using recipes from Rick Stein´s Spain . After dinner you can go over the days activities with the other guests or simply relax and take in those views Rick also enjoyed.

Day 3
We start off the day with a complete buffet breakfast with select eco-products from the region.  Today, Rick´s monkfish rice dish will be prepared with Isabel´s careful instructions and, weather permitting, finished off on the Villa terrace overlooking his secret valley. Before setting the rice on the fire a local sommelier from Malaga will introduce us to the different wines of Andalusia. Follow up lunch with coffee, tea or perhaps a sweet Málaga wine or Spanish cognac. In the early evening our driver will take us to Casarabonela where we will pay a visit to the Molino Los Mizos, an olive mill from another era and savor some local tapas before having dinner at La Parada a popular mesón (bar) at the entrance to the village.

Day 4
We start off the day with a complete buffet breakfast with select eco-products from the region. On our second visit to Málaga we will get a feel of the city walking through its narrow streets, seeing the Roman ruins near the Alcazaba fortress and refreshing ourselves inside the naves of the Cathedral. Our lunch today will be at one of the many seaside fish restaurants that serve Málaga's renowned pescaito frito. A variety of lightly fried fish like no where else! Back at the Villa it´s time for our final lesson with Isabel and Rick Stein´s new Spanish recipes. Our farewell dinner will conclude with everyone receiving their very own Rick Stein´s Spain cookery book, and surely wishing time didn´t go by so fast!

Day 5
The last day of a complete buffet breakfast with select eco-products from the region and time to make sure everything is packed. Transfer to Málaga airport for those who require it.

 

Includes:

  • Lodging at the rural Villa La Era in a double room with en-suite bathroom.
  • Welcome dinner with a bottle of wine from the region.
  • 3 buffet breakfasts with eco-products from the region.
  • 3 Cooking lessons and material needed for the class.
  • All meals prepared during lessons
  • 1 copy of Rick Stein's Spain cookery book (latest release)
  • 1 Villa La Era course apron
  • All meals outside the Villa as described in the itinerary
  • Visit to Atarazanas Market
  • Wine tasting of a selection of Andalusia's reds and whites with a local sommelier
  • Visit to Casarabonela and the Molino los Mizos
  • Visit to Málaga and any entrance fees to local monuments visited within the itinerary
  • Transfers from/to airport and all transfers for the scheduled visits.

Minimum participants: 4 cooking participants

Price:
Per person in en-suite double room 985,00€ (VAT included)
Per person in en-suite single room 1.085,00€ (VAT included)
Per person in en-suite double room non-cooking guest 795,00€ (VAT included)
* Flights to and from Malaga are not included in the price

Form of payment: A non refundable deposit of 25% of the price is required to confirm a booking. The remaining amount shall be paid 30 days before arrival.

If the minimum of participants is not reached all monies will be returned or an alternative date will be offered.

Dates available:
26 - 30 October 2011
9 - 13 November 2011

More available dates may be added due to demand.
2012 dates available will be posted shortly.

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