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Gastronomic Valencia - Food and art in south-east Spain

From the sea to the mountains of south-east Spain, a conspectus of Valencian cuisine.

Myriad historical influences (Phoenician, Arab, Jewish) as well as current cutting-edge chefs, such as 3-star Michelin chef Quique Dacosta, make this an incredibly rich gastronomic region to explore.

Led by Gijs van Hensbergen, art historian and author of books on Spanish art and food.

Based in the handsome, vibrant city of Valencia, excellent for its variety of art and architecture, and in the smaller charming seaside town of Dénia.

23 - 30 Apr 2018 £3,410 Book this tour

  • Valencia, Gate of Cuarte, from Leaves from a Sketchbook, Samuel Read 1875
    Valencia, Gate of Cuarte, from Leaves from a Sketchbook, Samuel Read, 1875.
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Overview

From market to plate there is nothing fresher or more vibrant than Valencian cuisine. The legendary huertas – market gardens, orange groves, paddy fields and Mediterranean orchards – are the city’s larder. Valencian markets are some of the most beautiful in the world; the Gothic silk market is a World Heritage Site. 

The tour includes experiences such as market shopping with a Michelin-starred chef, exclusive backroom access to the fish auction at La Lonja in Dénia, and tasting unctuous goat’s milk cheeses dribbled with thyme honey in the mountains. There is hospitality at great bodegas like Casa los Frailes, source of wines served to visiting heads of state at Madrid’s Palacio Real. There are also low-key everyday experiences – a refreshing horchata, a tiger nut milk pick-you-up; an Aqua de Valencia, a fresh orange-based cocktail; and rifling the wine cellar, feasting on organic potatoes and nibbling at a perfectly burnt brandade at Casa Montaña, arguably the best bar in the world.  

Valencian cuisine is both ancient and new. Wind-dried octopus prepared to a 3,000-year-old Phoenician recipe is a revelation, as are the sweet luxury of almond biscuits accompanied by an ice cold Moscatel. The Moors held the Levante for 400 years and the phantom flavours live on. We feel the weight of Borgia rule and the Naples connection, and taste history with alioli-steeped fideuà – Europe’s first pasta dish? There are Baroque splendours, shimmering Valencian tiles and the hedonistic sun-drenched canvases of Joaquín Sorolla. There are back streets and museums and hideaway cafés to be explored: the Jewish call, the Almohad Arab walls, the twelfth-century Christian settlement. Dénia’s museum contains artefacts from the Romans and the Iberians, who were pressing wine 5,000 years ago. The final lunch is provided by 3-star Michelin chef Quique Dacosta, a whirlwind of inventive brilliance, theatre and caprice.

Day 1

Valencia. Fly at c. 1.35pm from London Gatwick to Valencia, (British Airways). Dinner is at La Marítima, housed in the Veles e Vents building on the Marina. First of three nights in Valencia.

Day 2

Valencia. First to the fine modernistastyle Mercado Central followed by a cooking demonstration and lunch in Vertical Restaurant, with views of Santiago Calatrava’s science park. In the evening visit the National Ceramics Museum, housed in its exuberantly Churrigueresque palace.

Day 3

Valencia. In the morning visit IVAM (Instituto Valenciano de Arte Moderno) with its superb collection of cubist sculpture by Julio González and the Museum of Fine Arts, one of the best in Spain, with works by Valencian, Spanish and Flemish masters. Paella originates from La Albufera, a freshwater lagoon nearby on the Gulf of Valencia. Taste this authentic rice dish, cooked over a wood fire. Dinner is at Restaurante Riff where Bernd Knöller serves innovative cuisine based around seasonal, local ingredients of the highest quality (1-star Michelin).

Day 4

Gandia, Dénia. Dating from the 14th century and home to the Borgias, the Palacio Ducal de Gandia displays Gothic architecture, with Renaissance and Baroque additions. Drive to Dénia for a grazing lunch at the market then watch the arrival of the fishing boats with exclusive access to the fish auction. Dinner features fideuà, a noodle dish usually cooked with seafood, and wind-dried octopus at beachside restaurant El Faralló. First of four nights in Dénia.

Day 5

Fontanars dels Alforins, Cocentaina. Travel inland, stopping at Fontanars dels Alforins for a wine tasting at the prestigious Casa los Frailes. Continue to Cocentaina, located between the Sierra de Mariola and Serpis river, for lunch at the family-run L’escalata restaurant (2-star Michelin).

Day 6

Dénia, Parcent. A morning walk takes in the historical centre of Dénia, including the 11th-century Moorish Castle. Ascend into the mountains through orange and almond groves to Parcent for lunch, followed by a wine tasting at Bodegas Gutiérrez de la Vega, a family-run business famous for their sweet Moscatel wine.

Day 7

Dénia. The morning is free. Take a walk before lunch along the impressive coastline of Las Rotas before continuing to Quique Dacosta’s restaurant (3-star Michelin). Dacosta combines local, seasonal produce with cuttingedge creativity and technique.

Day 8

Drive north to Valencia for a tapas lunch at Casa Montaña. The late afternoon flight arrives into London Gatwick at c. 6.40pm.

Image of Gijs van Hensbergen

Gijs van Hensbergen

Art historian and author specialising in Spain and the USA. His books include The Sagrada Familia (2017), Gaudí, In the Kitchens of Castile and Guernica and he has published in the Burlington Magazine and Wall Street Journal. He read languages at Utrecht University and Art History at the Courtauld, and undertook postgraduate studies in American art of the 1960s. He has worked in England, the USA and Spain as exhibitions organiser, TV researcher and critic and is a Fellow of the Cañada Blanch Centre for Contemporary Spanish Studies at the LSE.

Price, per person

Two sharing: £3,410 or £3,230 without flights. Single occupancy: £3,690 or £3,510 without flights.

Included

Flights (Euro Traveller, economy class) British Airways (Airbus 320); travel by private coach; hotel accommodation; breakfasts; 7 lunches and 3 dinners with wine, water, coffee; all wine and food tastings; all admissions; all tips; all taxes; the services of the lecturer and tour manager.

Accommodation

SH Hotel Inglés, Valencia: 3-star hotel installed in an 18th-century palace in a very central location next to the National Ceramics Museum. La Posada del Mar, Dénia: 4-star hotel located near the historic centre and overlooking the harbour.

How strenuous?

Coach access is restricted in historical centres and there is a fair amount of walking and standing around in museums, vineyards and at cooking demonstrations. Dinners tend to be at 8.30 or 9.00pm in Spain, so you might get to bed later than you usually would. Average distance by coach per day: 40 miles.

Group size

Between 10 and 22 participants.

Travel advice

Before booking, please refer to the FCO website to ensure you are happy with the travel advice for the destination(s) you are visiting: www.fco.gov.uk.