Huelva : City of Gastronomy
1st - 5th March 2018
Image : Huelva, Spain
Every year Spain declares a ‘Ciudad de Gastronomía’. This year has been the year of Huelva. Huelva? Not a household name outside Spain let alone for Haute Cuisine. But I think it is true to say that Spanish food would not have the international reputation that it rightly enjoys if it weren’t for Huelva and its Province.
Located between Seville and Portugal in the extreme south-west of Andalusia, Huelva has something of everything, from virgin coastline and unspoilt beaches to dramatic hinterland rising to spectacular mountains. From the coast comes wonderful fish and seafood, from the hinterland wonderful fruit and veg, venison and other game and from the mountains – and the best cured ham and sausages in the world.
DAYS 1 & 2 : Flying into Seville, we drive the short distance to our home for the week – the 4-star Senator in the middle of the city. Huelva is not one of Spain’s great and picturesque historic cities. However it is AUTHENTIC and a perfect destination for a gastronomic tour.
There are three Michelin-recommended restaurants within 10 minutes’ gentle walking from the hotel; including, of course, Acánthum whose chef Xanty Elias (Arzak-trained) is the first in the Province to achieve a Star.
On Day 2 we explore the city. Having said it is not one of the great historic cities, we have to admit that it has more than its fair share of fascinating historical associations. It is the city of the Tartessians (one of the original occupiers of Andadalusia).
It is the city of Columbus (and we visit the Museum of the Three Caravelles). It is the city of English investment in Spain’s mineral wealth in the 19th century (we visit the Residential District of Queen Victoria). It is the burial place of ‘The Man who Never Was’ … and thereby hangs a tale …
DAYS 3 & 4 : We spend two days out of the city. On the coast – at Ayamonte, where we savour a fish and seafood banquet in a quintessential family restaurant – and to the mountains of Aracena where our itinerary takes us to the most distinguished producer of cured ham and sausages in Spain (the world?) and we explore the terrain of the noble Iberico black-footed pig.
On this tour, we dine on the Grand Tasting Menu at Acanthum and enjoy a wide range of tapas at Portichuelo. A seafood lunch at Casa Rana will include the Gamba Blanca – the crustacean par excellence of Huelva – together with the exquisite coquinas and cuttlefish, followed by rice with red prawns (dubbed the best in Huelva). In the mountains (more specifically the legendary town of Jabugo) we taste the full range of cured hams and sausages.
DAY 5 : Clients have a choice – they can travel to Seville Airport for the return flight or proceed to El Rocio for a five-hour private visit to the Doñana Wildlife Reserve. The extra price will be £200 – including, of course, the extra day’s accommodation, all meals and the actual visit. For the Doñana visit we spend a fifth night in Huelva of course and take the return flight on 6th March.
Tour dates : 1st – 5th March 2018
Number of days : 6
Price : £1680 (or £1880 including the Doñana Day) Prices are per person based on 2 sharing a twin or double room.
Single supplement : £170
Fully inclusive : Flights, transfers, accommodation and meals are all included.
Number in party : 14 – 18
Hotel : The 4-Star Senator in Huelva