Departure at 08:00 AM. Proceed to Cordoba and enroute visit the Mezquita-Cathedral, narrow alley of Calleja de las Flores, old Jewish Quarter and experience great views of the Roman Bridge of Cordoba. Continue to Seville. Overnight stay in Seville.
After morning breakfast depart for guided walking tour of Seville. The tour takes in historical buildings such as the Alcazar of Seville; you will also be treated with a break in the gardens of Maria Luisa Park. This tour also takes you to the unique Plaza de Espana, Torre del Oro, the colourful Maestranza bullring and the incredible Seville Cathedral. Later evening, opt for Guadalquivir River Cruise. Overnight in Seville.
Breakfast at hotel and experience the route of the White Villages to Ronda. Visit Plaza de Toros de Ronda — one of Spain’s oldest bullrings — El Tajo Gorge, walk down the Camino de los Molinos to see the famous bridge from below, cross into the old Moorish quarter, and visit Banos Arabes de Ronda, one of the most preserved Arab bathhouses in Spain. Evening golden hour and sunset at Puente Nuevo, then proceed to Costa del Sol. Overnight stay in Marbella.
After Breakfast, proceed to Granada and visit Alhambra Palace. Travel to the UNESCO World Heritage-listed wonders of Granada. Visit the Alhambra palace complex and its sublime Generalife gardens — one of Spain’s most incredible architectural feats. Gain fascinating insight into the rich historical heritage of the landmark and its opulent chambers and grand courtyards. Optional visit: Sacromonte caves and a traditional gypsy flamenco show. Overnight stay in Granada.
Breakfast and proceed to Toledo, enroute experience the sights of the Imperial City of Toledo — the “City of Three Cultures” — Toledo Cathedral, Alcazar of Toledo, Mirador del Valle, Jewish Quarter, Mezquita del Cristo de la Luz. Proceed to Madrid. End of tour.
With deep roots in Spain’s Moorish history, “spinach with chickpeas” is a classic, comforting traditional tapas dish from Andalusia, especially Seville, featuring tender spinach and chickpeas simmered in a rich, spiced sauce made with olive oil, garlic, cumin, smoked paprika and a splash of vinegar.
A small sandwich made from various types of meat that have been boiled, removed from the broth, chopped and mashed together and served inside crusty or toasted rolls; the meats are typically a blend of lean cuts and fattier cuts, the latter bringing a moisture and a pleasant mouthfeel to the meat in between the crusty bread.
A confection consisting primarily of sugar and ground almonds, sometimes augmented with almond oil or extract - variants can be made from other nuts, or apricot or peach kernels, instead of almonds; it is often made into sweets - chocolate-covered marzipan and small marzipan imitations of fruits and vegetables.
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