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 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. Visit the Alcazar of Seville, gardens of Maria Luisa Park, Plaza de Espana, Torre del Oro, the Maestranza bullring and Seville Cathedral. Later evening, opt for Guadalquivir River Cruise. Overnight in Seville.
After Breakfast, proceed to Granada and visit Alhambra Palace. Visit the UNESCO World Heritage-listed Alhambra complex and its Generalife gardens — one of Spain's most incredible architectural feats. Optional: Sacromonte caves and gypsy flamenco show. Overnight stay in Granada.
After breakfast proceed by road to Valencia. Enroute stop at Guadix to view the cave houses and visit Guadix Cathedral; pass by Tabernas Desert (Europe's only desert), Lorca Castle, Murcia Cathedral, Baza and Puerto Lumbreras towards the Mediterranean coast. Overnight stay in Valencia.
After breakfast visit Valencia Old Town and Cathedral, walk through the old streets of El Carmen district, Plaza de la Virgen, Mercado Central, Turia Gardens. After lunch proceed to Barcelona. Overnight stay in Barcelona.
Morning buffet breakfast and Tour of Barcelona. Visit the facade of the Cathedral, the facade of Sagrada Familia. Later you can opt to visit Montjuic Mountain. Evening is at leisure. Overnight in Barcelona.
Breakfast and transfer from hotel to airport to proceed for your onward flight to your next destination or flight back home with wonderful memories of your tour.
A seafood dish that is similar to paella and arròs a banda, but with pasta noodles instead of rice; its main ingredients are pasta noodles, fish, and shellfish; it is usually seasoned with lemon.
A Spanish potato dish usually served as tapas or used in paella; deep-fried, sphere-shaped potato croquettes stuffed with spiced minced meat, topped with spicy bravas sauce or aioli and often paired with a cold drink.
Originating from Valencia’s maritime neighborhood of Cabanyal, tomato, pepper and pine nut pisto are combined with fine bonito mojama (tuna fish) to produce a traditional stew; the dish can be eaten hot if you have it right after cooking, but it is more common to eat it cold.
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