We will provide your students with a unique and authentic educational experience that goes beyond the classroom. Our experience gives us a wide offer that will fit your school's needs and budget, blending to capture the best of traditional and new cuisine.

A qualified team of instructors will give you a daily personal service. Our representatives will share with you not only their gastronomy knowledge but also the culture and history of our country.
You have the possibility to complete your educational trip with additional language classes, from basic to advance language skills and language courses for the F&B industry.

"Craft a perfectly organized and unforgettable culinary experience"

"Taste the richness of the Spanish cuisine"

Choose among a large number of different activities:

• Chefs demos
• Hands-on cooking classes
• Visits to producers (olive oil, ham, cheese...)
• Visits to high-end restaurants
• Tapas experience

Hospitality

The hospitality and tourism industry in Spain has been the main business for the last decades. Learn more throughout different activities like workshops with tourism and hospitality specialist or hotel directors.

We ensure an educational curriculum to your students offering a deep immersion in the business.

Wine

Nowadays our country is one of the largest producers of quality wines in the world. Experience it trough wine tastings, visits to wine producers and different wine region appellations, wine harvest festivals and other oenology activities.

Imagine the monks elaborating their wines and you visit a XII century Abbey meanwhile, or think about the different variety of grapes while you have lunch in a XV century cellar.

We organize trips through the best appellations in the country Ribera d el Duero, Toro, Cigales, Rueda, Rioja, Bierzo...

Panadería y repostería

For centuries Castilla y León was the top producer of cereals in Europe. That history left a large number of recipes, traditions and different types of bread and sweets. Most of the times the cloistered monasteries were the ones that preserved such an important legacy. Through our programs baking and pastry students get the opportunity to understand better the significance of the cereals and bread in our culture.

We offer cooking demos, visits to museums and monasteries, visits to top producers and local bakeries.

An unforgettable experience for baking and pastry professionals and food enthusiats.

Víctor Gutiérrez Michelin Star

This restaurant was opened on 1 June 2001. It has dining space for 25, and is located in the old part of Salamanca, opposite the San Esteban Dominican church. The décor is simple and modern, but extremely cosy - a huge window, with light yellow walls and paintings. The restaurant has a Michelin star, and this is where Victor Gutierrez produces his daily fare to his own understanding of professional cuisine. Victor Gutierrez, a Peruvian who took Spanish nationality, is married to Natividad Perez, who runs the dining room. Our chef took his first steps in the world of gastronomy in 1989 in Rosas (Girona), where he worked at a number of restaurants. In 1992 he moved to Salamanca and studied at the Catering College there, subsequently began work in other restaurants, and also went through a number of apprenticeships, including one with Martin Berasategui. A member of the Community of European chefs, Eurotoques, Gutierrez practises seasonal cooking, attaching great importance to the use of technique, and does not hesitate to implement his techniques with traditional recipes. As a general rule, he buys his raw materials himself on a daily basis from local markets, but does not neglect products from other regions. Some of his most inviting meals are the citrus speciality, deer with pear and saffron, or marinated red tuna with soya. Victor daily gastronomic offerings have brought a breath of freshness and modernity to local cuisine.

RAMIRO'S RESTAURANT: Jesús Ramiro Jr. & Sr. Michelin Star

THE PHILOSOPHY OF ITS CUISINE

Ramiro´s Restaurant, located in the Science Museum in Valladolid, offers a high-quality cuisine, based on traditional products and dishes of Castile and Leon, while combining them with products and techniques from other cultures.

The pillars of its culinary philosophy are:

HIGH QUALITY RAW MATERIALS

Best quality without scorning any type of product. Raw material treatment is based on the respect for the products, targeting the development of their maximal gastronomic potential “from the most costly to the most humble raw material.”

FLAVOUR

This is the essential element of its cuisine. For the elaboration of dishes, the basic criterion is the use of ingredients and techniques that substantially do not modify the flavour of the main raw material. The goal is to look for the perfect flavour and aroma harmony, so that the palate can feel them as they are in their natural basis.

TECHNIQUES

The use of the most modern techniques and tools, without forgetting about the traditional ones when the culinary intuition advices it so.

CREATIVITY

Constant search for new textures, aromas and presentations in its dishes, as well as balance, in order to achieve the most modern and harmonic cuisine.

PRESENTATION

Delicacy and good taste in food presentation.

As a reward for this philosophy, Ramiro´s Restaurant was one of the finalists in the Culinary Competition Madrid Fusión for the Revelation Restaurant Prize 2006. At the end of 2007, the restaurant obtained one star by the prestigious Michelin Guide and a sun by the Campsa Guide.

These rewards indicate the great work carried out by Ramiro´s Restaurant, which has also been the motivation to continue working in the same way as it started.

WARM SQUASH GAZPACHO WITH FRESH CHEESE, VALLADOLID´S SNOW AND PINE-TREE MEMORIES

Ingredients (For 4 people)

Squash 1.10 lb
Skimmed liquid cream 0.27 lb
Jerez vinegar 0.06 lb
Olive oil (Nitro) 0.44 lb
Fresh cheese 0.33 lb
Skimmed milk 0.16 lb
Sugar A little bit
Salt and pepper
Decoration: red pepper, green pepper, tomato, croutons, pine nuts, pine-tree leaves, etc.

Preparation

1. Clean and cut the squash into pieces before putting it to boil. Once the squash is boiled take it to the mixer and add some of its juice, vinegar, salt, pepper and sugar. Drain and keep the blend at a temperature of 154.4 ºF approximately.
2. To obtain the fresh cheese cream, stir milk and fresh cheese. Next, prepare a quenelle.
3. To create snow based on olive oil, use a chocolate gun or a spray gun in liquid nitrogen.
4. Olive oil snow is natural olive oil (not fried or treated), which is simply frozen when it gets in contact with the liquid nitrogen, acquiring a snow shape. The explanation for this is that this hot dish will make the desired effect on the olive oil.

Decoration

1. Place the fresh cheese cream on the plate. As decoration, put a dice of red pepper and green pepper, a tomato and Pedrajas pine nuts around the plate.
2. Once the plate is about to be served, put the olive oil snow on the side and next, serve de warm gazpacho over the plate.