Monday 10th May - Monday 17th May 2027
This tour runs once a year, for one week only, to coincide with the springtime peak Almadraba season.
Monday 10th May - Monday 17th May 2027
This tour runs once a year, for one week only, to coincide with the springtime peak Almadraba season.
For years I've run two separate tours celebrating Cádiz's greatest culinary treasures: the extraordinary Almadraba bluefin tuna harvest and the fascinating world of Sherry and Vinos de Albariza. Guests loved both, but I'd always treated them as two completely separate journeys.
Then I read a MICHELIN Guide article that brought together two stories that have shaped Cádiz for centuries: the ancient tradition of the Almadraba and the renaissance of Sherry. Suddenly it seemed so obvious. Together, they tell the story of Cádiz far better than either ever could alone.
That's why this tour exists.
If someone asked me to show them the very best of Cádiz province in one unforgettable week, this is the journey I'd choose.
Annie B, has been running top-rated boutique culinary tours in Cádiz province for almost 20 years, offering authenticity, warmth & regional pride. Annie is not just a cook - she's a curator of local flavour. This private tour is strictly limited to 10 people, as that's the maximum number of places on the boat to view the Almadraba.
"I've watched the levantá every year for more than 15 years now, and I still get the same feeling of awe. I wanted a tour that finally told the whole story of tuna & Sherry, not just half of it. This is the first year I have combined both as a tour, instead of running them individually "
It would be easy to think this journey is simply about bluefin tuna and Sherry. It isn't. It will feature everything else in the province, including the fabulous new wave of Vinos de Albariza wines. This journey is one of the best food experiences in Andalucía.
Flights to and from Spain and insurance are not included
This tour was inspired by an article that appeared in the Michelin Guide on 6 July 2026 READ HERE
I am not trying to attract "Sherry experts"—I am introducing curious food and wine lovers to one of the world's most fascinating wine regions in a welcoming, accessible way. It is not even compulsory to drink Sherry as there are so many great local non-fortified wines on offer.
Day to day
Day 1 — Vejer de la Frontera Arrive and check in to Hotel La Casa del Califa Hotel from 3pm. In the evening, a tapas tour through Vejer's best places to eat — the old favourites and the new arrivals — to set the tone for the week.
Meals included: Dinner
Day 2 — An early start for an exclusive boat trip out to Zahara to witness the levantá — the raising of the almadraba nets, a tuna-trapping method that dates back to the Phoenicians and happens for only six to eight weeks each year. Watch the *ronqueo*as the catch comes ashore. After freshening up in your hotel we will return to Barbate to indulge in a degustation lunch at El Campero, regarded as Spain's finest tuna restaurant and the place every top chef and gourmand in the country wants a table during almadraba season. Free evening.
Meals included: Breakfast, lunch
*A ronqueo is watching the tuna butchers in action
Day 3 — Morning at Barbate's fish market to choose the ingredients for the day, plus a visit to a traditional tuna conservera to see how the catch is preserved. Back at Annie's kitchen for a hands-on cooking class — tuna tartare, atún encebollado, salmorejo con mojama — and a shared meal with wine to finish what you've cooked. Siesta and free evening.
Meals included: Breakfast, lunch
Day 4 — A day at the Ruta del Atún in Zahara, tasting standout tapas from over 30 local bars and restaurants, all competing to serve the best dish of the new season's tuna. Return to Vejer for dinner
Meals included: Breakfast, lunch, dinner
Day 5 — Jerez - Depart Vejer and travel to a unique estero (traditional fish farm) for a visit and lunch en route. Check in to the Tío Pepe Hotel in Jerez. In the evening, a walking tapas tour through the city's historic tabancos — the original Sherry taverns, serving wine straight from the barrel for centuries.
Meals included: Breakfast, lunch, dinner
Day 6 — Manzanilla in Sanlucar. Transfer to Sanlúcar, spiritual home of Manzanilla sherry, for a bodega visit and lunch between the barrels. An evening of flamenco and tapas in Jerez.
Meals included: Breakfast, lunch, dinner
Day 7 — Sunday morning bodega visit in Jerez, followed by a Michelin-starred lunch at Lu. The tour closes with a farewell copas and on the roof terrace of Tio Pepe hotel.
Meals included: Breakfast, lunch
Every spring, the Atlantic bluefin tuna migrate through the Strait of Gibraltar on their way to the Mediterranean. For over 3,000 years they have been caught using the ancient almadraba fishing method. The quality of the fish is exceptional and prized by chefs around the world. During this tour you'll taste bluefin tuna in a variety of traditional and contemporary dishes while learning why Cádiz is considered one of the world's great tuna destinations.
The Almadraba is an ancient sustainable fishing technique introduced by the Phoenicians more than 3,000 years ago. Today it remains one of Spain's most extraordinary culinary traditions. It takes place every spring and this tour is planned to coincide with The Almadraba.
Not at all. In fact, many guests arrive convinced they don't like Sherry—usually because they've only ever tried one style or have memories of the sweet Sherries their grandparents drank.
During the tour you'll discover the incredible diversity of Sherry, from crisp, bone-dry Finos and Manzanillas to complex Amontillados and elegant Palo Cortados, always paired with exceptional local food. Many guests leave saying they've completely changed their opinion of Sherry.
And if it still isn't for you, that's absolutely fine. The tour is just as much about the people, the food, the bluefin tuna, the beautiful white villages, the history and the culture of Cádiz as it is about the wine.
Whether you're a passionate cook, a wine lover, a curious traveller or simply someone who enjoys discovering authentic food cultures, this journey has been designed for you.
This is a relaxed culinary tour rather than an active holiday. Most walks are through historic towns such as Vejer & Jerez with plenty of stops for food, wine and sightseeing. A reasonable level of mobility is recommended because of cobbled streets and occasional hills.
Absolutely. Many of my guests travel solo. Small groups quickly become friends, and sharing memorable meals around the table is one of the joys of travelling this way.
Yes. In fact, most guests arrive knowing very little about Sherry. By the end of the week you'll understand how it's made, the different styles, how to pair it with food and why it is one of Spain's greatest wines. No previous knowledge is required.
There is nowhere else in the world where these two extraordinary products exist side by side. Cádiz province is home to both the legendary Almadraba bluefin tuna fishing and the famous Sherry Triangle. Together they create one of Europe's greatest food and wine destinations.
Spring is the most exciting time, when the annual Almadraba catches take place and restaurants celebrate the tuna season with special tasting menus and festivals. However, outstanding bluefin tuna can be enjoyed throughout the year thanks to careful preservation and expert handling.
Absolutely. While wine and Sherry are central to the experience, there's never any pressure to drink alcohol. Soft drinks, mineral water and non-alcoholic alternatives are always available, and the food and cultural experiences are just as memorable.
This tour is perfect for curious travellers who believe that the best way to discover a destination is through its food, wine and the people who produce them.
You don't need to be a wine expert or a passionate foodie—just someone who enjoys authentic experiences, loves discovering hidden gems and prefers small groups over large coach tours.
It's particularly suited to:
Whether you're already a Sherry lover or have never tasted it before, you'll be warmly welcomed. Most of my guests arrive as strangers and leave as friends, sharing unforgettable experiences around the table.
Because this isn't simply a holiday—it's an invitation into my home. I've lived in Vejer for more than 20 years, I'm an official Sherry Educator, licensed travel agent and passionate advocate for the food and culture of Cádiz. Every producer, chef, fisherman and winemaker you'll meet has been chosen because they're people I genuinely know and admire. My aim is that you leave not feeling like a tourist, but like you've been introduced to Andalucía by a local friend.
To reserve your place on this unforgettable journey into the heart of Andalusian culinary tradition, please contact us at info@anniebspain.com or whatsapp me.
