Há muito tempo que seguia a blogger Lauren responsável pelo Spanish Sabores (http://spanishsabores.com/), de certa forma identificava-me com a sua descoberta da cozinha espanhola e quando começou o Madrid Food Tours sabia que tinha que o fazer alguma vez. Foram faltando as oportunidades até que tive organizar uma reunião de trabalho com pessoas de vários países da Europa e nem foi preciso dar muitas voltas, organizei este Tour que explica a essência e história de Madrid através da sua grande cultura gastronómica.
For a long time I have been following the blogger Lauren responsible for Spanish Sabores (http://spanishsabores.com/), somehow I identified with her discovery of Spanish cuisine and when she began the Madrid Food Tours I knew I had to do it some day. Missing were the opportunities until I had to organize a working meeting with people from various countries of Europe and I didn’t had to think much about it, I organized this tour which explains the essence and history of Madrid through its great culinary culture.
Recomendo, e recomendo e volto a recomendar, de tal maneira que depois do nosso já fizémos outra vez com a empresa e algum colega voltou a repetir a título pessoal com uns amigos de fora.
Who organized the tour was James but our guide was Kelly who came from Minneapolis to Spain to spread her energy. Remarkably passionate for the city she encouraged us from beginning till the end of the tour. I thought a lot about the added value that gives you do the tour or go solo, in my case could perfectly do the latter just talk to a Spanish friend and he or she will tell you the places of “toda la vida”, but still is not the same. The value of a Madrid Food Tour is the story that is told in each bar, traditions and do not even need to take your wallet because it’s all included in the price.
In our case was a tour adapted but they organize larger groups and that can be good to get to know other people, I who live in Madrid for five years was “passionate” about this tour and willing to make a different one. We went through four different sites (the standard has five), we started with the Joselito jamon and vermouth in the Taberna Real, we then went to the Bodegas “Ricca” with its boquerones in vinegar and homemade meatballs, then to eat the prawns al ajillo Casa del Abuelo and a tapas show at Casa Toni.
I recommend, and recommend and I will recommend, so much so that after we had the first we booked another one with the company and a colleague repeated on a personal basis with friends from another country.
Lugares do Tour: