Catalonia, Spain

Considering its small size, Catalonia has had a profound impact on the food world. From this bountiful territory nestled between Spain and France have come an almost hard-to-fathom number of culinary traditions and innovations, groundbreaking chefs and iconic dishes— both new and old—that are celebrated the world over. On this exclusive-to-Milk Street journey, we’ll explore Catalonia from the Mediterranean up to the Pyrenees in search of an answer to the question: Just what is it about this land that produces such culinary greatness? Along the way, we’ll meet the chefs, artisans, producers and families who are all part of this edible success story.

Trip highlights: Taste seafood that’s just been caught, olive oil straight from the press, hearty Catalan-style breakfasts and the kind of refined and innovative cooking that has made Catalonia famous. Meet a groundbreaking winemaker and a botanist who is helping one of Catalonia’s best restaurants source edible plants; learn about Catalan cheeses, mushrooms and liquors and go hands-on in the kitchen with Pau Rull, a Catalan chef who is one of the trip’s leaders.

Who you’ll travel with: Paula Mourenza, Pau Rull and, on this first departure only, Director of Education Rosemary Gill

A sample of what you’ll eat: The prized, fruity olive oil of Empordà; sweet, cold water prawns; small, cylindrical sponge cakes known as Taps de Cadaqués; Costa Brava's famous fisherman's stew spiked with paprika; Catalan pork sausages Bull Blanc and Bull Negre, served with ample fresh bread; fesols amb botifarra, a stew made with the DOP-protected white bean Mongeta de Santa Pau; minerally, citrusy white wines and rich, herbal reds; the traditional xuixo, an iconic pastry from Girona that boasts a golden, crispy exterior and a thick, vanilla-scented custard filling and the contemporary Postre Lactic , a dairy-based dessert created by Jordi Roca that transforms humble ingredients into something sophisticated through modern techniques.

Per person cost: $6,500 (Single room supplement: $1,500)
Nonrefundable deposit due at booking: $500