Thursday, 8 October, 2015
Today is the last day of the tour and it promises to be absolutely huge. It turns out almost nothing like the trip Itinerary but that is OK as it was very special. We start out by going to the local market Mecardo de Atarazanas.
The guy on the right with Frank is a famous local Chef, Jose Carlos Garcia. The girl and the guy at the left are our local guides for all of today. And the guy with the dark blue shirt is our Chef for the dinner tonight.
It is a typical market with lots of interesting foodstuffs.
Diego leaves us to go back to his restaurant and we all jump into taxis to go down to the beach. There are several restaurants on the beach with various cooking set-ups on the sand.
Sue and Virginia had a go threading the sardines on a skewer. Sue’s came out perfect but Virginia’s lost one while cooking. Any way, we depart our nice hosts for a “short walk” down the beach to our next destination.
It turns out we are at a nice restaurant which also doubles as a cooking school which is our first activity.
I stayed away from the “school” and had to put up with a cold snagria, wine with every course etc. Note: they provided a small cookbook for the courses that were being made. There was the first page.
The cooking class ended and we head into the restaurant for lunch, we really haven’t had enough to eat already?? Alan and Kerry depart by taxi to go to the Picasso museum while Julie decides she will walk back to town, skipping the lunch.
*****************************************************We take taxis back to the Hotel. We say goodbye to Carlos, our guide for the last two weeks who has to go back to Madrid to start another job tomorrow. Later on we are to go out to dinner. A new bus picks us up around the corner, street construction is still going one. A couple of the group have dropped out because they were not feeling well and during the night two more took a taxi back for the same reason. More about hit is tomorrow’s Post. We travel a while into the hills outside Malaga and end up at our destination which is a Double Tree Hotel complex.
When we get inside, Diego, El Chef Del Caviar, takes us outside to the patio where he explains that they use the only organic caviar in the world.
Julie was told that they don’t make much money from the restaurant but use it to promote sales of the Caviar from the company. We are then lead back into the restaurant and settle into two tables. This is the multi-course pairing menu we were given.
A very impressive meal. There are rumours of Michelin stars but I have not been able to prove that one way or the other. The following site is good in explaining about the restaurant and what Diego is doing.
Link to Spanish Spoon description of Sollo
It is after midnight. We get on the bus for the ride back to the Hotel. Once there it is good night and goodbye as we are all spreading in different directions in the morning. It is the end of what one would have to say was a great tour. Well done Suze and Josh.
What a fabulous trip!….food looked amazing, have a safe journey home. XX