Explore Madrid and North. Each region comes with unique local flavor and experiences John can’t wait to share with you.

starting in the bustling heart of Spain and culminating in the Basque Country, the flow builds beautiful momentum, moving from the energy of the capital toward the rugged, coastal elegance of the north, and would make for a fantastic addition to the Portland Food Adventures lineup — it’s our 11th journey in Spain with our third chef!.

📍 Madrid & The Castilian Heartland

• Madrid (Chef Gorham’s Haunts): The adventure kicks off in the capital, immersing the group in the city’s vibrant, sleepless energy. Guided by Chef John Gorham’s personal culinary compass, you will navigate his absolute favorite spots—discovering hidden vermouth bars and tasting the specific dishes that have continually inspired his iconic menus.

• Chinchón & Casa del Pregonero: A short drive from Madrid brings you to the picturesque Plaza Mayor of Chinchón. Here, a meal at La Casa del Pregonero showcases Chef Miriam Hernández’s brilliant ability to elevate hyper-local, traditional Castilian ingredients into a refined tasting experience.

📍 Castilla y León: Stone, Smoke, and Fire

• Salamanca & Salamanca Luxury Plaza: Heading northwest, you will settle into the elegant Salamanca Luxury Plaza. This stunning, golden-hued university town offers incredible architectural beauty and a deep dive into Spain's world-class Iberian pork traditions. It is the perfect place to hop between casual tapas bars and soak in the history from a premium home base.

• Bodega El Capricho (Outside León): Continuing north to the tiny village of Jiménez de Jamuz, prepare for a true carnivore's pilgrimage. Bodega El Capricho is José Gordón’s underground temple to beef, where the deeply dry-aged ox steaks grilled over an open fire are widely celebrated as the greatest in the world.

📍 Asturias: Mountains and Cider

• Oviedo: Crossing into the lush, mountainous terrain of Asturias, the culinary landscape shifts dramatically. Oviedo provides the perfect setting to dive into the region's complex, legendary cheeses and master the dramatic high-pour of natural Asturian sidra (cider).

📍 The Basque Country: Heritage and Art

• Bilbao & The Artist: Arriving in the Basque Country, you will immediately check into The Artist Grand Hotel of Art. Situated right across from the iconic Guggenheim, it provides a luxurious launching pad to spend the evening seamlessly exploring Bilbao's world-class pintxo bars, pairing pristine seafood with effervescent txakoli.

• The Urdapilla Farm: A day for the ages. We head out of the city to step onto the grounds of a 500-year-old Basque farmhouse. This is the home of the Euskal Txerri (indigenous Basque pig). Walking the farm and then the family dining room, tasting the exquisite, marbled cured meats with the artisans who saved this breed from extinction is a deeply grounding, unforgettable experience to cap off the trip.
  
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Highlights

Private transportation
5-star and 4 star hotels on the sea
Cooking lesson, learn to make local dishes
Wine tasting
2 meals a day
Private art history walking tour
Winery visit, tour, and tasting
Visit archaeological Nuraghe ruins
Artisan cheese making
Light hike to panoramic point
Boat ride excursions to private beaches
Michelin star dining

Free days and evenings

ITINERARY

THIS ITINERARY IS SUBJECT TO CHANGE as we get closer to the trip.  Day trips and other experiences may be changed (for the better!) 

DAY 1
Friday

Arrive in Alghero, the west coast of the island. Welcome and check in to the hotel overlooking the sea, which will be home for the first 4 nights stay. Relax poolside and imbibe views of the sea. Then an afternoon aperitivo with the locals - some of Astrid’s best friends in the world, followed by dinner together at our chef friends’ trattoria. Enjoy a sunset walk along the bastioni, fortressed walls constructed in the 13th century.

DAY 2
Saturday
After breakfast meet the local historical guide for a walk to learn about the ancient history of the town dating back to the early 12th century. After, a cooking lesson and lunch, learn to make local specialties. Walk to the top of the 16th century bell tower - Il Campanile della Cattedrale.

DAY 3
Sunday
After breakfast depart for Capo Caccia, the panoramic point. Stop by to visit the essentially prehistoric constructions, Nuraghe, on the way. Arrive at the top of the point and descend the 654 stairs built into the cliff towards the Grotta di Nettuno, named after the Roman god of the sea, Neptune. Ascend the stairs and stop for a mirto, (made of local myrtle berries) with a view over the sea. Afternoon wine tasting at our favorite local winery with Vermentino and Cannonau flight varietals. Dinner on your own.

DAY 4
Monday Depart for a beach day to the furthest northwestern point of the island, swim to the island with 16th century stone tower or walk the sandy beach. Relax. At dinner try the local bread, “sheet music”, pane carasau by artisans, made with ancient grains.  

DAY 5
Tuesday
Depart Alghero for the east coast with a stop at a local cheesemaker to learn how to make fresh ricotta. Pause for lunch looking over the sea. Arrive at the hotel for a 4 night stay in this beautiful resort. Afternoon swim is an option. Dinner on your own at the resort.

DAY 6
Wednesday
A short hike with take you to a panoramic point  to visit a geological landscape feature with fantastic photo opportunities. A Michelin star lunch followed by afternoon beach  time, spa options, fishing excursions optional. If you have room for dinner after lunch, it’s on your own at your choice of restaurants at the resort.

DAY 7
Thursday
A complete free day to do what you wish. After the included breakfast, perhaps a day trip to Corsica, or just relax at the resort. Fishing? Or a massage, spa, or simply read a book by the ocean. We can give you ideas and set you up.

DAY 8
Friday

Depart for a boat excursion to islands and remote beaches. Picnic on the boat and time to relax. Our finale dinner will be overlooking the sea after sunset, coursed out, with a memory to last a lifetime.  

Pack your bags for a transfer for your departure to the mainland from Olbia airport in the morning.

DAY 9
Saturday
Departure to Olbia-Costa airport. Arrivederci!  

Pricing/Terms

9 days/8 nights

Price until 10/31/26: $7800/pp Double Occupancy / $2200 single supplement (see deposit and payment details below)  After 10/31/26: $8100/pp DO 

~ Room upgrade packages may be available ~

Price subject to increase for new bookings depending on dollar vs. euro performance. Once you make a deposit, price is locked.

50% of cost of trip due upon booking. Then, balance of full cost of trip due by 2/15/27. All payments are non-refundable. Payments made by check only. 

While our trips feature smaller groups for maximum enjoyment and interaction, this trip is subject to a low minimum number of guests. Please do not buy airfare until we inform you that the minimum has been met.

WHAT IS/ISN’T INCLUDED: This trip includes accommodations generally in beautiful 4-Star hotels at a minimum, hotel taxes, food and/or beverage experiences specified in this itinerary (generally at least 2 meals a day included) and associated meal gratuities, driver and guide gratuities, and transportation to our excursions away from the city. 

They do NOT include airfare, transfers to and from the airport, or trip insurance (which we strongly recommend — and can be purchased online or through Wanderwell , mini-bar, incidentals, food not published on itinerary, gratuities in hotels or your incremental dining off the itinerary.

Pescatarians can be accommodated. Please ask about other food issues/allergies. This is called Portland Food ADVENTURES for a reason. Our trips are not great for people with restrictive food issues or preferences.

Lastly, our groups are really fun, and we want to make sure we keep them that way. So, if you’re a flexible, open traveler who appreciates the opportunity to sit back and let us do the planning and the legwork while you eat and drink really well, this trip is for you. If you need to be in complete control of your schedule, and need to know what’s happening months in advance on Friday at 3pm during the trip, this may not be the best way for you to travel. Our guests who put this in our hands report the times of their lives!!

We can help you with excursions before, during and after as well.

YOU ARE WELCOME AND ENCOURAGED TO CALL CHRIS AT 503 314 4221 TO DISCUSS THE TRIP BEFORE OR AFTER MAKING YOUR DEPOSIT.  THERE MAY BE SPECIAL OFFERS AVAILABLE ONLY OVER THE PHONE!!

We can help you with excursions before, during and after as well.

Chef John has been incredibly influential and impactful in Oregon for years. At the heart of all of this, though, is John’s deep affection for Spain and its culinary heritage.

About John Gorham

Executive Chef & Co-Owner, Rancher Butcher Chef (RBC) and Bar RBC

Chef John Gorham is a six-time James Beard Award-nominated chef and restaurateur known for his ingredient-driven cuisine, deeply rooted hospitality, and profound influence on the Pacific Northwest dining scene. He is currently the driving culinary force behind Rancher Butcher Chef (RBC) and its sister establishment, Bar RBC, in Bend, Oregon.

Portland Roots and Early Success

For over a decade, Gorham was one of the most prominent figures in Portland's culinary landscape. As the founder of the Toro Bravo restaurant group, he launched a string of highly successful concepts, including Toro Bravo, Tasty n Sons, Tasty n Alder, Mediterranean Exploration Company, and Shalom Y'all. His restaurants were celebrated for breaking the mold of traditional fine dining, championing vibrant, family-style eating, house-made charcuterie, and global flavor profiles.

The Move to Central Oregon

In 2020, following personal health challenges and his exit from his Portland restaurants, Gorham and his wife and business partner, Renee, relocated to Central Oregon. They set their sights on Bend's growing culinary community, partnering with Garrett Peck and Will von Schlegell to open Rancher Butcher Chef in the NorthWest Crossing neighborhood in August 2022.

Rancher Butcher Chef (RBC) & Culinary Philosophy

At RBC, Gorham leads a modern, pasture-to-table steakhouse and butcher counter. The restaurant celebrates the culinary versatility of the whole animal, heavily featuring locally sourced, dry-aged beef and working closely with regenerative ranches like the Country Natural Beef Cooperative.

Gorham describes his culinary style as being shaped by a "trade route" of his travels, past work, and family heritage. His deep affinity for Spanish cuisine—sparked by a trip to Barcelona nearly two decades ago—remains a hallmark of his cooking. This passion is especially evident at Bar RBC, his downtown Bend location focused on Spanish tapas, pintxos, and sherry. Beyond the kitchen, Gorham continues to celebrate global foodways by leading intimate, off-the-beaten-path culinary tours through Spain and Portugal.