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 makes for a fantastic addition to the Portland Food Adventures lineup — it’s our 11th journey in Spain with our third chef!.

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!) 

📍 Madrid & The Castilian Heartland

Day One

Madrid (Chef Gorham’s Haunts): The adventure kicks off in the capital, immersing the group in the city’s vibrant, sleepless energy. Arrive in Madrid and check in to the Radisson Blu Hotel, a spectacular, prime location in the heart of Madrid’s historic Barrio de las Letras, directly anchoring the city’s famed Golden Triangle of Art. Situated right across from the world-renowned Prado Museum. Guests are within easy strolling distance of lush green escapes like El Retiro Park and the adjacent Real Jardín Botánico (Royal Botanical Garden), while major historic hubs like Puerta del Sol and the Madrid Puerta de Atocha high-speed train station are just minutes away.

To get things started, we will meet at the hotel bar for a welcome toast and then make our way to one of John’s favorite spots for dinner. Simple, delicious and fun, right in the Salamanca district.

Day 2:

Chinchón & Casa del Pregonero: A short drive from Madrid brings us 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 with garlic as the star, into a refined tasting experience.

If you’d like to see why this is so special, check out Eva Longoria’s Search for Spain: Madrid episode on HBOMax.

Evening is free on your own. We have plenty of suggestions!

Day 3:

Here’s a day to visit the Prado Museum, stroll Retiro Park or take in the solitude at the Real Jardín Botánico Grab a bite to eat at one of John’s suggestions.

In the evening we will dine at one of Chef John’s absolute Madrid faves.

Day 4:

📍 Castilla y León: Stone, Smoke, and Fire

Here’s an opportunity to take one of Spain’s high-speed trains to Salamanca, where we will arrive around noon and check in to the elegant Salamanca Luxury Plaza Hotel. Right in the heart of the historic center of Salamanca. 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.

Wander the city during the day, but at night we’ll have another special meal together, featuring pork and wine pairings that will stay with you long after this journey.

Day 5:

We will check out of our hotel and make our way to a very special experience.

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.

After lunch we will continue on to Asturias and Oviedo.

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 evening we’ll meet for some cider tasting, and then dinner is on your own.

Day 6:

Kick off the day with a guided stroll through Oviedo's pedestrianized Casco Histórico:

• Plaza de Alfonso II & The Cathedral: Begin in front of the impressive Gothic Cathedral of San Salvador. Say hello to the bronze statue of La Regenta watching over the square, and admire the UNESCO-listed Cámara Santa (Holy Chamber), home to ancient medieval relics.

• Statue-Hunting through the Squares: Meander down atmospheric alleyways to spot some of Oviedo’s famous street sculptures (there are over 170 scattered around the city), including Fernando Botero’s La Maternidad in Plaza de la Escandalera.

• Plaza del Fontán: Take in the vibrant colors and arcades of this historical market square, historically fed by natural springs, where locals gather at outdoor cafes.

• Plaza de la Constitución: Walk through the town's original medieval gate to view the 17th-century City Hall (Ayuntamiento) and the Church of San Isidoro.

Afternoon: Free Time & Local Discoveries

The rest of the afternoon is yours to explore at your own pace:

• Browse the regional art at the Museum of Fine Arts of Asturias (housed in a stunning 18th-century palace right next to the cathedral).

• Take a brief trip up Monte Naranco to see the pre-Romanesque architectural jewels Santa María del Naranco and San Miguel de Lillo with sweeping views over the city.

• Stop by a local pastelería to try a traditional Carbayón (a sweet almond and puff pastry treat).

A wonderful dinner in store!

Day 7

We will check out of our hotel and head to beautiful Bilbao and the check into The Artist Grand Hotel of Art. Situated right across from the iconic Guggenheim, it provides a luxurious launching pad . Make an advance reservation for the Guggenheim Museum, an architectural and cultural experience you can’t miss.

For dinner, we will dine …

Day 8:

Have a beatiful breakfast overlooking the Guggenheim, Nervion River and the iconic Puente Principes to Espana, famous for its striking red arch.

And now, our finale. Get ready for the beautiful trip through the mountains to The Urdapilla Farm: a 500-year-old Basque farmhouse. This is the home of the Euskal Txerri (indigenous Basque pig). We will walk through incredible farmlands from Bidania to the farm to build up an appetite for what’s coming. We will go meet the Basque pigs, and then artisans who saved this breed from extinction is a deeply grounding, unforgettable experience will prepare and serve a feast for the ages, to cap off the trip.

The evening is yours in Bilbao. Perhaps start packing and enjoy a drink near the hotel.

Day 9

Sleep off your unbelievable adventure into the Basque Mountains, and even this whole experience… and then check out for your departure home or wherever your imagination takes you from the Bilbao airport.

Join us!

Host Chef John Gorham chose and programmed this journey just for us. And you.

About John:

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.

Awards and Accolades:

James Beard Foundation

• 6-Time James Beard Award Nominee / Semifinalist across categories including Best Chef: Northwest and Outstanding Restaurateur for his work with the Toro Bravo restaurant group.

• Guest Chef at the James Beard House: Hosted featured multi-course dinners in New York showcasing Spanish and Mediterranean dining, including Essence of Spain (2013) and Spain Meets Israel (2017).

Willamette Week

• Restaurant of the Year (2010): Tasty n Sons (making him the first chef in the guide’s history to win the honor multiple times).

• Restaurant of the Year (2007): Toro Bravo.

• Artisan of the Year (2006): Awarded for his whole-animal butchery and charcuterie work with Viande Meats & Sausage.

• 12 Wonders of Portland Food (2018): Honored for Toro Bravo's signature coppa steak.

Portland Monthly

• Chef of the Year (2007): Following the debut and immediate critical reception of Toro Bravo.

• Best New Restaurants & Top Dining Lists: Consistently featured Tasty n Sons, Tasty n Alder, and Mediterranean Exploration Company (M.E.C.).

The Source Weekly

• Restaurant of the Year (2024 & 2025): Awarded back-to-back honors in The Source Weekly's annual Restaurant Guide.

• Best New Restaurant (2023): Voted first place by readers in the annual Best of Central Oregon awards shortly after opening.

Cookbooks & Publications

• The Toro Bravo Cookbook: Stories. Recipes. No Bull. (McSweeney's, 2013) – Widely praised nationally for its recipes and narrative styling.

• Hello! My Name Is Tasty: Global Diner Favorites from Portland's Tasty Restaurants (Sasquatch Books, 2017).

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 we are so delighted to this trip with John.

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 and passion for Spain and its culinary heritage.

Pricing/Terms

9 days/8 nights

Price until 10/15/26: $8600/pp Double Occupancy / $2200 single supplement (see deposit and payment details below)  Bookings after 10/15/26: $8900/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!!