Following the Dream of elBulli
17-21 March, 2026
Embark on an unforgettable culinary journey tracing the legacy of elBulli, the revolutionary restaurant that redefined modern gastronomy.
Following the Dream of elBulli
17-21 March, 2026
Highlights
- Last night dinner at Disfrutar the 3* Michelin restaurant, currently number 1 in the World
- Visit Park Guell, inspiration to Ferran Adrià with Gaudi expert Gijs van Hensbergen
- Dinner at Albert Adria’s restaurant Enigma (Michelin star)
- Lunch by the sea in the Costa Brava at former elBulli chef’s restaurant
- Visit the elBulli 1846 museum in Roses
- Michelin star dinner in Peralada with former elBulli cheese guru, Toni Gerez
- Seafood lunch at former elBulli chef’s restaurant in Roses
Single Supplement $750
What's Included & Extensions
- 2 nights H10 Urquinaona, Barcelona
- 2 nights Hotel Peralada
- Private transport by luxury coach
- English speaking guides
- Breakfast daily; 2 lunches/ 3 dinners
- Activities as specified
Not included
Airfare and flights; meals not mentioned above; travel insurance, gratuities for guides
Tour Price
(per person sharing)
$4,750.00
- Single supplement Price: $750
info@iberianwinetours.com for details.
Need help booking?
- Call us: +44 (0)787 326 3809
- Email us: info@iberianwinetours.com
Business Development Manager and Tour Host
Simon McGookin
Simon has a lifelong passion for wine and travel, stemming from a visit to the Barossa Valley when he lived and worked in Australia as a teenager. Since then he has visited most of the top wine regions of the world. He studied at Queen’s University Belfast and had a career in IT and professional rugby management before joining Iberian Wine Tours. After successfully completing the Level 3 WSET Advanced Certificate in Wines and Spirits he has worked closely with Jeremy Shaw in overseeing the growth of the company.
Tour Host
Gijs van Hensbergen
Gijs van Hensbergen is a Dutch art historian, food critic and Hispanist. After training at the Courtauld Institute of Art, University of London for a BA Hons and Postgraduate research in History of Art he worked for the Knoedler Gallery, in London and New York. Following this, he made the rather eccentric decision to devote 5 years of his life to the art of the Master Chef of the Chaine des Rotisseurs as a suckling pig specialist in Segovia, Spain. He is now the Grand Knight of the Noble Order of the Silver Whisk.