Valencia, Spain
with Chef Anita Lo  
May 15-21, 2025

Valencia Region

Spanning from the crystal blue shores of the Mediterranean sea to the rich mountainous zones, the Valencian region is host to a treasure trove of gastronomical delights. It is well-known in Spain as the Kingdom of Rice with a focus on locally grown rice dishes such as Paella. However, the region is also highly regarded for premium quality seafood, meat, vegetables, and citrus fruits. 

Of course, such proximity to the sea affords excellent fish and shellfish options too, and ingredients from the sea feature as a staple in the Valencian diet.

Many traditional Valencian dishes also feature a combination of fresh shellfish, meat, seafood, and vegetables.

Chef Anita Lo

About Chef Anita Lo

Chef Lo appeared on the first season of Top Chef Masters and finished fourth out of 24 chefs. Her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. In 2014, The New York Times, Chef Lo received prestigious three stars for her restaurant, Annisa. 
 
In 2015, Anita Lo was the first female guest chef to cook for a State Dinner at the White House, under the Obama administration. After 17 years and holding a Michelin star for nine consecutive years, Lo closed Annisa to pursue her next adventure. Her second book, Solo: Easy Sophisticated Recipes For a Party of One, was published in 2018. She was recently awarded the Order of Agricultural Merit from the French government. Chef is working with the Tour De Forks, hosting culinary tours around the world.  

Tomatoes, Denia

Itinerary

Day 1, May 15
We recommend arriving a day early to recover from jet lag.
Check in to 5* Caro Hotel - Check-in available from 3:00pm. This afternoon, enjoy a guided walking tour of the historic center. Discover the Cathedral, the Silk Exchange, a stunning example of civil Gothic architecture that reflects the city’s mercantile prosperity; and the Church of San Nicolás.
Tonight, enjoy a wine-paired dinner at Bodega Montaña, a former tavern established in 1836.
Please note: the closest airport is Madrid. We recommend taking a taxi from the airport or we can send you a quote for a private transfer.
Meals: D
Day 2, May 16
Breakfast at the hotel. This morning, visit the Central Market, one of the largest markets in Europe, known for its Art Nouveau architecture, and fresh produce. Our guide will be Chef Bernd Knöller and lunch will be at Central Bar by Chef Ricard Camarena.
This afternoon, visit the Hortensia Herrero Art Center, a space dedicated to contemporary art and where international artists have created works exclusively for this museum.
In the afternoon, transfer to the Albufera Natural Park, for a boat ride on the largest lake in Spain, to watch the sunset, and learn about rice cultivation..
Finally, enjoy a hands-on paella class in a baracca (traditional farmhouse) on the shores of the lake.
Meals: B, D
Day 3, May 17
Breakfast at the hotel.
A day dedicated to exploring the City of Arts and Sciences.
This futuristic space, designed by local architect Santiago Calatrava who also designed the Oculus and St. Nicholas National Shrine in Lower Manhattan.
Visit the exterior of its impressive buildings: the Science Museum, the Hemisfèric, inspired by a human eye, the opera house, and the Umbracle, an elevated garden offering views of the entire site.
Optionally, you can visit the Oceanografic, the largest marine park in Europe, which recreates the world’s most important marine ecosystems. Dinner at your leisure.
Meals: B
Day 4, May 18
Breakfast at the hotel.
Morning and lunch at your leisure, to discover lesser-known corners, enjoy a coffee on one of its charming terraces, or visit one of its museums, such as the National Ceramic Museum or the Fine Arts Museum.
Meet in the mid-afternoon to transfer to Restaurant Riff, where Chefs Anita Lo and Bernd Knöller will guide us through a hands-on cooking class.
Afterwards, we'll enjoy dinner, where each dish reflects the techniques and flavors of two Michelin starred chefs.
Meals: B, D
Day 5, May 19
Breakfast at the hotel.
Jamon, Quesos, & Cava
Today, we'll transfer to the wine region of Utiel-Requena, an area recognized for its wine production tradition dating back to the Middle Ages. We'll visit a jamon producer, to learn about the curing processes that have been perfected over generations.
Afterwards, continue to a local cheesemaker, for a hands-on cheese-making workshop. Finally, a visit to the Chozas Carrascal winery, for a wine tasting accompanied by lunch. Return to Valencia in the late afternoon.
Meals: B, L
Day 6, May 20
Breakfast at the hotel.
Travel to the picturesque fishing village of Denia, south of Valencia, where we'll stroll through the historic town, and visit the castle, which offers impressive views of the coast.
Lunch will be at a typical restaurant, to taste cocas, a traditional dish.
After lunch, we will stop at an orange plantation, to learn more about this fruit, always associated with Valencia, the largest citrus producer in Europe. Enjoy the famous Agua de Valencia cocktail, made with freshly picked oranges.
Back in Valencia, our farewell dinner will be at the Michelin starred RIFF restaurant, celebrating the moments and flavors we have shared during this unforgettable week.
Meals: B, L, D
Day 7, May 21
Breakfast and checkout.

Thank you for traveling with Tour de Forks.

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Sunset, Albufera Natural Park

Included

• 7 days/6 nights luxury hotel
• Private tours with local guide and cultural experts
• Driving services 
• Most lunches & dinners with selected wines
• Exclusive access and tastings
• Entrance fees
• Daily breakfasts
• Hands-on cooking class with Chef Lo
• Paella Cooking Class

Not Included

• International roundtrip airfare
• Travel insurance
• Airport transfers
• Activities not included in itinerary
• Hotel incidentals including room service, laundry service and hotel bar tabs
• Food and beverages not included in itinerary
• Gratuity for tour guides, drivers and house maids

Pricing:

$6,600  per person, double occupancy. 
Single supplement $1,350

Deposit:

$900

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