Granada Trip Overview
Luis: “I’ve been cooking Mediterranean flavors for years and looking for new ways to transfer them to each dish. I’ve learned from the women of my house, French chefs, friends from northern Europe, and from my Italian family. I believe that every meal has a story for each person to discover.”
Additional Info
Duration: 4 hours
Starts: Granada, Spain
Trip Category: Food, Wine & Nightlife >> Dining Experiences
Explore Granada Promoted Experiences
What to Expect When Visiting Granada, Andalucía, Spain
Luis: “I’ve been cooking Mediterranean flavors for years and looking for new ways to transfer them to each dish. I’ve learned from the women of my house, French chefs, friends from northern Europe, and from my Italian family. I believe that every meal has a story for each person to discover.”
Join Chef Luis at his home in Granada for a Paella feast! Discover this authentic dish plus other typical tapas in his welcoming, local home.
• Feast on a Paella with two different kinds of rice, plus appetizers and a dessert
• Aperitif, wine, and cocktails are included
• You can dine al fresco on Luis’s terrace
• Communal dining for 6 to 30 people
• Luis is a professional chef who has worked in many restaurants
Sample Menu
• First Mezze: Hummus – A chickpea cream with lemon juice, which includes tahina pasta and olive oil, with a touch of garlic and paprika.
• Second mezze: Baba Ganoush – This delicious cream comes from Lebanon, prepared with roasted eggplants, to which cumin and citrus confer a magical flavor, sweet and seductive.
• Third mezze: Byessar – It is a Moroccan cream of beans, perfumed with thyme and mint.
• Fourth Mezze: Muhammara – Original Aleppo is a cream of peppers, nuts and pomegranate, a colorful alternative and something more exotic
• Leg Paella – Paella de Pata – Typical Alicante rice loaded with history and tradition.
• Vegetable paella from the Granada valley – Paella de verduras de la Vega – Optional
• Bicolor coffee flan – Flan de café de dos colores – A little bit of candy to finish.
