By Kate Collinson

Tuscany is one of those tourist destinations that never disappoints. Very Seductive. Very Romantic. And a great idea for a trip for two. The artistic legacy, the breathtaking hills, the food and the wine - if you're the long, lazy lunch type of traveler, you might never want to leave! After spending a few days exploring the cobbled streets of Florence, rent a car and drive out to the small country towns, and look to stay in a villa. A villa is the perfect base from which you can take day trips to different Tuscan towns...and perhaps try your hand at some authentic Italian cooking classes. Here's one we like:

Casa Ombuto
Poppi, Italy

The perfect retreat in Tuscany for those who enjoy the small and intimate, Casa Ombuto is a Tuscan villa in the hills of Casentino valley set on a private 80 acre estate. The local town is a medieval village called Poppi, but the villa is also within driving distance towns such as Casentino, Chianti and Cortona.

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Think of white washed houses and bougainvillea by the seaside and you're thinking of the Turkish town of Bodrum. It is often referred to as the Monte Carlo of Turkey, populated by sailing boats and top notch restaurants, one of which offers another great cooking retreat:


Classes at this restaurant and cooking school can be customized from one day to an entire week depending on your length of stay. The day class starts off with a visit to the farmers market to collect local produce and a tour of the village of Ortakent before returning to the restaurant to start the class. Here you will delve into the secrets of Aegean cooking, watching the pros and then trying your hand at the recipes yourself. Afterward, the group enjoys a lunch at tables that look out onto the Aegean sea.

The week-long class includes accommodation in one of the stunning Yarbasan Stone Houses with incredible views of the sea. The classes provide a deeper immersion into Turkish cooking and include dinners at some of Bodrum's best restaurants. On the final day, there is a sailing cruise of the bays and islands in a luxurious yacht where lunch is served on-board!

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By Kate Collinson

If you're thinking of going on a trip, why not enhance your travel adventure further by immersing yourself into the culture by taking some cooking classes? France has a myriad of cooking retreats and schools to choose from, both in the cities and the countryside. Personally, I prefer the countryside. The Loire Valley is famous for its centuries-old chateaux (castles), fine wine and great food.

While The International Kitchen has a variety of classes all over Europe to choose from, here's our pick:

Le Moulin Bregeon, Loire Valley

The Moulin Bregeon, once an Eighteenth's century wheat mill, is a country in where you can explore French cooking, learning about local cuisine, wine, cheese and organic gardening - even truffling! The classes, taken by local chefs, touch on everything from fine dining to cheese making and bread baking. 

Le Moulin Bregeon has several different itineraries to choose from, however, class menus and duration can be completely customized to suit your trip.  Even the sightseeing trips are culinary inspired, including visits to local markets, wine caves, cheese makers and liqueur distilleries.

After a long day of cooking, guests can retreat to one of six private suites. Later, you can admire the pros and enjoy a six-course dinner at the inn. The Moulin Bregeon is a favorite amongst the TripAdvisor crowd, who describe it as an: "Idyllic Retreat in the Loire Valley", a "Wonderful Getaway" and "France the way it is meant to be seen". Magnifique!

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If you've never had Pinxtos before, when you are in San Sebastian the place you want to go is Parte Vieja, the Old City. Here you can enjoy a stellar selection of small-bites available at any of the local Pinxtos bars. Enter an establishment and you will find assorted foods laid out on the bar: Pinxtos, bocadillos (mini-sandwiches), and skewered meats, squid, prawns, frog, and chicken.

You can also order specialty foods such as braised beef cheeks, sauteed mushrooms with sea salt and olive oil served with an egg yolk, foie gras, and of course Iberian Ham -- a must if you are traveling and dining in this region.

Start your adventure around 5:30 or 6pm. Go to the Plaza de la Constitucion, which serves as your center, and start exploring the narrow streets that are packed with bars and restaurants.  Sample a dish or two at different pintxos bars and expect to eat standing up at the bar, although a few places do have tables. Be sure to enjoy the wine (which is wonderful); we mostly ordered the Riojas and were very happy. There is also txakoli a local wine that is slightly effervescent and poured into a glass from almost 12 or more inches above, and zuritos, 3-oz beer drafts.  If you are in San Sebastian for a few days, you will want to try 2-3 places a night. Trust me, in this town its all about the food. 

We were given a "Tapas/Pintxos" map by the owner of the Pension Belle Arts. Here is a list of their favorites. We were surprised that one of our favorites was not listed here - it is called Astelena and it is right on the corner of the Plaza de la Constitucion so it is an easy find. It was one of the most crowded places so this caught our attention right away.

With the map in hand, photographed as many places as I could find or that were open. Some places were more difficult to find than other and some were closed on the days we were there; or perhaps it was too early as can be expected in Spain. We loved every moment spent in Parte Vieja, and of course look forwarding to going back soon.

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By Kate Collinson

San Sebastian is world renowned as the home of Spain's very best food. Situated in a harbor near the border of France, San Sebastian boasts many top-notch Michelin star restaurants. But thankfully, you don't need oodles of money to enjoy what this city has to offer.

San Sebastian took tapas from Andalucia and perfected and renamed them "pintxos". The old town streets are lined with bar restaurants whose bar tops are covered in platters of pintxos - designed like a buffet. The system is based on honesty which is a tradition in the city. At the end of your meal, you tell the bartender what you have eaten and they give you the bill. You will also notice that it is customary to dispose of papers and napkins on the floor near your feet, which must pile up before the night ends.

If you have a spare afternoon, you mustn't miss this cooking class - a favourite amongst tourists. Taken by renowned chef Alex Barcenilla, in this class you can learn how to make your own pintos. A San Sebastian local, Barcenilla has cooked for over 20 years, including two years at 3 Michelin star restaurant Akelarre. The classes take place in a gorgeous location, right in the village plaza beside the water.

During the 4 hour class, you will make 8 to 12 pinxtos both hot and cold, learning how to combine ingredients such as eggs, peppers, tomatoes and anchovies, so that you can prepare your own pinxtos at home. After the class, everyone sits down with a bottle of local "Txakoli" wine to enjoy their creations!

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Next stop, San Sabastian; and what a culinary adventure it is! But before we get to the food I have to share how special this luxury sea-side resort is. Traveling to San Sabastian in May is a total treat. The weather was perfect, sunny the entire time with sun-worshipers on the beach and people leisurely strolling through town day and night. It is just before the busy summer season so there weren't throngs of tourists everywhere. Needless to say, getting reservations at the better restaurants and standing at the pintxos bars was an exceptional care-free experiences.

San Sabastian , or Donostia-San Sebastián (using the Basque translation) lies in the north of the Basque Country on the southern coast of the Bay of Biscay. We were staying in the glorious Concha's Bay area.

It's walkway is gorgeous and the beach is stunning, especially at sunrise and sunset. The architecture is quite beautiful;  below is an photo of the entrance to the famous Maria Christina Hotel.  Originally opened in 1912, this hotel showcases grand Edwardian style. We didn't stay here but opted to see the hotel and enjoy a late brunch which was served buffet style.

AND NOW SAN SABASTIAN & THE FOOD: They say San Sabastian has nearly 100 restaurants with Michelin stars, and there are a good number of restaurants that boast two and three stars. Needless to day, Donostia-San Sebastian is VERY famous for its gastronomy.

You can spend a fortune sampling beautiful, innovative meals created by world renown chefs, and trust me they will be very memorable meals. Or, for much less money, you can enjoy the stellar selection of small-bites available at the local Pintxos bars.  (See the next post for a list of pintxos bars in the old city)

Here is a list of restaurants --all of which are excellent choices to enjoy a Seductive Culinary Experience. Be sure to check their schedules and which days they are closed.

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I heard a lot of great things about Comerç 24 which is located in the El Born section, and couldn't wait to have lunch here.   The service was excellent, the staff extremely attentive and friendly. The food was innovative, delicious, creatively presented with very good size portions. While a bit pricey, I thought it was worth every penny. This is avant-garde Catalan cooking at its best by Chef Carles Abellan, and this was one of the best meals I had in Barcelona.

Carles Abellan was trained by world renown Chef Ferran Adrià of El Bulli, so you know you are in for something seductively special. As soon as you settle in, the waiter comes by your table with a display of the day's home-made bread. The sliced bread is delivered to your table with a tray of four different olive oils, with an explanation of each variety.

Everything on the menu seemed so good, it was hard to decide that to have, but I will say, we hit a home run with our choices. While there were many dishes we wanted to try, there are two that I will be sure to order on my next visit: The 'Kinder egg' (lined with truffle) and the tuna sashimi and seaweed on a wafer-thin pizza crust. Here is our lovely seafood lunch at Comerç 24. As you can see, we were so full, there was no room for dessert! 

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Spain is filled with food markets that serve as meeting places for people to shop, share some food, sip a glass of wine or a cafe con leche. Its a great way to start your day or unwind from a long one. These markets are filled with fresh seafood, fruits, vegetables, spices, candy, olives, olive oil, cheese, bakeries, meat, and of course a wide  array of Spanish ham.

The largest market in Barcelona can be found just off La Rambla, it is called the Sant Josep Market or simply known as La Boquería. Filled with locals, tourists, foodies and purveyors, it is a bustling community gathering place that is part of everyday life.

And be sure to stop by the tapas bar El Quim which is right inside the market.  It is often listed as one of the BEST restaurants in Barcelona. I can't say I would add this to my best list although it was good. Go for the braised ox tail, mixed wild mushrooms, the patatas bravas, the croquettes were quite good, and of course their signature dish: eggs and baby squid.

Here is a slide show of the Market at around 10am: You can click on the image to see the next one. All photos by Terry Dagrosa/ Seduction Meals.

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Taller de Tapas was highly recommended as an inexpensive yet very good place for Tapas. With five locations in Barcelona, we settled down at the location in Eixample where we dined al fresco at shady tables on a tree-lined boulevard.  After a long day of exploring everything Guadi, we happily started our meal with a pitcher of Sangria and enjoyed some people watching as we sipped our refreshing libation. First I have to share our amazement that no one at this lovely outdoor cafe was using cell phones nor were they smoking. An unusual happening and unlike any other part of Europe I've ever visited. Was it a lucky coincidence or is the lifestyle of Barcelona?


As we made it half-way through our pitcher, the waiter starting bringing our selected dishes, all of which were absolutely delicious.


We started with an order of Catalan bread, which is country bread, slightly toasted rubbed with a bit of garlic and a ripe tomato. Next we had:

Pulpo a la Gallega
Galician Styled Braised Octopus with Parika and Extra Virgin Olive Oil

Ham Croquettes


Brocheta de Langostinos con Alioli
Grilled Langostine Skewer with Garlic Mayonnaise

Virutas de Alcachofas Naturales Cujientes
Crispy Fried Artichoke Shavings


Cordero del Pirineo al horno con romero y tomillo
Slow roasted Pyrenees Lamb with Rosemary and Thyme

Based on our experience, I would recommend Taller de Tapas as a good place to have lunch or a pre-dinner snack.

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While on a culinary journey in Barcelona how could Seduction Meals not select to dine at a restaurant that boasts rave reviews, has been awarded 1 Michelin star, and hints at pure indulgence and temptation with the name Cinc Sentits (Five Senses).

Cinc Sentits truly lives up to its name, seducing all senses with deliciously prepared foods, creative visual presentations, aromas that taunt and entice, and an ambiance made for romance.

The restaurant offers a tasting menu of contemporary Catalan cuisine with matched wine pairings. The web site features the two different tasting menu's that change with the seasons and reflect what's currently freshest in the market:

While both menus contain the same amount of food, I found it odd that they would describe the second one as being "less creative" than the first. We decided to splurge and opted for "Sensacions" but honestly, I cannot imagine "Essencia" being anything less than amazing as well. They really should redefine that offer to keep it as enticing as it truly is.




Cinc Sentits prides itself on using the highest quality ingredients, and partnering with small purveyors from around Catalunya and the rest of Spain who share their passion for quality. Some of the items you will find on their tasting menus include:
    •    Fish--always wild--from small fishing villages on the coast
    •    Deep water prawns from Palamós
    •    Lamb from the Pyrenees
    •    Veal from Galícia
    •    Foie Gras from the Baix Empordà
    •    Fresh churned butter from the Catalan Pyrenees
    •    Iberian suckling pigs from Extremadura
    •    Farmhouse cheeses from La Torre de l'Espanyol (Tarragona)

Condé Nast Traveler, quoted Cinc Sentits as "One of the 80 hottest new restaurants in the world", while Travel and Leisure Magazine quotes "Locals, tourists, and even those grouchy Madrid restaurant critics adore the place; and Gourmet Magazine raves "The market-driven menu shines (look for dishes like red mullet on braised endive with toasted pine nuts, brown butter, and parsley oil)"

When in Barcelona be sure to treat yourself to a memorable romantic meal for two at Cinc Sentits. If you appreciate fine dining, I promise you will fondly remember this as one of the best culinary experiences you shared together.

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Having just spent two weeks in Spain, I am happy to share the next series of blog posts on this extraordinary culinary mecca. Typically, when we think of Spanish food we think tapas, pintos, ham,  Manchego cheese, Rioja wine and traditional favorites like paella, tortilla, churros and hot chocolate, and gazpacho. Spain's traditional fare is quite varied depending on the region you are visiting (see the list of local favorites below). For the more adventurous foodie, there is an incredible culinary movement that has garnered many Michelin stars on behalf of an extraordinary array of celebrated chefs creating dishes and menus that range from Nouvelle Cuisine Basque to Molectular Gastronomy to Deconstructivist techniques (check out the legendary Chef Ferran Adria, leader of this later movement).

After my third meal in Spain I came to realize (and cherish) the fact that Spanish food is not spicy; it is quite delicate and complex, but never overshadowed by hot peppers, spices or drowned in flavored sauces. Don't get me wrong, I love my spices and am fond of hot peppers and seductive sauces, but it was nice to experience the true flavor of each ingredient.

In Spain, home cooks and chefs alike lovingly prepare meals using seasonal, high-quality, local, fresh ingredients. This of course is the reason why most American travelers visiting Europe (and other countries that embrace this simple yet wise philosophy), often wonder why the meals served abroad are so flavorful and special even when simply prepared. Local, in-season and high-quality ingredients are the key to exceptional cooking and eating well; something we should all embrace. Not to mention it's also the most nutritious and healthy approach.

With that said, while in Spain seek out the best tapas bars and local favorites and try to experience at least one of the top restaurants run by highly acclaimed chefs such as Paco Torreblanca, Juan Mari Arzak, Martin Berasategui, Juan Roca, Jordi Atal, lberto Chicote, Quique Dacosta, Carme Ruscalleda, Daniel Garcaa, Santi Santamaría, and Paco Roncero to name a few.  Allow yourself to indulge and experience the full range of all Spain has to offer.


Eating and drinking in Spain could be an exceptional, memorable experience if you do a bit of homework before you arrive. First, be aware that dining routines may greatly differ from your own. For example, breakfast is often simple--coffee or tea served with a croissant or pastry, or bread and cheese. The midday meal, la comida, (our lunch), is the largest meal of the day and is served from 2:00 - 4:30. Spaniards typically eat dinner very late--9PM or 10PM.  There are few places that will serve dinner at 6:00, but you need to research in advance or speak to your hotel for suggestions.


Next, take some time to research the restaurants in the regions you will visit. Be open to trying new things but wise about basing choices on your culinary preferences and budget. Spanish cuisine ranges from highly innovative avant-garde creations to simply prepared traditional fare. There is something for most dining preferences and as such, you will find restaurants ranging from affordable to quite expensive. I've heard a few stories of complete shock when calculating the final bill. While most places welcome walk-ins be sure to make reservations for Spain's in-demand culinary meccas.

The country has many distinct regions that provide a variety of cooking styles and famous dishes. Here is a breakdown found on Wikipedia that showcases some of Spain's regional fare and special dishes. While a generalization, I have read a guideline to follow is that in the north they tend to stew, in the center of the country they bake and in the south they fry. However, when you experience the new modernist cuisine and/or molecular gastronomic movements in Barcelona and San Sabastian, all such rules are broken.

Catalonia: Alongside Valencia, Catalonia has a long tradition of rice-dishes and seafood. In addition, cooked and cured sausages from Vic are famous. Catalan cuisine is rich. Favorites include Catalan Bread (pa amb tomàquet) and botifarra (spanish sausage), and Catalan Cream which is similar to crème brûlée.

La Rioja: Known above all its international Rioja wines, as well as its vegetable soups and its pepper and potato dishes.

Extremadura: Local fare includes Cocido extremeño (a rich stew of bacon, fowl, ham, meats, and vegetables), embutidos of Iberian pork, cheeses (including the indispensable torta del casar, a close relative of the Portuguese queijo da serra), pitarra wine.

Andalusia: (Andalucia) Local fare includes fried fish, salmorejo and gazpacho. Seafood, especially shrimp, squid, mackerel and flatfish. Jabugo ham and Sherry wine.

Aragón: Known for Somontano, Borja and other wines. Jamón serrano (cured ham) in Teruel. Migas, very typical in small villages. Nuestra Señora del Pilar sweets in Zaragoza. "Ternasco con patatas a lo pobre", one of the most popular dishes in Aragón. "Borrajas", vegetable typical of this zone. Peaches with red wine (from Calanda, in Teruel). And "chiretas", very popular in "Ribagorza" and "Somontano de Barbastro".

Murcia: Known for products of its rich gardens, such as zarangollo; fish and lamb stews; and the wines of Jumilla, Yecla or Bullas. They are also fantastic murcia midges, a dish using leftover bread or tortas)

Valencia: The Valencian region is famous for its Paella that is made with seafood, meat and vegetables. Many other variants of rice-based dishes can be found in Valencia, with shellfish, meatballs or just covered in egg ("Arròs amb crosta").

Balearic Islands: A typical island-based diet of seafood and simple vegetable-based dishes as well as Sobrasada (sausage). Samfaina (Ratatouille) and Cocas (pastry) are typical of Catalan cuisine generally. Majorca's biggest export is the Ensaimada, a pastry.

Basque country: Skillfully cooked dishes such as "txangurro relleno" (spider crab) "marmitako" and hake and clams. Idiazabal cheese and a distinctive wine called "txakoli". Piquillo peppers, filled with cod or tuna.

Navarre: Best known for its vegetable stews, Tudela's lettuce hearts with anchovies, salmon, or a simple vinaigrette (oil, salt and vinegar); piquillo peppers, which are often stuffed with meat; trout à la Navarra (cooked stuffed with bacon and cheese), Roncal and Idiazabal cheeses, curd from Ultzama, claret wine, and patxaran liquor.

Galicia: Local fare includes Caldo gallego; an array of seafoods, especially octopus, cod and goose barnacles; Tarta de Santiago, a tart made of almonds and lemon; empanadas; Albariño wine from the Rias Baixas.

Castilla y León: Best know for its Morcilla (black pudding made with blood and different spices) from León, Burgos or Valladolid; Sopa de Ajo (Garlic soup), Cochinillo asado (little roast pig), Lechazo (Roast Lamb), Botillo del Bierzo, Hornazo (meat pie) from Salamanca, and Jamón de Guijuelo (Spanish cured ham from Guijuelo (Salamanca). Also known for a great variety of sausages like Salchichas de Zaratán and cheeses like Cheese of Serrada or Burgos's Fresh Cheese and various of the best wines in Spain *Ribera del Duero wines.

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