Barcelona & Basque Country
A Culinary & Cultural Tour
Join us for an unforgettable experience in Northern Spain.
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September 1-11, 2025
Architecture & Gastronomy in Barcelona
Immerse yourself in the vibrant flavors of Barcelona as we visit chocolatiers, bakers, olive oil makers, spice merchants, and cheesemongers. Enjoy a walking tour of the lively local market and the historic Gothic quarter with Susana’s dear friend, Alicia Gabas. Savor Cataluña specialties and experience an authentic flamenco dance performance, with plenty of free time to wander and make your own discoveries. Evenings are spent dining late in true Spanish fashion at renowned tapas bars and restaurants—sample Bombas, mussels, and anchovies in oil in the famed Barceloneta neighborhood, along with delectable pastries from Susana’s favorite spots.
Art enthusiasts will follow history through the works of Gaudi, Picasso, and Dali. We visit several of Gaudi’s architectural marvels, including his breathtaking masterpiece, Sagrada Familia. Next, we journey north to the picturesque white seaside village of Cadaqués for shopping and gallery browsing, and then to Port Lligat to explore Dali’s summer home, art museum, and theater.
The Beauty of Basque Country
From Barcelona, we fly to the Basque Country—a region known for its blend of coastal charm, rich culture, and innovative cuisine. In San Sebastián, often celebrated for its culinary scene, you'll experience local life at a relaxed pace near the picturesque Concha Beach. Evenings here are lively with traditional pintxos and refreshing copas in intimate, neighborhood bars. You’ll also have the chance to join a hands-on cooking class with local chefs, where you can learn the basics of preparing traditional Basque dishes.
A day trip to Bilbao adds a modern touch to your journey. Here, you'll visit the Guggenheim Museum, an architectural landmark that features contemporary art and design. This mix of traditional and modern highlights the unique character of the Basque Country, offering a well-rounded experience of both its culinary and cultural offerings.
Join Us!
Join Us!
Meet your Guide
Kaelin Ulrich
Kaelin, the son of famed chef and the founder of the Seasons of My Heart cooking school Susana Trilling, was raised in Oaxaca and developed a deep appreciation for food and Mexican cultural traditions. Inspired by his mother's commitment to authenticity, Kaelin recognized the transformative power of cooking.
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Kaelin, Susana’s son, was raised in Oaxaca and developed a deep appreciation for food and Mexican cultural traditions. Inspired by his mother's commitment to authenticity, Kaelin recognized the transformative power of cooking. He values growing his own produce and sourcing quality ingredients, a practice he learned on his father's tomato farm.
Kaelin began his culinary career in 2010 as a line cook at Omni La Mansion del Rio in San Antonio, TX, progressing to lead line cook at Omni's Mokara Hotel and Spa by 2012. He advanced as a sous chef at Hugo's and Caracol in Houston, TX, then as executive chef at Bajo Sexto Taco in Nashville, TN, located in the Country Music Hall of Fame. Seeking new challenges, he staged at renowned restaurants like Blue Hill at Stone Barns, Eleven Madison Park, and Noma's pop-up in Tulum, MX. By 2018, Kaelin served as a Chef Consultant at the Michelin-starred Oxomoco in Brooklyn, NYC, and later opened La Calenda, an authentic Mexican restaurant by Chef Thomas Keller in Yountville, California.
Kaelin's journey has now led him to Seasons of My Heart Cooking School, where he has joined as a partner and CEO, bringing his passion for Mexican cuisine and commitment to authenticity.
Join us in Barcelona & Basque Country!
Investment:
$7,260 USD per person (double occupancy)
Payment plans available!
What’s included:
10-night hotel accommodations (double occupancy)
Transportation to tour-related activities and events
All activities, excursions and cooking classes
Most meals (you’ll have some free time to rest or choose your own adventure) and drinks
What’s not included:
Airfare
Transportation to and from airport
Gratuities
