15th -19th (sold out)  & 22nd-26th May 2018

During each Spring the blue fin tuna migrate from their natural habitat, the depths of the chilly Atlantic, into the warmer spawning grounds of the Med. These enormous fish (approx. 200kgs) build up blubber to keep warm in the freezing Atlantic. It’s this fat that makes the Atun Rojo de Almadraba the most delicious tuna in the world and so sought after. Commanding high prices, this Omega 3 infused delicacy melts in your mouth like butter.

This traditional method of the heavily regulated Almadraba harvest is unique to The Costa de la Luz and dates back to the time of the Phoenicians. It lasts for four to six weeks only, depending on when quotas are reached.

This is an ideal trip for kitchen-shy gourmets (only one cooking class) seeking a fascinating alternative to something such as truffle hunting!

Annie B will lead you through the fascinating historical traditions mixed with contemporary local life.  During this adventure, you will experience the uniqueness of the annual Almadraba, both culturally and gastronomically.

Due to globalisation of this blue fin tuna the biggest market is now Japan. This market insists that the fish meets a stress free end to life, resulting in tender tuna meat.  Therefore you will not be witnessing anything messy during the lifting of the tuna traps when out on the boat.

Class Summary

  • When

    15- 19 May 2018

    22 – 26 May 2018

  • Duration

    4 nights & 5 days

  • Price

    from €1,800 pp based on 2 sharing, including 4 nights’ B&B, all food and wine during class hours

  • Includes

    This unique 5 day gourmet tour will include the following

    • An exclusive early morning boat trip to observe one of the four unique Almadraba traps being lifted, in the company of the local leading expert on all things Almadraba
    • Cooking class at Annie B’s Spanish Kitchen where you will prepare an array of tuna dishes
    • An unforgettable menu degustation at the tuna temple of El Campero (regarded as Spain’s top fish restaurant) to which all top chefs and gourmands flock during the Almadraba
    • Constantly matching tuna with local wines
    • Day out at a local tuna festival to enjoy innovative tapas
    • Appreciation of nose to tail eating of the blue fin tuna

What To Expect With This Course

Day 1 


Check in to hotel www.lacasadelcalifa.com

Tapas tour of Vejer

Day 2 

Early morning start to watch the Zahara Almadraba trap being lifted. After which you will be able to watch the tuna butchers at work as soon as the massive fish arrive on shore. After which you will return to your hotel to rest and freshen up.

2pm departure for Degustation lunch at El Campero

Free Evening

Day 3 

Departure to Barbate fish market to buy provisions for lunch. We will visit a tuna preserve factory too. Back to the kitchen to dishes such as Tuna Tartare, Atun Encebollada, Salmorejo con Mojama, etc Tastings of preserved tuna.

Evening – Drinks and private Flamenco music.

Day 4 

Today we are heading to the Ruta de Atun in Zahara to taste all the winning dishes of the Ruta de Atun where 32 bars and restaurants have competed to serve the best tapa using the new season’s Almadraba tuna.

Evening – farewell dinner in Vejer

Day 5 

Departure or you can extend your stay in beautiful Vejer.

Note: We will attempt to visit the Almadraba at sea on your first full day here but due to weather, this is not always possible.

Note: Flights, insurance and transfers extra.  Choose between the airports of Gibraltar, Jerez, Seville or Malaga. Airport transfers from Jerez cost from €70. Gibraltar €90.

Make Your Reservation

Annie B’s
Full Courses

Looking for the full Annie B experience? Have a look at the range of cooking holidays we offer…

Annie B’s
Day Courses

Fly-by-night visit to Vejer planned? No problem. We also offer day classes to introduce you to the best of Spanish food…

People Love Annie B.

Here’s what they have said

default image

Thanks for the great recipes, and sherry education - not something I would have ever drunk before coming to Vejer, yet now my poor house guests have had sherry, sherry cake and a lecture from me about the making of sherry!


Lindsay Edinburgh August 26, 2016

Why Vejer de la Frontera

It’s breathtakingly beautiful. Your first glimpse of the town is as a blinding flash of white on a hilltop against the bluest of blue skies. Up close it’s just as easy on the eye, too – a labyrinth of narrow, cobbled streets winding its way between quiet squares, churches and handsome historical buildings, it’s a photographer’s dream.

Learn more about Vejer

Latest From Annie B’s Blog

Spanish Culinary Experiences

food and travel magazines feat. vejer

Vejer in the Press... Again

Celebrity chefs on both sides of the Atlantic are loving…
anchovies on a plate

Brindisa Hamper Prize Draw

While tuna dominates my fishy world in April and May, there’s…
purple erizos

Exclusive Discount from The Fish Society

If you’ve been inspired by my Almadraba blog and Bar 44’s…
mojama tuna salad leeks samphire

Mouth-watering Mojama Tuna Recipe from Bar 44

With centuries of tuna fishing comes real expertise in the…
pancake with salsa

Dia de Andalucia Meets Shrove Tuesday on a Plate

I am not a fan of pancakes. Whether they're served warm with…
bottle of sherry on wooden table

Six of the Best Christmas Sherry & Food Pairings

What to drink over Christmas can be a bit of an agony for…

Where to Eat & Drink in Cadiz: Top 10 Definitive Guide

The oldest city in Western Europe, Cadiz juts into the Atlantic…

Where to celebrate International Sherry Week 2016

International Sherry Week 7th - 13th November 2016 Welcome…
Berber woman in Souk in Tangier

10 Reasons Why You Have to Take a Day Trip to Tangier

The morning after my very first day trip to Tangier I was…

Click here to add your own text