The Al Ándalus dining cars were built for an age when dinner was an event with a dress code and an orchestra nearby. The orchestra is gone; the sense of occasion never left.
Aboard: the grand dining cars
Breakfasts and a rotation of lunches and dinners are served beneath the marquetry — gazpachos and salmorejos, Iberian pork, fish up from Cádiz that morning, and Andalusian wines poured as generously as the light. Dinner here is the week's recurring ceremony.
Ashore: eating the map
The itinerary hands several meals to the route itself — a lunch among Jerez's sherry barrels, tables in Córdoba or Cáceres where the recipe is older than the building. Every restaurant meal is part of the fare; the inclusions guide keeps the accounting simple: there isn't any.
The sherry thread
No drink shadows a journey the way sherry shadows this one — fino with almonds at seven, oloroso with dessert, the bodega visit itself (our sherry guide tells the whole story, and Jerez earns its own).
Your table, your terms
Dietary requirements — vegetarian, gluten-free, allergies — are handled graciously when flagged ahead; tell Palace Tours at booking and the note reaches the chefs before you reach the platform. That pipeline is what an authorized source is for. More practicalities in the FAQ.
