From Seville, dive into Andalucía’s soul on a private, wheelchair-accessible day trip to Jerez and Cádiz. Wander Jerez’s Moorish Alcázar and whitewashed lanes, sip sherry in its birthplace, and—on select days—see the Andalusian horse ballet. Over tapas, feel flamenco’s pulse before a short hop to ocean-breezed Cádiz. Explore El Pópulo, the Roman Theatre and luminous Cathedral; graze through the historic fish market; then climb Torre Tavira for Camera Obscura cityscapes. Meander La Viña’s folkloric streets and finish with a golden La Caleta sunset where Atlantic and history meet. Door-to-door transport and a multilingual local guide keep it seamless—rich in stories, flavour, and views.

Itinerary (1 Day)

This private day trip suits culturally curious travellers who want depth without rush: history lovers drawn to Moorish alcázares and Roman ruins, food-and-wine enthusiasts eager for market tapas and sherry tastings, photographers chasing Atlantic light and sunset at La Caleta, and small groups or couples who value a multilingual local guide and door-to-door comfort. It’s also a good option for accessibility-minded travellers, though some sights (e.g., tower viewpoints, cobbled streets) may involve stairs or uneven surfaces. It may not be ideal for those seeking high-adrenaline activities, travellers who dislike longer day trips with multiple transfers, visitors unwilling to do light walking, or anyone expecting nightlife. Strict non-drinkers can still enjoy the cultural focus, but if you have limited time or prefer a single-city deep dive, a shorter Seville-only tour might fit better.

Jerez wines range from bone-dry to lusciously sweet, each with natural pairings. Crisp, flor-aged Fino—and its seaside cousin Manzanilla—shine with jamón ibérico, olives, fried fish, and Cádiz seafood like tortillitas de camarones. Nutty Amontillado flatters tricky vegetables (artichokes, asparagus), mushrooms, and consommé, while rare, elegant Palo Cortado suits roast poultry, ibérico pork, foie gras, and aged cheeses. Rich, oxidative Oloroso pairs well with slow-cooked stews (rabo de toro), grilled meats, game, and blue cheeses. Off-dry Medium/Cream styles bridge pâtés and almond-apple desserts. For pure indulgence, Pedro Ximénez (PX) pairs with dark chocolate and blue cheese, or is drizzled over vanilla ice cream; aromatic Moscatel complements fruit tarts and citrus sweets. Serve Fino/Manzanilla well chilled; others, lightly cool.

Included

Languages

English, French, Spanish