Review: Sea Saffron

by Kimberly Krol

Nov 29, 2018

Sea Saffron © Kimberly Krol


Luxury travelers looking for something different on their next trip to Valencia, Spain, needn’t look any further. After experiencing Sea Saffron on my recent visit to the city, I can highly recommend the tour.

Eduardo Aguilar was our guide for the evening; he also happens to be the owner, and his passion for the company and his city is truly infectious. He was gregarious, easy to talk with and knowledgeable. Our experience began at our city center hotel, Vincci Mercat, with a private transfer to the City of Arts and Sciences. Aguilar was there to greet and escort us.

We wandered the City of Arts and Sciences, a focal point of the city featuring the buildings of renowned, world-famous and Valencia-born architect Santiago Calatrava, with Aguilar describing more about each building’s inspiration. We stopped for pictures, each more scenic than the next.

After the walking tour, we strolled to Valencia’s tallest building; in a rented space on the top floor, our exclusive experience continued with a private, 10-course tapas tasting. Timed to sunset, we first savored the views of Valencia and beyond while enjoying Cava, Manchego cheese and Marcona almonds. As the temperatures dropped, we moved inside to resume the experience.

Each of the 10 courses was delicious. It’s nearly impossible to select a favorite from among the bites we experienced. Many dishes were regional specialties and boasted local products, helping incorporate Valencia even more. Each course was paired with Spanish wines, and we sampled both whites and reds throughout the evening.

A private transfer is arranged for guests both ways; in our case, we decided to keep the night going with a glass of agua de Valencia at Café de las Horas in city center, rather than return right to our hotel. It was no problem for Aguilar to change the destination of our return transfer, further ensuring a seamless experience. From beginning to end, we couldn’t have asked for a better evening.


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