A Taste of Iberia
Porto, Santiago, Oviedo, Bilbao
In spring 2026, Rockhurst University students and staff visited Spain and Portugal and took a deep dive into Iberia's regional diversity and vibrant culinary landscape. They learned how centuries worth of history, migration and language influenced the preparation and significance of certain foods to these cultures.


Trip highlights
- Took a walking tour through Porto, a coastal city known for its famous Port wine, and visited Torre dos Clerigos, a cathedral located in the center of the town and one of its most recognizable symbols.
- Discovered a center of culinary history in Horreos de Combarro and enjoyed a traditional Galician dinner, which is known for its fresh seafood, octopus, and hearty stews.
- Took an excursion to Finisterre, or "the end of the world," at one of the most western points on the Iberian Peninsula. Visited a mussel farm to learn more about one of the region's most popular ingredients.
- Visited a local cheese farm in Bilbao and learned what makes the northern region of Spain's cheese unique.
- Toured Bilbao, one of the largest cities in northern Spain, with an expert local guide, and spent time exploring the Guggenheim Museum of modern and contemporary art.
- Took an excursion to San Sebastian, a lively city along the coastline, boasting renowned restaurants and pintxo bars serving regional specialties.
- Took optional excursion to Loyola, Spain, birthplace of Saint Ignatius, founder of the Jesuit order and tradition of education.











