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COVID-19 Prevention measures

HYGIENE PREVENTION AND SAFETY MEASURES DURING THE GUIDED TOUR
ACCORDING TO THE DOCUMENT “MEASURES TO REDUCE THE SPREAD OF SARS-COVID-2 CORONAVIRUS” OF THE INSTITUTE FOR SPANISH TOURISM QUALITY (ICTE)

 

– Greetings involving physical contact will be avoided.

– The distribution of printed material such as maps or brochures will be avoided. If this is not possible, the material will be given in plastic form to facilitate cleaning and disinfection.

– The guide will have to carry visible and disinfected his guide’s accreditation.

– It is necessary to maintain the security distance between the guide and the clients and between them during the whole tour. If this is not possible, the guide will wear face mask (or protective screen) and will ask clients to use it as well.

– The use of cash will be avoided and priority will be given to other means: payments will be made previously by transfer. If this is not possible, hands should be disinfected as soon as possible.

– Avoid touching urban surfaces.

– Before giving out educational or complementary material, it will be disinfected with disinfectant towels in the presence of the client.

– Disinfect the hands after coughing or sneezing and discard properly the tissues.

– We avoid areas susceptible to agglomerations.

– Capacity-constrained areas will be avoided. In the case of the tour “Vermouth and shops with history”, we will enter the stores as long as their capacity allows us. If it is not possible to enter at that time, the explanation will be given from the outside and then, we enter one by one if necessary.

– In those guided visits which include the entrance to a restaurant, we will follow the prevention protocol it that applies.

– A maximum of 15 visitors will be established in the same group.

– Before starting the visit, the guide will remind you of these preventive measures.

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Do you know Menjablanc?

This typical dessert from Reus is part of our history and traditions, as it has been documented since the 14th century. It appears in one of the oldest recipe books in Europe, the so-called Llibre de Sent Soví; this manuscript was published in 1324 and is a magnificent witness to medieval food, with up to 220 recipes of Catalan cuisine with Roman and Arab influences. In this recipe book we find our dessert, menjablanc (white delicacy), a cream made from almond milk, although in this book it is not presented as a dessert but as a salty main dish mixed with cut or shredded chicken breast. Little by little, the menjablanc evolves into the sweet version and becomes a typical dessert for St. Joseph’s day and also for Lent. It is a first cousin of the Catalan cream, but without eggs and milk, replacing this one with almond milk. It seems that it originated in the Carthusian monastery of Scala Dei, at the foot of the Serra del Montsant (El Priorat, Tarragona), when the monks prepared a recipe according to the requirements of the Lenten period. However, in Catalonia, it is well known that it is linked to the Camp de Tarragona and the Ebro Lands, where almond trees are so abundant. Nowadays we can also find it already made in the bakeries of Reus. You can also taste it on our tours around the city! If you can’t wait, here’s the recipe. It’s very easy!

200 g of raw and peeled almonds

100 g of sugar

25 g of starch (rice or corn flour is also valid)

lemon peel

cinnamon

a pinch of salt

First of all, crush the almonds with water and let them rest all night. The next morning, strain the liquid to obtain fine milk. Pour the milk into a pot, but set aside a little to melt the starch in it. In the pot add the lemon peel, the cinnamon, and the pinch of salt and put it on the heat. When it comes to the boil, add the rest of the milk with the starch and let it boil for 5 minutes. Then, strain everything to discard the lemon peel and cinnamon and pour the menjablanc into small jars or terracotta bowls (which is traditional) or any other container such as of glass. Leave to cool at room temperature for a few hours and then put it into the fridge. The menjablanc is eaten fresh.

Recipe taken from the book: La cuina modernista, by Jaume Fàbrega, 2015.

Peeled Marcona almonds
Almond milk once strained
Menjablanc with a pinch of cinnamon
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Visita guiada Reus

Vermouth and shops with history, Thursdays and Fridays at 6pm

Months of June, July and August every Thursday (catalan/english) and every Friday (spanish/english) at 6pm

Rest of the year every Friday at 6pm (catalan or spanish/english)

Reus became the second largest city in Catalonia in the 18th and 19th centuries due to its industrial and commercial activity, based on liquors, spirits and vermouths, the textile industry and its proximity trade. Its elegant streets and modernist buildings of the nineteenth-century bourgeoisie are proof of that glorious time.

Its numerous and attractive shops have positioned the town as the commercial capital of the province of Tarragona. Examples of the importance of its traditional commercial activity are the various historical and centenarian shops that are still persevered.

With this tour we will learn about the modern history of Reus, linked to these economic activities, trade and vermouth, as well as the history of its oldest shops: their decoration, their protagonists, their anecdotes and curiosities. We will discover small museums of everyday life and the vitality of one of the most beautiful cities in Catalonia.

Itinerary

The tour begins in the Plaça del Mercadal, the site of the old market since medieval times. We will visit 7 historical shops of different kinds, including a wine cellar and a grocery store where we will go in depth into the culture and history of the Vermouth of Reus, a product we will also taste.

 

Further Information

Booking

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