Booking is now open for this Spanish Culture & Cuisine day trip which wil be taking place on Wednesday 21st January 2026.
The white palm is the raw material resulting from a traditional treatment applied to the palm tree. It is used to make the handicrafts displayed in the Palm Sunday procession, in Elche and throughout Spain.
Programme
08.30 hrs: Departure from Golden Star Apartments, Calle Bruselas, Javea Arenal. 08.45 hrs: Departure from Interiors (opposite side of the road), Avda Ausias March, port. 09.00 hrs: Pick up at Mas y Mas, N332, if required. Refreshment break enroute.
11.00 hrs: Arrival at the Museu Escolar de Puçol for a guided tour and the White Palm Weaving Workshop.
The preparation of the palm tree begins with tying the fronds. The palm keeper climbs to the top of the tree and binds the lower foliage, shaping it into a cone. Then, he finishes enclosing the top, a task known as “encaperuzado” (hooding). This was traditionally done with a “vellet,” a type of covering made from dried palm fronds; later, with the advent of synthetic materials, the fronds began to be covered with black plastic. This deprivation of light prevents the palm from photosynthesizing and therefore prevents the fronds from maintaining their characteristic green colour, which is precisely what the palm keeper wants to avoid. About two or three months before Palm Sunday, the palm keeper climbs the tree again to remove the “vellet” and cut the fronds, which, having been deprived of sunlight, have turned yellowish. To preserve their colour and freshness, the palm fronds are cleaned in tubs filled with water and bleach, where they soak for a couple of days. Once cleaned, the fronds are placed in sulfur chambers—dark, airtight rooms with water on the floor—where sulfur is burned after the fronds are placed against the walls. Because the room remains sealed, it maintains a high humidity level, which keeps the fronds soft; without this, they would dry out, lose their firmness, and their characteristic yellow colour.
The leaves are worked by braiding and folding to make the curly palm bouquets. These are made in workshops—or in the family home—where, while some make the basic structures, others make the decorations, parts that are joined by sewing. In the workshop, in addition to learning the entire process, we will make some little decorations, such as the bead and the rose.
14.00 hrs: Reboard our coach and travel to Elche.
14.30 hrs: Lunch at La Barra del Músico Restaurante.
For this event, I have chosen a rather quirkier Argentinian restaurant, known for its music-themed decor, which includes a mural of The Beatles, guitars on the walls, and a general rock-and-roll ambiance! As it is relatively small, we will have sole use of the restaurant and all low tables so that everyone is at the same height and comfortable.
The restaurant has a very good rating on Trip Advisor.
16.45 hrs: Reboard the coach for our return to Javea.
18.45 hrs: Approximate time of arrival in Javea.
What is included:
Coach transport
Guided visit and workshop at the Museu Escolar de Puçol, Elche
Lunch with all drinks included at La Barra del Músico Restaurante
Gratuities
€1 per person for the Javea U3A travel fund.
Maximum group size: 35 pax
PRICE: €65 per person
BOOKING: is now open via an email to the group leader, Angela Chantry:
spanish.culture.cuisine@u3ajavea.com
Please do not send payment until you receive confirmation of your booking, at which time you will be given a card payment link, and if you prefer to pay by transfer, details of the Javea U3A CAIXA bank account will also be attached.
Menu choices should be sent once you receive confirmation of your booking. Please note that should you subsequently cancel your booking, refunds can only be made if your reservation is taken over by another member.
La Barra del Músico Restaurante, Elche
Starter
Russian salad to share (includes tuna).
Argentine empanada (1 per person, choose the variety you prefer): spicy beef, mild beef, chicken, or chicken with Roquefort cheese.
Vegetarian option:
Russian salad (without tuna)
Argentine empanada (choice of vegetable/corn)
Main course (choose 1)
Breaded veal cutlet with potatoes
Skirt steak with mixed salad
Pork tenderloin with potatoes or salad
Vegetarian option:
Complete salad or
Spaghetti with pesto
Dessert (choose 1)
Pancake with dulce de leche and cream
Waffle with Nutella
Cheesecake with cream
Chocolate coulant
THE MENU INCLUDES UNLIMITED DRINKS (beer/wine/soft drink/water) and café