5 days filled with markets, tradition and Basque cuisine
Bilbao + Vitoria-Gasteiz + Donostia/San Sebastián + Zarautz + Hondarribia and Irun
Its cuisine is a part of Basque culture. It features in its markets, its bars, its recipes passed down from generation to generation, and in its approach to the table as a place for people to meet. Local flavours and produce take centre stage on this tour. Enjoy it.
DAY 1: BILBAO, a city in which to savour tradition and haute cuisine
Bilbao is also to be enjoyed through its cuisine, which is an essential part of its identity. Its markets – with the Mercado de la Ribera being the benchmark for its tradition – offer visitors the chance to discover the richness of its local produce: fish from the Cantabrian Sea, meat, farmhouse vegetables, preserves, cheeses and txakoli wine. Wandering through the stalls offers you a glimpse of a cuisine rooted in the seasons, with its locally sourced produce and traditional recipes, such as cod, marmitako, Bilbao-style ratatouille and beans.
The city seamlessly blends traditional cuisine with the most creative dishes. Amongst its bars and restaurants, you can enjoy pintxo bars, grill restaurants, eateries, signature cuisine and Michelin-starred restaurants. To round of the experience, there will be cookery workshops, tastings and activities where you can learn from the best, as well as a visit to patisseries where you can sample traditional sweets and pastries such as the “carolina”, the rice cake and the butter bun.
DAY 2: VITORIA-GASTEIZ: local produce and shops steeped in history
In Vitoria-Gasteiz, traditional markets and shops form part of the urban landscape, particularly in the medieval quarter and the Ensanche, where charming little shops sit alongside historic businesses.
Sweets from century-old confectioners, Rioja Alavesa wines, txakoli wines from Álava and salt from Añana are just some of the flavours that offer you a glimpse of Araba/Álava through its culinary tradition and local produce.
Right in the heart of the city, the Mercado de Abastos introduces visitors to the flavours of the region and the city’s everyday life.
DAY 3: DONOSTIA/SAN SEBASTIÁN, cuisine to be enjoyed in the streets
In Donostia/San Sebastián, the food is part and parcel of the experience for visitors. Traditional markets continue to be meeting places for producers, traders and horeca professionals who select the finest produce daily.
To stroll through its streets is to discover the culinary scene that has brought the city international fame – boasting 19 Michelin stars across 11 restaurants – browse little specialist shops, and explore places that reflect its close connection with the sea, as well as its creativity and innovation.
DAY 4: ZARAUTZ, the scent of the Cantabrian Sea
The coastal atmosphere permeates life in Zarautz, where local businesses and seafaring traditions continue to form part of everyday life. Shops selling artisan goods, small local shops, restaurants and bars, and ice-cream parlours by the sea all contribute to the town’s laid-back atmosphere.
The close ties between producers, the hospitality sector and local traders has created a culinary experience that is rooted in the local area, where the seafood and local produce are the basis of its coast cuisine.
DAY 5: HONDARRIBIA, seafaring tradition and Cantabrian Sea flavours
Hondarribia is a town where the fishing tradition continues to shape the character of its streets and its cuisine. In the little shops, outdoor cafés and restaurants by the harbour, the local produce is closely linked to the sea and its authentic cuisine.
The atmosphere of the historic centre and the La Marina neighbourhood invites you to discover a culinary tradition closely linked to the Cantabrian Sea, where fresh produce, local expertise and seafaring tradition are still very much alive.
