Author
– Jennifer Wilkinson –
I first discovered the Basque Country when researching our Camino de Santiago tour in 2005, as the first few days of our Camino journey are in the Basque country of France and Spain. I fell in love with its incredible history and resilience, spectacular landscapes, high-spirited and welcoming people and delicious food and wine. So from this time it became a mission to develop a tour exclusively devoted to the Basque Country of Spain.
Nestled between scenic Pyrenees mountains and the Cantabrian Sea, it boasts a blend of natural beauty, urban delights and extraordinarily friendly people. The culinary preeminence of this region transcends all elements of its food culture, from simple pintxos to Michelin star restaurants such as Arzak and Etxebarri, along with its private Gastronomic Societies and casual cafes.
The countryside south of Bilbao close to Asador Etxebarri
La Concha beach San Sebastian
The Guggenheim Museum and Jeff Koon’s Puppy in Bilbao
The cliff along the Bay of Biscay
Culinary excellence
Beyond the extraordinary character of the Basque region is its culinary excellence. From 3 star Michelin restaurants like Arzak who have been exhibiting culinary brilliance for close to 30 years, to the famous casual pintxos in San Sebastian, one is taken aback at every turn.
Asador Etxebarri
Etxebarri is one of the most sought after restaurants in the Basque Country or even the world. We have been fortunate to have our group lunch confirmed on each occasion that we requested a reservation at this outstanding restaurant but you have to be patient because it can take months for an outcome. I have to say it is worth it. The secrets of flame-grilled cooking that have been mastered by Etxebarri’s owner and chef Victor Arguinzoniz are fascinating. His particular vision for life and for work resulted in him restoring this 18C country house in his home village, Axpe-Atxondo, at the foot of Mt Anboto. His unique cuisine focuses on top-quality grilled dishes using different types of wood (holm oak, vine shoots, oak from old barrels etc), utensils he invented himself, and an unusual system of pulleys that enables him to control the cooking process.
Arzak
Arzak is a favourite of Epicurious travel and we have enjoyed this delightful restaurant as our final dinner location numerous times. The super relaxed yet highly professional service is a highlight along with stunning food and wine. They have held 3 Michelin stars since 1989.
Elena Arzak is the head chef of this renowned Basque restaurant in San Sebastian. Elena studied with her father, chef Juan Mari Arzak and runs the restaurant alongside him. She is the fourth generation in her family to work at the family restaurant, which began in 1897 as a wine shop and tavern. She also studied with Chef Ferran Adria, who classifies her as one of the most important chefs in recent history. In the late 1970s, Elena’s father Juan Mari Arzak and a group of chefs revolutionised the art of cooking when they created a new culinary concept, a movement known as New Basque Cuisine. She continues to promote the movement which is focused on using local, seasonal ingredients.
Cooking class in a Private Gastronomic Society in San Sebastian
Sharing a common love for food and drink, many citizens ( predominantly men ) belong to private gastronomic societies, where members cook, dine and socialise in a relaxed environment which is part restaurant and part home kitchen. Our delightful guide is a member of such a society and we are invited to become temporary members and enjoy an informal cooking class and lunch together. This is marvellous fun and a great insight into the passion and significance of food and wine to the Basque community.
