Northern Spain
Bilbao · San Sebastián · Rioja
- Chef
- Chef Cody Taylor
- Duration
- 8 days / 7 nights
- Group
- Up to 25
Spain · Region
Europe 1 upcoming journey Basque Country
Fire, salt and the Bay of Biscay.
Experience Basque Country
Few places on earth take eating as seriously as the Basque Country. Its cooks grill whole fish over open flame, its bars are built around pintxos, and its private cooking societies still gather to feed friends.
The way inMajor airports
- BIOBilbao
- EASSan Sebastián
What to spendCurrency
€EuroEUR · Cards widely accepted
What we sayLanguage
Basque and SpanishEskerrik askothank you
Squeezed between the mountains and the Bay of Biscay, the Basque Country cooks with what the sea and the hills give it. Whole turbot and hake go over charcoal, steaks are aged from older cattle and cooked rare, and sheep’s milk becomes smoky Idiazabal cheese.
The culture around the table is just as distinctive. Txokos, the region’s gastronomic societies, are private kitchens where members cook for one another. In the cities, evenings are spent moving from bar to bar for a pintxo and a glass of txakoli or a small beer.
It is also one of the most decorated dining regions in the world, with Michelin-starred kitchens tucked into fishing villages, hillside farmhouses and city side streets.
Insider tip from Richard
Richard Gruica, your host
One pintxo and one drink per bar, then move on. Ask what the house specialty is and order exactly that.
Before you go
Say it like a local.
A few words of Basque and Spanish go a long way at the table in Basque Country.
- Kaixo Say it: KAI-sho hello
- Eskerrik asko Say it: es-KEH-reek AHS-koh thank you
- Topa! Say it: TOH-pah cheers
- On egin! Say it: ohn eh-GEEN enjoy your meal
Upcoming journeys
Taste Basque Country with us.
Small groups, a celebrated chef and 4-star-plus stays. Reserve securely through WeTravel.
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Explore Basque Country
Place by place.
Chefs traveling here
Who’s cooking in Basque Country.
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