The Basque Country with Claudia Royston
About this trip
“For me, the Basque region is the most exciting culinary area in the world. It’s the center of Western gastronomy.“
– Anthony Bourdain
Basque ingredients have two main sources – the sea and the mountains – resulting in inspiration for both simple food and fine cuisin. And behind the popularity and evolution of this world-class cuisine is an important Basque cultural tradition: the txokos, gastronomic societies, where members gather to cook, eat and socialize.
On this extraordinary journey, led by Claudia Royston, explore how landscape and culture combine to create the Basque Country’s legendary food and drink, from traditional farmhouse cheeses like idiazabal to wines made from the region’s indigenous grapes, to the numerous Micheln-starred restaurants that have made Euskadi (as the region is known in the Basque language) a top destination for food lovers worldwide.
Guided by locals, we’ll savor a meal at a cideria, enjoy guided walks (with ample stops for pintxos – Basque tapas) in Bilbao and San Sebastian, do cooking workshops at one of Europe’s top culinary institutes, and spend two nights in the Rioja Alavesa, a unique micro-climate of the Rioja wine region producing some of Spain’s most interesting and delicious wines.
Throughout, we will delight in the region’s stunning landscape, from small fishing towns perched on rugged hillsides to medieval villages and historic wineries, juxtaposed against bold modern architecture.
Join us in the Basque region to discover how Basque culture and terroir have shaped its inimitable – and extremely delicious – cuisine.
MINIMUM GROUP SIZE IS EIGHT. Deposits are non-refundable unless a replacement can be found. For details of our cancelation policy, please click here.
DATES
October 16-25, 2024
PRICE
Shared Room $6,190
Private Room $7,490
DEPOSIT: $1000 (non-refundable)
Laguardia, Rioja Alavesa
Day 1 - October 16
Arrival in Bilbao
Upon arrival in Bilbao, make your way to the city center and check in to the hotel. Meet tonight for a welcome cocktail and tour preview on the terrace of the Gran Hotel Domine Bilbao. (If you are arriving before the 1st, please contact Global Gourmands to secure your reservation.)
Day 2 - October 17
City Tour, Guggenheim, Cooking Class
This morning, a guided tour through the Old Town of Bilbao offers a captivating journey into the heart of this vibrant city in the heart of the Basque Country. The tour culminates in a unique "Shop & Cook" experience at the Mercado de la Ribera, an Art Deco gem. Enjoy a hands-on adventure that not only deepens your connection to the Basque culture but also lets you taste the essence of Bilbao in every delicious bite.
After lunch, we'll embark on a private visit to the Guggenheim Bilbao Museum, an experience that transcends contemporary art to become an iconic symbol of the city and a transformative force in Bilbao's evolution. This architectural masterpiece, designed by Frank Gehry, not only houses an exceptional collection of modern art but also serves as a testament to Bilbao's remarkable resurgence, redefining its cultural identity and urban landscape.
Dinner tonight will be a one of Bilbao’s most popular, trend-forward restaurants.
Day 3 - October 18
Gatzelugatxe, Bermeo, Gernika
After breakfast, drive along the coast to Gaztelugatxe, a magical and haunting island connected to the mainland with hundreds of stone stairs and a winding medieval bridge. The view of the hermitage on top of the island was built in the 11th century set against the Cantabrian Sea is the perfect backdrop to a morning coffee break.
The day continues with a visit to visit an anchovy canning workshop in Bermeo, the most important port in the Basque region. See the painstaking effort taken over each little fish that produces a remarkable product - and only during a brief period in April and May.
On the way back to Bilbao, we'll make a brief stop in Gernika, a place renowned worldwide for Picasso's masterpiece and inextricably linked to the history of the 1937 civil war in Spain. Yet, for the Basque people, Gernika signifies much more; it's the cradle of their cultural identity and the very essence of their origins. During the visit, you'll have the opportunity to explore this significant place and understand its deep-rooted importance to the Basque heritage
Day 4 - October 19
Añana, Rioja Alavesa
After breakfast say goodbye to Bilbao as we head inland to the Rioja Alavesa wine region. On the way, we will stop at the the Añana Salt Valley. For six thousand years, this unique and extensive network of wooden channels has distributed brine as it comes out of a spring, turning into salt through evaporation.
Lunch at a very special restaurant where the bar surrounds the open kitchen so you can observe the culinary skills of the chef while you eat.
After lunch, continue onto the Rioja Alavesa wine region and check in at the hotel. The rest of the evening is at leisure.
Day 5 - October 20
Laguardia and Rioja Alavesa Wineries
This morning starts with a visit to Laguardia, one of the most beautiful towns in the Rioja Alavesa region. We will visit one of the town’s most important and most well-known wineries for a tour, followed by a tasting before going to a vineyard for a tasting and lunch.
After some free time, we will visit a truly special winery, a family-owned gem with limited production that sells out every year. Here, you'll have the pleasure of indulging in a wine tasting, sampling exquisite local olive oils, and savoring a soft, sumptuous dinner featuring the finest regional products.
Day 6 - October 21
San Sebastian
Today we leave Rioja Alavesa and go back to the coast, to San Sebastian. For lunch, enjoy a pintxos tour in the medieval city center, renowned as the epicenter of culinary excellence.
After the walk around the center, check in at the hotel and continue to the Basque Culinary Center in the afternoon. The pioneering Basque Culinary Center was created by seven of the top Basque chefs in conjunction with Mondragón University.
Since its opening in 2011, the Basque Culinary Center has set the international benchmark for culinary education, research and innovation. Participate in a half day of cooking workshop and then enjoy the fruits of your labor for dinner.
Day 7 - October 22
Getaria
Today, visit Getaria, a traditional medieval fishing village and one of the most beautiful coastal villages in Spain.
We will begin with a visit to a txakolindegi, or a txakoli white wine cellar. Txakoli is a mineral-driven, low-alcohol, slightly-spritzy white wine made only in the cellars of the Basque coast with a special type of grape called hondarribi zuri.
Lunch will be at an elegant family fish restaurant where they get their daily catch from the harbor right outside their door.
After lunch, visit the Balenciaga Museum which houses some of his best works, offering a unique opportunity to explore the creativity and legacy of the renowned Spanish designer.
Day 8 - October 23
Ordizia Market - Cheesemaking - Cideria for Lunch
Wednesday is a very special day in the Basque region: it’s market day in Ordizia, a special market which historically set prices for the whole of Euskadi. The sights, sounds and smells you will experience have been part of Ordizia market since 1512.
Continue the day with a very unique experience getting to know the life of a Basque shepherd and his flock. With some fresh milk you can prepare a fresh cheese before finishing with a tasting session.
Lunch will be at a traditional cider house. The Basque cider house is one of the regions best-kept secrets. Cider poured from giant barrels served with a simple country meal are just the start of an unforgettable experience.
Rest of the afternoon and evening on your own.
Day 9 - October 24
French Basque Country
Today, discover the French Basque Country, which is just to the northeast of San Sebastian, across the border, and stretches from the Atlantic Ocean to the Pyrenees. This full-day excursion begins with a visit to Espelette, known throughout the world thanks to the cultivation of a spice from our coast of the Atlantic: the espelette pepper.
After a light lunch, we’ll travel to the beautiful San Juan de Luz, situated in a quiet moon-shaped bay with a beautiful beach. Enjoy a visit to a treasure known by few and very spectacular as a winery which does the final fermentation in the ocean. The underwater fermentation tanks are submerged for several months at a depth of 15 meters in the bay of St Jean de Luz, which give them gives the wines unique aromas and effervescence.
Returning to San Sebastián for a short break at the hotel, savor a farewell dinner at a renowned restaurant up on the hill above the town, with a visit to their historic wine cellar. It promises to be an unforgettable culinary experience to conclude our journey.
Day 10 - October 25
Departure - Return to US
After check out it's time to say goodbye to The Basque Country and Spain. Depart from San Sebastián for your return journey. (Alternatively, a transfer can be arranged to take you back to Bilbao Airport.)
