The Basque Country: a trip to eat well by the sea

Few regions in the world live food with as much passion as the Basque Country. Here you eat well at the counter of a neighborhood bar and at some of the most celebrated restaurants in Europe. And it all happens by a Cantabrian Sea that changes color with every cloud. It is an ideal destination for those who travel with their palate.

Why is San Sebastián a food capital?

Because this small city gathers a concentration of Michelin-starred restaurants few cities in the world can match, and at the same time a pintxo bar culture that is part of daily life. You can have lunch at a fine dining table and dinner hopping from bar to bar in the Old Town. La Concha Bay, with its city beach, completes the picture.

How do you go out for pintxos?

• You move from bar to bar, trying one or two pintxos in each.
• Every bar has its specialty. Ask what it is and order that.
• Besides what is on the counter, many bars cook hot pintxos to order.
• Pair it with a glass of wine, a small beer or txakoli, the fresh local white.

What else to see besides San Sebastián?

Getaria, a fishing village half an hour away, is the home of txakoli and has fish grills facing the harbor. Bilbao adds the Guggenheim and a food scene of its own. And the Bizkaia coast hides places like San Juan de Gaztelugatxe, a hermitage on an islet reached by a stone staircase.

When is the best time to go?

From May to October the weather is kinder, although northern Spain can see rain at any time of year and that is part of its green charm. September is a great month: still mild, with fewer people than in high summer. The most sought-after tables are booked weeks or months ahead.

If you want a trip built around eating well, we take care of securing those tables and planning the route so every day has its moment.