Live an amazing four day experience discovering basque gastronomy, in which we will visit Getaria, Donostia and Bilbao. Not only are we going to taste typical basque products from Xarma or Baserri Maitea restaurants, but also learn about its origing, visit a winery, a basque farmhouse and a greenhouse.
Price per person
550,00€ – 700,00€
1st Day – Getaria and San Sebastián
Departure from Bilbao and transfer to Getaria. Lodging in a txakoli winery that has a small charming hotel among vineyards: the Gaintza hotel.
Visiting Gaintza Winery
Familiako mahastiak, Getariako euripean, Kantauri ertzean. This verse in Basque defines this family winery located in Getaria with vineyards near the Cantabrian Sea. The bertsos and the bertsolaris have always been and will be a great part of our Basque culture. That is why there is no better way to define this place than with a bertso. This winery reflects the life of Lazkano family´s four generations and their way of life attached to the land that respects nature and its fruits. In Gaintza, they feel a deep love and respect for the land. They are passionate about traditions and they strive to adapt them to the 21st century, combining modern technology and traditional production.
Getaria is a charming fishing village where you can enjoy fresh fish from the Cantabrian Sea, accompanied by the local white wine, called txakoli. Nestled between two beautiful beaches, it also has a small island, perfect for a comforting walk. In addition, it is the birthplace of the famous fashion designer Balenciaga and it is possible to visit the museum in his honor.
Dinner in San Sebastián
Transfer to San Sebastian for a walking tour and dinner in Xarma restaurant, led by Aizpea Oianheder. You will also have time to chat with her about her gastronomic commitment. Fusion and evolution of the kitchen. “What we are, we give you in each dish,” explains the cook. An example of roots, tradition and avant-garde.
2nd Day – Adarrazpi Basque House and Bilbao
Visiting Adarrazpi Basque House
The Adarrazpi farmhouse is dedicated to the breeding of sheep whose milk produces the Apellation of Origine Idiazabal cheese and curd that is marketed, mainly by direct way and in San Martin market in Donostia.
Adarrazpi was created in 2005. It is a family farm of latxa sheep located in the Goiburu neighborhood of Urnieta. The sheeps graze in winter in Urnieta and in summer they go up to the mountain range of Aralar.
All dairy products (milk, curd, fresh cheese, soft cheese, cream cheese, cream cheese and Idiazabal cheese) are made with milk from their farm, and they are sold in their cheese factory and San Martin market in San Sebastian. Adarrazpi is also dedicated to the breeding of lambs.
You will be able to have lunch in the farm, tasting their products: dairy ones, direct from the garden and lamb.
Moreover, you will have time to talk with Inma, the ‘alma mater’ of the farmhouse. The possibility of having lunch in the Eula cider house is offered as an alternative, as well as the visit to its facilities. The family tradition, started in 1929, to make natural cider has passed generation after generation. The great wealth of the Eula cider house are its 11 hectares of apple orchards (with more than 3,500 apple trees) of the best apple varieties in order to produce high quality cider. Eula markets its cider using two types of labels: green and Eusko Label. Bottles are sold in the cider house.
Here you will be able to taste the typical cider house menu with cod omelet and chop. You will also have time to know the role of women in the elaboration of cider as food for the sailors who embarked on the whalers. Story like María de Labayen´s, a sixteenth-century cider woman, neighbor of Lezo, who was widowed and to be able to raise her two daughters she made cider with the apples of her house and commercialized it, even being a member of a whaling ship that did business with cetacean fat.
Transfer to Bilbao
After lunch, transfer to Bizkaia. Check in the Igeretxe Hotel, visit to the pier or charming agrotourism in the area.
Traslado a Bilbao para visita al museo Guggenheim y posterior cena y cata comentada por la prestigiosa enológa Ana Martin. Ana Martin asesora a diversas bodegas e imparte clases en el Baque Culinary Centre. Con ella podremos conocer los txakolis más originales y los vinos de Rioja Alavesa en una cena maridaje. Traslado al hotel.
3rd Day – Visiting the greenhouse and dinner in Grand Prix
Visiting La Gilda del Norte
Visit to La Gilda del Norte greenhouse to talk to Patricia Gutiérrez about this special product, the ‘piparrak’, and taste the traditional gilda. If weather permits it , we will also visit the blueberry farm run by Marisa Guerrero.
Lunch at Andra Mari, where Zuriñe García defends 1 Michelin star. With time to explain her project.
Free afternoon and traditional dinner
Free afternoon in Bilbao and later dinner in the traditional tavern the Gran Prix where two women, María José Fernández and her daughter Izaskun, cook all the traditional Basque dishes: Fish soup, Callos a la vizcaína and Bacalao al pil pil.
4th Day – Training day and visit to Urdaibai
Basque Know How Foundation
Training seminary on nutrition and sustainability with Basque Know How Fundazioa led by its director Lorea Uribarri and representatives of the AZTI Technology Center as experts in marine and food innovation.
Lunch at Baserri Maitea where we will meet its cook Alexia Ballesteros. Ale, as everyone knows her, overflows enthusiasm through all her skin. This woman was born in Gernika in 1974 and she is the head chef of the Baserri Maitea, a stunning farmhouse renovated on a hill in Forua, near Gernika, from which Urdaibai can be seen.
Visit to Urdaibai in the evening
Urdaibai is one of the most important natural enclaves of the Basque Country, an area with great environmental value formed by marshes, forests and beaches in the heart of the Basque province of Bizkaia. In this ecosystem of the Basque coast, we can appreciate hundreds of species of fauna and flora that live all around the Basque Country. The biosphere reserve of Urdaibai has many areas that we can visit, leaving us a pleasant memory of our trip to Euskadi, including the beaches of Laida and Laga, two of the wildest sandy areas of the Basque Country.
Return to Bilbao and end of the program.