Here’s a list of the restaurants we shall visit. The tour will include an optional visit to the Bilbao Museum and a local historic village.
In the lush foothills of the Spanish Basque Country, Asador Etxebarri has been housed in the same rustic stone building since the 1990s. With sprawling views of mountains and grazing cattle from its terrace, the restaurant can claim to be at one with history and nature.
Basque chef Victor Arguinzoniz is famous for being able to grill virtually anything and for coaxing out incredible flavors from seemingly simple ingredients. To get more control over the cooking process, he designed ovens in which Arguinzoniz and his team prepare fresh coals daily from carefully chosen woods, such as holm oak for fish and vine trunks for meat.
A rustic property along the road up to Mt Igueldo with a classic-contemporary interior. Basque cooking with a focus on the highest-quality ingredients plus a superb cellar featuring some of the world’s best wines! It’s a dream restaurant for fine wine aficionados.
Pedro Arregui transformed his mother’s grocery store into a bar. Next to it, he installed a small street-side grill. One day, a fisherman brought him a huge turbot, which he placed on two grills because it did not fit on one and roasted it whole, without removing the skin. That innovation, like roasting the whole head of the hake – previously used only to make soup – turned Elkano into an establishment that would set new standards of grilling. This restaurant is without doubt one of the culinary temples of wood-fired cooking in which there is little requirement to overwork textures or flavors. The control of the grilling process is total, as is the choice of ingredients. The legendary turbot is an absolute must!
With his impressive CV and distinctive moustache, chef Pedro Subijana is an icon of the restaurant scene and as such commands the utmost respect. As one of the founding fathers of the New Basque Cuisine movement, he believes in constant evolution, and even if the focus here is squarely on creativity and technique his approach is rooted in tradition. Located inside the spectacular hotel of the same name on Mt Igueldo, Akelaré has already celebrated its golden jubilee, and continues to impress with its interior design, views of the Bay of Biscay and meticulous cuisine.
Ganbara: Over 25 years ago, Ganbara was created from a common vision between Jose and Amaia. The two were captivated by the idea of offering a basque style bar full of a unique selection of “pintxos” as well as a restaurant where quality products were a standard.
La Viña: famous for its Basque cheesecake, this restaurant in Donostia-San Sebastian offers traditional homemade cuisine, based on first rate ingredients and entirely cooked in their stoves, for more than half a century.
Casa Gandarias: a popular pintxo bar and restaurant, with a wide selection of pintxos. Hams dangle tantalisingly from the ceiling and the bar-top heaves under the weight of many plates of deliciousness. A favourite pintxo to order from the blackboard is the mouthwateringly tasty “Solomillo” – a small piece of fillet steak topped with green pepper, sitting on a chunk of bread and sprinkled with sea salt.
Since opening in 1912, the restored Hotel Maria Cristina has been closely linked to the history and cultural life of San Sebastian and the favored accommodation for international high society and movie stars.
Decorated in a sophisticated palette of greys and white, the rooms are a quiet haven of luxury, style, technology, and a dazzling range of services which, combined, make for an unforgettable stay.
Overlooking La Concha Bay, this grand 19th-century building is set next to the beach, on San Sebastián’s seafront promenade.
The hotel has probably the best location in the city .
All rooms booked will have a sea view
Maria Cristina Hotel or Hotel Londres: From June 24 to 28, 2024
Kick-off meal: Dinner at Rekondo on June 24, 2024
Last meal: Dinner at Akelare on June 28, 2024
The menus offered during the tour are selected by The Terroir Guy with the help of our experts and local partners. We believe they represent the best culinary fare the region has to offer. Special attention is given to our wine selection, to make sure the wine chosen is up to the level of the food experience. Guests may order outside of these menus at their own expense.