3 Ways to Enjoy San Sebastian’s World Famous Cuisine
Well-placed on the coast just across the French border, and about an hour from Bilbao, San Sebastian has been lauded across time by authors such as Victor Hugo and Ernest Hemingway for its elegance, beauty, and more recently, its excellent gastronomy. Sitting on La Concha (the Seashell) Bay, encircled by green hills and a sparkling blue sea, San Sebastian evokes old-time glamor. With wide promenades along sandy beaches, pretty architecture and a quaint old port, guests often feel they have stepped back in time. But don’t let that fool you. As one of the rising stars of haute-cuisine, San Sebastian and the surrounding area boasts the greatest concentration of Michelin recommended and starred restaurants in the world. The lively nightlife and hundreds of pintxo (Basque tapas) bars give an endless selection to the most voracious of foodies. Combined with the traditional Basque cider houses, the wealth of options make the task of choosing the best places to go overwhelming. We’ve selected and highlighted a few of our favorite places from among the pintxo bars, the traditional Basque cider houses and finally, the Michelin starred haute cuisine of the area in and around San Sebastian. We have selected three ways to best enjoy the restaurants and bars in San Sebastian and is world famous cuisine from every angle. San Sebastian and its best pintxo bars Ganbara In the winding, narrow pedestrian streets of the old town, there are rows upon rows of pintxo bars serving up piles of extraordinary culinary delights of all shapes and sizes. Choose from what you see in front of you, or learn to order from the kitchen, which is how the locals do it. Either way, the quality is always good – but where are the best? Head to Ganbara on San Jeronimo Kalea, considered to be the best pintxos place in town, this third generation family endeavor combines the deeply rooted Basque traditions with world class quality. Their in-house fresh baked mini-croissants stuffed with folds of top-prized jamon iberico simply melts on your tongue. Or try their hongos (a type of wild mushroom) and their house symbol, sautéed with rich egg yolk and prawns. With a selection of fresh fish, grilled foie or steak, and many savory vegetable dishes, it is impossible to go wrong. Pair all this with a selection of top local wines, and you will feel like you have eaten a meal fit for royalty, all while standing at a bar, enjoying the buzzing atmosphere. Bar Txepetxa One of the most famous places in San Sebastian, and for good reason, is Bar Txepetxa on Calle Pescaderia, which produces an array of stunning anchovy pintxos. In fact, this place is so well-known that it has a wall of photos of all the famous people who have visited, including Glen Close, Ian McKellen and Ethan Hawke. But the real stars are, of course, the anchovies. Arranged in every manner possible, each more mouth-watering than the next, their creations are at once magically simple and yet surprisingly diverse. All of these go famously well with the local txakoli, the sweet lightly sparkling white wine, which fizzes brilliantly in your mouth after a bite of salty goodness. Mentioned in every foodie guide book worth reading, including Where Chefs Eat (Phaidon), this unassuming little bar with a charming old-time character and relaxed atmosphere is welcoming and fun. In San Sebastian and in the Basque country in general, quality does not equal pretentiousness. The quality lies in their love of food and socializing. This hospitality is still felt in the warmth of the culture and the pride in their products. San Sebastian and its best Basque Cider Houses Sidreria Petritegi Kokotxo, located in San Sebastian’s old town near the seaport, is the perfect spot to dine at another amazing Michelin restaurant. There is nothing like an authentic cider house (sidrerías in Spanish) experience anywhere else in the world. Often cavernous, with long wooden tables and a real sense of communal eating and enjoyment, you will share the dishes and drinks with your friends but also feel a wider sense of companionship with the rest of the diners. Petritegi has more than 700 seats spread over three rooms and yet you feel immediately welcome and part of a larger party. Serving up woodfire grilled chuleton, a cut of tender bone-in rib-eye steak that explodes with flavor, traditional cod omelets, fried cod and peppers and for desert, quince jelly and a hard cheese with walnuts you crack yourself, the menu is generally set. The star of the show is of course, the cider. The best cider comes out of huge barrels that sit in long rows around the restaurant . You get up with your glass and fill it yourself – it’s all you can drink. Each barrel will be different, so you are meant to try them all. The cider spouts out of the barrel in a long stream and you must catch the stream a couple feet out, in your tilted glass. The impact aerates the cider, making it fizzy, and you only fill it about an inch or two, so you can be sure to drink it before the fizz disappears. Sidrería Martitxonea If you want to venture a bit further afield into the countryside, there is a wonderful family cider house, Martitxonea, located in the heart of the Basque Country. What makes this place special is that it is in the family home, at a farm in a small, charming village called Aldatz. You enter the restaurant area by walking into the 17th century stone building, with heavy wooden beams and low ceilings and sit at the long wood tables. The restaurant is run by the family and you are waited on by the family members including their kids. The atmosphere is very warm, intimate and communal. The fun part of this place is when they yell ‘txotx!’ everyone gets up with their glasses and walk together en masse out of the dining room into the yard and across to the various barns where the cider barrels are kept. Here, they give a brief presentation (in Spanish) of the cider, the provenance of the apples used, and other aspects of taste and body. Then people take turns tasting the cider and discussing it before returning to their tables to continue eating. This can happen quite a few times over one long meal. Children end up in the yard all playing together and if, like us, you are there when it snowed, you may end up in a massive after-lunch snowball fight with other willing guests. This type of experience is seriously one-of-a kind. San Sebastian’s world famous Michelin Starred Restaurants Akelarre Restaurant in San Sebastian Akelarre is Pedro Subijana’s life and passion. Arriving at Akelarre in 1975, Subijana is the champion of the avant-garde gastronomic wave that put, and is still putting, the Basque Country on the map of international gastronomy. By 2007 Subijana had achieved his three stars in recognition of great technical and personal expertise. He achieved his first star after only three years of being a chef, in 1978. Akelarre is on Monte Igueldo with the best views imaginable, three miles west of the center of San Sebastian, about 15 minutes by taxi. Sitting on the Bay of Biscay, the view is beautiful all day long and in all weather, but it is particularly stunning at sunset. Expect to savor some of his great classics as well as his latest creations. At lunch or dinner in this restaurant, you can enjoy dishes like txangurro in salad, red chard, spinach and lettuce from Igeldo, and one of their specialities, spiced beef pojarski. Kokotxo Restaurant in San Sebastian If you would like to sit down and try a Michelin starred restaurant, Kokotxo, located in San Sebastian’s old town near the seaport, is the perfect spot. What makes the culture of the Basque haute cuisine so different, and so amazing? According to Kokotxo’s chef Dani Lopez, it goes back to the Basque culture itself and its long culinary history. The Basque chefs support each other and share among themselves, mentoring younger chefs rather than selfishly competing with each other and guarding culinary secrets, they come from a culture that believes in sharing in the delight of cooking and preparing the very best food you can. At Kokotxo, experience fine dining and this incredible cultural gift in one. There are two menus available: a market menu with 9 courses and a tasting menu of 14 courses for the whole table. The menu includes traditional themes such as pigeon on its stew or broad beans and seasonal shellfish, and some exciting new tastes like the stingray and ramen egg. Wine and tapas on the beach of Donostia San Sebastian in Spain The list of excellence goes on in and around San Sebastian. Exploring the old town and seaport area alone can take a day or two, but there is even more throughout the rest of the city and the surrounding areas. There are many great ways to get around the Basque Country. Cycling along the Basque coast, or from the Basque mountains on the Navarra to the Basque Coast Tour provides incredible scenery and luxury accommodation with plenty of time to stop and taste the wonders. The area also boasts amazing coastal hikes and even the chance to hike on the Northern Route of the Camino de Santiago. This tour Basque Coast Hiking Tour gives you the chance to sail into San Sebastian in style on an antique sailboat, docking in the Concha harbor for swimming and sunbathing before a night of pintxos, wine and nightlife. We also have tours, like A Feast for the Senses, with a chance to learn from the best chefs at a private show cooking and dinner experience at a local gastronomic society, so you can take home some of the skills to create the food you enjoyed so much. Regardless of your style of travel, whether meandering and luxuriating or cycling and high activity, or a good mix of both, the one thing that will blow everyone away is the unending brilliance of the local cuisine couched in warm hospitality, in all its forms. If you are looking for a culinary tour that includes Michelin Star restaurants, Northern Spain Travel includes first rate restaurants
The Weather in Northern Spain
The Weather in Northern Spain Written by Stephanie Mutsaerts Photos by Jesus Caso and Stephanie Mutsaerts Are you planning a trip to Northern Spain? Then you absolutely must look at the one week Northern Spain Tour. The best time to visit northern Spain depends on your passions and your timing options and, of course, the weather. If you are looking for warm days and blue skies the best time to visit northern Spain is the months of June through to late November. But there are other options and Northern Spain Travel offers a series of travel ideas, some of which work well at other times of the year. The “best time of the year” could be any time! The High Season – from June to late September You will be pleasantly surprised by how great the weather is in the high season even though the variations in altitude and overall topographical differences of the region give rise to several mini- or micro-climates. Many travellers select Spain as their travel destination because of its reputation as a good weather destination where the sun shines all year round but this reputation does not always hold true, especially in the north where weather can be a little more unpredictable. It is recommended that you research the regional weather predictions before taking your travel decisions. So – its OK to think about the weather…. If what you are looking for is a high season travel destination that is not overly crowded, the north of Spain should be your choice. While in July and August, tourist-tangled destinations like Barcelona or Valencia are experiencing high humidity, and provinces in southern Spain are suffering from high temperatures, the north of Spain offers temperate weather conditions….so your best choice for both city and country destinations which are not overcrowded must surely be Northern Spain. You want a high season destination but want to avoid a sunburn? Then the north of Spain is a great option. Of course, wherever you choose to travel, applying sun block and avoiding the direct sunlight at peak hours is important, but the north of Spain offers destinations that keep sun intensity to a more comfortable level. As already stated, the north of Spain has a variable climate depending on the specific destination that you have in mind and the time of year you wish to be there. This article briefly describes different places to visit and events that you may wish to participate in – so possibly the best reason to come to northern Spain. The Weather in the Pyrenees Parts of northern Spain, such as some sections of Aragon and Navarra which are in the Pyrenees, form one of the most mountainous regions of Europe. Some areas offer warm days and cool evenings. Temperatures in the heart of the Pyrenees can reach highs of 38C and lows of 10C degrees, but in general you can expect an average temperature of 26 degrees Celsius/centigrade. You wish to go cycling and hiking? Take a look at this biking trip in North of Spain The weather on the Atlantic Coast For more information on what you can do in northern Spain, check out Northern Spain Travel. The climate of the Atlantic and Cantabrian (Galicia, Asturias, Cantabria and the Basque Country) is predominantly a maritime climate, where you can expect warm summers and mild winters. The humidity level is lower than on the Mediterranean coast, but there may be more cloudy days. The best time of the year to visit the coastal region is between June and November when the weather is generally unbeatable. But then, of course, the weather can be unpredictable even in the summertime. The Weather in the La Rioja Wine Region The weather in the wine regions of Navarra and la Rioja during the months of June to late November typically ensures the optimal months for visiting the area. In autumn these regions are paradise for wine lovers. The autumn weather is mild and the wineries are at their peak activities of harvesting the grapes. The vineyards turn from green to spectacular orange, ochre, and red, thus making the wine regions ideal for wine exploration in the months of October to mid-November. Expect to enjoy the comings and goings of tractors loaded with ripe grapes, and a sweet scent of wine on the breeze. In conclusion, the best time of the year to visit the northern region of Spain is from June through to late November, these being the warmest months of the year, but within this wider time frame you may narrow your selected months depending on the specific regions of the north you would like to explore and the activities you wish to engage in. Weather for Golfing in Northern Spain The north of Spain, within its diversity of landscapes, offers some excellent golf courses making this a true paradise for golfers – there are many jewels in the rough (yes, pun intended!) that are not widely known and are pleasant surprises to those who have come to this region with their putters and golf clubs. Just a one hour flight out of Madrid, Barcelona or Frankfurt, the airports of Bilbao, Pamplona, Vitoria or Biarritz will bring you to the golf courses along the Cantabria Coast, in the wine region of la Rioja, or the medieval landscapes of Navarra. While some months are better than others for golfing in The north of Spain, as all true golfers know, any time of the year is a good time to be out on the course! During the summer months from June to November, the temperatures can range from 20 degrees Celsius to 40oC depending on the region you choose to visit for your golfing pleasure. In the months of July and August, the wine regions of Navarra and La Rioja can easily reach upward of 40 degrees which for most is a little too hot, however, golf in these regions in the months of June, September, October and November is considered ideal. Perhaps choose the months of July and August for golfing in the coastal Basque lands and the Baztan region of Navarra which remain cooler and where the sunshine is your happy companion. Thinking of travelling to Northern Spain? In conclusion, the best time of the year to visit the northern region of Spain is from June through to late November, which are the warmest months of the year, but this will depend on the specific regions of the north you would like to explore. For more information on customized travel in northern Spain, check out Northern Spain Travel.
The 4 Best Cities in Northern Spain
The 4 Best Cities in Northern Spain Written by Stephanie Mutsaerts Photos by Jesus Caso and Stephanie Mutsaerts Lying in Navarra and the Basque Country, and out to the west in Galicia – the 4 best city destiantions in northern Spain are not to be missed. With beautiful architecture, award-winning gastronomy and wine, a buzzing nightlife, phenomenal art and steeped in history, these cities are simply astounding. Whether sitting on a gorgeous coastline, or in the foothills of the Pyrenees, these four cities are surrounded by stunning natural beauty as well. Yet each one, due to its unique regional culture and surrounding landscape, is quite different from the others and provides an insight into the traditions and history of its area. Each of these destinations has its own soul and personality and its own compelling reasons for drawing people there. 1 – Bilbao the City of Architectural Wonders Bilbao is the de-facto capital of the Basque Country and encompasses the old and the new with stunning modern architecture such as Frank Gehry’s Guggenheim Museum and the Zubizuri Bridge, alongside the beautiful medieval buildings in the Casco Viejo at the heart of the city. As an industrial port, it is a cultural crossroads and has a thriving art and music scene. It is essential to visit the Guggenheim Museum, designed by the famous contemporary architect, Frank Gehry and opened to the public in 1997. Originally commissioned to spruce up a declining industrial port area, it is now one of the most admired and visited architectural wonders in the world and indeed one of the 4 best cities to visit in Northern Spain. On the other side of time, the Casco Viejo, or Old Town, in the center of Bilbao is a gorgeous series of tiny streets filled to the brim with lively cafés, bars and restaurants. The Siete Calles (Seven Streets) area is comprised of, well, seven streets that used to be the commercial center and a river port but are now a place to spend hours grazing on pintxos, shopping in boutiques and admiring the beauty of the old buildings. Worldwide Known Museums Apart from Frank Gehry’s Guggenheim Museum, there are many more museums to visit, such as the Archeology Museum, the Bellas Artes museum, and the unmissable Euskal Museum devoted to Basque Culture. There is also the Cathedral de Santiago, and the Gothic Basilica de Begoña as well as the Zubizuri Bridge. Just outside Bilbao, the stunning coastline has plenty more to offer, with nearby surfing beaches, plunging cliffs and the now famous Game of Thrones site, the hermitage San Juan de Gaztelugate. Bilbao is the perfect jumping off point to explore the enigmatic Basque Country and get a real taste of its heart and soul. 2 – San Sebastian the Seaside Gastronomy Star Another thriving Basque town, San Sebastian (Donostia in Basque) has become many a visitor’s new “favorite city”. Well-placed on the coast just across the French border, and just about an hour from Bilbao, San Sebastian has been lauded across time by authors such as Victor Hugo and Ernest Hemingway for its elegance, its relaxing beauty, and its excellent gastronomy. Sitting on La Concha (the Seashell) Bay, encircled by green hills and a sparkling blue sea, San Sebastian evokes old-time glamour. With wide promenades along sandy beaches, pretty architecture and a quaint old port, guests often feel they have stepped back in time. But don’t let that fool you. If you are thinking about visiting San Sebastian, do not miss this culinary tour to the hidden gems of the north San Sebastian hosts numerous festivals, including an important jazz festival and a star-studded film festival. As one of the rising stars of haute-cuisine, San Sebastian and the surrounding area boasts the greatest concentration of Michelin recommended and starred restaurants in the world. The lively nightlife and hundreds of pintxo bars give this area an incredible atmosphere. The beaches are covered during the day as people sunbathe and swim out to floats with waterslides or take up surfing in the generally forgiving waves. Sailboats and fishing vessels line the ports, and waves crash, sometimes rather spectacularly, on the rocks lining the coastal front of the city. One might wonder if they have, in fact, landed in a paradise. San Sebastian hosts numerous festivals, including an important jazz festival and a star-studded film festival. As one of the rising stars of haute-cuisine, San Sebastian and the surrounding area boasts the greatest concentration of Michelin recommended and starred restaurants in the world. The lively nightlife and hundreds of pintxo bars give this area an incredible atmosphere. The beaches are covered during the day as people sunbathe and swim out to floats with waterslides or take up surfing in the generally forgiving waves. Sailboats and fishing vessels line the ports, and waves crash, sometimes rather spectacularly, on the rocks lining the coastal front of the city. One might wonder if they have, in fact, landed in a paradise. 3 – Pamplona the Capital of Culture Pamplona is synonymous in the mind of non-Spaniards with its world-famous San Fermin festival, also known as the Running of the Bulls. This fiesta with its explosive party, non-stop music, dancing, drinking and eating, is steeped in traditions going back centuries, of which the bull run, or encierro is only one. This festival is not to be missed, as it is truly the experience of a lifetime and leaves many people mind-blown in its wake. Pamplona’s other claim to fame is as a major stop on the Camino de Santiago, as it winds down from the border of France in the Pyrenees and starts its march across the north of Spain to Santiago de Compostela. Pilgrims flow through the center of the Old Town, following the yellow or gold shell symbols you can find among the cobblestones. Their presence gives an authentic connection to living history. But Pamplona is a delightful city to visit all year round. With hundreds of bars and restaurants serving up world-class fare, and plentiful and delicious Navarran wines, the atmosphere in the streets is always sparkling and fun. You never know when a charanga band will go by belting out rousing traditional music, or when the main square will be covered in people dancing the traditional Navarran dances. Click here is you want to learn more ABOUT PAMPLONA. Ancient City Walls Historically, Pamplona was the capital of the Kingdom of Navarra and played an extremely important role in the formation of modern Spain. Because of its strategic location on the way over the Pyrenees and into France, it has been the site of many fascinating sieges and military campaigns over the centuries. This is why visitors can still marvel at the imposing 16th century defensive walls encircling the Old Town. Pamplona also has a magnificent Gothic cathedral (with a Neoclassical façade) in the center of the Old Town with beautiful relics and art work within, including the sepulcher of Charles III and his wife Eleonor. Pamplona also has several museums, including the Museo de Navarra which covers Navarran history from prehistory on up through the modern era with plenty of interesting art and artifacts. Though bullfights are only held during San Fermin, visits can be made to the imposing bullring where a guided visit will take you backstage to see how everything works behind the scenes. As a perfect base for exploring the rest of Navarra, and at the foot of the Pyrenees, Pamplona is overall so much more than just its world-famous festival. 4 – Santiago de Compostela Where the Pilgrims Go Santiago de Compostela is the endpoint of an epic spiritual journey, the Camino de Santiago pilgrimage. All routes lead here; it’s the gathering point of pilgrims from all over Western Europe and even farther afield. Even without a spiritual dimension, it is a deeply moving moment when people arrive at the end of their quest, often after weeks of walking across the north of Spain. Blistered, bleary from sleeping in dormitories and aching all over, yet accompanied by their fellow pilgrims, lifted by the joy of accomplishment, and buzzing with excitement, the pilgrims walk into Santiago de Compostela, one of the holiest cities in Europe, and the air is filled with this energy. There is nothing quite like it anywhere else. As a visitor, there is plenty more to absorb here than as simply a holy destination. Alive with its legends and mystique, a beautiful city surrounded by green fields and hills, Santiago is a pleasure to visit even in a non-pilgrim capacity. As the capital of the autonomous region of Galicia, it has a different feel from the rest of Spain. With its Celtic influence apparent in the music wafting across the squares and a local character defined by the weather and the sea – more akin to the shores of Ireland or Wales than to the southern provinces – Galicia is extolled as one of the finest, most unexplored areas of Spain to see, and Santiago makes the perfect starting point. The countless bars and restaurants spe cialize in delicious piles of fresh seafood and local wines, and as with most cities in Spain, there is a lively atmosphere at night, a beautiful center, and plenty of museums, such as the Cathedral Museum and the Pilgrim Museum, and the Museo do Pobo Galego – which gives a glimpse into the traditional Galician way of life with displays of architecture, fishing, agriculture, bagpipes, and traditional dress. Santiago de Compostela is another wonderful Spanish city among so many that the north of Spain has to offer. The Saint James Way If you are considering coming to the north of Spain and you would like to walk the Camino de Santiago pathway, we suggest you join one of your TOP Camino tours either on foot or by bike with Northern Spain Travel. Indeed Santiago de Compostela is one of the 4 Best City Destinations in Northern Spain Food and wine tours that will not leave you indifferent For those who enjoy rich and varied gastronomy and culinary traditions and at the same time reveal the true character of northern Spain we recommend the Northern Spain Travel Luxury Experiences tours that take you into the heart of the region visiting secret culinary gems hidden deep in the North of Spain.
San Saturnino Marching Parade in Pamplona
Los Gigantes, Cabuzedos, Zaldikos and Kilikis…they all come out to play Written by Tim Pinks Photos by Jesus Caso and Stephanie Mutsaerts La Comparsa – The Troupe of Giants Yes… The Giants! And Half men-Half horses, and Little Big heads, and old Vinegar Face, and Napoleon, and…but yet again, they are another story in themselves. Known collectively as La Comparsa – ‘The Troupe’ is how I translate it – their Spanish and Basque names conjure up another world… Los Gigantes, Cabuzedos, Zaldikos and Kilikis…they all come out to play at various times of the year, and that includes The Feast day of San Saturnino. Now…the Giants are, by nature, (and name) quite big. Actually around eleven and a half feet tall. That’s three and a half meters in new money. So when they come out to play, they start at the bus station, which gives them plenty of headroom. The San Saturnino Parade Leaving the station around 9.15 in the morning they normally follow a set route, and along with being an integral part of the Feast Day of San Saturnino, they also play another big part in the city’s calendar…they herald the start of Christmas! And what with the dancers, pipes, drums and other instruments…close your eyes and you can be taken back centuries. Again, the Basque names are worth using to take you back to a long ago medieval procession – dantzaris, txistulais, timpani, atabals, albokas and daltzainas…I can see them in my mind’s eye now, like a minstrel troupe parading the streets of Pamplona, but instead of the city in sunshine surrounded by buildings I see a village in mist surrounded by mountains… A Walking Parade from Yanguas y Miranda to the Historic Quarter of Pamplona For those that know the city, here’s more or less where they go. From the bus station they head down Yanguas y Miranda, that big wide open boulevard outside the station, before crossing the Plaza de la Paz, which is the big, no- very-round roundabout, before heading along Garcia Ximenez, which is the street behind the old bus station. Then, our big friends and their little folk go down Tudela Street, across the Plaza Vinculo – which once upon a time, in the late 1840’s, a temporary bullring was constructed which served for a couple of years as the main plaza de toros while another was being built – and into the Paseo de Sarasate, better known in fiesta amongst visitors as where the big lottery/tombola is held. They then turn off the paseo and proceed down Comedias – that’s where the delightful little Café Roch is, folks, for those who know – into Zapateria Street – yup, Shoe Street, bet you can’t guess what it was known for selling – and into the Plaza Consistorial and the doors of the Town Hall, to accompany the official procession. The Spanish and Basque name for these characters are Cabezudos, Gigantes, Zaldikos and Kilikis The Official Pamplona Band called La Comparsa Characters that add to the centuries old flavour in their special costumes and liveries, flag bearers and mace holders Imagine it: this fabulous troupe of giants and half-horse half men mythical figures, along with characters nicknamed Napoleon and Vinegar Face, Warty, Beardy, Potato and Pigtail have waltzed through the old town accompanied by what I always think of as a medieval minstrel band to stand outside the very heart of the modern city, to await the corporation. All of this magical band of human and fantasy, historical and mythical then make the short way to the Church of San Saturnino/San Cernin. And then…the saint comes out! Many of us have seen the figure of San Fermín paraded around the town…well now it’s the turn of Saint Saturn…which is just such a great name for a saint! He is, one might say, the cherry on top of this medieval cake, the King of the Castle, the Honoured Guest of the Procession. From there they go up Mayor Street – that’s the (for the old town) wide one that leads to Taconera Park, and the nearby Hotel Tres Reyes. After going along Dr. Arazuri Walk – he was Pamplona’s first modern historian, born in 1918 and died in 2000 – and there’s a nice statue of him there to commemorate him too, they head back along calle Nueva, New Street, and back to the church. The half-horse half men mythical figures that are called Zaldikos. The Festivities end in Plaza Consistorial Then for around midday, they return to the town hall square…where again the Giants will come alive before your eyes and dance. If you just watch the faces of the children and the look of wonder in their eyes as they see these paper mache figures reborn as living and dancing giants…well, just close your eyes for a second, imagine yourself as you were at their age…then open them again and you’ll feel that wonder and magic. Viva San Saturnino! Gora!
Join us on a virtual visit to Txomin Etxaniz Winery
The Txomin Etxaniz Winery Txomin Etxaniz wines are considered on of the top 100 wines in the world. Just off the Cantabrian coast in the cradle of the Txakoli wine region, is the family winery Txomin Etxaniz. Their vineyards and winery are located in Getaria, where the txakoli wine originated. History and tradition, land and sea, txakoli and fishing live together in perfect harmony, and represent our essence and personality. Txomin Etxaniz is a family winery Making wine for the Etxanix family is not new to them. This family tradition goes way back to 1640. They continue dedicating their lives to growing vines and making txakoli. Their grapes come in two varieties that can be translated as “white grapes and black grapes” and are a denomination of origin of its own under the name Getariako Txakolina Ondarrabi grapes. The World’s 100 Best Wines of 2021: Wine Spectator’s Top 100 The Top 100 of the best wines in the world of 2021, produced year after year by the Wine Spectator publication, has arrived. To make the list, the editors of this status review those wines chosen in the previous 12 months and from there they create this selection. There are wines from all over the world and seven of them are Spanish. The list of the 100 best wines in the world for 2021 has been released. It is the classification carried out by the American magazine specialized in wines Wine Spectator. The wines that have been selected for the last 12 months are based on quality, value, availability and excitement. They state that “this annual list honors successful wineries, regions and vintages from around the world. Seven Spanish wines have been selected for 2021 As for the Spanish wines and wineries in this ranking, there are a total of seven, they are the following (the number reflects the position in the list): 4. Merum Priorati – Priorat Destí 36. Bodegas Beronia – Rioja Gran Reserva 57. Pazo de Barrantes Winery – Albariño Rias Baixas 65. Bodegas Ateca – Garnacha Calatayud Atteca Armas Old Vines 68. Etxaniz Txakolina – Getariako Txakolina Rosado Txomin Etxaniz 78. Matarromera Winery – Ribera del Duero Crianza 91. Bodegas Emilio Moro – Godello Bierzo El Zarzal Unique Food and Wine Tours Northern Spain Travel has a menu of daily culinary adventures, customized to fit your specific desires. We go into the heart and soul of the region with day trips out of Pamplona, the capital of Navarra. We venture off-the-beaten track to discover unique treats, such as the gourmet Iberian Basque ham and the fine wines of the Navarra wine region. Wine pairing exquisite sparklingly white and Rosé Txakoli with local gastronomy. Sample some of the Rioja’s famous and beloved wines with private winery visits. Dine in Michelin-starred restaurants, and authentic, out-of-way taverns. Savor a 14-course sampling menu of Basque Iberian ham at the Euskal-txerri farm. Revel in San Sebastian’s lively food and wine-filled nightlife. Chill in the relaxing Spa Hotel The list goes on and on! Written by Stephanie Mutsaerts
Wild Mushroom hunting in Navarra
In Navarra Picking Wild Mushrooms is a Passion In Navarra Picking Wild Mushrooms is a Passion The picking of wild forest mushrooms is a passion and has a large number of followers in Spain. This is especially true in the north, in Navarra and the Basque Country. The boletus edulis and boletus aereus mushrooms, colloquially called “hongos” in Spanish, are undoubtedly the most valued for their gastronomic qualities. Their harvesting season is summer and autumn, especially when the woods are very wet, and we can find them under beech, pine, rockrose, chestnut and oak groves. It takes a great expertise to recognize the different species, and every year there are hospitalizations from people eating the wrong kind. It is never recommended to pick wild mushrooms without someone who knows what they are doing. This knowledge is passed down through family and now through many clubs. Competition is Fierce However, picking wild mushrooms can be a cut-throat hobby here in Navarra. People jealously guard their favorite spots and some people won’t even reveal the location of their secret treasure troves to their own family members. It is a well-know fact that in season, some people will go as far as to get up at the crack of dawn and go hide in the forest. Then they wait. Finally when a specific person passes them, they sneakily tip-toe behind them and find out where their favorite mushroom spot is. Competition for the best picking spots is fierce in Navarra The Best Way to Eat Wild Mushrooms Navarra Style The most common ways to consume wild mushrooms in Navarra are grilled, as confit (preserved in jars) or scrambled with eggs. They are also sold frozen throughout the year. One of the easiest and yet most delicious ways to enjoy boletus edulis mushrooms is the Navarra way: as a refined egg scramble. This dish is considered to be a traditional delicacy here. Here’s what you need: 500 gm (18oz) of boletus edulis mushrooms fresh or bought frozen 6 large free-range eggs 2 tablespoons whole milk 4 tablespoons of extra virgin olive oil 2 cloves of garlic, minced very finely fresh chopped parsley salt One of the simplest and most delicious ways to eat wild mushrooms is in an egg scramble. Here’s how to do it: Clean the mushrooms well and chop them to the desired size. Heat the oil over medium heat and add the mushrooms and sauté for a couple of minutes. Add the garlic, stirring it in. In a bowl, add the eggs and milk and beat gently. When the mushrooms have gained some color and are al dente, add the eggs, stirring vigorously for a couple of minutes, and turn off the heat. Add the parsley, and the salt and continue stirring a couple of minutes more, with the stove off. Serve immediately. Enjoy! Written by Dierdre Carney Photos by Stephanie Mutsaerts
A Gastronomic Club Experience in Northern Spain
A fabulous Gastronomic Club Experience in Northern Spain Article written by Jennifer Manly ‘’“I drink to make other people more interesting.” Ernest Hemingway A Gastronomic Club Experience in Pamplona It was a very exciting prospect. We had been invited to have Sunday lunch in a gastronomic club in Pamplona, not just in any club but a club in a venerable, elegant, Belle Epoque building on the Plaza Castillo in the centre of this historic city. These clubs have the aura of secret societies – of places guarded by mystic beings and requiring super-secret passwords for entry! A family member had invited us to join her, her Pamplona family, and several international friends for a gastronomic experience in the magic palace of her gastronomic club. We set aside several hours for the event. Gastronomic Clubs are to be found only in the Basque Country. Early Beginnings of Gastronomic Clubs Gastronomic clubs exist in several cities, all built on more or less the same principles. Dating back in some cases over a hundred years these clubs were created by men, for men, and for the purpose of preparing and enjoying food, and socializing together. These principles apply pretty much unchanged today although in some clubs women are now welcomed as guests and, in more progressive clubs, women are even allowed to become members. The kitchen space and the process of cooking and creating is still mostly reserved for the men. As far as I could tell Gastronomic Clubs are to be found only in the Basque Country. My husband and I felt very privileged to be invited. Private and Very Local Many gastronomic clubs are housed in what from the outside look like ordinary buildings with unpretentious doorways in unpretentious streets. In our case the club was housed in what at one time had been an elegant casino facing a grand plaza surrounded by shady chestnut trees. We walked along the cool arcades bordering the plaza, past the tourist-magnet of the cafe restaurant made famous by Hemingway’s many hours spent at the bar there, and found the simple door leading to the gastronomic club. An elevator worthy of an expensive attorneys ‘s office lifted us up one story and we then found ourselves in an elegant space of dark paneled walls, huge crystal chandeliers floating overhead like ponderous jellyfish, red velvet chairs and sofas, a silence blurred by softly muttered conversations. The scene and the atmosphere shifted as we entered a small hallway next to the bar and, almost in Alice-in-Wonderland-rabbit-hole style, we descended stairs into a lobby leading to a bright, shiny, efficient working kitchen. Patxaran is the Navarre Firewater We visitors, of course, were not allowed into the what was once a sacred man-space of the kitchen but as it opened directly into the dining area, rather like a kitchen for cooking demonstrations with the dining room being the audience space, we were not at all cut off from the action. The kitchen was large enough for probably four separate dinners to be prepared simultaneously by four different men cooking on gas ranges or in ovens for their friends and families. The dining area held several tables that could be arranged to meet the required configurations of the groups eating there that day. We were in a group of about 12 at a long table. There were three other families in the club that day so the dining space was full. We visitors were invited to help setting up the table for our group and this involved nothing more complicated than finding table cloths, napkins, cutlery, and glassware from open shelves. That job done we relaxed and watched the men at work in the kitchen. We watched the peeling, the chopping and slicing, the dicing and the deboning. Things were minced and marinated, were seasoned and sautéed, filleted and fried, toasted and tossed. It was like watching Cirque du Soleil perform on a small stage – performers wielding super-sharp knives, spoons and spatulas, all while refreshing themselves with local wines or beers. The chefs were forever open to questions “from the audience “ responding with relevant, interesting, and invariably witty, answers or comments. Things were minced and marinated, were seasoned and sautéed, filleted and fried, toasted and tossed. Feeling part of a community We in the audience were also allowed to enjoy pre-dining drinks and the flavors of the local wine and the increasingly heady and intoxicating savory aromas from the kitchen were an excellent prelude to our meal. Cooking up a storm Our “chef” had prepared an outsize paella in a flat, shallow, paella pan about 40” in diameter. In addition to the excellent culinary skills strong stirring arms were required to incorporate all the ingredients and move them around as needed. While paella originated in the rice-growing areas on the Mediterranean coast, it is a dish that accommodates itself to local ingredients and tastes throughout the country, often using up the excess of local products season by season. Our paella was heavily flavoured with onion, succulent tomatoes, and garlic, which created the sauce for chicken and sea food (mussels, prawns, chunks of cod) all bathed in a tang of saffron. We had watched the creative process layer by layer as ingredients were added, the mix was sampled for taste, adjusted, and then finalized. Other chefs cooking for their families prepared other dishes – some with meat, some with fish, some with chicken. Salads were tossed, cheeses were laid out on platters, crunchy-crusted breads were sliced and piled into baskets. Mirth, Jollity and laughter Slowly the kitchen genii finished their work, delivered food to their tables, and joined their guests. There was an initial silence as people tasted the scrumptious foods but soon sounds of mirth, jollity, and general well-being filled the air and, in true Basque style, laughter resounded around the room. The honor system The gastronomic clubs require payment of membership fees and at the end of each meal the members pay for whatever basic ingredients and wine they used from the club’s stores as well as a basic fee for the room and table wares. It all runs on an efficient honour system. A delightful evening comes to an end. After three hours of delicious food and wine, shared companionship, we felt even more privileged to have been allowed to participate in a gastronomic club experience.
8-Day Luxury Walking Tour in Menorca
A Journeys with Soul: Menorca Article written by Stephanie Mutsaerts Northern Spain Travel Presents The 8-Day Walking Menorca Journey Learn more about this tour Journeys with Soul: Menorca A Walking Pilgrimage of Flavor, Silence, and Stone For eight days, Menorca unfolds not as a destination, but as a presence. You walk along its rugged coasts and through ancient pine forests, guided not by a map, but by the sound of wind in fig trees and the scent of wild rosemary. This is a journey for those who travel not to escape, but to encounter — the land, the silence, the self. Explore the lure of Menora with Northern Spain Travel. Menorca: A Hidden Jewel of Tranquil Luxury and Timeless Beauty Far from the bustling crowds of its Balearic sisters, Menorca is a sanctuary for discerning travelers seeking unspoiled nature, refined experiences, and quiet elegance. Designated a UNESCO Biosphere Reserve, the island offers a harmonious blend of wild Mediterranean landscapes, ancient history, and sophisticated charm. For hiking enthusiasts, Menorca is a dream. The legendary Camí de Cavalls, a historic coastal path encircling the island, guides you through a kaleidoscope of dramatic cliffs, pine forests, hidden coves, and rolling hills. Each step reveals a new vista — from turquoise waters framed by rugged rock formations to sweeping countryside dotted with wildflowers and ancient stone walls. Whether you’re trekking a gentle inland stretch or exploring cliffside trails with panoramic sea views, the serenity is unmatched. Gastronomy in Menorca is a deeply rooted and elegant affair. The island’s culinary tradition combines rustic authenticity with modern sophistication. Enjoy fresh-caught seafood, artisanal Mahón cheese, and local delicacies such as caldereta de langosta (lobster stew) in refined seaside restaurants or charming rural fincas. Pair every meal with excellent Balearic wines or a crisp gin tonic made with the island’s own Xoriguer gin, a nod to its British heritage. The true luxury of Menorca, however, lies in its peaceful rhythm. There are no loud parties, only sun-drenched days, golden sunsets over silent coves, and star-filled nights. It’s a place to slow down, reconnect with nature, and indulge in life’s simple yet profound pleasures — all in an atmosphere of understated elegance. Menorca is not just a destination — it is a retreat for the soul. Day 1: When Arrival Feels Like Belonging Mahón, is the island’s capital, where a soft light kisses honeyed stone walls. A private transfer takes you to a boutique hotel where linen curtains flutter with the sea breeze. The pace is already different here. In the afternoon, a private historian walks you through Mahón — its neoclassical façades, hidden staircases to the water, stories carved into limestone. As the sun drops, a private wine tasting offers the first sip of Menorca’s quiet richness. Whites cooled by sea air, reds rooted in clay. Local cheeses complete the ritual. Local Insight: Mahón’s history as a British stronghold lives in its architecture — and in its gin. Mahón’s history as a British stronghold lives on vividly in its architecture — and unmistakably in its gin. During the 18th century, when the British ruled Menorca, they left behind a distinct legacy: elegant Georgian-style buildings with sash windows and neoclassical facades that still define the town’s charm today. But perhaps the most enduring (and enjoyable) remnant is Xoriguer gin, a spirit crafted using traditional copper stills and infused with juniper berries. Originally created to satisfy the tastes of British sailors, Mahón’s gin has become a beloved symbol of the island’s unique cultural fusion and timeless character. Northern Spain Travel invites you not just to visit, but to experience Menorca — with heart, mind, and palate open. Day 2: Listening to the Wetlands From Cala Mesquida, the Camí de Cavalls leads into the s’Albufera des Grau Natural Park — a protected haven of marshes, cliffs, and hidden birdsong. Your guide moves slowly, letting the silence speak. Booted eagles soar above; lizards skitter below. By midday, you reach the stark elegance of the Favàritx Lighthouse. Here, the sea meets stone in a lunar dream. A picnic lunch tastes of olive oil, fresh bread, and the wild. In the afternoon, the Isabel II Fortress welcomes you with silence and wind — a monument to history and resilience. Northern Spain Travel Tip: Let the breeze at Favàritx guide your thoughts. It’s the kind of place that clears them. This is not a walking tour. It is a pilgrimage of senses. A journey with soul. Day 3: Clay Paths and Cliffside Wonder From the golden sands of Arenal d’en Castell, you trace the island’s northern spine — red earth underfoot, sea-glass waters to your right. The path climbs and curls through pine forests and dry stone terraces, toward Cavallería Beach. Here, you pause. Swim. Breathe. The clay cliffs are good for the skin and better for the soul. Afterward, you’re driven west to Ciutadella — a city of candlelit streets and Moorish echoes. A private walking tour with a local guide brings its stories to life. Evening suggestion: Let Ciutadella’s quiet alleys guide you to a tucked-away seafood tavern. No reservations. Just intuition. Day 4: Red Sands and the Geometry of Stone Today’s trail takes you from Cavallería to Cala del Pilar — one of Menorca’s wildest beaches. Reddish sands. Turquoise water. Silence layered in cicada song. Later, you visit Lithica — a former stone quarry turned labyrinth of art and shadow. You walk among carved geometry, cooled by walls that once held sea fossils. It’s not a monument. It’s a meditation. Local Hero: Margarita, the curator, speaks not of construction but of listening. “The stone knows more than we do,” she says. Evening is yours. Ciutadella waits, with its flickering lamps and open doors. Day 5: Memory Etched in Rock You hike along cliffs toward Cala Morell, where the past is carved into the earth. The Necropolis — a series of ancient burial caves — feels less like a ruin and more like a whisper from another time. Lunch arrives with sea views at a quiet cove. In the afternoon, choose your own experience: an archaeological walk, a tasting of Menorcan preserves and wines, or perhaps stargazing under skies that knew the Phoenicians. Flora Note: In spring, wild orchids line the trail like secrets waiting to bloom. Menorca is a haven for nature lovers, and one of its most enchanting treasures is the abundance of wild orchids that bloom across the island, especially in spring. With over 25 species found in its meadows, forests, and coastal paths, these delicate flowers add a splash of color to the island’s already rich biodiversity. From the striking Bee Orchid to the rare Man Orchid, each species reveals a glimpse into Menorca’s untouched ecological heritage. As part of its UNESCO Biosphere Reserve status, the island offers a uniquely protected environment where these botanical gems can flourish in serene, natural beauty. Day 6: Of Cheese, Stone, and Silence From Cala Morell, the trail winds toward the rugged west — past stone huts, grazing sheep, and a stillness shaped by wind. Punta Nati Lighthouse stands at the edge, unwavering. Your afternoon unfolds on a family-run estate. Beneath fig trees and tiled roofs, you taste artisan cheeses, sip local wines, and hear the stories of generations tied to this land. Travel Tip: Be sure to check out the circular dry stone constructions, a technique traditional to Menorca and other Mediterranean regions. This specific formation, with its stepped, circular, almost pyramid-like shape and surrounding curved wall, is a modern artistic interpretation or sculptural installation inspired by ancient Talayotic and dry stone architecture. It’s likely part of an interpretive or cultural walking route on the island — perhaps along the Camí de Cavalls, where art and nature often merge. These constructions celebrate Menorca’s UNESCO-recognized dry stone heritage, which uses no mortar and showcases the skill of shaping and balancing local stone. Day 7: Coves of Farewell On your final walk, you follow the island’s southern coast — Cala Macarella, Cala Turqueta, Son Saura. Water like cut glass. Sand fine as flour. Each cove is a farewell in slow motion. You lunch by the sea, your steps now measured not by distance, but by gratitude. Back in Mahón, your last night invites reflection — and perhaps one final toast. Day 8: The Quiet Departure You leave not hurriedly, but softly — with sun on your skin and salt in your hair. The landscapes of Menorca have walked with you. And you, with them. This is not just a holiday.It is a return — to stillness, to taste, to self. Photos by Stephanie Mutsaerts
Best Food Tour in Pamplona – Pintxos, Markets & History (4 Hours)
Discover Pamplona in 4 hours with a top-rated food tour Pintxos, markets, history, and views. Taste Navarra’s best flavors with a local expert guide. Article written by Stephanie Mutsaerts Northern Spain Travel Presents Book your Pamplona food and pintxos tour today and experience the city through its flavors and stories! Learn more about this tour Best food tour in Pamplona A perfect blend of gastronomy, culture, and sightseeing Looking for the best food tour in Pamplona? Taste your way through the historic Old Town with this 4-hour pintxos and culture tour—perfect for food lovers who want to explore Pamplona’s top flavors and landmarks in just one afternoon. Explore the lure of Pamplona with Northern Spain Travel. What’s Included: Pintxos & Wine Tasting at 4 Iconic Bars Savor the best traditional and modern pintxos paired with local wines at four legendary bars in Pamplona’s Old Town. A true taste of Basque and Navarrese cuisine. Guided Visit to Santo Domingo Market Explore Pamplona’s main market with a local expert. Discover fresh produce, regional cheeses, cured meats, and local delicacies. Visit Gourmet Food Shops Step inside authentic Navarrese food shops. Learn about and taste signature products like pacharán, piquillo peppers, artisanal conservas, and wines. Walk Through Pamplona’s Three Medieval Boroughs Uncover the history of Navarrería, San Cernin, and San Nicolás, the original neighborhoods of the city. Full of charm, legends, and local life. Cathedral Quarter & Optional Visit Inside Visit the Cathedral of Santa María la Real and its surroundings. If open, we’ll explore the stunning interior and cloister. City Walls Viewpoint Stop Enjoy panoramic views from a viewpoint overlooking Pamplona’s historic city walls, one of the most complete medieval fortifications in Europe. Why Choose This Pamplona Food Tour? A perfect blend of gastronomy, culture, and sightseeing Small-group experience with a local expert guide Ideal for first-time visitors or those short on time Taste the best of Navarra’s cuisine in just 4 hours Northern Spain Travel invites you not just to visit, but to experience Pamplona— with heart, mind, and palate open. Why Pamplona is a Must-Visit for Food Lovers Pamplona is not only famous for the Running of the Bulls, but also for its rich culinary traditions. Nestled in the heart of Navarra, this city offers a unique blend of Basque and Navarrese flavors, world-class pintxos bars, and vibrant local markets. From aged cheeses and premium wines to farm-fresh vegetables and artisanal meats, Pamplona is a true paradise for foodies. Whether you’re visiting in summer or winter, a guided food tour in Pamplona is the best way to discover local ingredients, meet passionate artisans, and experience the authentic taste of northern Spain. Looking for what to do in Pamplona in one day? This food and culture tour is your perfect plan. Explore Pamplona Through Its Food & Stories If you’re searching for the best things to do in Pamplona, a local food tour is a must. Walk through the city’s charming Old Town, taste award-winning pintxos, and learn about Pamplona’s rich medieval history, all in one immersive experience. This tour isn’t just about eating—it’s about connecting with the culture, understanding regional ingredients, and seeing the city from a local’s perspective. With stops at top-rated bars, the central market, and scenic viewpoints, you’ll leave with a full belly and a deeper appreciation for what makes Pamplona truly unique. Perfect for travelers, foodies, and cultural explorers alike! Photos by Stephanie Mutsaerts
Discover the Basque Iberian Ham: Spain’s Hidden Culinary Gem
Learn about the rare Basque Iberian pig What Is Basque Iberian Ham and Why Is It So Special? Hidden in the lush valleys of Northern Spain, between green apple orchards and ancient oak forests, lives a pig unlike any other: the Euskal Txerri, also known as the Basque Iberian pig. This unique breed is acorn-fed, free-range, and deeply rooted in Basque culture, yet it remains one of Spain’s best-kept culinary secrets. While Iberian ham (jamón ibérico) is widely known, the Basque version is far rarer—and arguably even more exquisite. THE EUSKAL TXERRI PIGBasque pigs with black and white patches raised ethically on acorns and herbs.— with heart, mind, and palate open. Meet the Euskal Txerri: The Basque Iberian Pig The Euskal Txerri is easily recognized by its distinctive black and white patches, long ears, and strong, stocky frame. Unlike the typical Iberian pig from southern Spain, this breed has adapted to the cooler, wetter climates of Navarra and the Basque Country. They graze freely among beech and oak forests, feeding on wild herbs and acorns, which gives their meat unparalleled marbling and deep, nutty flavor. Once nearly extinct, this heritage breed has been brought back to life thanks to a few passionate farmers in the Mugiro province of Navarra, who have combined traditional farming methods with ethical animal husbandry. A True Farm-to-Table Experience: High-End Sampling Menu The Euskal Txerri ham and pork cuts are now celebrated in haute cuisine for their tender texture, rich umami, and diverse culinary applications—from slow-cooked cheeks to thin-sliced ham aged to perfection. At our private farm tour, we explore this rare breed up close and enjoy a 14-course tasting menu featuring every cut of this extraordinary pork—from juicy loins to cured belly and sausage—each prepared by local culinary experts using traditional Basque techniques. Northern Spain Travel invites you not just to visit, but to experience the careful craft behind each cut of meat with rich marbling and natural flavor. Want to discover the flavors of the Basque Country?Contact us to book your seat on this unforgettable gourmet experience. Rural Adventures and Authentic Flavors Surrounded by rolling green hills, we continue our journey to a nearby artisan cider house, where guests can sip on organic Basque cider straight from the barrel while soaking up local life in a charming mountain village. Then, we drive up the mountain range to visit the stunning Hermitage of San Miguel de Aralar, perched high above the valley. This 12th-century Romanesque sanctuary offers breathtaking views of the Pyrenees and is steeped in legend—said to be the site where Saint Michael slayed a dragon. Join Our Basque Ham & Heritage Tour At Northern Spain Travel, we offer exclusive access to this once-in-a-lifetime experience: Guided day trip through Navarra Private farm visit and 14-course tasting menu Local cider house digestif Visit to San Miguel de Aralar Hermitage Round-trip transportation with expert guide This is more than a food tour—it’s a journey into the heart of Basque identity and tradition. The Enduring Legacy of the Euskal Txerri: Rescuing the Basque Pig from Extinction The Euskal Txerri pig, also known as the Basque pig, is the only native pig breed of the Basque Country and one of the oldest in Europe. Its origins trace back centuries, with references found as early as the 13th century in documents from the northern regions of Navarra and the French Basque provinces. Traditionally raised by small family farms in mountainous and forested terrain, the Euskal Txerri was highly valued for its flavorful, fatty meat, ideal for making cured products. However, with the rise of industrial farming and more commercially viable breeds in the 20th century, the Euskal Txerri population plummeted, placing the breed on the brink of extinction. Thanks to a handful of passionate farmers and conservationists, the breed was brought back from the edge in the 1980s and is now celebrated for its unique genetics, exceptional taste, and cultural importance. Euskal Txerri: The Rare Jewel of Basque Gastronomy The Euskal Txerri is not just a pig—it’s a symbol of Basque heritage and agricultural resilience. Unlike more industrially raised breeds, these pigs grow slowly and naturally, resulting in meat with exceptional depth of flavor and intramuscular fat that melts beautifully when cured or cooked. Their traditional diet of wild herbs, chestnuts, and acorns enhances the meat’s complexity, giving it a buttery, nutty quality prized by chefs and food lovers alike. Because of their limited numbers and the meticulous care required to raise them, products made from the Euskal Txerri are considered artisan delicacies, rarely found outside the region, making any encounter with them a truly exclusive experience.