Discover the Gastronomy of the Basque Country on a four-night tour that runs hand-in-hand with José Pizarro ’s book, ‘BASQUE’. You will visit small farms and producers, discover indigenous varieties, sample great wines, dine like a local, and learn the best of what this country has to offer, under the guidance of José Pizarro in a series of dedicated cookery courses and visits.
Arrive in Bilbao airport. Private transfer to Hotel in Bilbao. Welcome evening in the town by way of an informal tour to some of the best and hidden pintxo bars. (D)
October 18 – Indigenous Varieties
Visits to ‘Denominación de Origen’ producers close to Bilbao. Salt flats, Idiazabal Cheese, and our own Txakoli wine. José to give a pintxo preparation course in the Txakoli Bodega. Late lunch at the cheese-maker. Evening together in Bilbao. (B,L,D)
October 19 – Provenance
Visit two local producers. One supplying vegetables and salad leaves the other a winner of the best ‘txistorra’ sausage. Both local, small scale, family run enterprises. Lunch in the village at a local style restaurant. Free afternoon in San Sebastián. Evening dinner in a ‘Sociedad Gastronomica’ famous in San Sebastián as male only, private dining clubs. José to prepare, with help from the guests, some very local, typical dishes seen in these clubs. (B, D)
October 20 – Hands-on class
Morning visit to a local market to select ingredients before a full day’s private course in the Basque Culinary Center, with José as the Chef/Tutor. Wine tasting provided by a great Rioja Bodega. Free evening in San Sebastián. (B,L,)
Transfer to Bilbao and a morning tour of the Guggenheim Museum with a private guide before dining at Azurmendi, one of the world’s finest restaurants. This 3 Michelin Star restaurant opens its kitchen for us in a private visit with José and the restaurant team. Private transfer to BIO airport (B,L)
Two nights, Four-star accommodation in Bilbao with breakfast.
Two nights, Four-star accommodation in San Sebastián with breakfast.
All transfers in Basque Country in own private chauffeured vehicle.
Accompanied by José Pizarro during the 3 courses, visits, and meals.
Private dedicated English, Basque Experiences guide at all times.
Lunch with wine on days 2, 4 and 5.
Dinner with wine on day 3.
Pintxo tour of Bilbao on evening of arrival.
Visits to local producers, salt flats, and D.O. producers.
Full day course at Basque Culinary Center and market visit.
Pintxo preparation course at the Txakoli producer.
Local dish preparation in a Private Dining Club, ‘Txoko’ or ‘Sociedad Gastronomica’.
Private guided Guggenheim Bilbao visit in English by expert art guide.
Public Liability Insurance with AON.
Standard Return Flights from a London airport (timings tbc).
Two nights in what is regarded as the best small boutique hotel in San Sebastián. A former 19th Century family residence converted into a charming, 25 room 4 Star hotel.
Two nights in a superb modern independent 4 Star hotel in the centre of Bilbao, situated opposite the Guggenheim Museum.
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