Sea, Smoke & the Art of the Basque Table

In San Sebastián, we’ll trace the coastline from the cider mills to the pintxo bars, tasting how the Basques turn simplicity into art. You’ll cook alongside local chefs, visit seafood markets at dawn, and dine by fire in the hills above the sea. Between salt, smoke, and the stories shared at the table—you’ll discover why this region has become one of the world’s most celebrated culinary frontiers.

The Basque Way

From the docks to the mountains, everything begins with respect for the ingredient.

TRIP HIGHLIGHTS

Market to Table: Cooking the Basque Way

Cider Houses & Coastal Villages

Fire, Smoke & the Sea

Shop the morning’s catch at La Bretxa Market, then step into a private kitchen with Shannon and a local chef to prepare classic dishes like bacalao al pil pil and pintxos paired with Txakoli wine.

Venture into the hills of Astigarraga to taste cider straight from the barrel, then trace the coastline to Getaria for a vineyard visit overlooking the sea—where crisp Txakoli meets just-grilled seafood.

Learn the Basque art of open-fire cooking in Hondarribia, where chefs grill turbot and octopus over wood flames. End the night with a farewell dinner—live guitar, local wine, and the scent of smoke still in the air.