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 at two of the ‘World’s 50 Best’ restaurants, numbers 3 and 14, Etxebarri and Azurmendi 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 24 – Cooking in the ‘Txoko’
The first of our cooking courses with José takes place in our own private modern kitchen in a small hotel hidden up in the hills. Simple basque-style dishes will be prepared for our lunch with Jose showing us all the tips and methods needed. A free evening in Bilbao.
October 25 – Indigenous varieties
Visits to ‘Denominación de Origen’ producers close to Bilbao. Salt flats, Idiazabal Cheese, and our own Txakoli wine. José to give a very informal pintxo preparation course in the Txakoli Bodega. Late lunch at the cheese-maker. Evening together in Bilbao. (B,L)
October 26 – Hands-on class
Morning visit to a local market to select ingredients before a full day’s private course in the Basque Culinary Center, in San Sebastián with José as the Chef/Tutor. Wine tasting provided by a great Rioja Bodega. Evening dinner at the superb and recently named 3rd Best Restaurant in the world, Asador Etxebarri. (B,L,D)
Morning tour with a private guide of the stunning Guggenheim Museum before dining at Azurmendi, one of the world’s finest restaurants. This 3 Michelin Star restaurant, recently voted 14th in the ‘World’s 50 Best’ list opens its kitchen for us in a private visit with José and the restaurant team. Private transfer to BIO airport (B,L)
Four nights, Four-star accommodation in Bilbao with breakfast.
All transfers in Basque Country in own private chauffeured vehicle.
Accompanied by José Pizarro throughout the tour.
Private dedicated English, Basque Experiences guide at all times.
Lunch with wine on days 2, 3, 4 and at a 3 Michelin Star restaurant on day 5.
Dinner at #3 on the ‘World’s 50 Best Restaurants’ list, the 1 Michelin Star Asador Etxebarri on day 4.
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.
Full day course in our own private ‘txoko’ with José
Private guided Guggenheim Bilbao visit in English by an expert art guide.
Public Liability Insurance with AON.
Standard Return Flights from a London airport (timings tbc).
Four nights with breakfast in one of Bilbao’s classic 4 star hotels in the centre of Bilbao and close to the Guggenheim Museum.
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