Food & Wine in Spain
Dates: 2026
This journey through northern Spain is not about ticking off famous restaurants — it’s about understanding how a region lives, cooks, and shares its identity through food. Over the course of several days, we’ll move through small towns and coastal landscapes of the País Vasco, visiting both legendary kitchens and lesser-known producers who are shaping the future of Basque gastronomy without losing sight of its roots.
The experience is hosted by a Peruvian based in Spain, someone who approaches the territory with both reverence and curiosity — not as a local, but as someone who has chosen to stay, learn, and share. Her perspective bridges Latin American warmth with a deep respect for regional nuance. Through her guidance, guests gain access to conversations behind the scenes: with winemakers in Getaria, grill masters in the hills, and chefs who are quietly redefining Basque cuisine on their own terms.
Each stop is intentional. We’ll gather around rustic tables in countryside cider houses, taste anchovies preserved just hours after being caught, and sit down to tasting menus that express the terroir as clearly as a wine might. This is a journey built on connection — to place, to process, and to people — where food becomes both a language and a way in.
Trip Highlights
Privately hosted experience led by a Peruvian curator based in Spain, offering a unique cross-cultural perspective on Basque cuisine and traditions.
Intimate access to family-run vineyards near Getaria, with tastings of local txakoli wines and conversations with the winemakers.
Cider house lunch in the Basque countryside – a traditional sagardotegi experience with seasonal dishes and fresh cider poured from the barrel.
Michelin-starred dining in San Sebastián, one of the culinary capitals of the world, with curated menus that reflect the evolution of Basque gastronomy.
Visit to a small-scale anchovy producer on the Cantabrian coast, learning about ancient preservation methods still in use today.
Hands-on cooking session with a local chef, exploring the foundations of Basque home cooking using ingredients from nearby markets.
Stay in boutique accommodations that reflect the local architecture and rhythm — from coastal inns to countryside retreats.
Slow travel pace, with time to savor each experience, connect with local hosts, and understand the deep relationship between land, sea, and cuisine.
