Basque Country

Day 1: San Sebastián – markets, pintxos and the Atlantic breeze

Wake up in the heartland of pintxos and the cradle of New Basque Cuisine. Today balances ingredient-driven markets, shoreline strolls and a perfectly paced txikiteo so you feel like a local rather than a list-ticker.

• Morning: Coffee and a pastry before browsing Mercado de la Bretxa and San Martín; watch chefs select Idiazabal, guindillas and pristine fish (best from 9:30–11:30). Walk La Concha to the wind-sculpture at Peine del Viento or climb Monte Urgull for bay views; bring a light layer even in summer as Atlantic breezes can nip.
• Midday: Begin your pintxo crawl in the Parte Vieja around 12:30 to beat the crush; order hot specials off the blackboard and ask for the house speciality. Target a few bars for one bite and one drink each (zurito or txakoli): think a gilda at Casa Vallés, mushrooms at Ganbara, braised bites at La Cuchara de San Telmo. Tip: don’t pile a plate; run a tab and pay honestly when you leave.
• Afternoon: Culture interlude at the San Telmo Museum or a siesta on Zurriola beach in Gros. If you’re eyeing a Michelin dinner (Arzak, Akelarre, or Martín Berasategui), confirm taxis and timings now; many fine-dining rooms close Sun night/Mon.
• Evening: Do as locals do in Gros: a relaxed txikiteo along Zabaleta and Peña y Goñi (Thu often has pintxo-pote deals). Steak lovers can try to snag Bar Nestor’s tortilla list at 8 pm sharp, then share a txuleta with Gernika peppers in summer; in spring hunt fresh anchovies, in autumn look for wild mushrooms.

Day 2: Getaria grills, txakoli hills and the cider-house ritual

Head west along the coast to the grill temples where whole fish meet charcoal perfection, then cap the day with the thunderous camaraderie of a traditional sagardotegi. It’s a masterclass in product, fire and Basque conviviality.

By Air

• Bilbao (BIO) – main international gateway. 12 km to Bilbao city centre (airport bus A3247 every 15–20 min; 15–25 min). Direct coaches to San Sebastián (~1 h 15–1 h 30) and Vitoria-Gasteiz (~1 h).
• San Sebastián (EAS) – small regional airport in Hondarribia. About 20 km/25–35 min to San Sebastián (local bus every ~30 min; taxis ~€35–€45).
• Biarritz Pays Basque (BIQ), France – 50 km to San Sebastián. Direct buses (~60–75 min). Or TER train to Hendaye + Euskotren to San Sebastián (total ~60–90 min).
• Vitoria-Gasteiz (VIT) – limited passenger flights; 10–15 km to city (shuttle when flights operate). Bilbao often more practical.
• Pamplona (PNA) – 80 km to San Sebastián; bus ~1 h 15, car ~1 h (A-15).
• Alternatives: Santander (SDR) to Bilbao (~1 h 30 by bus; 1 h 15–1 h 30 by car). Bordeaux (BOD) to Bayonne (~2 h by train) or San Sebastián (~3–4 h by train/bus).

By Train

• Spain (Renfe):
  • Madrid to Bilbao (Abando): ~4–4 h 45 (Alvia).
  • Madrid to San Sebastián (Donostia-San Sebastián station): ~5–5 h 45 (Alvia/Intercity).
  • Barcelona to San Sebastián: ~5 h 45–6 h 30 (Intercity). Barcelona to Bilbao: ~6 h 30–7 h.
• France (SNCF):
  • Paris to Hendaye/Bayonne/Biarritz (TGV INOUI): Paris–Hendaye ~4 h 20–4 h 45. From Hendaye, Euskotren to San Sebastián (~36–40 min, frequent).

A crowd-light, deeply flavourful region that rivals Europe’s headline destinations for food and culture—minus the crush.

• Atmosphere: Convivial and ingredient-obsessed, with pintxo crawls (txikiteo) through San Sebastián’s Parte Vieja and Gros, and rustic cider-house feasts in Astigarraga where the txotx ritual keeps glasses—and conversations—flowing.
• Authenticity & value: Product-first cooking and fair pricing—think €15–€25 weekday menú del día or a €20–€35 pintxo crawl—backed by markets like La Bretxa and Bilbao’s Mercado de la Ribera; fewer queues, more face-time with the people behind the produce.
• Culinary hooks: Grill temples in Getaria (whole turbot off street-side parrillas), world-class innovation at Azurmendi and Asador Etxebarri, and bar-by-bar specialities from the classic Gilda to mushrooms, anchovies, and txuleta.
• Culture & scenery: A compact mix of icons and countryside—Guggenheim Bilbao, Rioja Alavesa vineyards, Espelette pepper villages and Bayonne ham—plus cliff walks at Zumaia–Deba and under-the-radar towns like Hondarribia and Tolosa.

The Basque Country is perfect for travellers who crave an extraordinary food culture, dramatic sea-and-mountain scenery, and characterful cities and villages. It suits those who love rustic traditions—cider houses, grills, markets—alongside boundary‑pushing fine dining. Whether you want a compact city break or a coast‑to‑vineyard road trip, it’s walkable, welcoming, and delicious at every turn.

• Foodies: Pintxo crawls, Getaria’s grill temples, and a Michelin scene where San Sebastián rivals Kyoto for stars per capita, plus cider‑house feasts in season.
• Culture & history lovers: Explore living institutions like txokos and sagardotegiak, the bacalao legacy, and chef‑shopped markets showcasing peak‑season produce.
• City‑breakers: Compact, walkable San Sebastián and Bilbao pair beach or Guggenheim with standout bars and menus del día at great value.
• Scenery seekers: Revel in surfy bays and fishing ports, green hills and Rioja Alavesa vineyards, plus French‑Basque gems like Espelette and Saint‑Jean‑de‑Luz.
• Active travellers: Surf Zurriola or Biarritz, hike coastal paths and mountain trails, then refuel on txuleta steak or seasonal wild mushrooms.
• Wine & market lovers: Sip seaside txakoli and Rioja Alavesa reds, and browse La Bretxa or Bilbao’s Mercado de la Ribera for artisanal, km‑0 bounty.

Here are the unmissable highlights of the Basque Country, distilled from its world-leading culinary culture. Use this list to taste the region’s soul—from pintxos and parrillas to cider houses and Michelin temples.

• Walk the Parte Vieja and Gros in San Sebastián on a txikiteo, ordering hot pintxos from the blackboard with a zurito or txakoli.
• Explore Bilbao’s Mercado de la Ribera and Getaria’s parrillas, from pristine seafood and Tolosa beans to whole turbot kissed by charcoal.
• Visit Astigarraga’s sagardotegiak for the txotx ritual, cod omelette, fried cod with peppers and a shared txuleta at long wooden tables.
• Take a splurge-worthy tasting menu at Michelin temples like Arzak, Akelarre, Martín Berasategui or Azurmendi to taste Nueva Cocina Vasca.
• Hike vineyard trails in Rioja Alavesa or the coast to Getaria, then toast with txakoli and refuel on chuletillas al sarmiento.

Here are the unmissable highlights of the Basque Country, distilled from its world-leading culinary culture. Use this list to taste the region’s soul—from pintxos and parrillas to cider houses and Michelin temples.

• Walk the Parte Vieja and Gros in San Sebastián on a txikiteo, ordering hot pintxos from the blackboard with a zurito or txakoli.
• Explore Bilbao’s Mercado de la Ribera and Getaria’s parrillas, from pristine seafood and Tolosa beans to whole turbot kissed by charcoal.
• Visit Astigarraga’s sagardotegiak for the txotx ritual, cod omelette, fried cod with peppers and a shared txuleta at long wooden tables.
• Take a splurge-worthy tasting menu at Michelin temples like Arzak, Akelarre, Martín Berasategui or Azurmendi to taste Nueva Cocina Vasca.
• Hike vineyard trails in Rioja Alavesa or the coast to Getaria, then toast with txakoli and refuel on chuletillas al sarmiento.

Basque Country lives for food: pristine product, fire, and seasonality. From lively pintxo crawls to world-class kitchens, tradition and innovation sit side by side. Expect simple flavours, perfect technique, and a social vibe built around bars and markets.

• Gilda pintxo – Anchovy, olive and piparra pepper on a skewer—the salty, zippy classic that started it all. Best grabbed standing shoulder-to-shoulder in pintxo bars of San Sebastián’s Parte Vieja.
• Grilled turbot (rodaballo) – Whole fish cooked over charcoal, simply seasoned for silky, gelatinous perfection. Watch street-side grills in Getaria’s asadores and dine in relaxed seaside rooms.
• Txuleta – Thick, dry-aged, bone-in steak from older cattle, charred outside and ruby inside, sliced to share. Order at classic asadores or buzzing bars around Bilbao’s Plaza Nueva.
• Sagardotegi cider house (Txotx!) – Barrel-to-glass natural cider with a set menu of cod omelette, fried cod with peppers, and steak. Rustic communal tables and shout-and-pour fun near Astigarraga.

Basque Country lives for food: pristine product, fire, and seasonality. From lively pintxo crawls to world-class kitchens, tradition and innovation sit side by side. Expect simple flavours, perfect technique, and a social vibe built around bars and markets.

• Gilda pintxo – Anchovy, olive and piparra pepper on a skewer—the salty, zippy classic that started it all. Best grabbed standing shoulder-to-shoulder in pintxo bars of San Sebastián’s Parte Vieja.
• Grilled turbot (rodaballo) – Whole fish cooked over charcoal, simply seasoned for silky, gelatinous perfection. Watch street-side grills in Getaria’s asadores and dine in relaxed seaside rooms.
• Txuleta – Thick, dry-aged, bone-in steak from older cattle, charred outside and ruby inside, sliced to share. Order at classic asadores or buzzing bars around Bilbao’s Plaza Nueva.
• Sagardotegi cider house (Txotx!) – Barrel-to-glass natural cider with a set menu of cod omelette, fried cod with peppers, and steak. Rustic communal tables and shout-and-pour fun near Astigarraga.

Choosing the right base in the Basque Country matters more than the specific hotel. Each area offers a different rhythm, from pintxo-packed old towns to quiet fishing villages. Pick the neighbourhood that matches your plans, then wander, eat and explore.

• San Sebastián – Parte Vieja — Pintxo-packed lanes and late-night buzz near La Concha; ideal for food-obsessed walkers and history lovers, but expect noise.
• San Sebastián – Gros — Surf-facing Zurriola Beach, modern pintxos and a more local vibe; great for families, surfers and a slightly calmer scene.
• Bilbao – Casco Viejo — Medieval streets around Plaza Nueva, classic bars and markets; suits culture fans who want character and easy Metro access (nights can be lively).
• Getaria — Tiny fishing village and grill temples for whole turbot, with txakoli vineyards nearby; perfect for seafood lovers, couples and a quiet coastal base.

Choosing the right base in the Basque Country matters more than the specific hotel. Each area offers a different rhythm, from pintxo-packed old towns to quiet fishing villages. Pick the neighbourhood that matches your plans, then wander, eat and explore.

• San Sebastián – Parte Vieja — Pintxo-packed lanes and late-night buzz near La Concha; ideal for food-obsessed walkers and history lovers, but expect noise.
• San Sebastián – Gros — Surf-facing Zurriola Beach, modern pintxos and a more local vibe; great for families, surfers and a slightly calmer scene.
• Bilbao – Casco Viejo — Medieval streets around Plaza Nueva, classic bars and markets; suits culture fans who want character and easy Metro access (nights can be lively).
• Getaria — Tiny fishing village and grill temples for whole turbot, with txakoli vineyards nearby; perfect for seafood lovers, couples and a quiet coastal base.

Travelling around the Basque Country is straightforward, with compact cities, reliable public transport, and a strong food culture that rewards a little planning. A few practical details on costs, getting around, and timing will help you make the most of it without stress. Expect later dining hours and seasonal rhythms that shape both menus and crowds.

• Affordability: Plan roughly €20–35 for a satisfying pintxo crawl, €15–25 for a weekday menú del día, €60–120 for a mid-range asador meal, €180–400+ for Michelin tasting menus, and from about €120–250 per night for mid-range hotels in high season (rural stays can be cheaper).
• Transport: San Sebastián and Bilbao are very walkable, with Euskotren, Renfe and buses linking towns; a car helps for cider houses, coastal villages and Rioja Alavesa (note tight parking in old centres), and there are handy short ferries like Pasaia’s boat and the Bizkaia Bridge gondola.
• Language: Spanish and Basque are primary (French in the north), English is understood in tourist and hospitality spots but less so in rural areas—polite basics in Spanish/Basque go a long way.
• Safety & comfort: It’s a very safe, family- and solo-friendly region; just watch for petty theft in crowded pintxo bars, expect late dining hours, and pack for changeable Atlantic weather.
• Crowds: Peak time is July–August and during big festivals/weekends (plus pintxo rush hours 12:30–15:00 and 19:30–23:00), while November–March is quieter aside from cider season (Jan–Apr); book top restaurants and famed grills months ahead.

Travelling around the Basque Country is straightforward, with compact cities, reliable public transport, and a strong food culture that rewards a little planning. A few practical details on costs, getting around, and timing will help you make the most of it without stress. Expect later dining hours and seasonal rhythms that shape both menus and crowds.

• Affordability: Plan roughly €20–35 for a satisfying pintxo crawl, €15–25 for a weekday menú del día, €60–120 for a mid-range asador meal, €180–400+ for Michelin tasting menus, and from about €120–250 per night for mid-range hotels in high season (rural stays can be cheaper).
• Transport: San Sebastián and Bilbao are very walkable, with Euskotren, Renfe and buses linking towns; a car helps for cider houses, coastal villages and Rioja Alavesa (note tight parking in old centres), and there are handy short ferries like Pasaia’s boat and the Bizkaia Bridge gondola.
• Language: Spanish and Basque are primary (French in the north), English is understood in tourist and hospitality spots but less so in rural areas—polite basics in Spanish/Basque go a long way.
• Safety & comfort: It’s a very safe, family- and solo-friendly region; just watch for petty theft in crowded pintxo bars, expect late dining hours, and pack for changeable Atlantic weather.
• Crowds: Peak time is July–August and during big festivals/weekends (plus pintxo rush hours 12:30–15:00 and 19:30–23:00), while November–March is quieter aside from cider season (Jan–Apr); book top restaurants and famed grills months ahead.

The Basque Country is truly year‑round: cool and green with Atlantic showers, and warm but rarely sweltering summers. Food seasons drive the mood—cider houses mid‑January to early May, spring anchovies, summer grills and beaches, autumn mushrooms and harvests, and winter comfort dishes.

• Spring (Mar–May): Mild, showery; moderate crowds. Vibe: cider‑house “txotx” season, fresh anchovies, lush markets, lively pintxo crawls.
• High Summer (Jun–Aug): Warm (often 22–28°C) and beachy; busiest, especially in San Sebastián. Vibe: seaside grills in Getaria, fiestas, surfing, long light evenings.
• Autumn–Winter (Sep–Feb): Cool to chilly with rain; lighter crowds (busier around festivals). Vibe: Rioja Alavesa harvests, wild mushrooms, Tolosa beans, barnacles, cosy bars and txokos.

The Basque Country is truly year‑round: cool and green with Atlantic showers, and warm but rarely sweltering summers. Food seasons drive the mood—cider houses mid‑January to early May, spring anchovies, summer grills and beaches, autumn mushrooms and harvests, and winter comfort dishes.

• Spring (Mar–May): Mild, showery; moderate crowds. Vibe: cider‑house “txotx” season, fresh anchovies, lush markets, lively pintxo crawls.
• High Summer (Jun–Aug): Warm (often 22–28°C) and beachy; busiest, especially in San Sebastián. Vibe: seaside grills in Getaria, fiestas, surfing, long light evenings.
• Autumn–Winter (Sep–Feb): Cool to chilly with rain; lighter crowds (busier around festivals). Vibe: Rioja Alavesa harvests, wild mushrooms, Tolosa beans, barnacles, cosy bars and txokos.

• Morning: Drive or bus 35 minutes to Getaria; wander the harbour and, if open, drop by an anchovy cannery. Book your asador if you haven’t already; whole turbot is limited and ordered by size/weight (share between two or three).
• Midday: Long lunch at Elkano or Kaia Kaipe: turbot on the bone, kokotxas two ways, simple salads; pair with local txakoli poured high. In summer add fried Gernika peppers; in winter consider spider crab or, for the adventurous, percebes if seas have been rough.
• Afternoon: Roll up into the txakoli vineyards for a quick tasting, or detour to Zumaia’s flysch cliffs for a sea-air walk. On the return, Orio’s old quarter is a sweet coffee stop; autumn brings fragrant market stalls of hongos and perretxikos.
• Evening: Cider-house feast in Astigarraga (classic season Jan–Apr/early May): cod omelette, fried cod with peppers, txuleta, then Idiazabal with quince, punctuated by txotx calls at the barrels. Outside season, book a sagardotegi-style restaurant pouring bottled cider; wear sturdy shoes (floors can be slick), and arrange a taxi so everyone can taste.

Day 3: Bilbao – markets, art and a different take on pintxos

Shift to Bilbao for a day that marries market bounty, world-class architecture and a distinct city pintxo rhythm. It’s a grittier, creative counterpoint to San Sebastián—still fiercely devoted to producto.

• Morning: Arrive early (about 1 hr by bus/car from San Sebastián) and breakfast at Mercado de la Ribera; graze gildas and cured fish, chat to stallholders and note Eusko Label produce. Stroll the Casco Viejo’s Siete Calles as shutters lift.
• Midday: Guggenheim Bilbao for a compact art fix; book Nerua for a seasonal, produce-led lunch or opt for the museum bistro/menu del día nearby. Note many places close Monday; check ahead.
• Afternoon: Funicular to Artxanda for city-and-estuary views, then descend for a pintxo loop: Plaza Nueva arcades for classics, Ledesma and Diputación for a modern buzz. Prices trend a touch lower than San Sebastián; the rule remains one pintxo, one small drink, move on.
• Evening: Contemporary dinner in the centre or, with a pre-booked table and car, a pilgrimage to Azurmendi in Larrabetzu for a sustainability-led experience. If you’re here in winter weekends, look for menus featuring alubias de Tolosa with their “sacraments”; in warm months, stroll the Nervión riverfront as the city glows.

By Bus

• Frequent long-distance services (ALSA, Avanza/Pesa, FlixBus, BlaBlaCar Bus) connect major cities:
  • Madrid–Bilbao ~4–4 h 45; Madrid–San Sebastián ~5 h 30–6 h 30.
  • Barcelona–San Sebastián ~7–8 h; Barcelona–Bilbao ~7–8 h.
  • Bordeaux/Bayonne–San Sebastián ~2–2 h 30.
  • Bilbao–San Sebastián ~1–1 h 15 (very frequent).
• Key hubs: Bilbao Intermodal; San Sebastián bus station; Vitoria-Gasteiz bus station; Bayonne and Biarritz (for cross-border routes).

By Car

• Main routes:
  • AP-8 (E-70) along the coast: Bilbao–San Sebastián–France (some toll sections).
  • A-1/AP-1: Vitoria-Gasteiz towards Burgos/Madrid.
  • A-15: Pamplona–San Sebastián.
  • AP-68: Bilbao–Vitoria–Zaragoza corridor.
• Typical drive times:
  • Bilbao–San Sebastián: 1–1 h 15; Bilbao–Vitoria: 45–60 min; San Sebastián–Pamplona: ~1 h; San Sebastián–Biarritz: 45–60 min.
  • Madrid–Bilbao: ~4–4 h 30; Madrid–San Sebastián: ~4 h 30–5 h.
  • Barcelona–San Sebastián: ~5 h 30–6 h 30; Bordeaux–San Sebastián: ~2 h 30–3 h.
• Practicalities: historic centres have restricted access and limited street parking—use underground car parks. Cross-border travel with France is seamless (Schengen), though occasional spot checks occur.

The Basque Country is perfect for travellers who crave an extraordinary food culture, dramatic sea-and-mountain scenery, and characterful cities and villages. It suits those who love rustic traditions—cider houses, grills, markets—alongside boundary‑pushing fine dining. Whether you want a compact city break or a coast‑to‑vineyard road trip, it’s walkable, welcoming, and delicious at every turn.

• Foodies: Pintxo crawls, Getaria’s grill temples, and a Michelin scene where San Sebastián rivals Kyoto for stars per capita, plus cider‑house feasts in season.
• Culture & history lovers: Explore living institutions like txokos and sagardotegiak, the bacalao legacy, and chef‑shopped markets showcasing peak‑season produce.
• City‑breakers: Compact, walkable San Sebastián and Bilbao pair beach or Guggenheim with standout bars and menus del día at great value.
• Scenery seekers: Revel in surfy bays and fishing ports, green hills and Rioja Alavesa vineyards, plus French‑Basque gems like Espelette and Saint‑Jean‑de‑Luz.
• Active travellers: Surf Zurriola or Biarritz, hike coastal paths and mountain trails, then refuel on txuleta steak or seasonal wild mushrooms.
• Wine & market lovers: Sip seaside txakoli and Rioja Alavesa reds, and browse La Bretxa or Bilbao’s Mercado de la Ribera for artisanal, km‑0 bounty.