Best of San Sebastian & Basque Country Food
with Gabriella Ranelli
March 11 – 15, 2025
At A Glance
Regions and cities explored: Bilbao, Atxpe, San Sebastian, Getaria, Tolosa, Spain.
Length: 5 days
Date: March 11th to 15th, 2025
Availability: Limited to 12 guests
❀ A true one-of-a-kind opportunity for an insider Basque Country culinary experience.
❀ Access to award-winning, difficult-to-book restaurants in the Culinary Capital of Europe.
❀ Spend time in the intimate company of interesting and like-minded people from all over the world.
❀ A journey through hidden gems guided by one of the world’s 10 best culinary guides.
the itinerary
Day 1 – Tuesday, March 11
Txispa – 1 Michelin star
Txispa, under the stewardship of Chef Tetsuro Maeda, stands as a testament to culinary excellence, where Basque flavors are reimagined through a Japanese lens.
Maeda’s extensive internship at Asador Etxebarri profoundly influenced his approach, instilling a deep appreciation for grilling and meticulous ingredient selection. This experience is evident in Txispa’s menu, which features dishes that marry the smoky essence of traditional Basque grilling with the delicate, nuanced flavors characteristic of Japanese cuisine.
Day 2 – Wednesday, March 12
Asador Etxebarri – 1 Michelin star
Asador Etxebarri nestled deep in the Urkiola mountains of Vizcaya is surrounded by green fields and craggy peaks. The entrance takes you through a simple village bar. Once upstairs, though, you are transported to another world, a space at once refined and rustic.
Chef Bittor Arginzoniz dominates that most primal, most basic, most ancient element of fire which he applies with a delicate touch to the best raw ingredients. Using a deceptively simple technique, he elevates them as close as possible to their Platonic ideal.
Bittor and his staff plan to create an unforgettable meal for us on the cusp of spring when some of his favorite ingredients will be at their height. In 2018 Etxebarri will be reducing it’s capacity to half (barely 20 guests a day). We are one of the few groups allowed.
San Sebastian Pintxos Crawl
A crawl between San Sebastian’s best Pintxos bars
Pintxos, the Basque region’s version of tapas, are small, savory dishes served atop slices of bread, showcasing a variety of local flavors and ingredients. San Sebastián, known for its dense concentration of bars and Michelin-starred restaurants, is the perfect backdrop for this gastronomic adventure. Visitors meander from one bar to another, each with its unique specialties, from traditional bites like txistorra (a local sausage) and anchovies to innovative creations featuring avant-garde techniques.
The vibrant atmosphere, combined with the exquisite tastes of pintxos, makes for a delightful experience that encapsulates the spirit of Basque culinary excellence and community.
Day 3 – Thursday, March 13
Elkano – 1 Michelin star
Elkano is a classic restaurant, a cozy restaurant, a Basque restaurant. Its fish and seafood are peerless. The setting and service are warm, refined, and unfussy. Owner Aitor Arregi expects rodaballo (turbot) to be at its height during our visit. His father was the pioneer in grilling turbot whole over chestnut coals.
The crispy skin, the delicate buttery flesh, the crunchy fins, the squishy bits around the head: all are meant to be eaten in turn, and Aitor will come to the table to give us directions and advice; it’s almost like a piscine anatomy lesson. In a long lineup of Basque grill experts, Elkano is a leader of the pack.
Casa Urola
Where all San Sebastian chefs end their day..
Casa Urola, a culinary gem in the heart of San Sebastián’s Old Town, has been delighting patrons since its establishment in 1956. Under the guidance of Chef Pablo Loureiro, the restaurant has experienced a renaissance, blending traditional Basque cooking with modern sensibilities.
Chef Loureiro, known for his deep respect for local ingredients and seasonal produce, crafts dishes that are both rooted in tradition and innovative in execution. Casa Urola’s menu features exquisite pintxos, fresh seafood, and succulent meats, all showcasing the richness of the region’s culinary heritage.
The warm, inviting atmosphere, combined with Loureiro’s culinary expertise, makes Casa Urola a must-visit for those seeking an authentic Basque dining experience.
Day 4 – Friday, March 14
Casa Julian
Casa Julián in Tolosa is renowned for its mastery in preparing one of the Basque Country’s most celebrated dishes: the steak. This historic establishment, dating back to the 1940s, has perfected the art of grilling meat over oak coals, offering patrons a sublime taste of simplicity and tradition.
The focus here is on the quality of the ingredients, with thick-cut steaks sourced from select aged beef, seasoned only with salt, and cooked to perfection to enhance their natural flavors.
The rustic ambiance, complete with wooden beams and an open grill, invites diners into a warm, authentic experience. Casa Julián embodies the essence of Basque culinary heritage, making it a pilgrimage site for steak aficionados.
San Sebastian Pintxos Crawl
A crawl between San Sebastian’s best Pintxos bars – Continued.
Day 5 – Saturday, March 15
Azurmendi – 3 Michelin stars
Eneko Atxa’s Azurmendi, nestled in the scenic hills of Larrabetzu, near Bilbao, Spain, is a culinary destination that has garnered widespread acclaim, including the prestigious distinction of three Michelin stars.
Opened in 2005, Azurmendi is celebrated not only for its exceptional Basque cuisine but also for its commitment to sustainability and innovation.
The restaurant’s design complements its philosophy, featuring a bioclimatic structure that integrates seamlessly with the surrounding environment. Atxa’s approach to gastronomy is both modern and rooted in tradition, offering guests an immersive dining experience that begins with a welcome picnic in the greenhouse and unfolds through a series of meticulously crafted, seasonal dishes that highlight local ingredients and culinary techniques.
Azurmendi stands as a testament to Atxa’s vision of combining gastronomic excellence with environmental stewardship.
accommodation
Mendigoikoa Bekoa
Nestled in the heart of Euskadi, beneath the majestic peak of Mount Anboto, lies the charming village of Atxondo. This valley, dotted with traditional Basque farmhouses, holds a special treasure: Mendigoikoa Bekoa.
Mendigoikoa Bekoa wasn’t just any farmhouse; it was the very first Basque farmhouse dedicated to immersing visitors in the rich tapestry of the region. Established to share the unique culture, sports, customs, and, of course, the beloved gastronomy of Euskadi, Mendigoikoa Bekoa has welcomed countless guests over the years.
In 2021, a new chapter began. Inspired by fresh ideas, a new team took the helm at Mendigoikoa Bekoa, carrying on the legacy of creating unforgettable experiences for all who visit. Now, Mendigoikoa Bekoa offers a chance to step back in time, immerse yourself in Basque traditions, and create memories that will last a lifetime.
maria cristina hotel
Since opening in 1912, the restored Hotel Maria Cristina has been closely linked to the history and cultural life of San Sebastian and . the favored accommodation for international high society and movie stars like Elizabeth Taylor, Bette Davis, Woody Allen, Julia Roberts, Richard Gere, Brad Pitt and Susan Sarandon.
Decorated in a sophisticated palette of greys and white, the rooms are a quiet haven of luxury, style, technology and a dazzling range of services which, combined, make for an unforgettable stay.
Gabriella Ranelli
Gabriella Ranelli de Aguirre is a leading expert and longtime foreign observer of Spanish and Basque cuisine and culture. A native New Yorker, Gabriella has called San Sebastian home since the 1980s, and working closely with local chefs has seen the evolution of Basque cuisine throughout its most formative decades.
She founded Tenedor Tours in 1997 as the first food & wine travel company in the Basque Country and holds a Master’s in Viticulture and Oenology.
Gabriella has appeared and collaborated on food and travel programs for the BBC, PBS, CNN, Al-Jazeera, and on Spanish and Basque television. The Wall Street Journal named her as one of the world’s top 10 food guides.
Gabriella will be our specialized guide-on-the-ground during our time in the Basque Country, taking us on a journey from A to Z in Basque grilling techniques through classic Basque bars, and up to the (Michelin) stars.
The Essentials
Check-in (Mendigoikoa Bekoa): Tuesday, March 11, 2025
Check-out (Maria Cristina Hotel): Saturday, March 15, 2025
First meal: Lunch on Tuesday, March 11, 2025
Last meal: lunch on Saturday, March 15, 2025
Full timetable of meals and activities will be emailed to participants ahead of the tour.
A Note on Set Menus
The menus offered during the tour are selected by The Hungry Tourist with the help of our local partners. We believe they represent the best culinary fare that San Sebastian has to offer. Guests may order outside of these menus at their own expense.
Tour Fees
Per person, shared room: EUR 6450
Single occupancy supplement: EUR 1250
Price includes all food, beverages, taxes, service charges, transportation, and five nights of accommodation.
Price does not include airfare to Bilbao or from San Sebastian, or any travel or medical insurance.
Extra nights before or after the tour can be booked in advance at a special rate.
Payment
A non-refundable deposit of EUR 2000 per person will be charged upon reservation.
The balance must be paid no later than 60 days before the first day of the tour.
Payments are preferred by bank transfer. Payments with Credit Cards will incur a 4% supplement.
Cancellation Policy and Penalties
If cancellation is received up to 30 days before the first day of the tour, the deposit will be forfeited.
If cancellation is received up to 10 days before the first day of the tour, a penalty fee of 50% of the remaining balance will be charged. If a cancellation notice is received within 10 days of the first day of the tour or the guest is a no-show, the entirety of the remaining balance will be charged.
Apply to Join The Tour
Testimonials
his was my second THT experience in San Sebastián and I’ll start from the end: I would definitely do it again.
Gabriela is a walking encyclopedia who truly enjoys what she does. David has done these who knows how many times and is like a child in a candy store visiting for the first time.
The tour in San Sebastian organized by David is the one you must put on your top list if you are a foodie like me.
In 4 days, you experience the best food and service you can imagine. Exceptional products are sublimated by very talented and down-to-earth chefs.
Gabriella Ranelli surrounds the tour with her huge food knowledge, stories, and anecdotes. It’s a great addition to an already unforgettable experience.
