Saint-Jean-de-Luz is one of the most beautiful villages of the Basque coast. Its famous Rue Gambetta, with its traditional shops, as well as its spectacular bay, which runs from the Chapel of Saint-Barbe to the Socoa Fort, help to make this one of the favorite destinations […]
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A winery with as much prestige as Marqués de Riscal, the oldest of the Rioja Alavesa region, deserved a restaurant that would live up to the name of its wines. Along with the construction, in 2006, of the “City of Wine” –an exclusive complex made up […]
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It’s always hard for children to objectively analyze their mother’s virtues. They can always be accused of being biased. It’s even worse if, trying to be excessively impartial, they only note the defects of those who they love most. All this is relevant when assessing the […]
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Basque Culinary Center, the first gastronomic college of Spain, located in the city of San Sebastian, is a pioneering academic institution worldwide. It is a center of higher learning and a technological leader whose aims are training, research, innovation, and the promotion of fine dining. The […]
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Maider Lasa, founder of La Oveja Latxa, decided one day to share her passion for high-quality Basque cuisine with the world. Thanks to her tenacity when searching for the finest foods from local producers, she has managed to create a unique catalog of cheeses, beverages, sweets, […]
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Basque cuisine is world renowned and has been an important player in the transformation that the art of cooking is currently undergoing on a global level. The wealth of Basque cuisine encompasses aspects such as quality of the product, a great variety of flavors, and the […]
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In the city that has the most Michelin stars per capita in the world, it is quite difficult to surprise and stand out with original, quality cuisine. María Cristina – a Luxury Collection Hotel, San Sebastian’s luxury hotel par excellence, has managed to come up with […]
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America and Europe: these are the two worlds of Miguel Balliache. This Basque-Venezuelan artist takes to life like a duck in water on both sides of the ocean. Established in San Sebastian since 2003, Balliache frequently travels to America, especially to Venezuela, where he was invited […]
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