The Basque Country (Euskadi) is an autonomous community in northern Spain nestled between the Cantabrian mountains and the Bay of Biscay, celebrated worldwide for its extraordinary gastronomy, avant-garde architecture, and fiercely proud cultural identity. Home to Bilbao's transformative Guggenheim Museum and San Sebastián's legendary pintxos bars, the region blends industrial heritage with breathtaking coastal scenery and lush green valleys. With more Michelin stars per capita than almost anywhere on earth, the Basque Country offers travelers a uniquely sophisticated yet deeply authentic Spanish experience.
Top food tours
Guided experiences that show you Basque Country through its food.
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Tour formats
Different ways to experience Basque Country's food scene.
Street food tours
Pintxos bar crawls through old town streets in Bilbao and San Sebastián — the most authentic and spontaneous way to experience Basque food culture
Market tours
Guided tours of the Mercado de la Ribera (Bilbao) and Mercado de San Martín (San Sebastián) with chefs or food experts explaining seasonal produce
Restaurant tours
Multi-course Michelin-starred dining experiences with sommelier pairings and kitchen visits
Specialty tours
Txakoli wine tours in Getaria, cider house experiences in Astigarraga, and idiazabal cheese farm visits in the Basque mountains
Cooking classes
Take a piece of Basque Country home with you.
Pintxos Masterclass in San Sebastián
A hands-on class in a professional kitchen learning to make 6–8 classic and contemporary pintxos with a Basque chef. Includes market shopping, cooking, and eating your creations with txakoli wine.
Bacalao and Traditional Basque Cooking
Learn the secrets of bacalao al pil-pil, marmitako tuna stew, and Basque green sauce with an experienced home cook in San Sebastián. Small classes (max 8 people) in a residential kitchen for an authentic experience.
Nueva Cocina Vasca Techniques
An advanced cooking class exploring the techniques of the Nueva Cocina Vasca (New Basque Cuisine) movement — the culinary revolution that launched chefs like Arzak and Berasategui. Taught by a former restaurant sous chef.
DIY self-guided food tour
San Sebastián's Parte Vieja is perfect for a self-guided pintxos crawl. Follow this route for an authentic evening:
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Stop 1: Bar Txepetxa (Calle Pescadería) — anchovy pintxos specialists; try at least 2 varieties
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Stop 2: Ganbara (Calle San Jerónimo) — seasonal pintxos; famous for wild mushroom varieties in autumn
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Stop 3: Bar Nestor (Calle Pescadería) — the famous tortilla; arrive at 12:30 PM or 8 PM for freshly made
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Stop 4: Bar Borda Berri (Calle Fermin Calbetón) — creative cooked pintxos; try the risotto
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Stop 5: La Viña (Calle 31 de Agosto) — end with the legendary burnt Basque cheesecake
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Stop 6: Any bar with txakoli on tap — pour it from height and toast 'Topa!'
Foodie tips
Get more out of every meal.
The best pintxos are made fresh and served hot — ask for 'pintxos calientes' to be served directly
Order txakoli wine rather than beer to fully experience Basque bar culture; watch it being poured from height
The cider house season runs from January to April — experiencing a txotx is one of the most authentic Basque food experiences
Book Michelin-starred restaurants at least 3–6 months in advance, especially for Arzak, Mugaritz, and Etxebarri
A menú del día (set lunch) at a good Basque restaurant offers extraordinary value — €13–18 for 3 courses including wine
Tolosa black beans, Gernika peppers, and idiazabal cheese are the essential local ingredients to seek out