Adventure and History
The Basque Country sits in the green north of Spain on the Atlantic coast, straddling over into France. Known locally as Euskadi or País Vasco, they have their own language, their own culinary traditions (recognized by Michelin granting stars to over 30 restaurants), and incredibly beautiful geography. For these reasons alone we should visit, but once you learn of their passion for combining the convivial act of dining with the best quality ingredients, well, there’s no turning back.
Basque, Spain
Dates - October 3-11, 2026
Travelers - 12
Price - $10,000 Per Person
3 seats remaining
Who?
The trip is designed for experienced travelers with adventurous spirits and a passion for great food that is still made the way it was done hundreds, if not thousands, of years ago—food that is deeply connected to the people and culture of the place. Our guests are adults of all ages, and share a spirit of openness and a desire to experience a cuisine and culture that may be very new to us. And, our guests need to enjoy walking.
We keep the group small—up to 12 guests traveling with an experienced host from Zingerman’s, plus our local guides!
What’s Included?
Amazing food – almost all breakfasts, lunches, and dinners.
We will enjoy traditional regional specialties made with local, fresh ingredients.
Behind-the-scenes visits with artisanal producers and local farmers, and cooking demonstrations.
A Zingerman’s tour host and our guides, who will be at your disposal at all times.
Our own private bus transportation.
Hotel accommodations for 8 nights.
What’s not included?
Airfare
Alcoholic beverages (other than beverages with dinner or when they are specifically included in the itinerary)
Personal spending money
What about accommodations?
We will be staying in four different hotels over the course of the tour. They will range from lovely rustic comfort to city grandeur. All have private bathrooms. Most have Wifi.
SAMPLE Itinerary*
Day 1
bilbao
October 3
We will meet up on the first day at our hotel for introductions. (We highly recommend arriving a day or two early to adjust to the time zone and explore more of Bilbao.) From there, we’ll head to a hands-on cooking class at the Central Market to prepare pintxos—the Basque version of tapas—and enjoy lunch together. Afterward, we’ll take a leisurely guided walking tour of old Bilbao to get our bearings and some historical context. Guests who prefer may opt for free time instead, perhaps to visit the Guggenheim Museum Bilbao. We’ll reconvene in the evening for a welcome dinner together.
After breakfast at the hotel, we’ll head out for a sweet start to the day with a visit to a renowned chocolate maker in Balmaseda for a behind-the-scenes look (and, of course, a tasting). Later, we’ll gather for a special lunch with a talented local chef in Barakaldo before returning to Bilbao. The late afternoon is yours to enjoy—wander the streets, browse the shops, or relax at a café. In the evening, we’ll meet up for a stroll for pintxos.
Day 2
Bilbao
Balmaseda
October 4
After breakfast at the hotel, we’ll head out by bus to the beautiful salt valley of Añana in Álava. We’ll visit the historic Salinas de Añana to learn about its centuries-old salt-making traditions, followed by lunch. Later, we’ll return to Bilbao for free time to relax or explore at your own pace before meeting up in the evening for pintxos.
Day 3
Bilbao
Añana
October 5
After breakfast the hotel, we’ll set out for a day in La Rioja, heading to San Vicente de la Sonsierra. We’ll visit the original winery of the Eguren Ugarte Family for a tour and tasting, then continue on to Páganos to explore their second winery. There, we’ll enjoy a relaxed master class with the chef, followed by lunch. We’ll head back to the hotel in the evening, with time to unwind and have a stroll.
Day 4
el Ciego
San Vicente de la sonsierra
October 6
Today, we’ll head into the Basque countryside to the lively market town of Ordizia. We’ll spend time exploring the famous Ordizia Market, a cornerstone of local food culture. From there, we’ll visit an award-winning Idiazabal cheese creamery to learn about traditional production methods and enjoy tastings. Lunch will be at a classic cider house, offering a relaxed and very local experience. In the afternoon, we’ll continue on to San Sebastián for a visit before returning to Bilbao. We’ll round out the day by meeting up for evening pintxos in the city.
Day 5
ordizia
San Sebastian
October 7
Day 6
Tolosa
October 8
Today, we’ll learn about the alubia negra de Tolosa—the beloved black beans of Tolosa that hold a special place in Basque cuisine. We’ll visit local growers to understand how they’re cultivated, then spend time with a regional chef learning to prepare a traditional dish featuring these famous beans. We’ll enjoy the fruits of our labor for lunch, surrounded by breathtaking views. In the evening, we’ll head to San Sebastián for a relaxed stroll and pintxos.
Today we’ll head into the countryside near Hika to visit a local txakoli winery. We’ll spend time among the vineyards learning about txakoli—a signature of the Basque coast—followed by a relaxed lunch in this beautiful rural setting. We’ll return to Bilbao in the afternoon with time to enjoy the city before gathering in the evening for pintxos together.
Day 7
HIka
October 9
Enjoy a relaxed morning in Bilbao, with time to explore, shop, or visit a museum. In the afternoon, we’ll head to the countryside near Boroa for a special farewell lunch at a historic Basque farmhouse restaurant, celebrating the flavors and traditions we’ve experienced throughout the week. We’ll return to Bilbao later in the day with a bit more time in the city before gathering in the evening for a final city walk and celebratory pintxos together.
Day 8
bilbao
boroa
October 10
Breakfast in the hotel; some of us will be leaving today, and others may be staying on for further explorations.
Day 9
bilbao
October 11
*One thing to note: this itinerary is a SAMPLE and things may change. We will make every effort to provide the tours and experiences that are described above. However, the nature of the places we’ll be visiting, not typical tourist destinations, means that plans may change.
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