Your readers can be the first to join us on a new nine-day
Wine & Gastronomy tour of the Basque country led by Cobblestone
Small Group Tours, America’s specialists in Basque travel.
“If the Basques themselves have a passion for art, it
is the art of cooking. Theirs is a cuisine of the freshest
ingredients and the most savory sauces,” says Atlantic
Monthly Online.
“Spain’s San Sebastian has the best food you’ve
never heard of,” says Food & Wine, pointing
to “an exhilarating, exuberant food scene that hasn't
received the attention it deserves.”
“Spain’s great red wine is a stately Rioja,”
continues Food & Wine. “Unlike other reds,
which are often released within a year or two of their vintage,
the superb red Riojas make their debut as dowager beauties.
They are almost as common on the Basque table as fresh seafood.”
“The Basques are considered Spain’s best cooks,”
says the New York Times, “as well as its most
enthusiastic eaters and drinkers.”
Find out what all the excitement’s about. Accompany
our guides on an insiders’ tour of a culture that celebrates
the art of dining, from elegant restaurants to traditional
repasts of lamb grilled over grapevines.
private tastings at bodegas selected for their quality,
variety and limited production stocks (you won’t be
likely to see some of these fine riojas in America).
exploring the narrow, cobbled streets of the medieval
city of Laguardia in La Rioja. Motor vehicles are not permitted
because the ground below is tunneled with over 250 wine
cellars.
a cooking demonstration by acclaimed chef Daniel Garcia
of Zortziko, an elegant, century-old restaurant in Bilbao,
who is famous for combining classical dishes and innovative
touches.
a Gastronomic Society evening, a traditional event where
men display both their well-developed cooking skills and
their vocal prowess for a small group of visitors. A chorus
of several men – plumbers, bank presidents, set designers
and many other professions in real life – sing Basque
folk songs between the many courses.
