The Basque region of Spain is known for its burgeoning culinary arts, and especially in Michelin-starred restaurants. Alongside them you will also find bars with pinchos, fine wine and views worth visiting

• Pinchos in Bilbao

One of the most culinary European regions in Europe is the Spanish Basque region. Every avid food lover will be able to declare the city of San Sebastian a culinary capital and cite Michelin statistics, which say that the concentration of stars in relation to the city's population size is the highest in the world. This is already a great reason to fly to northwestern Spain, but that is not the only reason. San Sebastian's surroundings are packed with deliciously delicious adventures, spectacular views, as well as stunning photo sites of one of the greatest television series of all time - "Game of Thrones," of course.

Before we lay out a delicious journey plan, some basic concepts and myths must be familiar. The first is the Pinchos. This is a small dish served alongside the drink in bars in the area. The Pinchos culture, which has become a thing, has evolved into a masculine culture of drinking after work, and alongside it a delicious little bite before home dinner. In the past these were pretty simple dishes, little crunches, olives and the like, but over the years the Pinchos culture has evolved into a wonderful gastronomic art.

San Sebastian's Gulf Shore

Let's move on to Kalimotxo (Kalimochu). It is a ski drink sold in bars in large drink glasses and consists of local red wine, Coca-Cola and a slice of lemon. Another popular local beverage is the Txakoli (chakoli), a very dry, lightly bubbly white wine with high acidity and a relatively low alcohol content. It is usually poured within a year of bottling and served as an aperitif.

And for dessert, a cheesy cheesecake. The legendary aura created around the Basque cheesecake is justified, and it has already spread wings and became a brand. The baked cake, which is fluid and heartfelt, is not a classic, traditional or local dish. Served at one Pinchos bar in San Sebastian for a while, it became a hit. Thanks to countless mentions and tags on Instagram, this cake has become an unshakable part of the local food culture.

Bilbao - cultural and culinary

The industrial port city has undergone a transformation in the last two decades. This change is attributed to urban experts for the founding of the Guggenheim Bilbao Museum. Many resources have been allocated to this showcase project. Jewish-American architect Frank Gerry, one of the greatest architects of our generation, joined the mission, and the city, which until 1997 few outside the region knew its name, became a cultural power.

From the plaza surrounding the museum, a colorful promenade on the banks of the river was paved, from which you can look out on the renewed city. Amongst them, they knew the name of Santiago Calatrava, a Spanish architect and engineer known for designing suspended bridges characterized by his unique style. Japanese architect Arte Isuzaki also contributed to the city's renewed skyline. On the outskirts of the city was built a huge project signed, even after her death, Zaha Hadid. Philip Stark also redesigned an old industrial building and made it a cultural center. Aside from modern architecture stars, Michelin stars are part of the local landscape, of course. But this is the well-known and known.

Cod fish in troubled San Sebastian

If you want to taste Pinchus in one of the stone-paved city squares, get to know Gure Toki. This is a town bar where many pinchos trays are arranged, and the most recommended are chicken skewers accompanied by sugary sauce and potato cream, a scrambled egg with thin slices of fried potatoes and roasted mushrooms. You will also find a large roasted and spicy meaty mushroom served on a slice of sausage and toast, a liquid egg on a sausage and thin potato fries, and noble fried zucchini flowers stuffed with curry cream.

Between France and Spain

Many have already been told and written about the culinary wonders of San Sebastian, whose food culture puts it on the international map. The great turning point in the local gastronomic concept began in the mid-1970s, when the encounter between French culinary and Spanish culinary became a new language. Young chefs have been re-examining Basque cooking values, drawing on local produce. They began to cook from the local cuisine using French techniques and knowledge - changing, challenging and redefining the Basque culinary language. These trial and error have spawned a magnificent new Michelin star-making galaxy in San Sebastian to this day.

The city is characterized by French architecture. It lies along a coastal strip, and this strong nature is part of the city's beating core. Because of this, it is also known as a popular surfing destination. You can observe its beauty from various points, the most beautiful of which is actually a private amusement park and a hotel. An entrance fee is payable, but the view is worth the effort - Monte Igueldo viewpoint.

Pinchos in San Sebastian

As part of a daily stroll around the city you should take a peek at the urban food market - La Bretxa, which has plenty of sausage and cheese stalls, fish stalls, butchers and more. At the prestigious Maria Christina Hotel, named after the Queen, it is recommended to have a cup of coffee or tea just to enjoy the pompous space and the luxurious terrace. This hotel also has an interesting culinary stronghold, its name. It's a gourmet and space store where cooking workshops, delicious pinchos tours, private culinary events, and more.

And where to eat in San Sebastian? First, you should mark at least one Michelin restaurant as a long-term destination, but aside from the glitter and the stars, San Sebastian is known as the city with the most wonderful Pinchus concentration. There is no need to choose and focus on one bar, but to jump from bar to bar.
It is recommended to taste slices of bread topped with aioli and a small salad seasoned with aioli, or a smoked sausage slice, roasted mushrooms and spicy cherry tomatoes, pickled sardines served with hard boiled egg and onion, or winter sautéed with butter and raw egg yolks - and plenty of delicious bites.

Basque Rioja

There are countless vineyards in Alawa County, and the popular wine of the Tampernio wine grape is used to make red wine or white garnish - a white tempera only found in its spirit.

The local wineries offer tours and tastings and a variety of local wine bottles sold at the winery's stores for an equal price per person. One of the most beautiful wineries in the area was also built by architect Frank Gehry, and serves as a vineyard, winery, visitor center and boutique hotel, operating a Michelin starred restaurant: Marques de Riscal, luxury hotel and winery in Elciego.

Nearby in Rioja is also a ski salt quarry called Valle Salado de Añana. Due to the undisputed quality of the salt produced from the quarry in a natural and seasonal process, dependent on the wind and the sun, chefs larger than the region are the ambassadors of the salt, and many "salt beds" are reserved for them.

Since the Middle Ages, they worked in the mining and drying of salt. 20 years ago, there was only one employee at the site, and only recently was an institute supporting the quarry. The site opens to visitors and acts as a heritage site and as an active salt quarry. Open year-round for visits, and in advance, you can also participate in field work. The site has recently been recognized as a European gastronomic heritage.

The reporter was a guest of the Basque Country Tourist Office