Basque Gastronomy, 2027
2-6 November, 2027
Along with co-hosts Simon McGookin and Gijs van Hensbergen, you will embark on an unforgettable culinary journey exploring the history, traditions and remarkable evolution of Basque gastronomy. From the pioneering chefs who transformed San Sebastián into one of the world’s great food destinations to the producers, artists and communities that continue to shape its identity, this journey looks beyond the plate to understand what makes the Basque Country so extraordinary.
Basque Gastronomy, 2027
2-6 November, 2027
Highlights
- Lunch at 3* Michelin restaurant Arzak, one of the pioneering restaurants of modern Basque gastronomy
- Private visit and lunch at the Basque Culinary Center, exploring its role in the future of gastronomy
- An evening dinner at a traditional Basque gastronomic society, experiencing one of the region’s most distinctive culinary traditions
- Visit Getaria and explore the world of Txakoli and the region’s exceptional coastal produce
- Lunch at 1* Michelin restaurant Elkano, legendary for its extraordinary wood-fired fish and uncompromising approach to local produce
- Visit Chillida Leku, the remarkable museum and former home of Basque sculptor Eduardo Chillida
- Lunch at 3* Michelin restaurant Martín Berasategui, one of the defining names of Basque haute cuisine
Price per person sharing $5300
Single Supplement $700
What's Included & Extensions
- 4 nights Hotel de Londres y de Inglaterra, San Sebastián
- Private transport by luxury coach
- English speaking guides
- Breakfast daily; 4 lunches/ 1 dinner
- Activities as specified
Tour Price
(per person sharing)
$5,300.00
- Single supplement Price: $700
info@iberianwinetours.com for details.
Need help booking?
- Call us: +44 (0)787 326 3809
- Email us: info@iberianwinetours.com
Business Development Manager and Tour Host
Simon McGookin
Simon has a lifelong passion for wine and travel, stemming from a visit to the Barossa Valley when he lived and worked in Australia as a teenager. Since then he has visited most of the top wine regions of the world. He studied at Queen’s University Belfast and had a career in IT and professional rugby management before joining Iberian Wine Tours. After successfully completing the Level 3 WSET Advanced Certificate in Wines and Spirits he has worked closely with Jeremy Shaw in overseeing the growth of the company.
Tour Host
Gijs van Hensbergen
Gijs van Hensbergen is a Dutch art historian, food critic and Hispanist. After training at the Courtauld Institute of Art, University of London for a BA Hons and Postgraduate research in History of Art he worked for the Knoedler Gallery, in London and New York. Following this, he made the rather eccentric decision to devote 5 years of his life to the art of the Master Chef of the Chaine des Rotisseurs as a suckling pig specialist in Segovia, Spain. He is now the Grand Knight of the Noble Order of the Silver Whisk.