Basque Country Emerges as a Premier Destination for Food, Wine, and Culture in Northern Spain

Travelers seeking a blend of culinary excellence, striking landscapes, and unique wine traditions are increasingly turning their attention to the Basque Country in northern Spain. This autonomous region, known locally as Euskadi, is bordered by the Bay of Biscay to the north and shares frontiers with France, Navarra, La Rioja, and Cantabria. The Basque Country stands apart from other Spanish regions due to its distinct language, culture, and a deep-rooted pride in its heritage.

San Sebastián, or Donostia in Basque, is often considered the cultural heart of the region. The city’s reputation as a gastronomic capital is matched by its scenic beaches and vibrant arts scene. Each year, San Sebastián hosts the renowned International Film Festival at the Kursaal Auditorium, drawing filmmakers and cinephiles from around the world. The city’s pintxos bars—serving small snacks that are central to Basque social life—are a testament to the area’s culinary innovation.

Bilbao, another major city in the region, has undergone a dramatic transformation over recent decades. Once an industrial hub, Bilbao reinvented itself through investments in art and architecture. The Guggenheim Museum Bilbao, designed by Frank Gehry and opened in 1997, is now an international landmark. The museum’s collection features works by artists such as Jeff Koons and Anish Kapoor. Bilbao’s Old Town, or Casco Viejo, offers winding streets filled with shops and bars, while La Ribera Market provides a taste of local produce and cuisine.

Wine production in the Basque Country dates back to Roman times but remains relatively undiscovered outside Spain. The region is best known for Txakolina (or Txakoli), a light, slightly effervescent white wine made primarily from indigenous Hondarribia Zuri and Hondarribia Beltza grapes. Txakolina is produced in three main Denominations of Origin (DO): Getariako Txakolina near San Sebastián; Bizkaiko Txakolina around Bilbao; and Arabako Txakolina in the hills near Amurrio. These wines are typically low in alcohol and have a bracing acidity that pairs well with local seafood.

A distinctive tradition accompanies Txakolina: it is often poured from a height into glasses using a traditional pitcher called a porron. This method aerates the wine and enhances its natural effervescence. Despite growing international interest, about 80 percent of Txakoli is consumed locally.

The Basque Country also offers one of Europe’s most innovative wine experiences: underwater wine aging. Near the Bay of Plentzia, winemakers have established an undersea oenological laboratory 15 meters below sea level. Here, bottles of wine are aged in marine conditions as part of a scientific project involving winemakers and biologists. Visitors with diving licenses can explore the underwater cellar and artificial reef before tasting these unique wines on land. For those who prefer to stay dry, boat tours offer tastings and explanations about how the sea influences wine maturation.

Beyond its cities and vineyards, the Basque Country boasts remarkable natural beauty. The Plaiaundi Ecological Park near Irun is recognized internationally for its birdlife and wetlands conservation efforts. Visitors can explore trails with interpretive panels or join guided tours organized by the park’s interpretation center.

Across the border in French Basque Country lies Kakuetta Gorge—a 4.5-kilometer canyon filled with limestone caves and waterfalls—and the Holzarte Suspension Bridge near Larrau, which offers adventurous hikes with panoramic views.

Basque gastronomy is rooted in high-quality ingredients from both land and sea. Angulas—baby eels sautéed with garlic—are considered a delicacy but are increasingly rare due to overfishing; more affordable imitations made from pollock (gulas) are widely available. Pintxos remain central to local dining culture: these small bites are typically served atop bread and secured with toothpicks. Another regional specialty is Chicken Basquaise—a braised chicken dish flavored with Espelette pepper.

Wineries across the Basque Country welcome visitors for tastings paired with local foods. Bodega Berroja in DO Bizkaiko Txakolina offers guided tours through vineyards surrounded by panoramic landscapes.

The Basque Country continues to attract travelers interested in food, wine, art, and nature. Its blend of tradition and innovation makes it one of Spain’s most compelling destinations for those seeking authentic experiences off the beaten path.