Txakoli and events

Eneko Atxa (Txakoli Gorka Izagirre), with his innovative mentality, uses drones to control the fields of vines where the grape of his txakolis is harvested. To preserve this white wine made in the Basque Country since time immemorial they use millennial techniques combined with avant-garde technology. The “txakolinerías” flood the Basque coast. Yes, yes the coast. The grape is nourished by the wind and the taste of the sea. With this ...

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Basque red bean soup

These days that the temperatures are low it is a pleasure to go to some farm to eat a deliciously warm bean dish. They are small local organic orchards near these typical Basque houses. Our group of guests appreciate the close encounter with the locals and they love the taste of this typical Basque dish. A simple recipe, but with essential tricks, that must be elaborated with affection, since it requires ...

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A brilliant winery

The first thing it comes to mind when you get into Arzak (3 Michelin stars) is how good you feel. Juan Mari and Elena Arzak have been using their family home since 1897, and it shows. It has not been easy to maintain this location, especially because, along with the success and recognition, the need for a more flexible space also increased. It came a time when they needed to find a ...

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One chance to break the rules

These private clubs equipped with a large shared kitchen and long tables, which you can only go if invited by a member, are part of the gastronomic Basque culture since the s. XIX, and are distinctly operated on a system based on trust. The members, organised in different groups of friends, bring their own fresh produce for cooking. They have free access to the communal stock as well as their drinks ...

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The Apple cider season begins!

It is estimated that there are more than 1000 local varieties of apple in the Basque Country. Every season, the blend of different types (acidic, sweet and bitter) will make every batch to get its own nuance. At go Basquing, the "hard work" of the cider tastings begins so we can recommend to our guests the best ciders to try. The relationship between Basque fishermen and this drink dates back to the ...

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The show starts now

When Ignacio Oñate sends you an email, you open it fast, because you know he will make your day. Even more if he invites you to a party at one of the spaces he manages. This time the restaurant Araeta greeted us with the metallic sound of a saxophone and a voice that took our breath away. Right after sunset, artificial stars cascaded into the garden trees. On each corner, wooden stands ...

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Basque Culinary Center

Ayer tuvimos la suerte de vivir la gala del primer Basque Culinary World Prize. Lo recogía emocionada la chef venezolana María Fernanda di Giacobbe, por su labor de empoderamiento de las mujeres en situación de vulnerabilidad de su país. Un proyecto asociado al chocolate que muestra cómo la gastronomía contribuye con la sociedad, más allá de la cocina. Basque Culinary Center, primera universidad gastronómica de Europa y centro de investigación, busca ...

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Power of less

The year was 1900. The sailors were coming down from fishing with a good haul. As always, they walked up the cobbled streets of the town to a neighbor’s bar drunk a txakoli* and talked about the day at sea. Accompanying this white wine, nothing better than a freshly caught fish. Restaurateurs, to make things easier, let the prepared coals on the street in an intelligent advancement of " do ...

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Cooking secrets

For the first time in my life the chef welcomed us before eating, telling us the secret that led him to get a Michelin star: "I fall in love with the local ingredients!" Then he continued transmitting the love for what he does, explaining tricks on how to buy and handle anchovies, how to make a pil-pil* sauce, cut fish... All this paired with a little wine tasting that included ...

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Black power

The squid season is finally here. At dawn they are all there, near the old fishing port. Fishermen, side-by-side, are catching squid (Txipiron). They share tricks and some, if they can, show off their catch.   When the tide gets low, some visit the local harbor’s restaurant to share their day’s catch. There, they are cooked in a black sauce made with poached onions and their ink. A dish as delicious ...

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