Gastronomy incentives

Goierri, gastronomy in the countryside

The Goierri region is known for its varied gastronomy and the excellent quality of its produce. Among the most typical are those related to grazing, such as the Idiazabal Cheese made with latxa sheep's cheese, the mondeju sausage from Zaldibia and black pudding from Beasain, all made using traditional methods in the local farmhouses.

Added to these are black beans, oyster mushrooms, different kinds of fruit and drinks like cider and txakolí wine. These products have marvellous showcases: the traditional markets of Ordizia and Tolosa.

Traditional sensations

  • Leaving from San Sebastián.
  • Visit to the traditional markets of Ordizia or Tolosa, two of the most important in the Basque Country.
  • Visit to a traditional cheese factory to see how the famous Idiazabal cheese is made.
  • Matched tasting of cheeses and wines from the province.
  • Lunch in a prestigious restaurant.

 

Cookery classes with san sebastián's great chefs

San Sebastián, the city with most Michelin stars per square metre in the world, boasts the greatest chefs on the international. Learning their cookery secrets is a privileged reserved for the lucky few.

Juan Mari Arzak, Pedro Subijana and Martín Berasategui will show you some of their tricks in the kitchen.

An active flavour and smell class where the chefs will gradually reveal the keys to their best known and acclaimed foodie creations.

Martín Berasategui

Juan Mari Arzak

Pedro Subijana

Programme 1: 3-star tasting

  • Transfer to the restaurants of San Sebastián’s Michelin 3-star chefs, Pedro Subijana, Juan Mari Arzak and Martín Berasategui: Akelarre, Arzak or Martín Berasategui and visit to their kitchens.
  • Demonstration of haute cuisine techniques by the masters themselves.
  • Tasting menu.

Programme 2: a special 3-star visit

  • Visit to one of San Sebastián’s traditional markets in the Old Town with a chef.
  • Choice of products to be cooked.
  • "San Sebastián Flavours" guided tour of the Old Town of the city and tasting of miniature gastronomic creations, or "pintxos".
  • Transfer to the restaurants of San Sebastián’s Michelin 3-star chefs, Pedro Subijana, Juan Mari Arzak and Martín Berasategui: Akelarre, Arzak or Martín Berasategui.
  • Introduction to raw materials in the kitchen.
  • Class on gastronomic creation.
  • Tasting menu.

Pintxo's Chef

Pintxo's workshop

Gastronomy workshops

Recent years have seen cuisine become a laboratory of ideas where creativity and free thought prompt the development of proposals that break away from the traditional moulds to come up with always spectacular creative results.

At the Ni Neu Restaurant, run by IXO, the gourmet catering group headed by Bixente Arrieta and Andoni Luis Aduriz, chef at the Mugaritz (2 Michelin stars), you can enjoy the genius of excellent cuisine served in a fresh and highly attractive format.

Programme 1: pintxo workshop + lunch or dinner

  • Coffee.
  • Theoretical class on raw materials, traditional markets, producers and how to assemble typical pintxos.
  • Preparation of 2 different kinds of pintxo using seasonal products.
  • Little cocktail to accompany the pintxos made.
  • Lunch/dinner at the restaurant.

Programme 2: innovation workshop + lunch or dinner

  • Coffee.
  • Class on 3 innovative techniques used in cutting-edge cuisine:
    1. How to cook an egg at low temperature.
    2. Osmosis or impregnation applied to a little gem lettuce.
    3. Chiffon cake in chocolate sponge.
  • Active participation in preparing the products using these techniques.
  • Cocktail.
  • Lunch/dinner at the restaurant.