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Gastronomy tourism: Introduction

'Pintxos' and creative cuisine. Cider bars and txakoli wine cellars. Markets and gastronomy museums. Gipuzkoa offers a wide menu of delights for the 'gourmand' visitor.See more

If we arrive at Gipuzkoa with the aim of knowing its gastronomy, we can only have one problem: we can feel disappointed because we cannot take advantage of such a wide and tempting offer.
Good eating is a culture in our territory. An immersion into Gipuzkoa's gastronomy should include the tasting of the following dishes:
Before or after lunch:
- Markets. The raw material for our stoves is in the markets of rural products, like Ordizia's Wednesday market, Tolosa's Saturday market, or the countless fairs distributed throughout the calendar.
- Gastronomy museums. Gastronomic culture and diffusion join in three small museums, D'Elikatuz, in Ordizia, Idiazabal Cheese Interpretation and Tasting Centre (Idiazabal), Sagardoetxea Basque Cider Museum (Astigarraga), the 'Xaxu' Confectionery Museum (Tolosa), and the Salt Museum (Leintz-Gatzaga).
At lunch time (or dinner time):
- Miniature cuisine. The pintxos in the bars of Donostia-San Sebastián and other places turn high cuisine into small and irresistible doses.
- Traditional cuisine: Fish carveries and lifelong restaurants offer the essences of Gipuzkoa's gastronomy, based on first quality products that are carefully prepared.
- Cocina de autor: Arzak, Subijana, Berasategui, Adúriz and many other masters from Gipuzkoa turn cuisine into a work of art. A caprice at a reasonable price.
- Cider bars: The typical cider bars are unique places because of the menu based on salt cod and cutlet, a good atmosphere and the cider of the (casks).
- Gastronomy societies: Traditional privates clubs in which the members themselves cook. Visitors can only enter here if a member invites them.