Basque-Country bites

San Sebastian’s haute cuisine may hog the limelight but the pintxos bars get as much, if not more, street cred. Get to the roots of Basque-Country cuisine and learn how to make these delicious bar snacks. You’ll soon see that it’s an art in itself. Whip up squid ink-tinted calamari, braised veal cheeks in red wine sauce, salty bacalao bites and light fluffy croquetas oozing with cheese, just a few of the dishes that could be on the menu.

The key to Basque-Country cooking is seasonal produce. Meet your specialist guide, an expert in sniffing out the freshest ingredients. Dive in to the vibrant La Bretxa, a 149-year old market used by many of the city’s Michelin-starred chefs. Browse stalls selling bright green padron peppers, spicy chorizo, clams still with their barnacles and the region’s beloved Tolosa beans. Then it’s time to cook. For lunch, enjoy dishes such as a fragrant hake and clam stew or cod fish in a zingy tomato sauce. All accompanied by delicious regional wine.

For a change of scene, head out to La Rioja, Spain’s most famous wine region. The journey alone is worth the trip pausing at charming hilltop towns like Laguardia, that overlooks landscape laden with vineyards. After a stroll here, it’s a further 15 minutes to the Baigorri winery to admire its floor-to-ceiling glass walls and sleek subterranean wine cellar. Then onto the sculptural Bodegas Ysios, similarly modern with an aluminium wave-like roof. Needless to say, you’ll taste good-vintage riojas along the way.