Plan your personalized
itinerary with our concierge
To give you inspiration, Relais & Châteaux presents the Routes du Bonheur: suggestions for travel itineraries that you can fully personalise according to your wishes and the experiences you would like to discover. Our consultants are available to help customise your route and assist you in making reservations at our properties. It is up to you to reserve any recommended activities on-site or nearby that might interest you.
*Total price provided for information only, based on accommodation for two people in a double room for the number of nights per property as indicated on this page, exclusive of recommended activities, properties that cannot be reserved online and restaurants.
Restaurant and hotel in the country. “Successful creations start with the best products. Each dish must be approached with the daring of a young chef, the experience of a mature man and the wisdom of an elder.” The personality of Chef Pedro Subijana, always striving to do better and his constant quest for innovation have made him an ambassador for new Basque cuisine. He adds a "personal touch" to traditional recipes: hake and its "kokotxa", oyster leaf and "mussel beans". Enjoy the impressive panoramic views of the Cantabrian sea from Mount Igeldo while dining at this restaurant located just five minutes from the centre of Saint Sebastián. (In order to guarantee the tranquility of all our guests, we inform you that Akelarre does not recommend booking a stay with children under 14 years old. The Spa is available from 18 years old.) ... Learn moreless
Known as Espelekato Bippera (or Espelette pepper), the "biper gorri" is produced exclusively in ten communities in French Basque country. This spice is particularly loved by the great chefs of the region, some of whom participated in its specifications. More than 120 producers are now involved in harvesting it. Protected by a PDO, the biper gorri is distinguished from other peppers by aromas evoking tomato, toast or dried hay.
The majority of the crustaceans and fish from the restaurant are bought in the two traditional markets of the city. To attend the auction in La Bretxa (Pescados Conde) or the market in San Martín (Pescadería Sotero) is a real spectacle. The first one that stops pays the highest prices but is able to choose the first - and therefore, the most beautiful- fish! A daily spectacle.
Restaurant in the country. The capacity to excite and his emblematic creativity places Andoni Luis Aduriz among the elite of the culinary Avant-gard. At Mugaritz, 20 minutes from San Sebastian surrounded by idyllic countryside, he explores the perfect balance of innovation and respect roots and origin. The sublimation of the senses results in a unique experience: potatoes are become pebbles, “bitter ideas of velvet” describes strips of camembert fermented in an apple concentrate, a spoonful of caviar is won by playing jacks, lamb is served with its coat, the chocolate fondant creates soap bubbles, etc. Simultaneously disconcerting and stimulating, his cuisine goes from surprise to surprise and nourishes the spirit. ... Learn moreless
Located in the village of Aia (Gipuzkoa), Ramón Lizeaga is one of the most innovative cheese masters in the country. This young forty-something has dedicated his life to refining cheese by developing certain traditional techniques. Made from cow, goat or sheep milk, Txuria, Ardi Gutizia, Behi Gazta Samurra or Aiako Kapritxoa are now the new standouts in cheese from the Basque Country
Since 2010, restaurant menus have been personalized according to local producers’ harvest of the day as well as the best products found in the morning market. Alongside the iconic Bretxa, the old cattle market, the Saturday market in Tolosa (a must-see destination for travelers from Navarre, France and Castile) and the market held every Wednesday in Ordizia (created more than 500 years ago), the best Basque producers can be found here.
Restaurant in town. At the family restaurant Arzak winds of innovation are blowing. Juan Mari was one of the founders of new Basque cuisine in 1977: creativity and techno-cuisine as a revolutionary way of inviting the region to take pride of place on the plate. His daughter Elena accompanies him on this gourmet adventure, adding her sensitivity and rigour to the untameable spirit and creativity of Juan Mari. Their duo produces marvels culminating in dishes featuring local hake, line-caught calamari or beef from the region, as well as a delicious array of aromas from across the world, including tamarind, hibiscus, rhubarb, mango skin, coconut, roasted chocolate and liquorice powder. ... Learn moreless
Hand-picked early in the morning, the Guisantes lágrima are subtle and slightly elongated, very rare peas. Considered to be a green caviar, they are exclusively grown in Getaria, in an area where the gardens located on the seafront enjoy a gentle coastal breeze, a delicate association of terroir and climate. Gourmets generally savor them almost raw or lightly cooked.
Served as an aperitif as an accompaniment to pintxos or with fish, Txakoli is the Basque wine par excellence! Produced exclusively in the three provinces of the Autonomous Community of the Basque Country, this (mainly) white wine produced from local grape varieties has a registered designation of origin. This beautiful production from Bengoetxe has the peculiarity of being organic, and its wines taste young and fresh.
Restaurant in the country. “Good cuisine, which is written in capitals, is not the property of any one person. It belongs to all those who have worked behind the stoves since the dawn of time.” So says Chef Martín Berasategui who has turned this restaurant in the Basque country, close to one of the pilgrimage routes of Compostela, into a culinary temple. Sautéed black garlic and beetroot ceviche feature amongst his most adventurous inventions. Another legendary dish is red mullet with edible crystallised scales, bean sprouts and cuttlefish. The seductive atmosphere is in perfect harmony with the exquisite cuisine, excellent wines and exceptional service. ... Learn moreless
What's more typical and cheerful than going out for tapas in the old town to discover the best pintxos in San Sebastián? From the small piece of bread on which a tomato, anchovy, shrimp or a piece of chorizo is placed to the most refined, mouth-watering dishes worthy of the title of haute-cuisine: a dual adventure – that some may call an epic – that is both geographical and gastronomic.
A few days before Christmas, on December 21, the city meets at the Place de la Constitución to celebrate its agricultural traditions. The gigantic farmer's market that covers the square honors all the local products: cheeses, honey, cider, pastries and cold meats! It is an unmistakable opportunity to discover Basque specialties, among which the txistorra, a fresh chorizo to accompany cider or Txakoli.