JuNE 14-19, 2017
San Sebastian is the foodie city to top all foodie cities; not only does it boast the most Michelin stars per capita in the whole world, all of its inhabitants are extremely proud of their local food tradition, and love to share it with newcomers.
The Basque country is also renowned for its idyllic rural landscape, and Sobremesa Culinary Tours is excited to show you some of that as well, always using the food scene as our guiding theme.
For this exclusive 5-day trip, our home base will be San Sebastian, which is not only known for its food, but also hosts one of the most important film festivals in Europe, and has traditionally served as a luxurious summer vacation spot. Though it’s a well-known town, it still remains somewhat of a hidden gem, so use this opportunity to discover it while the massive tourism industry has still not invaded.
Our expert team will guide you through the culinary highlights of this romantic coastal city. We will offer you two day trips to the rural Basque bliss: one to our favorite cheese producer and another to a traditional Basque cider house including a hearty traditional lunch menu of the best T-bone steak ever, a classic salt cod omelet and more.
We will also offer you a couple of free nights in case you just can’t get enough food and want to dine at more of the world-famous restaurants in the area (and we will give you recommendations for those as well).
San Sebastian (or Donosti, as the locals call it) is just a lovely train ride away from Barcelona (and thus a great combo with our Boutique Barcelona trip) or Madrid; although it has a small airport, we recommend taking the train from a main Spanish city (that ticket is on us!) . If you need more transportation recommendations please don’t hesitate to ask.
Sign up soon! Just like with out Barcelona trip, we expect spots to sell out very quickly!
WHAT MAKES SOBREMESA CULINARY TOURS UNIQUE?
We offer all-inclusive trips, in which you can relax and let yourself be guided, resting assured that our expert staff knows exactly what they are doing. Penetrating into a new culture can be very difficult without the expertise of true insiders; chef Camila lived in Spain for 15 years and has now made it her mission to share all the cultural and culinary knowledge she gained with her American guests. The small size of our groups makes our culinary adventures exclusive and you are guaranteed to have lots of individual attention and even one-on-one time with chef Camila.
* We can accommodate all dietary restrictions.
Here’s a glimpse into the full itinerary for the trip*:
Arrival in San Sebastian. We will help you check into the boutique hotel. After a brief orientation, we will go on a guided walk around the beautiful old quarter of San Sebastian, and a stroll around the world-famous La Concha beach. For dinner we will bar-hop for pintxos (the Basque version of tapas) paired with some local young and lightly sparkling txakoli wine.
In the morning we will tour La Bretxa market to stock up on ingredients for the afternoon and evening cooking event. Then, it’s off for more pintxos in the old quarter and Gros neighborhood for lunch. In the afternoon, chef Camila will host a Basque cooking class. We will dine on a feast of our own creations of delicious Basque food.
Our first rural excursion takes us to the apple-growing, cider-producing region of Astigarraga. We will learn how cider is produced the artisanal way, and be able to dine on a hearty, traditional cider house menu, which usually consists of a first course of the classic Basque salt cod omelet with fried green peppers, then a high quality T-Bone steak and, to top it off, some local artisanal Idiazabal cheese with quince paste and walnuts for dessert -accompanied, of course, by all the cider you can drink. In the evening, it’s back to our home base so that you can have some more free time to have another of those life-changing restaurant experiences (if you’re still hungry, that is!).
Today we will hang out in San Sebastian with another market visit in the morning, this time to the San Martin market, a building renovated in 2005 to combine a traditional market with a modern shopping center. We will have our second Basque cooking class with chef Camila and enjoy the fruits of our labor for lunch. In the eventing, you will have some more free time so make sure to book those Michelin-starred restaurants well in advance!
Today we leave the city again for field trip to a local artisanal cheese producer in the region of Tolosa. After a detailed explanation of the local cheese scene -with tasting, of course- we will enjoy a traditional lunch. Our farewell dinner tonight at a restaurant in San Sebastian will surely be a memorable one!
* Itinerary subject to change.
Cost per person:
Double Occupancy: $2,950
Single Occupancy: $3,950
Terms of Payment:
1. Deposit: $500 non-refundable
2. 50% total trip cost, due by December 15, 2016
3. Remaining balance due by April 1, 2017
To register, choose one of two options:
To register and pay the deposit online (3% processing fee will be added), click below:
To register and pay the deposit by mailing us a check, click below:
Camila Loew, Founder and CEO, is the daughter and grand-daughter of intercontinental migrants, and has spent about a third of her life among three different countries (Argentina, US, and Spain). Her cooking style can be described as Mediterranean and produce-focused.
In addition to running Sobremesa, Camila teaches at culinary schools all around the San Francisco Bay Area: Bauman College (Berkeley), The Cooking School at Cavallo Point (Sausalito), 18 Reasons (SF) and Ramekins (Sonoma).
Camila holds a Ph.D. in Humanities and is a certified Nutrition Consultant. She cooks daily for her family of four. When she's not in the kitchen, you can probably find her riding her bike around Berkeley.
Julia Mallon Delves, Head of Operations, holds a B.S. in Nutrition Science from Colorado State University and a Natural Chef certificate from Bauman College. Founder of Trailside Kitchen, she developed the Trailside Method: a 6-week program of strategic eating for active lifestyles. In addition to working with people to strategically eat their way to better exercise performance, she is also a culinary instructor at Bauman College in Berkeley and is pursuing her MBA from Sonoma State University.
In her free time, Julia enjoys traveling, bouldering, hiking, backpacking, fly fishing, spending time with her husband and their dog, eating weird food, or being a mad scientist in the kitchen.