Nobody doubts that the Basque Country is today a major gastronomic destination. Here, cooking, dining together and eating well has always been, and continues to be, a religion.

The Basques have their own identity, with their own language, Euskara, prehistoric and of unknown origin, completely unlike that of all their neighbours. Among these identity traits, which they have cared for and preserved, is their gastronomic culture, one they maintain and take the utmost care of. For this reason, ancient traditions such as their gastronomic societies and their pintxos are still as important as ever.

Therefore, it is no coincidence that Donostia-San Sebastián is the second city with the most Michelin stars in the world. No mean feat!