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Early fall is a terrific shoulder season in the Basque Country. Many of the crowds have disappeared and the wineries and cideries are harvesting their fruit. The temperatures will likely be consistently pleasant in the 70’s but layers and raincoats are always recommended. On warm, sunny days the beach out front of the hotel will likely be bustling with sunbathers and swimmers.
Basque cooking enjoys a reputation for being one of the best cuisines in the world. Indulge in Basque charcuterie, farmstead sheep’s milk cheese as well as the many outstanding wines of the region.
Picnicking in the garden with Marketplace delicacy’s and cooking in one of the world’s most reputable Cooking Schools will be part of your dream come true.
Straddling two nations on the Atlantic Coast — stretching about 100 miles from Bilbao, Spain, north to Bayonne, France lays the ancient, free-spirited land of the Basques. The Basque Country is famous for its food, beaches and modern architecture…and for its feisty, industrious people. It’s also simply beautiful: Bright white chalet-style homes with deep-red and green shutters scatter across lush, rolling hills; the Pyrenees Mountains soar high above the Atlantic and are breathtaking. We will visit both the French and Spanish side some with modern flair other areas so very traditional. The entire region is colorful, fun and welcoming and demands the exploration we will give it.
I still have a couple of places available on this delicious trip. Call me at 920-421-0936
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