On our way to Santiago through the Northern Way, we have the pleasure to enjoy the Basque gastronomy.  San Sebastián is widely considered one of the world ‘s premier culinary destinations. Renowned chefs such as Martín Berasategui with 13 Michelin Stars make the list of the World ‘s best chefs including 5 Basque Chefs within the 50 top. Eneko Atxa, Juan Mari Arzak, Elena Arzak, Andoni Aduriz are some of the best, recognized all over the world.

Everything started when Arzak and Pedro Subijana spent their time in the kitchen of the great french chef Paul Bocuse in Lyon. The traditional Basque gastronomy makes its renovation from which the New Basque Gastronomy movement merged. A culinary revolution brought new aromas, textures and flavors.

All is around the local products:

Fresh fish such as hake, tuna, cod, sea bream or squid are the base with unique sauce such as pil pil or squid ink sauce. Basque coast has hundreds of years of fishermans on the brave Cantabric sea. The bravery of its people can be the result of these fishermen that navigate paddling boats to reach the Northern Sea searching for whales.

As we walk to the inner part heading to Bilbao, the veal steak is paired with local cider. Mushrooms in autumn or fantastic Piquillo Red Pepper or tender white beans complete menus you can degustate after a walking day.

But the culinary passion expands to the whole society in a unique phenomenon: hundreds of secret gastronomic societies, or txocos,  scattered all Basque Country. Exclusively of men, the members gather around the kitchen sharing recipes and plates in a solid wooden table where local cider, local wine called Txacoli or the Rioja Alavesa wine enliven the plates and the chat. Good friendship is not understable without a good table in between. This is part of the spanish culture and it is what you feel when you shared your food as a pilgrim with the new friends you make on your path.