4 DAYS

Basque Country,
Cantabria &
Asturias

Day 1. Madrid – Zaragoza – San Sebastian (590 km)

After Breakfast, begin your journey from the vibrant capital of Madrid, heading northeast through Spain’s diverse landscapes on a comfortable private road transfer. As you leave the city behind, the scenery gradually shifts from central plains to the fertile valleys of Aragon. Visit to the historic city of Zaragoza, beautifully set along the banks of the Ebro River, followed by visit to Basilica del Pilar and continue your journey to Basque Country. On arrival enjoy the greener landscape, seaside city of San Sebastian and evening enjoy world-class gastronomy. Overnight stay in San Sebastian.

Day 2. San Sebastian – Bilbao – Santander (205 km)

Breakfast at the hotel, depart from San Sebastian along Spain’s dramatic northern coastline, where lush green hills meet the rugged shores of the Cantabrian Sea. Enroute stop in Bilbao, the cultural heart of the Basque region. Highlights include the iconic Guggenheim Museum Bilbao, the historic Casco Viejo (Old Town), the lively riverside promenades; explore local boutiques and taste authentic pintxos. Continue driving through the scenic coastal highway, passing charming fishing villages and ocean vistas enroute to Santander. Evening enjoy Basque culture and cuisine on your own. Overnight stay in Santander.

Day 3. Santander – Santillana del Mar – Covadonga – Oviedo (235 km)

After breakfast, drive through the lush green landscapes of northern Spain, passing rolling hills and traditional villages. First stop: the medieval village of Santillana del Mar, often described as one of Spain’s most picturesque towns — walk through cobbled streets lined with historic stone houses and visit the Collegiate Church of Santa Juliana. Continue through Asturias, arriving at the sacred site of Covadonga, nestled within the dramatic peaks of the Picos de Europa; visit the revered Sanctuary of Covadonga and the Holy Cave. Continue through scenic mountain routes to Oviedo: visit the historic old town, elegant squares and Oviedo Cathedral (exterior). Overnight stay in Oviedo.

Day 4. Oviedo – Salamanca – Madrid (531 km)

Breakfast at the hotel and depart the Asturian capital, driving through Spain’s diverse landscapes as the lush green north gradually transitions into the golden plains of Castile. Arrive in historic Salamanca, a UNESCO destination famed for its sandstone architecture and intellectual legacy. Enjoy a guided tour of the magnificent Plaza Mayor, the University of Salamanca — one of the oldest in Europe — and admire the intricate facades of the Old and New Cathedrals (exterior visits). Continue to Madrid. Arrive by evening — end of tour.

Must see

ATTRACTIONS

Options

ACCOMMODATIONS

San Sebastian

★★★★★

Hotel Maria Cristina San Sebastian
Hotel de Londres y de Inglaterra
Villa Soro

★★★★

Barceló Costa Vasca
Hotel Niza San Sebastian
Silken Amara Plaza

★★★

Hotel Parma San Sebastian
Pensión Altair
Hotel Codina

Bilbao

★★★★★

Gran Hotel Domine Bilbao
Hotel Meliá Bilbao
Hotel Carlton Bilbao

★★★★

Hotel Silken Indautxu
Barceló Nervión Bilbao
NH Collection Villa de Bilbao

★★★

Hotel Igeretxe
Vincci Consulado de Bilbao
Hotel Sercotel Amara

Basque Country, Cantabria & Asturias hotel room

Must try

FOOD

Ternasco de Aragón

A celebrated gastronomic specialty hailing from the Aragon region of Spain, famous for its exceptional quality and distinctive flavor; made from milk-fed local lamb and typically roasted with potatoes, the quality of the dish lies in its tenderness, juiciness and fine texture.

Bacalao al Pil-Pil

A traditional Basque dish that is made with bacalao, garlic and olive oil; the cod is gently poached in olive oil and served with an emulsion sauce, ‘pil pil’, which is made from the olive oil, the cod’s natural juices and gelatin; this dish has been popular in Northern Spain for centuries.

Pintxos

A typical snack of the Basque Country consisting of small slices of bread upon which an ingredient or mixture of ingredients – typically fish, tortilla de patatas, stuffed peppers or croquettes – is fastened with a toothpicks; usually eaten as an appetizer, Pintxos are common in taverns where a variety of the snacks are usually served on a tray at the bar.