Arrive in Madrid and check in. Evening tapas tour of the Spanish capital — discover the extraordinary culture of eating and drinking that defines Madrid, from classic tabernas serving jamón ibérico to fashionable pintxos bars in the city center.
Private guided city tour of Madrid: the magnificent Royal Palace and its state rooms, Plaza de Oriente, the Opera House, the historic Plaza Mayor and the Puerta del Sol. Explore the great art museums of the Paseo del Arte — the Prado, Thyssen-Bornemisza and Reina Sofia.
Drive north from Madrid through the heart of Castile. Arrive at La Guardia in La Rioja — Spain’s most celebrated wine region, where the Rioja wines have been produced for over 1,000 years. Wine tasting at a traditional bodega and tour of the vineyards.
Drive to San Sebastian — one of the world’s great gastronomic destinations, famous for its extraordinary concentration of Michelin-starred restaurants and the extraordinary pintxos bars of the Parte Vieja (Old Town). Guided food tour on arrival.
Full day walking tour of San Sebastian: the beautiful La Concha beach (one of Europe’s finest urban beaches), the Parte Vieja with its extraordinary pintxos culture, Monte Igueldo for panoramic views of the Bay of Biscay, and the famous fishing port of Donostia.
Drive to Bilbao — the regenerated Basque capital transformed by the extraordinary Guggenheim Museum Bilbao (Frank Gehry, 1997). City tour including the Guggenheim, the atmospheric Casco Viejo (Old Town), the Mercado de la Ribera and the riverside promenade.
Transfer to Bilbao Airport for your return flight.
Patatas Bravas is one of Madrid's most popular tapas dishes. It features crispy fried potato cubes served with a spicy tomato based brava sauce, often topped with creamy aioli. Loved by locals and visitors alike, this flavorful appetizer is commonly enjoyed with drinks and is a staple in Madrid's vibrant tapas culture.
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.
A fish stew traditionally eaten by tuna fishermen on board boats in the Bay of Biscay and Cantabrian Sea; in its modern form, it combines fresh albacore tuna with potatoes, onions, green peppers, dried choricero peppers and tomatoes.
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