The British daily The Telegraph has a quite large number of references on our blog, but it’s been a while since we’ve a new one. Today, we bring you two, whose goal is to help readers get to know two Basque cities, Bilbao and San Sebastian, better, and to prepare for the trip.
What to do, where to go, what to eat, where to sleep: these are just some of the questions we ask when we decide to visit a city. Marti Buckley has written both of these articles, and she is yet another “old friend” of the blog, and undoubtedly a “Friend of the Basques”. In these two articles, she answers those questions readers would be asking should they decide to visit either of the cities, or indeed, both!
We thank Marti Buckley for describing so well what a visitor might find in our country. We’d also like to recommend our readers, even the “locals”, dedicate a few minutes to reading them, because the panorama offered by a knowledgeable “outsider” always gives a fresh perspective for us as well.
The Telegraph – 2/9/2019 – Great Britain
48 hours in . . . San Sebastián, an insider guide to the Spanish beach town turned Michelin hotspot
There is no better spot to eat in Spain than San Sebastián. It’s a brash statement, but if anyone can make it, it’s the food-obsessed Basques that populate this dazzling coastal town. With the second-most Michelin stars per capita and a respectable claim to the title of most bars per person, this is a glutton’s heaven. The Basques have even invented a novel way of eating – hopping from bar to bar, standing up, and sampling bite-size bits of culinary art, aka, the pintxo.
The Telegraph – 31/10/2019 – Great Britain
48 hours in. . . Bilbao, an insider guide to a global art destination with grit
What would Bilbao be without the Guggenheim? The Frank Gehry masterpiece of a museum may have brought the city worldwide fame, but it remains just a single block in the Basque Country’s largest cosmopolitan area. Bilbao’s history as an industrial centre permeates its present, infusing the city with a matter-of-factness and a no-nonsense attitude, but the post-museum evolution was a letting down of hair, leading to a burgeoning art scene. This scene fused inextricably with the signature Basque dedication to the table, from the pintxo bar to the charcoal grill.