Spain’s Basque Country blends the Atlantic’s wild edge with a deep culinary soul. From the titanium curves of the Guggenheim Bilbao to the crescent of La Concha Beach in San Sebastián, this route pairs world-class art and architecture with surf towns, cider houses, and cliff-hugging fishing ports.

Historically autonomous and proudly bilingual (Spanish and Euskara), the region reinvented itself after a 20th-century industrial slump. Today, the Basque Country is a design-forward powerhouse where traditional markets and old fishermen’s taverns coexist with Michelin-starred kitchens and contemporary museums.

Expect pintxos (Basque-style tapas) served on bar counters, effervescent txakoli wine poured from high above your glass, and the ritual of cider season dinners with sizzling txuleta steaks. Pack for changeable weather, book marquee restaurants well in advance, and bring walking shoes—you’ll want to wander.

Bilbao

Bilbao is a masterclass in reinvention. Anchored by the Guggenheim’s shimmering titanium and linked by pedestrian-friendly river paths, the city’s center hums with culture, design, and a proud bar culture centered on pintxos.

Top sights include the Guggenheim Museum (don’t miss Puppy and Maman outside), the Casco Viejo (Old Town) with its Siete Calles, the soaring Zubizuri Bridge, and Azkuna Zentroa (a former wine warehouse reborn as a cultural venue). Food-wise, Plaza Nueva’s bars set the standard.

• Where to stay: Base in Abando or Indautxu for easy walking to museums and bars. Browse stays on Hotels.com (Bilbao) or apartments on VRBO (Bilbao).
• Getting in: Fly into Bilbao (BIO). From Europe, compare fares and rail on Omio (flights) and Omio (trains). From outside Europe, check Trip.com flights or Kiwi.com.
• Don’t miss: Pintxos at Gure Toki and Sorginzulo (Plaza Nueva), historic tiles and gilded woodwork at Café Iruña, and the Artxanda funicular for views.

San Sebastián (Donostia)

San Sebastián is a graceful Belle Époque city folded around three golden beaches. By day, people stroll the promenade or hike the low green hills that bookend the bay; by night, they graze through pintxos bars, glass in hand.

The Old Town (Parte Vieja) is a culinary playground; Gros is hip and surfy near Zurriola Beach; Centro is elegant and walkable. This small city holds a dense constellation of acclaimed kitchens and classic bars—bring curiosity and an appetite.

• Where to stay: Choose Centro/Old Town for sightseeing, Gros for surf and specialty coffee. See options on Hotels.com (San Sebastián) and VRBO (San Sebastián).
• Flavor hits: Ganbara’s wild mushroom pintxos, Txepetxa’s anchovies with creative toppings, Bar Néstor’s txuleta steak and famous tomato salad, La Viña’s burnt cheesecake, and Atari’s seasonal small plates under the basilica.
• Day trips: Getaria for grilled turbot and the Balenciaga Museum; Hondarribia’s pastel fishermen’s houses; cider houses in Astigarraga (the cod omelette–txuleta–cider ritual).

Day 1: Arrive in Bilbao + Old Town Pintxos

Morning: Fly into Bilbao. If you’re coming from within Europe, consider rail to Abando station via Omio (trains). From outside Europe, compare flights on Trip.com or Kiwi.com.

Afternoon: Check in near Abando. Stretch your legs along the Nervión River to the Zubizuri Bridge and the Guggenheim’s outdoor art (Jeff Koons’ Puppy and Louise Bourgeois’ Maman are free to admire).

Evening: Pintxos crawl in Plaza Nueva: order the seared foie at Gure Toki, the tempura prawns or slow-cooked meats at Sorginzulo, and the gilded classic vibe at Café Bar Bilbao. Pair with a glass of txakoli (local, lightly sparkling wine).

Day 2: Guggenheim, River Walks, and Azkuna Zentroa

Morning: Coffee and a butter-glossed croissant at Pastelería Arrese, then Guggenheim Museum Bilbao (plan 2–3 hours; tickets ~€16–€18). Don’t miss the atrium viewpoints and the outdoor fog sculpture if operating.

Afternoon: Stroll Doña Casilda Park to the Bilbao Fine Arts Museum (reopened after renovation; check current exhibits). Continue to Azkuna Zentroa, Philippe Starck’s dazzling repurpose of a wine warehouse—arcades, exhibitions, and a rooftop pool you can see from below.

Evening: Book a tasting menu at Mina (inventive Basque produce by the river) or go casual with a bar-hop down Ledesma street (try gildas—anchovy/olive/pepper skewers). Nightcap at Café Iruña, a 1903 institution adorned with Moorish tiles.

Day 3: Coast and Basque Heritage (Gaztelugatxe or Gernika & Mundaka)

Morning: Choose the coast. Option A: Bus toward San Juan de Gaztelugatxe (allow ~1.5–2 hours each way via Bermeo; reserve free access slots in high season). Option B: Head to Gernika for its Peace Museum and the oak tree symbol of Basque liberties, then continue to Mundaka, famed for its left-breaking wave.

Afternoon: Seafood lunch in Bermeo or Mundaka (think grilled hake “a la plancha” and clams in green sauce). If staying in the city, browse Mercado de la Ribera—Europe’s largest covered market—and snack from its pintxos stands.

Evening: Treat yourself to a destination dinner: Azurmendi (3 Michelin stars, in Larrabetzu) for a sustainable, garden-driven tasting experience—book far ahead; or stay in town for bistro fare at El Globo and La Viña del Ensanche (iconic Iberian ham and montaditos).

Day 4: Bilbao to San Sebastián + Beachfront Golden Hour

Morning: Travel east to San Sebastián. Fastest is bus (PESA/ALSA) ~1h15–1h30, ~€12–€15; book via Omio (buses). Scenic alternative: Euskotren narrow-gauge train via the coast ~2h30–2h45, ~€7–€10; check times on Omio (trains). Depart after breakfast to arrive by lunch.

Afternoon: Check in (Centro or Gros). Walk the full sweep of La Concha to the Peine del Viento sculptures, where Atlantic swells breathe through blowholes carved into the rocks.

Evening: Intro pintxos crawl in the Old Town: Ganbara (wild mushrooms and prawn skewers), Txepetxa (anchovies with sea urchin or pepper sauces), and Atari (seasonal plates under the basilica). Finish with La Viña’s silky burnt cheesecake.

Day 5: Old Town, Monte Urgull, and Gros Coffee

Morning: Start at Mercado de la Bretxa to see glistening seafood and Basque produce. Hike Monte Urgull for cannons, viewpoints, and the small history center inside Castillo de la Mota.

Afternoon: Cross the river to Gros for specialty coffee at Sakona Coffee Roasters, then watch surfers at Zurriola Beach. Lunch at La Mejillonera (mussels, patatas bravas, calamari with spicy sauce) for a quick, loud, beloved local scene.

Evening: For a splurge, reserve Arzak, Akelarre, or Amelia (book weeks in advance). Alternatively, join the queue at Bar Néstor for txuleta steak; sign up early for their limited tortilla slices (usually at 1 pm and 8 pm).

Day 6: Getaria & Zarautz Day Trip (Txakoli, Balenciaga, and Grilled Turbot)

Morning: Take the bus or train west to Getaria (~30–45 minutes; €3–€6 via Omio). Visit the Balenciaga Museum to trace the haute couture designer’s Basque roots, then wander the port lined with charcoal grills.

Afternoon: Long lunch at Elkano (famed for whole grilled turbot) or Kaia Kaipe (excellent seafood cellar). Sip crisp local txakoli overlooking vines on the hills. If time allows, walk or bus to Zarautz for its expansive beach and boardwalk.

Evening: Back in San Sebastián, consider a sidrería (cider house) dinner in nearby Astigarraga—think cod omelette, cod with peppers, a hulking txuleta steak, and bottomless cider poured from chest-high barrels. Many houses now operate year-round; reserve transport and a table.

Day 7: Market Morning, Chillida, and Departure

Morning: Breakfast pastries at Otaegui or Barrenetxe, then browse San Martín Market for edible souvenirs (Idiazabal cheese, tinned anchovies). If you have a few hours, head to Chillida Leku in Hernani—an open-air sculpture park set among meadows and oaks.

Afternoon: Depart from San Sebastián or return to Bilbao for your flight (buses run ~1h15–1h30; compare options on Omio). For flights home, check Omio (Europe flights), or if intercontinental, Trip.com and Kiwi.com.

Evening: If you have extra time, take one last promenade around La Concha with an ice cream and watch the city glow gold at sunset.

Practical Notes & Extra Eating

• Reservations: Book Michelin-starred tables and marquee pintxos bars (where possible) weeks ahead. For pintxos crawls, go early, stand at the bar, and order a few at each stop.
• Costs & transit: Bilbao–San Sebastián bus ~€12–€15 (1h15–1h30); Euskotren ~€7–€10 (2h30–2h45). Local buses and walking cover most city sights.
• More bites: San Sebastián—Casa Urola (grilled fish), Nestea no; stick to Atari, A Fuego Negro closed, so skip; add Gandarias (txuleta) and Txepetxa (anchovies). Bilbao—El Globo, La Viña del Ensanche, Irrintzi for a modern pintxos set.
• Stays: Compare properties on Hotels.com (Bilbao), VRBO (Bilbao), Hotels.com (San Sebastián), and VRBO (San Sebastián).

In a single week, you’ll trace the Basque Country’s story from industrial riverfront to surf-swept bay, tasting your way through bars and dining rooms that set global standards. Bilbao and San Sebastián pair beautifully—art, sea air, and unforgettable plates.