For those that have visited Biarritz, a longing to return or dwell there is often the sentiment expressed. One of the most delightful ways to relax, eat and enjoy the sweet atmosphere of Biarritz’s coastal charm is at Miremont (see my other post here about the 1872 tearoom and patisserie).
Etienne Singher, a young confectioner from Saint-Moritz opened the Miremont tearoom and patisserie in Biarritz in 1872. Almost one and a half centuries later, we enjoyed the lunch plat du jour on the second floor of this patisserie-restaurant, looking out at the lighthouse and the surfers launching off 2 metre waves.
Tucked away along the coast of Gipuzkoa province in the autonomous community of the Basque Country in the North of Spain, the autumn sunlight streams down on the blue sea, the green txakoli-covered fields, and the sheep spotted hills, as a few pilgrims hike past with St. James sea shells on their back packs.
Today I visited Minimil’s flagship clothing shop in Donostia and met the creative team of extraordinary Basque people. Here is my interview in Spanish and English with Maria.
My eyes were delighted by the sights of pastries and confections and my mouth was in sweet ecstasy from the chocolates and turrones of Pariès – Gourmandises Basques. You can see the tempting sweets below, and the range of chocolates was from rich and dark to sweet and creamy.
With a Basque friend we began a coastal themed store called Cetaria focusing on local produce, gourmet food and wine. Getaria is known for its fresh fish and seafood conserves along with Txakoli wine, a crisp slightly effervescent white wine poured from a height.
San Sebastián-Donostia is home to many Michelin stars, and if you are visiting the city with a view to the gastronomic, you have probably heard of the world’s 14th best restaurant with two Michelin stars: Mugaritz.
In which case, you’re going to want to check out the unique dining experience in a special package recently developed by San Sebastián Food and Mugaritz.
I strolled across the beach and walked the glowing sand past where the sea usually lies, a rare privilege bestowed by the king low tide. Three metre tidal changes are not uncommon here in the Basque Country, and with the king tides the octopus are more accessible. Having learned some tricks from local octopus fisherman, I searched around where the sand meets the rocks and was rewarded under the first rock I checked. (I’d just like to mention that catching these very strong and intelligent creatures requires a fishing licence and the bag limit is 2 per licensed fishermen per day with size restrictions…Regulations are important!)