The Basque Country has the highest concentration of Michelin-starred restaurants per capita on earth. And its stunning scenery is treasured by the ancient people who have traditionally lived in baserri farm houses, pulling the best tomatoes, lettuces and peppers out of this hilly land for centuries, possibly millennia. At world-famous Aroa Farms, in the beautiful fishing village of Getaria, we see the birthplace of the products that land on plates in the top restaurants in the Basque Country.
Aquí tenéis el artículo sobre las 6 Razones de Nunca Irse del País Vasco en castellano, que fue publicado por primera vez en inglés en esta página.
Carlos Arribas was the master ice cream artisan who taught my friend Fernando Alberdi the art of creamy deliciousness. Using the techniques of gelato maestros, Alberdi’s small but inviting shop in Getaria’s main street offers an enticing list of flavours, including Ferrero Rocher, Pink Panther, and dulce de leche. A photo of their mouth-watering mango flavour above.