Culinary Treasures
Where flavor begins: origin, land and tradition
Contemporary Basque cuisine has achieved international recognition, but its true strength does not lie in the final dish, but rather much earlier.
Before the chef, before the recipe, there is the land, the produce, and the people who have cared for it for centuries.
Culinary Treasures is an exploration of those foundations. Salt drawn from ancient springs, olive oil pressed from native varieties, wines shaped by small landscapes and stubborn hands. These experiences step away from the restaurant table and return to the source—where flavor is not designed, but cultivated.
Eating here has always been more than nourishment. It is a social act, a cultural language, a way of inhabiting the land. Txokos, cider houses, pintxos and shared tables all grow from this same logic of closeness and respect for what the land provides.
These journeys invite you to understand why excellence exists here—not as an exception, but as the natural result of time, restraint and attention to the essential.
Great cuisine does not begin in the kitchen, but in the land.
Salt & Wine
From the ancient Salt Valley of Añana to a family winery in Rioja Alavesa, this journey explores two essential foundations of Mediterranean culture through landscape, heritage and taste.
Salt & Olive Oil
A journey from the Salt Valley of Añana to a boutique olive oil mill in Rioja Alavesa, discovering two pillars of Mediterranean culture through origin, process and tasting.
Olive Oil & Wine
An immersion into Rioja Alavesa through olive oil and wine, visiting small producers to understand how these two crops have shaped the same landscape for centuries.
Hondarribia: origins of Txakoli
A coastal and cultural journey through Hondarribia, combining landscape, history and a Txakoli winery visit to understand the origins of this Atlantic wine.