Flavors of the road!

Feed your traveling spirit

The French Way of Santiago is the one with the greatest historical tradition and also the busiest and most recognized of all the existing ones. Doing the Camino is an experience of self-improvement that helps to get to know oneself and other pilgrims, but it is also an authentic gastronomic journey. The great flow of pilgrims from all over Europe over the centuries has forged a cultural exchange between the various regions, where gastronomy and wine have also played a prominent role.

At the VISIT GastrOH! destination, we propose the “The flavors of the Camino de Santiago” trip, an original way of doing this gastronomic itinerary, passing through towns and regions famous for their cuisine to discover traditional and authentic gastronomy, getting to know the cradle of numerous products and a universe of flavors in its dishes.

Surely you will hear more than once other pilgrims say “How good you eat here!” But that’s not all, you can also visit producers, industries and markets, experience the gastronomic atmosphere of the streets of our towns and cities, where wine and gastronomy are part of the culture.

EUSKADI

NAVARRE

LA RIOJA

PAYS BASQUE

BEARN

Explore the flavors of the road

The Camino de Santiago becomes a great tour that you can do on foot or by bicycle and in which we suggest you make a series of “gastronomic stops” so that you discover our land, the products and the smell of the kitchen.

The Camino de Santiago has much to offer the traveler, beyond hundreds of kilometers of paths and spectacular views.

Green and leafy pastures, vineyards that adapt to the orography of each area, forests that keep mushrooms and other fruits, fertile orchards, olive trees and cereal fields, among others, give rise to unique and beautiful pictures. Farmers, ranchers and owners of small industries want to welcome you to show you the products of their work and fertile land, in which they have put so much effort.

And of course, along the way you have the opportunity to enjoy the characteristic wines of each area and the culture of tapas and pintxos through emblematic streets of some towns and cities, such as Estafeta or Plaza del Castillo in Pamplona, or Laurel and San Juan in Logrono.

If you prefer to sit at the table, you can not stop savoring the traditional dishes of each town, county or region that you visit. It is worthwhile to calmly try the traditional stews, which have been with us for many generations (and still survive) or which were brought centuries ago by some monks from other countries during their pilgrimage.

The Camino de Santiago is a very good way to soak up the atmosphere of the French Basque Country and discover its culture, its gastronomy and its good life, as well as its inhabitants. The Camino de Baztán has been considered by pilgrims for years as a link between the famous Camino del Norte and the Camino de Santiago. It is one of the oldest Jacobean routes in existence and joins Bayonne in France with Trinidad de Arre on the Camino Frances through the Pyrenees-Atlantiques. During the itinerary, you will travel along a smooth path that stands out for the natural beauty of its corners, an environment in which pastures and forests, palaces and farmhouses alternate.

 

On your way you will find small family cafes or bars, in many cases attached to a farm or agricultural holding, where their own products are dispatched, at a reasonable price, as well as numerous bakeries-patisseries, butchers-delicatessens and local markets. , where the producers of the area bring their fruits and vegetables, cheeses, and pâtés, all of them artisanal and with a wide range of organic products. The restaurants offer different types of menus at noon and à la carte cuisine at night. In the south of the country, especially in the cities, you can find tapas bars or raciones and creperies.

It is said that there are as many Caminos de Santiago as there are pilgrims. In the Basque Country, this cultural and pilgrimage route par excellence can be traveled along the Basque coast and inland. The first borders the Cantabrian coast, bringing us closer to the gastronomy of the typical fishing villages of the Basque coast, based on the excellent grilled Cantabrian fish and other traditional preparations, while the second advances until it joins the so-called French Way, showing us a gastronomy closer to the farmhouse, the agricultural and livestock world, with wine, cider, meat, eggs and dairy products as great references.

Two paths that offer two different gastronomic experiences, two different ways of knowing and living with the sea, with the interior landscape, with the towns and cities and with the Basques.

As you pass through Navarra, considered the “World Vegetable Capital”, you have to try the vegetable stews from the Navarran orchard, products such as artichokes from Tudela, piquillo peppers from Lodosa or delicious asparagus. Not to mention some of its cheeses such as Idiazabal or Roncal. And of course you can’t miss out on trying their wines (you’ll even find a wine fountain at Bodegas Irache, right on the Camino de Santiago) and their characteristic liquor; the pacharan

In La Rioja, the land with the name of wine, you will see that the vineyards and wine culture are present wherever you go, from the landscape of vineyards, to its towns and cities, where we find old cellars, avant-garde wineries, museums and thematic spaces. , as well as numerous elements related to the culture of wine.

Some of its flagship dishes are Rioja-style potatoes, Riojan-style cod, or chops with vine shoots, which you can pair with wines from small winegrowers or large wineries, many of them internationally recognized. Some wineries offer you a traditional Rioja menu that combines eminently Rioja wines and dishes.

You can’t miss it!

  • Visit producers along the way and purchase their freshly harvested or processed products.
  • Always bring something to eat and drink, as some sections require more effort.
  • Delve into the towns and cities and discover the gastronomic atmosphere of its streets.
  • Enjoy the local gastronomy in the different sections of the road.