Originating in Northern Spain and Southern France, the Basque people comprise one of the oldest ethnic groups in Europe, dating as far back as 5,000 years. Centuries ago they were seafarers and farmers, believed in fascinating mythology, and spoke a unique language called Euskara, mysteriously unrelated to any other languages of Europe. Today, Euskara is spoken by less than 1/3 of Basque people, yet much of their culture and traditions still thrive.
Food is King in Basque Country
The hills are alive with grapes that produce txakoli, a dry and sparkling white wine. Poured from green bottles, often from great heights that emphasize its effervescence, txakoli is most popularly paired with pintxos (Basque tapas) in the bars of San Sebastián, Spain. These tiny finger foods, historically served with a slice of bread, are the essence of Basque cuisine with both traditional options like tortilla de patatas (potato and onion omelette) and mini haute cuisine experiments. The chefs who create them are typically competitive in nature, making nearly every bite at every pintxos bar (traditionally visited on a crawl) a mouthwatering experience. And then there are the sagardotegi (Basque cider houses), where cider flows powerfully from giant barrels and a multi-course set menu generally consists of a cod fish, a giant steak, and walnuts with local cheese and quince paste. Cider season only lasts from January through April or May, but if your cruise is in early spring, the lively sagardotegi are great fun to work in to your land extension in Northern Spain!