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Ordizia market: your inner chef
Be initiated into the secrets of one of the best cuisines in the world. In a pleasant and fun atmosphere, discover the passion and love that good food requires. You`ll get great tips from prominent local chefs who will teach you to prepare the most acclaimed Basque dishes, so then you can prepare them at home and give your friends a tasty surprise. Among the variety of produce available to you at the famous Ordizia market, you can choose your ingredients, accompanied by a local chef. This market is the oldest in Gipuzkoa and has been held continuously every Wednesday since 1512.
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Tidal area or flysch (Zumaia - Deba - Mutriku)
The term in Spanish 'rasa' or 'abrasion platform' is used to refer to the flat surface along the coastline, the formation of which is caused by the erosion of cliffs due to the effect of the waves. It consists of a series of strata which alternate hard layers (limestone and sandstone) with soft ones (loam and clay rocks) and looks like a cross section of puff pastry
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Trail Station
Trail running enthusiasts can now enjoy the new Trail station in the Basque Country, situated in the towns of Zegama and Albaltzisketa. This station houses a stadium with six technical workshops that serve for training. The circuits of the Basque Country Trail Station have a layout of 16 routes situated in the natural parks of Aizkorri and Aralar. You go through some picturesque spots, emblematic from the point of view of their biodiversity and landscape. In addition, runners can avail of a range of interesting services (gymnasium, cabins, showers, etc.) as well as information of interest on the region.Basque Country Trail StationContact: basquecountry@stationdetrail.comAbaltzisketa-AralarTelephone : +34 943802187 / +34 943697413 Email : tour@tolosaldea.net Address : Hirigunea 1 Zegama-AizkorriTelephone : +34 943802187 Email : anduetza@gipuzkoamendizmendi.net Address : Anduetza Baserria / San Bartolome 13  
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Albaola
Albaola The Sea Factory of The Basques is located at the entrance of the Bay of Pasaia (Gipuzkoa), close to the ancient steam dredger Jazikibel and situated in a renovated shipyard.In this magical and hidden place the ship writing carpenters repair and build boats with high historic and ethnographic value.Albaola factory evokes many sea odysseys lived by the Basque people along the New World trough the whale hunters and their vessels. More than a museum, this factory is an imaginative and open space where you can learn, thanks to a dynamic process, the sea history of the Basques watching the public construction of the replica of one of its most famous ships: XVIth century whale ship San Juan.San Juan whaling ship is the living exponent which shows the importance of 16th century Basque sea industry.  In order to carry out this construction, a collaborative network is created and formed by cultural equipments and social agents related to the heritage, the history, the naval construction, the education and the environment.  In addition, this construction is one of the most special projects of the European Capital of Culture 2016 – Donostia-San Sebastián.  You can visit the whaling ship construction process here, in the Basque sea factory, it’s dynamic and it develops over time to the rhythm of its constructive stages inside a big shed where the big structure pieces are finally assembled.All this process is set in a permanent exhibition based on the whaling and the sea activity of the Basques during the 16th century.Albaola completes your tourism experience inviting you to navigate along the bay of Pasaia: the access to the museum can be made by the sea thanks to a maritime transport service located at 'Muelle del Hospitalillo'. You can park your car at the free parking of Trintxerpe situated on the same wharf and you can board on this green boat where an exciting tour will start.   Time table: From Easter to September open from 10 a.m. to 2 p.m. and from 3 p.m. to 7 p.m.From October to Easter open from 10 a.m. to 2 p.m. and from 3 p.m. to 6 p.mExcept during the 1st of January, and the 24, 25 and 31st of December.
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Hondarribia: Guided tour by the historic quarter
Starting at the Tourist Information Point in the Plaza de Armas, the visit sets off towards the Parish Church of Nuestra Señora de la Asunción y del Manzano where we will go inside and we will be given a historical explanation. We will then visit the Historic Quarter.
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We are in txotx season!
One of the best reasons for coming to Guipuzcoa in winter is the start of the toxtx season in cider houses, which happens every year in the middle of January and usually lasts to the month of May. If you want a truly unrivalled experience, in which a good atmosphere and good food are the characteristic features, visit us and enjoy the tradition of “cider house visiting”, something deeply rooted in Guipuzcoa society. Once in Guipuzcoa, so that you get the best start in the world of cider, we recommend you visit Sagardoetxea, the Basque Cider Museum in the town of Astigarraga. It is the ideal place to get to know the cider making process, the history and tradition of this age-old drink.  Also in Igartubeiti farmhouse you can get to know at first hand the Golden Age of the Basque farmhouse and visit an impressive “lagar” (grape crushing) structure from the 16th century. Once the visits are over, and with all the acquired knowledge, we invite you to visit one of the many cider houses in Guipuzcoa.  Each cider house has its own personality.  Some are situated near the towns, others in the hills and some in farmhouses; each with has its own cider with its own characteristics.  For this reason, one of the incentives of going “cider house touring” is to get to know the peculiarities of each establishment.  And, in this sense, there is a lot to be discovered. And when you get to the cider house; surprise!  It is traditional to eat standing up, although not all establishments continue this custom.  In any case, all of them have the same ritual when it comes to cider-tasting.  On shouting out the word “txotx”, the diner serves himself or herself directly from the barrels in a fine glass tumbler, slanted at the required angle to put “sparkle” in the cider.  The “kupelas” barrels are normally situated in facilities next to the dining-room so the coming and going of people from the tables in the cider house is continuous and creates a lively atmosphere.The menu is practically the same in all cider houses: cod omelette, cod with red peppers, T-bone steak and for dessert, cheese, quince jelly and walnuts.   Like they say in Basque, ON EGIN! in other words, Bon appetite!   www.sagardoarenlurraldea.comwww.sagardotegiak.comwww.sagardoetxea.comwww.sagardogorenak.com
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Semana Santa y Pascua en familia en @urolagaraia / Aste Santua eta Pazkoa familian @urolagaraia n: http://t.co/jAbfDydROv

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