Mimo

Jaime of Aroa Farms

Jaime of Aroa Farms

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 Continue reading Jaime of Aroa Farms

The Art of Ice Cream

The Art of Ice Cream

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. Fernando Continue reading The Art of Ice Cream

Six Reasons to Never Leave the Basque Country

Six Reasons to Never Leave the Basque Country

The People. Generous to a fault, the Basque people are always welcoming, and their strength and integrity becomes them. They are a resilient people despite a turbulent past, and their group way of life starts from babies in prams out to see the town to the tightly-knit kuadrilas of friends that are as loyal and Continue reading Six Reasons to Never Leave the Basque Country

Billecart-Salmon of Mareuil-sur-Ay, France

Billecart-Salmon of Mareuil-sur-Ay, France

At San Sebastián Food someone is always popping open a fresh bottle in the Gourmet Shop. If you’re staying in San Sebastián-Donostia be sure to drop in and meet the friendly staff and check out the wines on offer such as one from “Billecart-Salmon” from Mareuil-sur-Ay, France. The family-owned Champagne house’s Brut Reserve is a Continue reading Billecart-Salmon of Mareuil-sur-Ay, France

Caviaroli

Caviaroli

The locally hand-picked produce at San Sebastián Food is amazing. Dropping into the store the other day I couldn’t help but snap this picture of “Caviaroli”.  This delicious product adds a splash of flavor to breads, fish and meats, a few drops of Caviaroli make an elaborately decorated plate. I just learned that it also Continue reading Caviaroli

Carmen Ganuza

Carmen Ganuza

I’ve just had a Txakoli with my Basque culinary and cultural ambassador and good friend Mikel Muñoa at his Hotel Saiaz, in Getaria, Basque Country. Mikel and his wife Saioa own and manage this gorgeous 15th century guard tower turned modern accommodation, welcoming visitors from around the globe with care and charm. In 1981, Mikel’s parents Jose Continue reading Carmen Ganuza