Food is at the heart of the
Spanish
culture,
and
this
proves truer than ever when
basque
country
experiencing the culinary lifestyle of the northeastern Basque Country. From the celebrated chef, to the family on the farm, to the fisherman’s family along the coast, natives of Basque Country eat, breathe
and live food. To further prove this point, Basque Country boasts the
most Michelin starred restaurants per capita in the world.
A stylish hotel option when visiting
this region is the Silken Gran Do-
as “one of the best cuisines he’s experienced in
mine Bilbao, sitting opposite the
his life.”
Guggenheim Museum and an artistic masterpiece in its own right.
For a unique Spanish wine excursion a few hours
The feeling of creativity here is
south of Bilbao, Comenge Winery is located
simply inspiring. There are sev-
in Curiel de Duero, where guests can walk the
eral special dining opportunities
grounds, enjoy wine tasting courses, savor spe-
at the hotel for those not wanting
cialty gastronomic events or take part in work-
to leave the property. Under the
shops and equestrian activities. The team here
guidance of Chef Martín Berasate-
creates very intimate bespoke experiences, and
gui, with seven Michelin stars to his
have the ability to teach the art of winemaking to
name, options include DOMA and
wine experts and novices alike.
the more casual, yet very chic Le
Café Metropol.
“Wine has always been an fundamental part of
our gastronomy and culture,” explained Álvaro
Tucked amongst the exhibits and
Comenge, Sales Manager of Comenge Winery.
instillations of the Frank Gehry-de-
“Different indigenous varietals have existed for
signed Guggenheim Museum Bil-
several thousand years but it was during the time
bao, works of culinary art await at Nerua (Avda. Abandoibarra, 48009;
of the Roman Empire that the production was in-
Tel: +34 944 00 04 30). Chef Josean Alija is a maestro both in the
tensified in order to provide all the empire with
kitchen and with a variety of other creative projects done outside the
the precious beverage produced in what is today
walls of Nerua. Characterized as a purist in terms of aromas, textures
Spain.”
and flavors, Alija continues to push the envelope to also appeal to
the avant-garde style. Paul Bocusse, the famous French chef best
known for his nouvelle cuisine, has identified Alija’s inventive menus
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LUXURY LINK LIFESTYLE