A ferry ‘cruise’ from Portsmouth to Santander brings the surf, cuisine and mountains of one of south-west France’s most distinctive regions within easy reach It’s no surprise that a region with so ...

'The, uh, lambs trotters,’ says our Portuguese waiter, with a rather embarrassed smile. ‘You do know there’s, not much, well, meat on them.’ We nod. ‘It’s just that some customers have complained. All ...

The Basque country has not always had a good press. "Barbarous of language and poor in bread, wine and food of all sorts," warned a 12th-century guide to the pilgrimage of Santiago de Compostela, ...

Basque cuisine is an exploration of just how far wood, smoke and flame can be taken as a cooking technique when it’s expertly harnessed and applied to the finest ingredients. Asador Etxebarri is ...

There's an old Basque saying: "To know how to eat is to know enough." Pierre Oteiza, a Basque farmer and artisan producer in the verdant Vallée des Aldudes, 65km southeast of Biarritz, would appear to ...

It’s December in San Sebastian. An icy wind whipping the waves over the elegant seafront can’t keep the punters from the pintxo bars; world class foodie attractions offering not just your salt-cod ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. The Basque country is so often known for its work ethic and industrial strength that its contribution to ...

Rioja winery Bodegas Beronia has launched a range of food-and-wine hampers for the Christmas market in partnership with Basque food specialists San Sebastián Food. The hampers include a range of ...

Anthony Peregrine was a reporter at the Lancashire Evening Post for a decade, before he moved from north-west England to southern France. For the last 37 years, he has freelanced, specialising first ...

They say when you come to Biarritz, you better come hungry. It might not boast of the brightest constellation of Michelin-starred restaurants (that plaudit goes to Basque sister town, San Sebastian) ...

Ultra-fresh ingredients, a farm-to-table outlook, a focus on seasonal specialties and menus, and preparations that allow the ingredients to speak for themselves ... if all that sounds like the mission ...