San Sebastián may be famous for Michelin stars, pintxos and seafood, but beyond its best-known restaurants lies another culinary world built around seasonality, exceptional ingredients and a deep commitment to craft.

We’ll begin with a near-perfect tortilla at a busy local café before visiting a neighborhood market where chefs and home cooks shop for Basque staples such as kokotxa. From there, we’ll meet a cheesemaker pushing beyond regional traditions and visit a chocolate workshop reviving links between the Basque Country and Mexico.

Crossing the Urumea River, we’ll explore restaurants and food shops run by a new generation of culinary professionals. Depending on the season, we may taste fish stew with artisanal cider or fresh Cantabrian anchovies with txakoli. Together, these stops reveal the “Basque Way”: tradition, quality and constant evolution.