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Culinary Backstreets

History of "Bilbao Reborn: Feasting in the Basque Comeback City"

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Version 17 – May 12, 2025 12:05

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Redemption type
  • undefined

Version 16 – May 12, 2025 12:04

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Redemption type
  • undefined
  • MANIFEST

Version 12 – May 12, 2025 12:00

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Currency
  • USD
Percent Complete
  • 83.3333333333333333
  • 77.7777777777777778

Version 11 – May 12, 2025 12:00

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Tier labels
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  • adult: ''
  • child: ''
  • infant: ''
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  • adult: ''
  • child: ''
Tier ages
  • ---
  • adult:
  • from: '13'
  • to: ''
  • child:
  • from: '6'
  • to: '12'
  • infant:
  • from: '0'
  • to: '6'
  • ---
  • adult:
  • from: '18'
  • to: '64'
  • child:
  • from: '5'
  • to: '11'

Version 10 – May 12, 2025 12:00

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Available tiers
  • adult, child, infant
  • adult, child

Version 9 – May 12, 2025 12:00

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Guide type
  • Tour Guide

Version 8 – May 12, 2025 11:58

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Timezone
  • Europe/Madrid
Duration from
  • 5.0
Duration unit
  • hours
  • minutes
Category
  • Food & Drink
Rails Timezone
  • Madrid
Percent Complete
  • 77.7777777777777778
  • 66.6666666666666667

Version 5 – May 12, 2025 11:52

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Previous Version
Group info
  • This tour will operate with a minimum of 2 guests and a maximum of 7 guests. If you have a larger group please email us.
Cancellation notes
  • 90% refund if given 1 week notice prior to walk.
  • 50% refund if given 72 hours notice or more.
  • Less than 72 hours before the beginning of the activity or no-show: no refund
  • Up to 24 hours before the beginning of the activity: full refund
  • Less than 24 hours before the beginning of the activity or no-show: no refund
Cancellation cutoff
  • 72
  • 24
Terms and conditions
  • Liability Waiver
  • By completing the reservation you acknowledge the following:
  • If you have food allergies, you are ultimately responsible to ensure your own health and safety. If you share information about your allergies, we can provide you with some guidance about the food purveyors on your tour, but we are not responsible for any allergic reactions that you may have. We are not responsible for any damages or losses incurred as result of acts by entities beyond our control, including but not limited to restaurants, shops, market stalls, eateries and food carts. We are not responsible for acts beyond our control, including but not limited to acts of God, act of nature, acts of war, or other unrest caused by state or non-state actors. If you are disruptive, we have the right to ask you to leave the tour without refunding you or providing you with a credit for your tour. You are aware of and responsible for all damages or losses that may arise during the course of the tour resulting from:
  • Risks associated with food, water or other drinks, including alcoholic beverages; physical accidents during the tour or at any of the locations visited; transportation failures; forces of nature; criminal activity; damage, loss or misplaced property; or accident or illness without means of rapid evacuation or availability of medical supplies or services. You agree that any claims that may arise will first go to arbitration and only if not resolved in that manner shall be heard in court. In both cases, grievances shall be heard in the jurisdiction of Washington, DC. You further agree to be responsible for your own welfare and property and accept any and all risks of delay, unanticipated events, inconvenience, illness, injury, emotional trauma or death. You further acknowledge that participation in Culinary Backstreets tours is based upon execution of this Liability Waiver. By completing the reservation process you release and discharge forever Culinary Backstreets, its employees, owners, affiliates, officers, directors, successors, agents, and assigns, from and against any liability arising from participating in this tour. You further agree that this release shall be legally binding upon you personally, all members of your family, all minors traveling with you, your heirs, successors, assigns, and legal representatives, to the maximum extent of the law.
  • I am aware that while on or traveling to or from my activity with Culinary Backstreets, I might be exposed to COVID-19 from other people, animals or objects. I assume all risk of any such contacts, including sickness, incapacity or death and agree to hold harmless Culinary Backstreets from any such developments. In addition, I recognize that the World Health Organization, U.S. Department of State as well as the Centers for Disease Control and Prevention may have warnings concerning same and am choosing to travel and assume all risk myself.

Version 4 – May 12, 2025 11:52

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Previous Version
Know Before You Go
  • wear comfortable shoes
Know Before You Book
  • food tasting - let us know if you have any allergies

Version 3 – May 12, 2025 11:51

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Previous Version
Description
  • We’ll start our day in the Casco Viejo, Bilbao’s old town, a charming labyrinth of narrow streets, bustling markets, and historic buildings. Here, we’ll first visit one of the city’s great survivors, Mercado La Ribera, considered to be the largest covered market in Europe. Although built in 1929, there has been a market at this location since Medieval times. We’ll walk through the colorful aisles, meeting local vendors and tasting some essential market eats. From La Ribera, we’ll wander through the Casco Viejo’s side streets to an old-school breakfast spot – in true Basque fashion, a bar – that’s been in business since 1924. Here we’ll get a taste of classic Bilbao breakfast sandwiches, accompanied by traditional tart Basque cider. At our next stop, a family-run shop in business since 1931 that specializes in selling all types of preserved fish, we’ll learn about the local obsession with salt cod, the key role it plays in Basque cuisine and get a taste of one of the store’s specialties.
  •  
  • Continuing our exploration of classic Basque flavors, our next stop will be at a 100-year-old bodega for our first pintxos – the region’s famous bar snacks – and a taste of txakoli, the minerally and fresh wine made from the native Hondarrabi grape and which itself has seen a revival in recent years. Working our way through the heart of town, we’ll take in some architectural treasures before sitting down at one of the newer spots responsible for the resurgence of Bilbao’s culinary scene. Here, we’ll taste some “new wave” dishes that lovingly riff on classic recipes, including the restaurant’s celebrated Spanish omelette and cod pil pil. Before the day is over, we’ll have a tasting of artisanal regional cheeses, pop into a beloved tavern run by the same family since 1943 to join the locals for afternoon pintxos and wine, check out the striking stained glass windows – and the surprisingly sophisticated to-go food – in Bilbao’s old train station, and then stop by a decades-old pastry shop to pick up a whimsical local speciality, the Carolina, a tower of meringue sitting inside a puff pastry cup. Carolinas in hand, we’ll walk a bit more to say our goodbyes in front of Bilbao’s pride and joy, the Guggenheim, our story of the city’s rebirth now complete.
  • We’ll start our day in the Casco Viejo, Bilbao’s old town, a charming labyrinth of narrow streets, bustling markets, and historic buildings. Here, we’ll first visit one of the city’s great survivors, Mercado La Ribera, considered to be the largest covered market in Europe. Although built in 1929, there has been a market at this location since Medieval times. We’ll walk through the colorful aisles, meeting local vendors and tasting some essential market eats. From La Ribera, we’ll wander through the Casco Viejo’s side streets to an old-school breakfast spot – in true Basque fashion, a bar – that’s been in business since 1924. Here we’ll get a taste of classic Bilbao breakfast sandwiches, accompanied by traditional tart Basque cider. At our next stop, a family-run shop in business since 1931 that specializes in selling all types of preserved fish, we’ll learn about the local obsession with salt cod, the key role it plays in Basque cuisine and get a taste of one of the store’s specialties.
  • Continuing our exploration of classic Basque flavors, our next stop will be at a 100-year-old bodega for our first pintxos – the region’s famous bar snacks – and a taste of txakoli, the minerally and fresh wine made from the native Hondarrabi grape and which itself has seen a revival in recent years. Working our way through the heart of town, we’ll take in some architectural treasures before sitting down at one of the newer spots responsible for the resurgence of Bilbao’s culinary scene. Here, we’ll taste some “new wave” dishes that lovingly riff on classic recipes, including the restaurant’s celebrated Spanish omelette and cod pil pil. Before the day is over, we’ll have a tasting of artisanal regional cheeses, pop into a beloved tavern run by the same family since 1943 to join the locals for afternoon pintxos and wine, check out the striking stained glass windows – and the surprisingly sophisticated to-go food – in Bilbao’s old train station, and then stop by a decades-old pastry shop to pick up a whimsical local speciality, the Carolina, a tower of meringue sitting inside a puff pastry cup. Carolinas in hand, we’ll walk a bit more to say our goodbyes in front of Bilbao’s pride and joy, the Guggenheim, our story of the city’s rebirth now complete.

Version 2 – May 12, 2025 11:51

Current Version
Previous Version
Highlights
  • having a classic basque breakfast , indulging in a carolina pastry, strolling along the riverfront, tasting regional artisanal cheeses, tasting traditional market foods
Included
  • all food consumed on the walk – almost a dozen different edible specialties, alcohol sampled, culinary backstreets guide
Excluded
  • transportation to and from the meeting point

Version 1 – May 12, 2025 11:47

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Previous Version
Short Description
  • . The economic capital of Spain’s Basque region, the port city saw its fortunes soar in the 19th and early 20th centuries thanks to its steel and shipbuilding industries. When those collapsed in the 1980’s, Bilbao crashed with them, plagued by pollution and drugs and caught in the fight between Basque separatists and the Spanish government. Today, though, Bilbao is a city reborn.Once grimy riverfronts have been turned into parks and the streets are buzzing with both locals and visitors, turning the city into a cultural and culinary capital that is perhaps best represented by Bilbao’s most recognizable landmark – the gleaming Guggenheim museum, which opened in 1994. On this full-day tour, we’ll walk Bilbao’s backstreets and stop into the local eateries – old and new – that tell this city’s remarkable tale of renewal.
  • Once grimy riverfronts have been turned into parks and the streets are buzzing with both locals and visitors, turning the city into a cultural and culinary capital that is perhaps best represented by Bilbao’s most recognizable landmark – the gleaming Guggenheim museum, which opened in 1994. On this full-day tour, we’ll walk Bilbao’s backstreets and stop into the local eateries – old and new – that tell this city’s remarkable tale of renewal.
Description
  • We’ll start our day in the Casco Viejo, Bilbao’s old town, a charming labyrinth of narrow streets, bustling markets, and historic buildings. Here, we’ll first visit one of the city’s great survivors, Mercado La Ribera, considered to be the largest covered market in Europe. Although built in 1929, there has been a market at this location since Medieval times. We’ll walk through the colorful aisles, meeting local vendors and tasting some essential market eats. From La Ribera, we’ll wander through the Casco Viejo’s side streets to an old-school breakfast spot – in true Basque fashion, a bar – that’s been in business since 1924. Here we’ll get a taste of classic Bilbao breakfast sandwiches, accompanied by traditional tart Basque cider. At our next stop, a family-run shop in business since 1931 that specializes in selling all types of preserved fish, we’ll learn about the local obsession with salt cod, the key role it plays in Basque cuisine and get a taste of one of the store’s specialties.
  • Continuing our exploration of classic Basque flavors, our next stop will be at a 100-year-old bodega for our first pintxos – the region’s famous bar snacks – and a taste of txakoli, the minerally and fresh wine made from the native Hondarrabi grape and which itself has seen a revival in recent years. Working our way through the heart of town, we’ll take in some architectural treasures before sitting down at one of the newer spots responsible for the resurgence of Bilbao’s culinary scene. Here, we’ll taste some “new wave” dishes that lovingly riff on classic recipes, including the restaurant’s celebrated Spanish omelette and cod pil pil. Before the day is over, we’ll have a tasting of artisanal regional cheeses, pop into a beloved tavern run by the same family since 1943 to join the locals for afternoon pintxos and wine, check out the striking stained glass windows – and the surprisingly sophisticated to-go food – in Bilbao’s old train station, and then stop by a decades-old pastry shop to pick up a whimsical local speciality, the Carolina, a tower of meringue sitting inside a puff pastry cup. Carolinas in hand, we’ll walk a bit more to say our goodbyes in front of Bilbao’s pride and joy, the Guggenheim, our story of the city’s rebirth now complete.