Autumn in the Basque Country

Anytime is a good time to visit The Land of the Basques, especially in Autumn, when temperatures are still mild and our forest exhibits an incredible palette of colours, together with multiple food markets and cultural activities along the country, it is the right season to experience and enjoy the destination calmly.

After Summer holidays, when days begin to shorten, cities and even rural areas boost activity remarkably. Culture and gastronomy are protagonists of many events along the country.

We attach the Autumn in the Autumn in the Basque Country – September : October brochure with updated activities por those months.

This guide is all you need! You’ll find out which artists are performing live across the Basque Country as well as diverse local traditions or some sport events. Don’t miss out! Make the best of your time here. 

See you soon!

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Summer in the Basque Country

To celebrate the reopening of the borders we attach the Summer in the Basque Country with updated activities for June and July.

Anytime is a good time to visit The Land of the Basques, but the sunny warm weather, longer days, together with the biggest outdoors festivals season, makes summer the perfect time to explore and enjoy the destination.

Euskal Herria, The Land of the Basques in the local language, is a fascinating destination which comprises in a relatively  small piece of land a great diversity of sceneries from the ocean to the mountain range and from modern cities to countryside and vineyards. 

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Basqvium presente en Madrid Fusión

Esta semana, con el fin de consolidar la gastronomía vasca, Basqvium – Food, Culture and Luxury Experiences ha estado presente en Madrid Fusión, el primer congreso global de gastronomía, que ha conseguido reunir más de 15.000 visitantes en el Recinto Ferial Ifema Madrid durante las tres jornadas presenciales, que han tenido lugar del 31 de mayo al 2 de junio. 

El congreso ha contado con 300 ponentes y 183 empresas, y en esta la edición número 19, una de las más internacionales, se ha entregado por primera vez el Premio Cocinero del año a ocho cocineros entre los que se encuentra Andoni Luis Aduriz, del restaurante Mugaritz de Errenteria. 


El chef Eneko Atxa, del Azurmendi de Larrabetzu, rindió homenaje a sus productores, locales y de proximidad, con ocho platos y ocho “haikus” o poemas japoneses, escritos por Kirmen Uribe, para esta edición marcada por la economía circular y la puesta en valor de la materia prima.

Basqvium, centrado en el desarrollo de proyectos que fomenten la interculturalidad y la actividad económica y empresarial con otras regiones del mundo y orientado hacia el sector premium, ha estado presentando alguna de sus iniciativas a diferentes productores y bodegas.

Una de esas iniciativas que Basqvium ha estado promocionando, es el “Gastronomy Asian Tour”, que permitirá realizar eventos gastronómicos y una serie de cenas 4 manos con chef reconocidos por diferentes ciudades de Oriente medio (Dubai, Abu Dhabi, Bahrain), India, Filipinas, Indonesia, Singapur, Hong Kong y Macao, en alguno de los clubes y hoteles más exclusivos. Con la idea de poder realizar el “viaje de vuelta” con cenas fusión en alguno de nuestros restaurantes destacados. 


Spring in the Basque Country

To celebrate the reopening of the borders we attach the Spring in the Basque Country with updated activities for May and June.

Anytime is a good time to visit The Land of the Basques, but the bright colors of the spring make special this time of the year.

When the cold weather starts giving up and the sun starts shining longer hours, an explosion of colours emerge in our mountains and lands.

Oak and Beech Forest begin dying green with new leaves coming out and small daisies, or txiribitak in Basque, grow everywhere.

Spring is also a sowing season for many of the products that will be harvested in Summer and Fall in the Basque Farmhouses. 

With the arrival of the good weather, the work of sowing increases considerably, highlighting products like the famous green peppers from Gernika, different types of red peppers, Ibarra chillies, beans and tomatoes, all of them distinguished by Basque Quality Label.

While the last remains of the Basque Carnivals finish in April, with  “Maskaradak” hold in the French Basque Country during all the winter,  several new season Festivals start celebrating in April too, like Saint  George, Basque Fest in Bilbao or Saint Prudence in Vitoria – Gasteiz. 

But we could assert that month of May is the beginning of the “Summer Festival Season” in the Basque Country, that will last till October!

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Exclusive Fusion Dinner. India and Basque Michelin Starred Chefs at Boroa Restaurant

Basqvium y Boroa Jatetxea organizan el primer encuentro fusión entre estrellas Michelin de Euskadi e India, con la participación del primer chef estrella Michelín indio Vineet Bhatia.

Una experiencia única para degustar las creaciones de Vineet Bhatia y Jabier Gartzia fusionadas por primera vez.  Detalles del Menu aquí.

  • Plazas limitadas
  • Coctail en la terraza cubierta exterior, cena en el interior
  • 13 de octubre de 2017, 7pm
  • Barrio Boroa, Caserío Garai, 11, 48340 Amorebieta
  • Precio 70 Euros
  • Reservas en boroa@boroa.com o llamando al +34 946 734 747