Gastronomy and Culture

March kicked off with the glamorous Repsol Guide 2024 Suns Gala held in Cartagena. The renowned Spanish road guide honored the newest culinary gems with prestigious Soles (suns). Basque cuisine is well-known in Spain, with many top restaurants. It is the fourth autonomous community with the most awards. A total of 71 restaurants received distinctions. […]

The industrialization and globalization of the food sector have led us to travel the world and eat the same food with exactly the same flavor in every country we visit, while indigenous and small-production species are relegated to second and third places, ultimately facing the risk of extinction. A striking example is the case of

Basqvium has recently collaborated with Food Design Magazine, a publication exploring the perfect fusion of art, gastronomy, and creativity; by combining it all together into a food space design, releasing its inaugural issue in January 2024. The Inaugural Issue The first edition features Ferrán Adriá and Luki Huber on the cover. It shows how combining

The Pintxo is possibly the most recognized culinary expression of Basque food in the Basque Country. It is basically miniature cuisine elevated to an art form, forming vibrant displays on bar counters. Legend has it that pintxos emerged in the 1930s in San Sebastian, specifically at La Espiga Bar.  An establishment that is still open

Everyone knows that Basque gastronomy is a cornerstone of its culture, built upon two pillars: food and drink. Both are so crucial that Basque people celebrate the start of many seasons by following ancient and unique traditions. This past week, there were events about Basque cider and Basque’s white wine: txakoli, which showed good examples