Rashmi Uday Singh, renowned journalist and food critic in India, visits the Basque Country with Basqvium
Renowned Indian journalist and food critic Rashmi Uday Singh made a week-long visit to the Basque Country at the end of December 2025, on an itinerary organised by Basqvium Food, Travel and Luxury Experiences. The tour, guided by the company’s manager, Xabier Arruza, allowed her to discover the cultural, historical and gastronomic diversity of the region.
On Saturday 27 December, the tour began in the city of Donostia-San Sebastián, where, in addition to strolling through its streets lined with Belle Epoque-inspired buildings and its Old Town, we had the opportunity, as was to be expected, to sample its famous pintxos and dine at the iconic Hotel María Cristina.
The next day, we travelled along the iconic coast of Guipúzcoa. In Hondarribia, Singh toured the walled Old Town and the colourful La Marina neighbourhood, outstanding examples of Basque architectural heritage with a strong fishing tradition, where we had the opportunity to sample traditional cuisine at the charming Hotel Jaizkibel. Later, the route took us to Pasaia to visit its natural harbour, one of the most important in the area, divided into four neighbourhoods and with a rich history linked to shipbuilding and illustrious visitors such as Victor Hugo.
On Monday 29th, the group travelled to Iparralde (French Basque Country). In Donibane Lohitzune (Saint-Jean-de-Luz), they explored its sheltered bay and learned about its whaling past, as well as visiting its traditional town centre. Lunch was in Bidart, a coastal town famous for its cliffs and local cuisine. The day ended with a visit to the historic Hotel du Palais in Biarritz, an icon of the Belle Époque built as a palace for Empress Eugénie de Montijo.
Tuesday 30th December focused on the interior of Gipuzkoa. The visit to the Basilica and Holy House of Loiola allowed the guest to discover the birthplace of Saint Ignatius of Loyola, founder of the Society of Jesus, and its impressive Baroque architecture. Before lunch, the group stopped at Chocolates Mendaro, an artisan factory where chocolate with Designation of Origin is made using a unique traditional method. The trip culminated with a meal at Asador Bedua, a restaurant located on the banks of the Urola River and especially renowned for its charcoal grill, where fish and meat are prepared using a technique deeply rooted in Basque cuisine.
To round off the trip, we returned to Pasaia to sample its fish and seafood at one of the oldest and most traditional restaurants in Gipuzkoa, Casa Cámara, founded in 1884 and now run by the sixth generation of the family.
The itinerary, designed by Basqvium, offered Rashmi Uday Singh a comprehensive overview ranging from seafaring tradition and historical heritage to artisanal chocolate production and grill cuisine, allowing her to capture different facets of Basque identity.
For Basqvium, organising this visit for an internationally renowned figure represents a valuable opportunity to promote the Basque Country as a destination to a global audience specialising in gastronomy and culture.