Four days at the table,
and by the sea.
Donostia in spring with eight to twelve people, in one hotel for the whole weekend. Around it, a hands-on cooking session with a local chef, a private visit to a txakoli winery on the coast, and dinner in the city each evening.
Per person, with a room of your own. Two travellers sharing a room pay less. Flights are not included.
Eight to twelve places. The waiting list is open.
Spring is Donostia before the summer crowds, and a table in places that turn people away in August.
The weekend is built around a morning with a San Sebastián chef: a private visit to the market, then a hands-on session in a professional kitchen in the city, cooking alongside the chef and the host. Lunch is what the group cooked.
Around it, the city and its coast: dinner at a restaurant in the city with a menu written for the group, a day along the coast to Txomin Etxaniz, a family txakoli winery in Getaria, and the farewell dinner at Rekondo, a San Sebastián restaurant since 1964, with a cellar of more than 100,000 bottles. The group stays in one hotel for the whole weekend, and a local guide travels with it from the first evening to the last morning.
Arrival
old town & pintxos
Arrive at your own pace. The weekend opens at half past seven with a guided walk through the old town: five bars, two pintxos and a drink at each. Dinner, the way Donostia does it — standing, and moving.
Base — one hotel, three nights
Market & kitchen
cooked with a local chef
A private market visit with a local chef, then a hands-on session in the kitchen with the chef and the host. Lunch is what the group cooked. The afternoon is yours, and dinner is at a restaurant in the city, with a menu written for the group.
Base — the same hotel, no bags moved
The coast
txakoli & a farewell
The coast road west towards Getaria, a private visit and tasting at Txomin Etxaniz, a family txakoli winery, and lunch in Getaria. In the evening, the farewell dinner at Rekondo, a San Sebastián restaurant since 1964, with a cellar of more than 100,000 bottles.
Base — checkout Sunday at twelve, then the transfer to the airport
Spring, and not August: the same counters, without the queue. Thursday 1 to Sunday 4 April 2027, tentative until the host signs; if it moves, the waiting list hears first.
The group is capped at twelve — the most a pintxo bar takes comfortably, and the most the kitchen has bench space for.
One hotel for the whole weekend, and no bags moved after Thursday. A local guide is with the group throughout, and a transfer takes you to the airport on Sunday.
A place is held with a deposit, and the terms in full reach you in writing before any money is taken. The weekend is confirmed no later than sixty days before it begins, while the fares into Bilbao and Biarritz are still worth having. If it does not run, every deposit is returned whole.
Tell us who is travelling, and we will write back.
Price on enquiry. Per person with a room of your own; two travellers sharing a room pay less, and flights are not included. We answer within two working days, by letter or by telephone — and the weekend is confirmed sixty days before it begins, so no flight need be booked before then.