Slow Travel by Bizi Ona
Slow Travel around gastronomy combines the art of slow travel with culinary discovery. It is a question of taking the time to savor local traditions, to meet producers and craftsmen, and to immerse yourself in the culture of a territory through its specialties.
The principles of the Slow Travel Gastronomic
1. Eating local and seasonal: favor local restaurants, markets and small producers rather than large channels.
2. Take the time to discover: participate in cooking workshops, tastings and visits to farms or vineyards.
3. Promote short circuits: choose establishments that work with fresh and local products.
Gastronomy, an alternative philosophy with slow food bizi ona
Traveling Gourmand and Slow , the praise of the slowness of all. reasons to adopt Slow Travel , the slow journey has a positive impact for the environment ! By adopting this tourist model, you will certainly live an experience and a unique trip to the Basque Country . For your next trip, plan to slow down and take full advantage of every moment!
If you dream of an unforgettable culinary experience in the heart of the Basque Country, we would be happy to help you organize a tailor -made gastronomic trip! Whether you want to savor local specialties or explore cross -border routes, our team is there to create an adventure that suits you.
Write us to biziona.slowfood@gmail.com to start planning your gourmet getaway.
Together, we will shape a stay up to your desires, where each stage will be an opportunity to discover the authentic flavors of the Basque Country in a warm and personalized atmosphere. We look forward to accompanying you in the realization of your culinary dream!
Basque and locavore ??? The locavores, followers of the locavorism, are those who want to act now to consume more intelligently .
The locavores are aware of the aberrations of globalization:
Unreasonable food production
out of season
Outside natural habitat
with an abuse of pesticides, fertilizers and GMOs
Disproportionate share of the cost of transport in products
Additional CO2 emissions contribute to the greenhouse effect.
The cost of transport is passed on, including margin, in the price paid by the consumer.
The locavores are fighting on their scale, on a daily basis and according to their means, against these aberrations.
By favoring local products
They promote the local economy, that is to say the survival of local producers, the only guarantors of biodiversity
They limit pollution linked to transport and often packaging
They send a political signal encouraging awareness as long as there is still time
We offer you some good addresses in Donostia :
making pintxos in Donosti is not just wandering the streets, a cuadrilla, a kutxa and making poté more than a culture, a tradition.
Paco Bueno for his Gambas and Calamari fritters.
Itxaropena for the freshness of all its pintxos
Sports Bar for its meat skewers
Martinez for his tortilla and anchovies
Casa Urola for Karmelita
Borda Berri for its risotto
Gandarias for its meat and fish skewers
Tamboril for its pequillos con carne
Txepetxa for its anchovies
La Vina for its cheesecake
Adapting the art of slowing down with our art of living
The Way of Santiago de Compostela stretches with all its slowness and beauty over the Basque foothills.
The art of slowing down
We welcome small groups for a Slowtravel with special touches
Dembora Hartu, take the time.
Slow tourism, Slow travel, Slow life.
Bizi ona 360 nuance of real, responsible tourism not of meetings.
Tourism is slower, cleaner, more curious, more responsible.
Taste our land of character, of contrast, take the time to immerse yourself in the heart of our coast, our valleys, our mountains to soak up the strength of this territory.
North, South, land and sea, the Basque Country is rich in its diversity. Preserved rurality, a unique landscape of values of sharing and pleasure.
Aware of the values of our land, the approach of our farmers and their know-how. Experiences of meeting curiosity off the beaten track with men and women from
Temperament.
The PP Bourlingueurs have this philosophy of slowness, discovering the Basque Country yes but without rhythm and without constraints.
