Slow travel by Bizi Ona
Slow travel focused on gastronomy combines the art of slow travel with culinary discovery. It's about taking the time to savor local traditions, meet producers and artisans, and immerse yourself in a region's culture through its specialties.
The principles of slow gastronomic travel:
1. Eat local and seasonal food: favor regional restaurants, markets, and small producers over large chains.
2. Take the time to discover: participate in cooking workshops, tastings, and visits to farms or vineyards.
3. Support local producers: choose establishments that work with fresh, local products.
Gastronomy, an alternative philosophy with Slow Food Bizi Ona
Gourmet and Slow Travel: An ode to slowness. Clearly. There are many reasons to embrace Slow Travel, and it has a positive impact on the environment! By adopting this travel style, you'll undoubtedly enjoy a unique experience and journey in the Basque Country. For your next trip, consider slowing down and fully savoring every moment!
If you dream of an unforgettable culinary experience in the heart of the Basque Country, we would be delighted to help you organize a tailor-made gastronomic trip! Whether you wish to savor local specialties or explore cross-border routes, our team is here to create an adventure that reflects your personality.
Write to us at biziona.slowfood@gmail.com to start planning your gourmet getaway.
Together, we will create a stay that lives up to your expectations, where each step will be an opportunity to discover the authentic flavors of the Basque Country in a warm and personalized atmosphere. We look forward to helping you realize your culinary dream!
The place of gastronomy in the tourism landscape of the Basque Country.
A sensory and heritage journey
Gastronomic tourism in the Basque Country is a true culture.
The Basque Country has established itself as one of Europe's leading gastronomic destinations. Nestled between the sea and the mountains, it boasts a strong culinary identity, inherited from centuries-old traditions and now driven by contemporary creativity. For visitors, discovering the region almost always begins with its cuisine: gastronomy has become a key driver of Basque tourism.
From inland villages to coastal fishing ports, every stop is an opportunity for a tasting: sheep's cheese with black cherry jam, colorful pintxos served in bars, Espelette pepper, Irouléguy wines, Bayonne ham, and of course, Basque cake. This wealth of flavorsculinary route, where the heritage is woven into the cultural, linguistic, and festive landscape of the region.
Food festivals , traditional markets , and culinary events bring locals and visitors together in a spirit of typical Basque conviviality. Cuisine becomes a shared language, a way to convey the soul of the region. At the same time, numerous Michelin-starred chefs and innovative young cooks contribute to the international renown of Basque gastronomy, bridging tradition and modernity.
In a context where travelers are increasingly seeking authentic and sensory experiences, the Basque Country fully meets this expectation. Gastronomic tourism is much more than a secondary activity there: it constitutes a privileged gateway to Basque history, culture, and way of life.
Basque and Locavore??? Locavores, followers of locavorism, are those who want to act now to consume more intelligently.
Those who eat locally are aware of the absurdities of globalization:
Unreasonable agri-food production
off-season
outside natural habitat
with an overuse of pesticides, fertilizers and GMOs
Disproportionate share of transport costs in products
Additional CO2 emissions contribute to the greenhouse effect.
The cost of transport, including the margin, is passed on in the price paid by the consumer.
Local food advocates fight against these absurdities on their own scale, daily and according to their means.
By favoring local products
They promote the local economy, that is to say the survival of local producers, the only guarantors of biodiversity
They reduce pollution related to transport and often to packaging
They are sending a political signal urging awareness while there is still time
We love locavore
The art of slowing down
We welcome small groups for a truly personalized Slowtravel experience
Overtourism on the Rhune massif
Dembora Hartu, take the time.
Slow tourism, Slow travel, Slow life.
Bizi ona 360 nuances of truth, responsible tourism, not encounters.
Tourism is becoming slower, cleaner, more curious, more responsible.
Taste our land of character and 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 rural life, a unique landscape, values of sharing and enjoyment.
Sensitive to the values of our land, to the approach of our farmers and their know-how. Experiences of encounters of curiosity off the beaten track with men and women of Temperament.
The PP Bourlingueurs have this philosophy of slowness, discovering the Basque Country yes but without rhythm and without constraints.
