March 3, 2026

9 min read

San Sebastian

May ‘25

I knew it was trouble when I walked in. 

Plates clanged like coins in my pocket, lights bounced off ancient stone facades, and laughter echoed through narrow streets. The Old Town, they called it. A place where stiff dining rules and norms loosened their grip and everyone swore they’d just had the best bite of their lives.

The streets are straight and lively. Balconies lean close, watching. Ancient stone below my feet, shiny new signs above each doorway. Tradition and temptation elbowing each other for space. It feels mature yet modern, at the same time.

Food comes first. Always food.

Small plates slid into my hands without ceremony. Tiny, perfect bites stacked high, daring me to try just one more. Salty things. Briny things. Sharp little snacks that made my mouth water and my better judgment wander off. One bite led to another. Someone shoved a toothpick skewer toward me. An anchovy, olive, and a spicy little pepper, a bite that snapped like a firecracker and broke my frame. I didn’t even ask what it was. I didn’t need to.

The rules are simple:

No reservations. 

No pacing. 

No mercy. 

Eat, laugh, move on.

I spill back into the street. The crowd moves like the tide. Music ricochets off old stone walls. Somewhere a church bell rings, ignored. This is sacred ground, and the religion is basque cuisine!

Next obstacles, mushrooms blistered in garlic and topped with a trembling egg yolk. Foie gras, seared and topped with flaky salt and pillowy brioche. Ham croquettes that crack open and spill molten béchamel like lava. Each bar is more creative than the last. Each doorway is an adventure as I cross the threshold into the great unknown.

The locals glide through it with ease. Two bites here, a caña there, a nod to the bartender who’s seen this all before. This isn’t gluttony. It’s choreography. It's community. Tradition versus modernity plays out in real time. One bar clings to an 80-year-old Spanish tortilla recipe, guarded like state secrets. The next reinvents the same dish with tweezers and molecular gastronomy. Nobody seems threatened. They coexist. They thrive.

The pace shifts. These aren't small plates anymore.

There's suckling lamb roasting in the distance. The smell hangs in the air like a finishing bell. Tender. Slow. Patient. A reminder that not everything here is frenetic. Some things require patience.

Next stop.

Somewhere near midnight, I hit the final stretch. A slab of dry aged txuleta (chu-LAY-tuh) rests behind the counter, bone jutting out like a weapon. It’s grilled over fire with the kind of confidence that only comes from generations of experience. No sauce. No apology. Just salt and fire.

Between bites, I sip a glass of the local red and remember the gnarly hills of the Rioja Alavesa. Underground cellars carved into stone. Tempranillo aging in darkness. I drank a glass that smelled like leather-bound books and damp topsoil after it’s rained. It reminded me that beneath the sensory carnival, there was gravity, tradition, and discipline.

Back in the Old Town, the carnival continued.

Raw oysters, razor clams and fresh uni followed by several more long pours. 

This was culinary pleasure reimagined. 

I stood there, glass in hand, wine staining the edges of my lips, leaning against a cool stone to catch my breath. I’m a traveler who’s seen enough to recognize the real thing. San Sebastián isn’t about being reckless. It invites you to becoming more alive and to try new things, all the things. There is a cost for this kind of pleasure, and I’ll happily pay for it in pintxos and another glass of txakoli.

Pro Tip: You’ll see lot’s of small bites on display in bars and restaurants throughout the basque country. Try them, they’re great! However, each spot will often have a house specialty that’s prepared a la minuet. You’ll typically see it listed on a chalk board or menu, that’s the GOOD STUFF!

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Hi Friends,

Great to see you all this year for our Annual Reunion. I’m so excited to continue growing and exploring together.

Follow us on FB & IG for highlights, updates and checkout our website for more details.

Our 2027 - 2028 Terroir Tours Schedule!

🇪🇸 Spain - San Sebastian, Rioja & Barcelona

An unforgettable journey through Spain’s most celebrated food and wine regions, from the vibrant streets of Barcelona to the rolling vineyards of Rioja and the coastal charm of San Sebastián. This immersive tour blends culture, history, and gastronomy, offering exclusive experiences that showcase the terroir and traditions of each destination.

👉 More Details

🇪🇸 Sicily - Catania, Ortigia, Agrigento, Taormina

Join us on a journey through Sicily’s breathtaking landscapes, ancient history, and rich culinary traditions. From the dramatic slopes of Mt. Etna to the baroque splendor of Catania, a UNESCO world heritage site in Ortigia, the Greek ruins of Agrigento, and the lively streets of Taormina. This tour offers an immersive experience in Sicily’s diverse terroir.

👉 More Details

🇯🇵 Japan - Tokyo, Kyoto, Hiroshima & Nakasendo Trail

This will be a deeply curated experience with incredible food, beautiful fall scenery, luxury hotels, a traditional ryokan stay, Shinkansen travel, cultural excursions, and of course, plenty of unforgettable meals.

👉 This Tour is Fully Booked

🇵🇹 Portugal - Vinhas & Vistas Women’s Retreat

Beginning with two nights in the vibrant city of Porto, this retreat invites you to immerse yourself in art, architecture, and the timeless charm of Portugal’s riverside soul before journeying into the heart of the country’s most iconic wine region.

Our time in the Douro Valley unfolds among winding rivers, terraced vineyards, and historic quintas. This exclusive getaway blends scenic beauty with meaningful experiences, winery visits, a jeep excursion through the vines, river cruises, and optional hiking, creating space to slow down, reconnect, and savor the rhythm of life in Portugal’s wine country. It is the perfect setting to restore, indulge, and build genuine connections with women who value travel, presence, and shared discovery.

👉 Details

🇦🇷 South America 🇨🇱 - Buenos Aires, Mendoza Valley, VIK Chile

Two countries. Three iconic regions. We begin in Buenos Aires, Parisian architecture, late-night tango, and some of the finest steak and Malbec on earth. Then west to the vineyards of Mendoza Valley, where the Andes frame long, sun-soaked lunches and world-class tastings at the source. Finally, across the mountains to Chile’s striking Viña Vik, where cutting-edge design meets bold, expressive wines. Urban energy. Mountain air. Legendary food & wine.

👉 More Details Coming Soon - Spring 2028

🏴󠁧󠁢󠁳󠁣󠁴󠁿 Scotland - Edinburgh, Highlands, Isle of Skye

We’re heading north, into the Highlands, where the air is crisp, the landscapes are cinematic. We’ll wander the storied streets beneath Edinburgh Castle, trace the rugged coastline of the Isle of Skye, and settle into countryside estates where dinner feels like a chapter from a novel. Long-table dinners featuring local lamb, North Sea seafood and single-malt tastings straight from the cask. Imagine castles, lochs, and sheep-spotted hills followed by proper fireside dram after a day exploring glens and hidden villages.

👉 More Details Coming Soon - Fall 2028

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💰 Bonus Board: Hyatt Is About to Get More Expensive

If you’ve been sitting on a stash of World of Hyatt points, this is your signal.

In Heartbreaking news, Hyatt will begin implementing its annual category changes in this month, and several high-demand properties are moving up in price. That means the same room will soon cost more points per night, sometimes 3,000 to 5,000 more per stay (and occasionally much more at peak).

Translation?
Your points are about to lose a little buying power.

Here’s what I’m doing:

✅ Locking in award stays now for 2026 travel (you can always cancel later).
✅ Prioritizing aspirational properties that are jumping categories.
✅ Transferring Chase Ultimate Rewards to Hyatt only when I’m ready to book.

Remember: Hyatt still offers some of the best value in the entire points ecosystem. But devaluations are a reminder of one of the golden rules of this game:
*Points are not an investment. They are a currency that inflates.

If you’re thinking about a trip this year to Italy, Japan, Argentina, Charleston, now is the time to check availability. ♟️✈️

Make 2026 the year you master points & miles. Join our next Perks & Rec Masterclass and learn to travel the world for free! I’ll show you exactly how we turn everyday spending into trips we’ll never forget. Elevate your travel game in 2026 with a clear roadmap to earning and redeeming points for unforgettable experiences. 

✅ Details and dates coming soon!

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