Your Terroir Tours Spain Update –

Dear Travelers,

We’re getting closer to our Spanish adventure, and we’re excited to share updates to help you prepare and get inspired! Here’s a detailed look at what’s included in this update —

1. Request For Traveler Bios

2. An Introduction To Basque Region & Culture

3. Hotel Preview - La Sala Plaza, San Sebastian

4. Pintxos, Pintxos, Pintxos - A Bite Size Guide

1. Request for Traveler Bios & Photos for the Printed Guide

We want our printed guide to reflect the amazing group joining us! Please send us a short bio including

• ‘About Me’ (2–3 sentences) - You could include where you're from, what you’re passionate about, some of your favorite travel destinations or fun travel quirks.

• Icebreaker Questions - Answer 3 Icebreaker Questions (below)

  • 1. Window seat or aisle?

  • 2. What’s the first trip that inspired you to become a ‘traveler?’

  • 3. What excites you the most about this trip to Spain?

Please upload a favorite photo of yourself by [deadline January 5, 2026]. 

CLICK HERE TO SUBMIT YOUR TRAVELER BIO

2. A Quick Introduction to Basque History, Language & Culture

The Basque Country (Euskal Herria) stretches across northern Spain and southwestern France and is home to one of Europe’s oldest and most distinctive cultures.

History

The Basques trace their roots back thousands of years, predating the Indo-European cultures surrounding them. Through the Middle Ages, they maintained strong local autonomy and became renowned seafarers. In the modern era, industrial growth, the impact of the Spanish Civil War, and the revival of local traditions have shaped a vibrant, self-confident region.

Language

Basque, or Euskara, is a language isolate—unrelated to any other language in Europe. Suppressed during the Franco era, it has since seen a major revival, with widespread use in schools, signage, and daily life in Spain’s Basque Autonomous Community. The Basque region has a rich cultural heritage. Here are a few phrases to help you navigate and connect with locals:

• Hello / Hi: Hola (Spanish) | Kaixo (Basque)

• Thank you: Gracias (Spanish) | Eskerrik asko (Basque)

• Cheers: Salud (Spanish) | Osasun (Basque)

Culture

Basque culture is known for blending deep-rooted traditions with modern creativity – 

• Exceptional cuisine—from pintxos bars to world-class restaurants.

• Distinctive music and festivals, featuring instruments like the txalaparta.

• Architecture that ranges from charming stone villages to icons like the Guggenheim Bilbao.

3. La Sala Plaza: Luxury in the Heart of Old Town by the Sea

Our home base in the Basque Country is the beautiful La Sala Plaza, a boutique hotel offering luxury, comfort, and unbeatable location. You’ll be just steps from charming streets, local shops, and stunning ocean views. Rooms feature modern amenities, cozy décor, and plenty of space to relax after a day of exploring.

HOTEL WEBSITE

4. Pintxos Explained: How It Works & What to Try

Pintxos are the Basque version of tapas—small, flavorful bites usually served on bread and often skewered with a toothpick. One of our first experiences together will be a pintxos crawl around San Sebastian. But no doubt, you’ll want to continue to enjoy pintxos as often as possible while in San Sebastian –

Here’s how to enjoy them like a local:

• Browse the bar and choose the pintxos you like.

• Keep your toothpicks; they’re counted at the end to calculate your bill.

• Favorites include gilda, anchovies, jamón ibérico, and tortilla de patatas & so much more….

5. Make Your Own Gilda (Classic Basque Pintxo)

Serves: 8–10 pintxos
Time: 10 minutes

Ingredients

• Guindilla peppers (pickled green chillies), whole

• Pitted green olives (Manzanilla or similar)

• Salt-cured anchovy fillets in olive oil

• Good-quality olive oil (optional, for drizzling)

• Toothpicks or pintxo skewers

Assembly

1. Skewer in this order:
   olive → guindilla pepper (folded if long) → anchovy fillet (folded) → olive
   OR the traditional version: guindilla → anchovy → olive

2. Adjust to taste:

   • Use one or two peppers depending on heat level.

   • Fold the anchovy to make a neat bite.

3. Finish:
   Drizzle with a touch of olive oil if desired.

Serve

Best enjoyed immediately, with crisp Basque white wine or cider.