Gastro Woman World

The GASTRO WOMAN WORLD (GWW) initiative aims to give visibility to this feminine world that surrounds food and gastronomy and that constitutes one of the pillars for social welfare and quality of life.

Through tours, events, and this website, Romotur wishes to promote this value and wealth to reinforce the attractiveness of our territory for quality tourism. 

GWW will be a showcase of the role played by women in management positions in kitchens, warehouses, raw materials, research, communication, and distribution. However, we understand woman-food-gastronomy tourism as a non-exclusive circle that needs the support of male professionals to value their colleagues’ work. Thus, qualified professionals will intervene and speak, regardless of whether they are men or women to highlight women’s work and their tourism projection.

Celebrate women’s excellence in Basque Gastronomy

Romotur organizes tailor-made wine and gastronomy tours specifically geared to women-groups. The tours combine the best of gastronomy and local culture, highlighting the role and accomplishments of women in all areas of the value chain.

  • Immerse yourself in the essence of Basque culinary heritage with visits to producers, farms, and gastronomic institutions. Witness firsthand the incredible contributions of women at every step of the value chain.
  • Engage with inspiring women professionals in the sector through exclusive talks and discussions. Learn about their journeys, innovations, and the remarkable impact they’ve had on shaping the gastronomic landscape.
  • Indulge in curated wine and gastronomy experiences that showcase the region’s finest flavors.
  • Discover the vibrant local culture with Romotur’s cultural visits and excursions, led by expert guides who unveil the secrets of the Basque Country’s storied past and present.

Request a proposal

Ready to savor the flavors and stories of Basque Gastronomy, while celebrating the accomplishments of women? Let Romotur curate an inspiring experience for your women’s group. Contact us now.

SAMPLE TOUR: Gastro Woman 4-day Tour

Experience an amazing four days of discovering Basque gastronomy, along the coast, in San Sebastian and Bilbao. Not only will you taste the local cuisine in very special restaurants, but you will also learn about our regional products’ origins, visit a winery, a Basque farm house and a green house.

Day 1: Getaria and San Sebastián

Departure from Bilbao and transfer to Getaria. Lodging in a txakoli winery that has a small charming hotel among vineyards: the Gaintza hotel.

Visiting Gaintza Winery

This winery reflects the life of Lazkano family’s four generations and their way of life attached to the land that respects nature and its fruits. In Gaintza, they feel a deep love and respect for the land. They are passionate about traditions and they strive to adapt them to the 21st century, combining modern technology and traditional production.

Discovering Getaria

Getaria is a charming fishing village where you can enjoy fresh fish from the Cantabrian Sea, accompanied by the local white wine, called txakoli. Nestled between two beautiful beaches, it also has a small island, perfect for a comforting walk. In addition, it is the birthplace of the famous fashion designer Balenciaga and it is possible to visit the museum in his honor.

Dinner in San Sebastián

Transfer to San Sebastian for a walking tour and dinner in Xarma restaurant, led by Aizpea Oianheder. You will also have time to chat with her about her gastronomic commitment. Fusion and evolution of the kitchen. “What we are, we give you in each dish,” explains the cook. An example of roots, tradition and avant-garde.

Day 2: Adarrazpi Basque House and Bilbao

Visiting Adarrazpi Basque House

The Adarrazpi farmhouse is dedicated to the breeding of sheep whose milk produces the Apellation of Origine Idiazabal cheese. Adarrazpi was created in 2005. It is a family farm of latxa sheep located in the Goiburu neighborhood of Urnieta.

The sheeps graze in winter in Urnieta and in summer they go up to the mountain range of Aralar. All dairy products (milk, curd, fresh cheese, soft cheese, cream cheese, cream cheese and Idiazabal cheese) are made with milk from their farm, and they are sold in their cheese factory and at the San Martin market in San Sebastian.

After visiting the farm, we will have lunch at the farm to taste the dairy products and lamb right at the source. You also will have time to talk with Inma, the ‘alma mater’ of the farm house.

Alternative

The Eula cider house is offered as an alternative lunch venue, as well as the visit to its facilities. The family tradition, started in 1929, to make natural cider has passed generation after generation. The great wealth of the Eula cider house are its 11 hectares of apple orchards (with more than 3,500 apple trees) of the best apple varieties in order to produce high quality cider. Eula markets its cider using two types of labels: green and Eusko Label. Bottles are sold in the cider house.

Here you will be able to taste the typical cider house menu with cod omelet and chop. You will also have time to know the role of women in the elaboration of cider as food for the sailors who embarked on the whalers. Story like María de Labayen´s, a sixteenth-century cider woman, neighbor of Lezo, who was widowed and to be able to raise her two daughters she made cider with the apples of her house and commercialized it, even being a member of a whaling ship that did business with cetacean fat.

Transfer to Bilbao

After lunch, we head to the Bilbao bay area to check-in to your accommodation, stroll along the waterfront and then visit the Guggenheim museum. In the evening, enjoy a dinner with the most original txakoli and Rioja Alavesa wines at a pairing dinner and the expertise of a local enologist. Transfer back to the hotel for a good night’s rest.

Day 3 – Visiting the greenhouse and dinner in Grand Prix

Visiting La Gilda del Norte

Visit to La Gilda del Norte greenhouse to talk to Patricia Gutiérrez about this special product, the ‘piparrak’, and taste a traditional gilda. If weather permits it , we will also  visit  the blueberry farm run by Marisa Guerrero.

Time for lunch and free-time on your own in Bilbao. Dinner can also be on your own or…

  • in a traditional tavern where two women, María José and her daughter Izaskun, cook traditional Basque dishes such as fish soup, tripe a la vizcaína and pil pil cod.
  • in the form of a traditional pintxos tour, where a guide takes you to several different bars around town.

Day 4 – Training day and visit to Urdaibai

Basque Know How Foundation

Training seminary on nutrition and sustainability with Basque Know How Fundazioa led by its director Lorea Uribarri and representatives of the AZTI Technology Center as experts in marine and food innovation.

Baserri Maitea

Lunch at Baserri Maitea where we will meet its cook Alexia Ballesteros. Ale, as everyone knows her, overflows enthusiasm through all her skin. This woman was born in Gernika in 1974 and she is the head chef of the Baserri Maitea, a stunning farmhouse renovated on a hill in Forua, near Gernika, from which Urdaibai can be seen.

Visit to Urdaibai in the evening

Urdaibai is one of the most important natural enclaves of the Basque Country, an area with great environmental value formed by marshes, forests and beaches in the heart of the Basque province of Bizkaia. In this ecosystem of the Basque coast, we can appreciate hundreds of species of fauna and flora that live all around the Basque Country. The biosphere reserve of Urdaibai has many areas that we can visit, leaving us a pleasant memory of our trip to Euskadi, including the beaches of Laida and Laga, two of the wildest sandy areas of the Basque Country.

Return to Bilbao and end of the program.