Surfing, which is attracting more and more enthusiasts, reaches its most exciting extreme when it comes to big waves, where man pits his strength and skill against the crude forces of nature unleashed. The Basque seaboard boasts a good number of these waves – well known to surfers – all less than an hour’s drive from Loiu airport.

One of the stars of this sport and speciality is Axi Muniain, a professional big-wave surfer and five-time finalist in the XXL Big Wave Awards, the equivalent of surfing Oscars. Regarded by many as a radical, innovative surfer, he has sailed the seven seas in search of the world’s biggest wave, earning him the nickname of “The Wave Hunter”. Axi says that “in the Basque Country the vast majority of big waves have the added danger of being near the coast – a rugged coastline with deep water where risk-taking increases. The waves are not as tubular as in Jaws or Mavericks. While similar in size, the proximity of the shoreline poses an added risk. But there are also some safe waves on large sandy beaches. The coast is full of contrasts, often with difficult access routes, which means it is not crowded. But, on the other hand, it makes rescue operations more difficult. The Basque Country and its big waves are for real pros.”

Signature Basque Big Waves

Meñakoz: This cove, situated between the municipalities of Sopelana and Barrika, attracts many of the bravest surfers in the world. Its right-handers are some of the most powerful in the Cantabrian Sea and are considered to be the mightiest on the Basque coast. Big and well-formed, the wave can reach a height of 8 metres. Be sure to have a birra in their beach hut as the sea views from above are spectacular.

Punta Galea: Included in the Big Wave World Tour, it is located in the municipality of Getxo. The wave, which forms near the mouth of Bilbao harbour, is as powerful as it is dangerous.

Izaro: Legend has it that this beautiful island was the setting for a passionate love affair between a monk from the local monastery and a beautiful young woman from Bermeo, somewhere in the 15th century. Located opposite Bermeo and Mundaka, it packs a wave which reach up to 9 metres.

Roka Puta: An excellent big wave – a powerful right-hander which can get up to 6 metres. Some of Spain’s best big-wave hellmen have honed their skills on it.

Sorgin-Zulo: This wave on Deba beach packs a huge mass of water. It is difficult to see the swell forming but, once up, it is unique. Said to be one of the largest and strongest on the Basque coastline, it can grow to a height of 5 metres. The rocky and sandy seabed makes it even more dangerous.

Playa Gris: Between the picturesque towns of Zumaia and Getaria, this is Europe’s most international and media-friendly wave, with numerous nominations in theXXL Big Wave Awards.

Agiti: A difficult – if not, impossible – wave to surf as it breaks near a cliff face, so one mistake can be fatal. Needless to say, anyone brave enough to ride it will get an amazing adrenalin rush.

All these big waves are, of course, set against the backdrop of stunning scenery along the Basque coast and the area also offers restaurants, bars and beach huts with magnificent cuisine.

Fancy seeing them for yourself? Hurry and book your Vueling to Bilbao.

Text by Tensi Sánchez of ilovebilbao.com

Images by Greg Rabejac and Ritxi Goya

As in much of Spain, Holy Week unfolds with great intensity in most of Sicily. This comes as no surprise – the processions of penitents commemorating Christ’s Passion and Death were brought to the island by the Spanish in the 16th century.  While they abound across Sicily, the processions that arouse the greatest expectation are those held in villages like Enna and Caltanissetta, both of which lie about an hour’s drive away from Catania.

But all Sicily’s beautiful, timeless villages preserve their deep-rooted traditions, each with its own character. A holiday on the island during Holy Week could combine sightseeing in coastal towns, discovering local architecture and tasting their delicious cuisine. And, during the festivities, the religious guilds stage spectacular Easter processions in which the Baroque aesthetic prevails.

If you want to savour some of these ancient festivals, go to Prizzi on Easter morning. There they celebrate the Ballo dei diavoli (dance of the devils). In this folk tradition from the Middle Ages, death, dressed in yellow, accompanied by devils clad in red, roam the town heckling the passers-by, who can only get rid of their tormentors by giving them a donation. This takes place just when the madonna and child make their entry. This curious form of revelry, a mix of the religious and the profane, represents the eternal struggle between good and evil.

A similar event known as the Diavolatais held in Adrano.The main square or Piazza Umberto provides the backdrop for this battle between good and evil, represented by Lucifer and his devils on one side and St Michael the Archangel on the other.

Another picturesque celebration is the Madonna Vasa Vasa,in Modica, in which the faithful crowd around the floats on their way to the church of St Mary of Bethlehem to witness the traditional bacio di mezzogiorno (the noon kiss) between the Virgin Mary and the resurrected Christ. Vasa means “kiss”. Dressed in mourning, the Madonna is carried through the streets of Modica in search of her son, to the rhythm of drumming. Throughout the procession, the people sing, dance and drink to celebrate the event. While strolling through the winding streets of Modica’s charming historical centre, visitors will eventually come across the striking Baroque architecture in the area around the Castle of the Counts of Modica, listed as a World Heritage site since 2002.

One of the oldest and most enigmatic celebrations is the Procession of the Mysteries, held in the historical centre of Trapani. Full of light and emotion, this procession consists of twenty float groups depicting the Passion and Death of Christ which parade through the streets for 24 hours, starting on Good Friday afternoon. The figures are borne on the shoulders of the massari to the rhythm of a traditional music known as annaccata.

As in all traditional festivities, Holy Week in Sicily has its characteristic confectionery. The colomba pasquale (Easter dove), also known as the palummeddi or pastifuorti, is eaten in the home. This typical sweet is usually shaped like a dove or rooster, although new shapes are emerging all the time. It consists of flour, sugar and cinnamon, topped off with a hard-boiled egg as a symbol of Easter and rebirth. A similar pastry is the cuddura, typical of the Calabria region. Based on flour and water, it is similarly adorned with hard-boiled eggs. The casatta siciliana is another cake eaten at Easter, although it is sold in pastry shops all year around. If you would like to taste some of these delicacies, the best assortment is to be had at Pasticceria Irrera, on the Piazza Cairoli 12 in Messina, and at Caffè Sicilia, on Corso Vittorio Emanuele III, 125 Noto de Siracusa.

Go for it! Check out our prices here!

Text by ScannerFM

Image by Clemensfranz, Carmelo Giuseppe Colletti, Rmax75, Giovanni, Traktorminze

In general the rule is that the further north you go in Italy, the more entrenched is the habit to enjoy the appetizer. Not surprisingly, the Piedmont area is known for the production of vermouth with brands such as Martini, Cinzano and Carpano.

The vermouth was invented in the cellar of Antonio Carpano’s in Turin in 1786 and from there the Piedmontese nobility made it fashionable. There are other versions that trace their origin to Hippocrates, the famous Greek physician who mixed white wine with plants like the wormwood to create a beverage for medicinal purposes. But it was not until 1838 that the brothers Giuseppe and Luigi Cora began to develop it industrially and distributed it worldwide.

Now the word vermouth has a more generic meaning. It refers both to the drink and to eat a tapa before lunch. In Italy the starter is not at noon as in Spain, but after work. It usually starts from 18:00 and end at 21:00 AM and is an economical way to take a break from work while sipping a drink and snacks, which can be alcoholic or not.

A very common option is the spritz, -with aperol, champagne, an orange slice and ice- the Negroni -with gin, campari, vermouth and an orange slice- the mascerotti -with wine, soda and champagne- or the Amaretti di Voltaggio, which goes along with their famous focaccia, savory pastries and other delicacies.

In Genoa, a port where botanical species from around the world arrived, the habit is strictly fulfilled and the tastiest appetizers are prepared. Here vermouth is a deeply ingrained habit, a social act that almost no one renounces. A moment to enjoy after work, listening to the tinkling of ice crashing.

You can have it in the historical premises or in the modern establishments that agglutinate especially in the Piazza delle Erbe, San Donato, Via San Bernardo or Porto Antico area.

Here’s the theory, now let's put it into practice!

Pasticceria Liquoreria Marescottis Cavo
Via di Fossatello, 35R and 37R

In the old town of Genoa, -the largest medieval quarter in Europe- you can find this historic café, bakery and liquor store. A local that dates back from the eighteenth century, which retains its old Charles X style furniture and a floor designed by Rubens himself. Tourists come to the establishment to observe the "prettiest pastry Genoa", to try their high quality confectionery and the Marescotti appetizer, a herbal vermouth.
You must keep an open mind to find the restaurant on the first floor because they have no sign.

Le Corbusier
Via di San Donato, 36R

Another historic local is Le Corbusier, specialists in cocktails-some self-created- and that has gained prestigious national and international awards. Martini itself can be found in twelve different variants.

Caffè il Barbarossa
Piano di Sant Andrea 23
www.cafeilbarbarossa.com

With an enviable location -very close to the house where Christopher Columbus lived-, and one of the most fun places to enjoy the most original appetizer in Genoa with its pleasant outdoor area, especially during summer.
The Caffè Barbarossa offers a wide range of whiskeys, cocktails and international wines and sparkling Genoese, in their restaurant, you will find vegetarian and vegan dishes. Look closely at their walls where the original rates of the brothels of the historical town hang.

Libreria delle Erbe
Piazza delle Erbe, 25R

An old bookstore downtown now transformed into a modern place. It still retains the spirit of the literary coffee -to consult and buy books-but, while enjoying cultural interventions you can also have a good coffee, snacks, cocktails, wines and beers.
They have a full weekly program of activities for lovers of art and culture.

Picture by Termolan

We’ll be there. If you want to come too, check out our flights here.

World cuisines converge on London and Spain’s contribution is no exception. The story goes back a long way, to when a handful of immigrant chefs turned up with the intention of staying. That was just the beginning. Nowadays, Spanish cuisine is well established there. In great establishments and in the guise of some great names. Iberian presa and paleta, chorizo and pollo al chilindrón no longer require translation. Similarly, no introduction is required for such names as Juan Mari Arzak, Nacho Manzano, Eneko Atxa or Dabiz Muñoz. Not even Albert Adrià or the Roca brothers, even though their ventures in London have thus far proved fleeting – the former, in the Café Royal and the latter, on the first stop of their forthcoming tour. The present offers bites worthy of nostalgia-free refuge, while the future promises to be equally appetising.

Starred. Ametsa, managed by Juan Mari and Elena Arzak, is the first Spanish restaurant to be awarded a Michelin star in London, and just a few months after opening at that. They offer creative cuisine of Basque origin, in the form of a tapa with tea at four o’clock, as well as lunch for just a few pounds featuring a tasting menu with an immaculate parade of dishes. Their wine list shows special sensibilities for wines with soul and Spanish varieties.

With a “barra” (bar counter). Between Nieves Barragán’s different Barrafina – where there’s always a queue to try their regional Spanish tapas – and Donostia, with their pintxos and other nods to the finest Basque cuisine, you will be hard put to choose where to nibble on tasties at a reasonable price. However, if your thing is grills, go for Lurra.

With a history. Boasting four venues in London, and others still to come, Nacho Manzano’s Ibérica restaurants showcase the pull and the consistency of traditional Spanish cooking. Produce with designation of origin, generous helpings and an all-enveloping interior design are key to the success of a label which reaches as far afield as Manchester and Leeds.

Venerable. Boasting a team of chefs trained by the great names in Spanish haute cuisine, Alquimia is a must-visit restaurant for tasting fine rice in London. All of them, including the paellas, are served in portions for two, and there is also an assortment of other dishes on the menu.

Classy. There are very few places where cocktail culture carries as much weight as in London. Hence, Javier de las Muelas and his signature cocktails just had to set up in that city. Dry Martini London, at the Meliá White House - London, boasts an admirable nursery of mixologists who even create themed cocktails in the adjoining experimental kitchen.

In addition to these proposals, keep a look out for the long-awaited opening of the London StreetXo, while the restaurant Eneko Atxa is due to unveil in the One Aldwych Hotel in Convent Garden.

Overnights:
The Halkin By COMO. This hotel is synonymous with authenticity and distinction. Surrounded by embassies, with a siting as tranquil as it is near to the shopping bustle around Harrod’s, this hotel has spacious, sought-after rooms. Their luxury amenities and à la carte breakfast are also among their fortes.

IGH London Park Lane. If you want to sleep like a king, what better than to lodge in this former royal residence a stone’s throw away from Hyde Park? Their bar, restaurant and rooms have enviable views and noteworthy floral arrangements.

Meliã White House. Close to Soho and to major tourist attractions, the architecture of this hotel is an inducement on its own. The renovated rooms and the access to The Level Floor will enliven your stay all the more.

Text by Belén Parra of Gastronomistas

Images courtesy of the establishments