Guests sometimes ask if the food repeats over eight days. It cannot — because the train changes food culture roughly every second day. Here is the map we sketch on napkins for guests before departure.
Days 1–2: the Basque Country
Pintxos — sculptural bites lining every bar in San Sebastián, the city with more Michelin stars per capita than almost anywhere on Earth. Order gilda, txuleta, and hake in green sauce, with txakoli from our drinks guide.
Days 3–5: Cantabria and Asturias
Cantabria means anchovies from Santoña and sobaos; Asturias answers with fabada — the mighty bean-and-sausage stew — fifty artisan cheeses led by blue Cabrales, and cider thrown from a height. This is Spain's most underrated food stretch, and the excursions eat accordingly (how meals work).
Days 6–8: Galicia
The Atlantic takes over: pulpo á feira (octopus with paprika and olive oil), percebes gathered from wave-battered rocks, scallops that gave the Camino its shell, and tarta de Santiago under the cathedral towers (Santiago guide).
The thread that ties it
Every region insists its cuisine is Spain's best, and for a week you get to judge — the route guide shows where each specialty falls. Hungry already? Dates and prices are here.
