2025 Durangaldea Travel Guide: Must-see attractions, popular food, hotels, transportation routes (updated in July)

Berriz is a small town belonging to the Duranguesado region, in the province of Vizcaya, Basque Country. The megalithic remains that stretch along the slopes of the Oiz bear witness to the human presence in this area in prehistoric times. Berriz's monumental heritage includes the Berriz Palace, now the Town Hall, the 18th-century Renaissance Casa Torre de Lariz and the Casa Torre Arria, which resembles a fortress due to its high stone walls. In addition, there are numerous hermitages and examples of rural architecture mansions, prexum and old smithies and mills that are now converted into small power plants that preserve machinery from the early 20th century. The Andiko sanctuary is also worth a visit, as is thw church of Santa Maria de Andikoa, which is notable for its golden, Baroque-style altarpiece. Once you have toured the municipality's heritage, Berriz offers the possibility to make different itineraries and walks through its mountains and small hills south of the Ibaizabal river. Rhe municipality of Berriz is divided into seven different districts, and during the year many festivals are celebrated in them.

Star-chasing Journey Michelin Three Stars, Spain Located in a tranquil Basque village between Bilbao and San Sebastian, surrounded by mountains and lush greenery, Asador Etxebarri is a truly magical destination restaurant. Food lovers come from all over the world to experience the culinary masterpieces created by Chef Arguinzoniz. With the help of a little fire, he transforms simple ingredients like milk and beef into extraordinary and memorable dishes. Victor Arguinzoniz, the chef of the revered legendary master Asador Etxebarri, told us in the kitchen: "Fire can elevate the flavor of ingredients to another level, and most importantly, release the original flavor of the food completely." There is no molecular gastronomy here, everything is simple and monotonous, and there are no excessive sauces, because the chef prefers to let the natural flavor take center stage. For example, juicy Palamos red prawns are simply grilled and can be eaten on their own, and everything on the menu is grilled, from the anchovies on toast to the beetroot milk ice cream that ends the meal. The presentation of the dishes looks so simple, but it tastes super delicious when you eat it. The control of fire is very delicate, and different ingredients are cooked using different firewoods and different cooking methods. The most surprising thing is the Carabiniero, a large red shrimp from Palamós. It can be said to be the most perfect red shrimp in the world. The shrimp paste is rich and rich, and the meat is about six-tenths rare. It is springy and tender when you bite it, and the sweetness and juiciness of the shrimp meat itself bursts out. Chef Bittor•Arguinzoniz remains humble despite receiving recognition including the Chefs’ Choice Award and always being at the top of the list of “World’s 50 Best Restaurants”. Asador Etxebarri has only been off the list once since 2009 and is currently #2 🌟 and the best BBQ I’ve ever had. #Spain #Atxondo #AsadorEtxebarri #VictorArguinzoniz #Palamós #Prawn #Carabinero #Kokotxas #Masterchef #Sole #Fungi #Elvers #Goodexperience #Greattrip #PASTiTrattoria #PASTitaly #Tradizionalecucinaitaliana #Ristoranteitaliano

A Culinary Pilgrimage to Spain's Michelin Three-Star Restaurant Asador Etxebarri is located in a tranquil Basque village between Bilbao and San Sebastián, surrounded by mountains and lush greenery. It is a truly magical destination restaurant. Food enthusiasts from around the world come here to experience the culinary masterpieces created by Chef Arguinzoniz. With the help of fire, he transforms simple ingredients like milk and beef into extraordinary and unforgettable dishes. The highly revered legendary master, Chef Victor Arguinzoniz of Asador Etxebarri, told us in the kitchen: 'Fire can elevate the flavors of ingredients to another level, and most importantly, it fully releases the original flavors of the food.' There is no molecular gastronomy here; everything is simple and unadorned, with no excessive sauces, as the chef prefers to let the natural flavors take center stage. For example, juicy Palamós red prawns are simply grilled and served on their own. All the food on the menu is grilled, from anchovies on toast to beetroot milk ice cream that ends the meal. The plating looks simple, but the taste is extraordinary. The control of fire is delicate and precise, with different ingredients using different types of wood and cooking methods. The most surprising dish is the Carabinero red prawns from Palamós, which can be said to be the most perfect red prawns in the world. The prawn roe is rich and flavorful, and the meat is about sixty percent cooked, offering a tender and juicy bite that bursts with the natural sweetness of the prawn. Despite receiving recognition, including the Chefs' Choice Award, and consistently ranking high on the 'World's 50 Best Restaurants' list, Chef Bittor Arguinzoniz remains humble. Asador Etxebarri has only dropped off the list once since 2009 and is currently ranked second. 🌟 It is also the best barbecue I have ever tasted.