{"id":7126,"date":"2021-06-10T11:23:17","date_gmt":"2021-06-10T11:23:17","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomy\/nacho-calvo-its-impossible-to-eat-badly-in-navarre\/"},"modified":"2022-05-31T09:30:00","modified_gmt":"2022-05-31T07:30:00","slug":"nacho-calvo-its-impossible-to-eat-badly-in-navarre","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/en\/gastronomy\/nacho-calvo-its-impossible-to-eat-badly-in-navarre\/","title":{"rendered":"Nacho Calvo: &#8220;It&#8217;s impossible to eat badly in Navarre&#8221;"},"content":{"rendered":"\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/\">Inicio<\/a> \u00a0&gt;\u00a0\u00a0 <a href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/\">Gastronomy<\/a> \u00a0&gt;\u00a0\u00a0 Nacho Calvo: \u201cIt\u2019s impossible to eat badly in Navarre\u201d<\/p>\r\n<h3>PLANS<\/h3>\r\n<h1>\u00a0<\/h1>\r\n<p><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" \/><\/p>\r\n<h4>More about:<\/h4>\r\n<h5>\u00a0<\/h5>\r\n<style type=\"text\/css\" data-key=\"share-buttons-sizes-s-\">.essb_links.essb_size_s .essb_link_svg_icon svg{height:16px;width:auto}.essb_links.essb_size_s .essb_icon{width:30px !important;height:30px !important}.essb_links.essb_size_s .essb_icon:before{font-size:16px !important;top:7px !important;left:7px !important}.essb_links.essb_size_s li a .essb_network_name{font-size:12px !important;font-weight:400 !important;line-height:12px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big{font-size:16px !important;line-height:16px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big .essb_t_nb_after,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big .essb_t_nb_after{font-size:9px !important;line-height:9px !important;margin-top:1px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big.essb_total_icon:before,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big.essb_total_icon:before{font-size:16px !important;line-height:26px !important}<\/style><div class=\"essb_links essb_counters essb_displayed_1616052906 essb_share essb_template_clear-retina essb_1639810526 essb_size_s print-no\" id=\"essb_displayed_1616052906_1639810526\" data-essb-postid=\"7126\" data-essb-position=\"1616052906\" data-essb-button-style=\"icon\" data-essb-template=\"clear-retina\" data-essb-counter-pos=\"hidden\" data-essb-url=\"https:\/\/basquemagazine.com\/en\/gastronomy\/nacho-calvo-its-impossible-to-eat-badly-in-navarre\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/en\/gastronomy\/nacho-calvo-its-impossible-to-eat-badly-in-navarre\/\" data-essb-instance=\"1639810526\"><ul class=\"essb_links_list essb_force_hide_name essb_force_hide\"><li class=\"essb_item essb_totalcount_item essb_totalcount essb_tc_pos_leftbig\" data-counter-pos=\"leftbig\" data-counter-value=\"0\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">0<\/span><span class=\"essb-tc-block-text\">Veces compartido<\/span><\/div><\/li><li class=\"essb_item essb_link_whatsapp nolightbox essb_link_svg_icon\"> <a href=\"whatsapp:\/\/send?text=Nacho%20Calvo%3A%20%27It%27s%20impossible%20to%20eat%20badly%20in%20Navarre%27%20https%3A%2F%2Fbasquemagazine.com%2Fen%2Fgastronomy%2Fnacho-calvo-its-impossible-to-eat-badly-in-navarre%2F\" title=\"Share on WhatsApp\" onclick=\"essb.whatsapp('Nacho%20Calvo%3A%20%27It%27s%20impossible%20to%20eat%20badly%20in%20Navarre%27%20https%3A%2F%2Fbasquemagazine.com%2Fen%2Fgastronomy%2Fnacho-calvo-its-impossible-to-eat-badly-in-navarre%2F', '1639810526'); 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return false;\" target=\"_blank\" rel=\"noreferrer noopener nofollow\" class=\"nolightbox\" ><span class=\"essb_icon essb_icon_mail essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-mail\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 60 60\"><polygon points=\"60,50.234 60,9.944 39.482,30.536 \" \/><polygon points=\"0,9.941 0,50.234 20.519,30.535 \" \/><path d=\"M1.387,8.5l21.002,21.08c0.121,0.051,0.471,0.415,0.517,0.519l5.941,5.963c0.635,0.591,1.672,0.59,2.333-0.025l5.911-5.933c0.046-0.105,0.4-0.473,0.522-0.524L58.615,8.5H1.387z\" \/><path d=\"M38.07,31.954l-5.5,5.52c-0.73,0.68-1.657,1.019-2.58,1.019c-0.914,0-1.823-0.332-2.533-0.993l-5.526-5.546L1.569,51.5h56.862L38.07,31.954z\" \/><\/svg><\/span><span class=\"essb_network_name essb_noname\"><\/span><\/a><span class=\"essb_counter_hidden\" data-cnt=\"\" data-cnt-short=\"\"><\/span><\/li><li class=\"essb_item essb_link_less nolightbox essb_after_more essb_link_svg_icon\"> <a href=\"#\" title=\"\" onclick=\"essb.toggle_less(&#39;1639810526&#39;); return false;\" target=\"_blank\" rel=\"nofollow\" class=\"\"><span class=\"essb_icon essb_icon_less essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-minus\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" viewBox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M32,13.8v4.4c0,0.6-0.2,1.1-0.6,1.6c-0.4,0.4-1,0.6-1.5,0.6H2.1c-0.6,0-1.1-0.2-1.5-0.6c-0.4-0.5-0.6-1-0.6-1.6v-4.4c0-0.6,0.2-1.1,0.6-1.5c0.4-0.4,1-0.6,1.5-0.6h27.7c0.6,0,1.1,0.2,1.5,0.6C31.8,12.7,32,13.2,32,13.8z\" \/><\/svg><\/span><span class=\"essb_network_name\"><\/span><\/a><\/li><\/ul><\/div>\r\n<p>Its evolution. There has been huge progress in every aspect of the sector. A classic example is the bars.\u00a0 The food on offer has changed dramatically over the last twenty years. Navarre, particularly Pamplona, is now one of the best places for <em>pintxos<\/em> (tapas) in the world.<\/p>\r\n<p>The most significant change has been in the quality of the food. This is because the workforce is better trained than it used to be. Chefs are attending catering college and learning how to make better pintxos. And the raw materials in Navarre speak for themselves. The change is all down to training and the quality of the local ingredients. The restaurants are following the same trajectory, garnering awards and recognition. These changes are driving the demand, with more and more tourists visiting Navarre. There is one interesting figure: employment in the Navarre hotel and catering industry has grown, on average, 2.6% every year since 1999. This means 600 new jobs are being created in the sector every year.<\/p>\r\n<p><img decoding=\"async\" title=\"Navarra-2018-AlexMugica-Pam\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Navarra-2018-AlexMugica-Pam.jpg\" alt=\"Navarra, Alex M\u00fagica\" width=\"970\" height=\"647\" \/> Navarra, Alex M\u00fagica <img decoding=\"async\" title=\"Navarra-2018-Iru\u00f1azarra-Pam\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Navarra-2018-Irunazarra-Pam.jpg\" alt=\"Navarra, Iru\u00f1azarra\" width=\"970\" height=\"647\" \/> Navarra, Iru\u00f1azarra<\/p>\r\n<p>Excellent. There&#8217;s a great selection of hotels, campsites and other affordable options that attract tourism and keep us competitive. The number of quality establishments all over Navarre has risen sharply to meet the growing number of visitors keen to discover the many attractions of this wonderful region.<\/p>\r\n<p>We act as advisors in training and commercial matters, defending the interests of our members, particularly at gastronomic events. We are one of the most active associations in Spain. We organize a\u00a0<em>Pintxo<\/em>\u00a0Week, a\u00a0<em>Cazuelica<\/em>\u00a0food festival, and Vegetable Days in spring and winter. We work with a long-term, strategic plan in mind. For example, when we started organizing our\u00a0<em>Pintxo<\/em>\u00a0Week, only fifteen or twenty bars signed up, but now we have nearly reached the one hundred mark. It&#8217;s the same thing with our vegetable events. \u00a0We want to turn our vegetables into the symbol of our gastronomy, our badge of identity. We also work in specific niches, such as health tourism. We belong to a health tourism business cluster and work on joint projects with the government, town halls, businesses in the hospitality sector and hospitals and clinics, such as the Cl\u00ednica Universitaria de Navarra (CUN). In fact, in mid-December last, we presented our new welcoming service.<\/p>\r\n<p><img decoding=\"async\" title=\"Navarra-2018-Mercao-Pamplon\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Navarra-2018-Mercao-Pamplon.jpg\" alt=\"Navarra, Mercao\" width=\"970\" height=\"553\" \/><\/p>\r\n<p>It&#8217;s common for American insurance companies to ask us to &#8216;collect&#8217; their patients at the airport, so we decided to swap the concept of &#8216;collecting&#8217; for &#8216;welcoming&#8217;. We provide the new arrivals with information on transport, board and accommodation, etc. We handle everything for them, we arrange their excursions, accommodation and food. We greet them and give them our latest tourist brochure which includes everything from golf to wine tourism, hiking and culinary routes.<\/p>\r\n<p>It is important to note that health tourism in Navarre accounts for \u20ac230m a year. We started working as a cluster in 2015, and this year, the director of CUN announced a 20% growth in turnover thanks to the rise in international clients. Our health tourists comes from Russia, the United States, Europe, and South America. We have a considerable competitive edge in terms of price and quality.<\/p>\r\n<h2>An intense activity<\/h2>\r\n<p>Yes, apart from general appeal tourism, we also try to focus on more specialized tourist products such culinary tourism and motorcycle routes, which the people at Navarider help us with. At the moment, we are working on a collective promotional project to showcase the food of Navarre, the Basque Country (including the French part and B\u00e9arn), La Rioja, northern Spain and southern France. There are 45 Michelin stars in the area which is a huge pull factor for international tourism.<\/p>\r\n<p><img decoding=\"async\" title=\"uigyfr6td\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/uigyfr6td.jpg\" alt=\"M\u00fagica\" width=\"970\" height=\"647\" \/> M\u00fagica <img decoding=\"async\" title=\"Navarra-2018-BaserriBerri-P\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Navarra-2018-BaserriBerri-P.jpg\" alt=\"Baserri Berri\" width=\"970\" height=\"647\" \/> Baserri Berri<\/p>\r\n<p>The one thing that makes us really stand out, from a culinary, cultural and landscape perspective from the rest of Spain, is our vegetables. You won&#8217;t find produce or quality like it anywhere else in the world. The producers and market gardens in the south of Navarre are one of our greatest assets.<\/p>\r\n<p>Other unique attractions include Pamplona and the excellent\u00a0<em>pintxo<\/em>\u00a0bars the Old Quarter, and the traditional steak grills in the north of Navarre.<\/p>\r\n<p>The popular food culture in Navarre is excellent as a whole. It&#8217;s remarkable but it&#8217;s really impossible to eat badly in Navarre. Visitors will be really impressed with the quality of the raw ingredients, and our chefs have grown up with a long culinary tradition.<\/p>\r\n<p>Our other great attraction is our architectural and cultural heritage: the medieval churches in La Valdorba and Tierra Estella, the city walls, the cathedral and the old quarter of Pamplona, the Way of Saint James, and, of course, the idyllic landscape of the Bazt\u00e1n Valley. It is true that the weather can be unreliable, but it is one of the most beautiful, magical parts of Spain.<\/p>\r\n<p>c\/ Pedro I, n\u00ba 1 &#8211; 1\u00ba \u00b7 31007 Pamplona (NAVARRA)<br \/>Tel.: 948 268412 &#8211;\u00a0 <a href=\"mailto:info@hostelerianavarra.com\">info@hostelerianavarra.com<\/a><\/p>\r\n<p>If you like this article you can&#8217;t miss:<\/p>\r\n<p><a title=\"Goiko: \u201cThe adrenalin you get when you throw the ball at more than 300 km\/h is incredible\u201d\" href=\"https:\/\/basquemagazine.com\/en\/the-good-life\/goiko-the-adrenalin-you-get-when-you-throw-the-ball-at-more-than-300-km-h-is-incredible\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Goiko1.png\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Goiko1.png 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Goiko1-300x200.png 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Goiko1-768x512.png 768w\" alt=\"\" width=\"970\" height=\"647\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/en\/category\/the-good-life\/\" rel=\"tag\">The Good Life<\/a><\/p>\r\n<h2><a title=\"Goiko: \u201cThe adrenalin you get when you throw the ball at more than 300 km\/h is incredible\u201d\" href=\"https:\/\/basquemagazine.com\/en\/the-good-life\/goiko-the-adrenalin-you-get-when-you-throw-the-ball-at-more-than-300-km-h-is-incredible\/\">Goiko: \u201cThe adrenalin you get when you throw the ball at more than 300 km\/h is incredible\u201d<\/a><\/h2>\r\n<p>The cesta punta or Jai Alai is, without doubt, one of the most spectacular Basque sports. And I\u00f1aki Osa Goikoetxea, Goiko, is its great master. The 11 times world champion, he has recently set a new speed record of 313 km\/h.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/the-good-life\/goiko-the-adrenalin-you-get-when-you-throw-the-ball-at-more-than-300-km-h-is-incredible\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->\r\n<h2>Subscribe to our Newsletter<\/h2>\r\n<p>We have the best tourist quality content and we send it to your inbox every month.<\/p>\r\n\n\t\t\t<form id=\"sib_signup_form_4\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"4\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Please fill out this field\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Your email address is invalid\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"7e32cb45e4\">\n\t\t\t\t<div class=\"sib_signup_box_inside_4\">\n\t\t\t\t\t<div style=\"\/*display:none*\/\" class=\"sib_msg_disp\">\n\t\t\t\t\t<\/div>\n                    \t\t\t\t\t<div class=\"formulario-inscripcion\">\r\n  <div class=\"correo\">\r\n    <p class=\"sib-email-area\">\r\n     <input type=\"email\" class=\"sib-email-area\" name=\"email\" required=\"required\" placeholder=\"Enter your email\">\r\n    <\/p>\r\n  <\/div>\r\n  <div class=\"boton\">\r\n    <p>\r\n      <input type=\"submit\" class=\"sib-default-btn\" value=\"I want to subscribe\">\r\n    <\/p>\r\n  <\/div>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t<\/form>\n\t\t\t<style>\n\t\t\t\tform#sib_signup_form_4 p.sib-alert-message {\n    padding: 6px 12px;\n    margin-bottom: 20px;\n    border: 1px solid transparent;\n    border-radius: 4px;\n    -webkit-box-sizing: border-box;\n    -moz-box-sizing: border-box;\n    box-sizing: border-box;\n}\nform#sib_signup_form_4 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_4 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_4 p.sib-alert-message-warning {\n    background-color: #fcf8e3;\n    border-color: #faebcc;\n    color: #8a6d3b;\n}\n\t\t\t<\/style>\n\t\t\t\r\n<h2>You will love it<\/h2>\r\n<p><a title=\"Gorliz, much more than a great beach\" href=\"https:\/\/basquemagazine.com\/en\/plans\/gorliz-much-more-than-a-great-beach\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/GORLIZ1-1.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/GORLIZ1-1.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/GORLIZ1-1-300x98.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/GORLIZ1-1-768x250.jpg 768w\" alt=\"\" width=\"970\" height=\"316\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/en\/category\/plans\/\" rel=\"tag\">Plans<\/a>, <a href=\"https:\/\/basquemagazine.com\/en\/category\/the-good-life\/\" rel=\"tag\">The Good Life<\/a><\/p>\r\n<h2><a title=\"Gorliz, much more than a great beach\" href=\"https:\/\/basquemagazine.com\/en\/plans\/gorliz-much-more-than-a-great-beach\/\">Gorliz, much more than a great beach<\/a><\/h2>\r\n<p>Spectacular cliffs, a beautiful lighthouse, a pine forest that reaches the sand, a charming town centre and activities all year round. Just a stone\u2019s throw from Bilbao. Only 25 kilometres and everything changes.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/plans\/gorliz-much-more-than-a-great-beach\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"The complex installation of \" href=\"https:\/\/basquemagazine.com\/en\/culture\/the-complex-installation-of-the-matter-of-time\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xmateriatiempo1.jpeg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xmateriatiempo1.jpeg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xmateriatiempo1-300x199.jpeg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xmateriatiempo1-768x511.jpeg 768w\" alt=\"\" width=\"970\" height=\"645\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/en\/category\/culture\/\" rel=\"tag\">Culture<\/a><\/p>\r\n<h2><a title=\"The complex installation of \" href=\"https:\/\/basquemagazine.com\/en\/culture\/the-complex-installation-of-the-matter-of-time\/\">The complex installation of &#8216;The matter of time&#8217;<\/a><\/h2>\r\n<p>16 years have passed since the first visitor was dazzled as he looked out onto the balcony on the first floor of the Gueggenheim Museum Bilbao.The lightest piece weighs 44 tons and the heaviest 276.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/culture\/the-complex-installation-of-the-matter-of-time\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Idiazabal, an ancient flavor\" href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/idiazabal-an-ancient-flavor\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/a1-001-1.png\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/a1-001-1.png 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/a1-001-1-300x169.png 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/a1-001-1-768x432.png 768w\" alt=\"Puesto de queso de Idiazabal en el mercado de Ordizia\" width=\"970\" height=\"545\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/en\/category\/gastronomy\/\" rel=\"tag\">Gastronomy<\/a><\/p>\r\n<h2><a title=\"Idiazabal, an ancient flavor\" href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/idiazabal-an-ancient-flavor\/\">Idiazabal, an ancient flavor<\/a><\/h2>\r\n<p>Thanks to shepherds, cheesemakers and professionals in the sector, we can enjoy Idiazabal cheese, named after the village of the same name, located in the Goierri region.\u00a0An authentic delicacy\u2026<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/idiazabal-an-ancient-flavor\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Basque Coast, a different summer\" href=\"https:\/\/basquemagazine.com\/en\/basque-coast-a-different-summer\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/20140821-226-Geoparkea-Zuma.gif\" alt=\"Zumaia Geoparkea\" width=\"970\" height=\"638\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/en\/category\/plans\/\" rel=\"tag\">Plans<\/a>, <a href=\"https:\/\/basquemagazine.com\/en\/category\/the-good-life\/\" rel=\"tag\">The Good Life<\/a><\/p>\r\n<h2><a title=\"Basque Coast, a different summer\" href=\"https:\/\/basquemagazine.com\/en\/basque-coast-a-different-summer\/\">Basque Coast, a different summer<\/a><\/h2>\r\n<p>On the Basque Coast you can enjoy a wide variety of activities. It is recognised as one of the main surfing destinations in Europe for learning and practising surfing.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/en\/basque-coast-a-different-summer\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->","protected":false},"excerpt":{"rendered":"<p>The lawyer and general secretary of the Association of Hospitality &#038; Tourism of Navarre, an organization that represents hundreds of companies in Navarre, presents its gastronomy.<\/p>\n","protected":false},"author":2,"featured_media":5921,"parent":6320,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[163],"tags":[183,208,193,214,216],"etiquetas_hoteles":[],"class_list":["post-7126","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomy","tag-cocktail","tag-navarre","tag-people","tag-pintxos-en","tag-restaurants"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - 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