A typical Wine Tour in Bilbao | Rioja

Day 1:

Dinastia Vivanco  In the morning, arrival at Bilbao Airport and transfer to the Dinastía Vivanco Wine Museum where our travelers can savor the local cuisine of Rioja at the museum restaurant.

After lunch, it is time to enjoy a complete and interesting introduction to the different aspects of the history and art of wine making through the amazing collection that the Vivanco family has collected over decades.

Lodging in Rioja at The Marqués de Riscal Hotel, The Luxury Collection operated by the Starwood Hotels & Resorts. In the evening, you will enjoy the creative cuisine of Chef Francis Paniego of the well known Echaurren restaurant and the first Rioja chef to be awarded a Michelin star.

Day 2:

This morning, the Marques de Riscal winery will demonstrate how it has evolved over three centuries to become a reference for the future of wine making and wine tourism by the hand of Frank Gehry before sampling some of the wines.

The next visit will be to one of the most impressive wineries in Rioja: Bodegas Campo Viejo. A     bodega exclusively dedicated to the making of crianza, reserva and gran reserva oak-aged wines.   After lunch, at the winery the day will continue at Bodegas Ontañon, a true Bodega-Museum in which the world of wine mingles with the love of art.

 Day 3:

The day will start with a visit in the charming walled town of Laguardia before heading on to the prestigious Lopez de Heredia winery. Its centenary tradition of wine making is still preserved with great pride by the heirs of the founder and pioneer of wine making in the region, Rafael López de Heredia y Landeta. After sampling their wine, a truly traditional lunch at Casa Toni.

A short drive later, arrival in Bilbao. In the evening, there will be a walking tour through the city’s 700 years of history and architecture to enjoy a local specialty: Pintxos. These small culinary treats are displayed on the counters of most bars in the Basque Country. Moving from bar to bar sampling the different styles and flavors while having a glass of wine is an entertaining way to enjoy local gastronomy.

Day 4:

  Pintxos The Guggenheim Bilbao Museum will be this morning’s first visit. A unique building designed by Frank Gehry in which he combines titanium, stone and glass in a way that makes this museum a work of art in itself.

There will be an opportunity to get a “hands on” experience of the secrets behind Chef Daniel Garcia’s cuisine before lunching at his 1* Michelin Zortziko.

After lunch, a drive to the coast in order to visit the World Heritage Site: the oldest transporter bridge in the world from which there’s a wonderful view over the bay of Bilbao.

Farewell dinner at the Restaurant Azurmendi whose young chef Eneko Atxa was recently awarded his third Michelin star.




Romotur, SL

Gordoniz, 22 - 1º
48012 Bilbao (Bizkaia)
Ph: (34) 944 433 463
Fax: (34) 944 420 022
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