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Northern Spain
Northern Spain
Northern Spain
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Northern Spain

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Vital, vivid and engaging, this cluster of ancient kingdoms is home Gothic cathedrals, stunning mountain ranges, charming seaside towns and buzzing cities. From sampling fresh seafood and delicious cider to walking the medieval pilgrim route to Santiago de Compostela, Footprint's Northern Spain Handbook will help you make the most of your trip.

• In-depth coverage of the region's activities, from skiing and surfing to the best fiestas

• Highlight maps to help you get the best from this vast region

• Exceptional background and history section - from the Reconquista, to pilgrims, to politics

• Where to stay and eat for your budget; also offers information on the best refugios, paradores and sidrerias

• Includes feature on the Camino de Santiago

From the gourmet scene of San Sebastian and Bilbao’s iconic Guggenheim museum, to the wild and dramatic coast of Galicia, Footprint’s Northern Spain Handbook will ensure that you get the best out of this culturally rich destination.

LanguageEnglish
Release dateMar 31, 2017
ISBN9781911082484
Northern Spain
Author

Andy Symington

Andy Symington hails from Australia and, after much time spent prowling and working in various corners of the world, he settled in Spain, where he has now lived for several years. He is enamoured of the art, architecture, wildernesses, and tapas of Andalucía, which never ceases to offer up hitherto unknown corners to explore. Andy has extensive experience as a travel writer and is the author of several Footprint guidebooks.

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    Northern Spain - Andy Symington

    Planning your trip

    This is Northern Spain

    Best of Northern Spain

    Route planner

    When to go

    What to do

    Where to stay

    Food and drink

    País Vasco

    Bilbao/Bilbo

    Alava Province

    Guipúzcoan Coast

    Vizcayan Coast

    Vitoria/Gasteiz

    Alava Province

    Navarra

    Pamplona/Iruña

    Western Pyrenees

    Camino Aragonés

    Western Pilgrim Route

    Southern Navarra

    Northern Aragón

    Zaragoza

    Northwest from Zaragoza

    Huesca and around

    East of Huesca

    Western Pyrenean valleys

    Eastern Pyrenean valleys

    La Rioja

    Logroño

    La Rioja Baja

    La Rioja Alta

    Pilgrim route to Santiago

    Castilla y León

    Burgos and around

    Burgos Province

    Palencia

    North towards Santander

    León

    León Province

    Soria and around

    Along the Duero

    Valladolid

    West of Valladolid

    Zamora

    Salamanca

    Cantabria and Picos de Europa

    Santander and around

    West Coast of Cantabria

    Los Picos de Europa

    Asturian Picos

    Cantabrian Picos

    Leonese Picos

    Asturias

    Oviedo and around

    Gijón and Avilés

    Western Asturias

    East Coast Asturias

    Galicia

    The Galician Camino and Lugo

    Santiago de Compostela

    Rías Altas

    A Coruña and the Costa da Morte

    Rías Baixas

    Pontevedra and Vigo

    Miño Valley

    Background

    History

    Economy

    Culture

    Land and environment

    Books

    Practicalities

    Getting there

    Getting around

    Essentials A-Z

    Footnotes

    Index

    Best of

    Northern Spain

    top things to do and see

    Bilbao

    The largest city of the Basque region is a masterclass on urban regeneration. Led by the gleaming Guggenheim gallery, this former industrial port has a captivating energy along its riverbanks and in the warren of narrow streets in its old town, allied to an excellent eating and cultural scene. See here.

    San Sebastián

    Draped elegantly around a bay, San Sebastián is the gourmet capital of Spain, with a fistful of wonderful restaurants and a glorious culture of elaborate bar food. Historically a summering place for royalty, it preserves a belle époque elegance along the promenade that backs its excellent city beach. See here.

    Rioja wine region

    Spain’s most famous vineyards have woken up to wine tourism in a big way. From traditional catacomb-style bodegas to striking modern wineries and boutique oeno-resorts, there’s a wealth of options. The region’s medieval hilltop towns and villages offer bags of character too. See here and here.

    Fiesta de San Fermín

    Made famous by Ernest Hemingway, Pamplona’s main festival sees this ordinarily placid capital of Navarra go mad for nine days of bull-running and wine-swilling in July. It’s wonderfully festive, particularly if you get out of the debauch of the centre to find a more local scene. See here.

    Aragonese Pyrenees

    The most magnificent part of this breathtakingly splendid mountain range is in northern Aragón. Rugged peaks frame a series of captivating valleys where characterful medieval villages serve as bases for some wonderful walking. In winter, a number of resorts provide some of Spain’s best and most reliable skiing. See here.

    León’s cathedral

    Among the region’s many sublime cathedrals, the monument crowning the lovely city of León stands out for its inspiring assemblage of stained glass. It’s an extraordinary sight that pushed the Gothic dream of space and light to an almost unworkable extreme. See here.

    Soria

    Well off the beaten track, little Soria is one of Spain’s smallest and least-visited provincial capitals. It’s a charming place with an attractive centre filled with architectural interest, particularly its well-proportioned Romanesque churches. Hearty local roast lamb combats the freezing winters here. See here.

    Salamanca

    This is possibly Spain’s most beautiful city, with an utterly harmonious Plaza Mayor and a wealth of Renaissance architectural treasures. It’s an old university town, with a buzzy feel around its centre, a pleasing tapas culture and two adjacent cathedrals. See here.

    Los Picos de Europa

    This spectacular limestone massif looms behind the north coastline. Small in area but high and craggy, it’s a deservedly eulogized mountain destination. At the boundary of three regions, it offers excellent walking, sublime scenery, historic monasteries, piquant local cheeses and hearty highland cooking in its characterful villages. See here.

    Gijón and the Asturian coast

    Asturias is a magical land with Celtic roots and verdant hills backing excellent beaches. Free-flowing cider and delicious seafood make it one of Spain’s most gastronomically pleasurable destinations, while the lively beach city of Gijón and the pretty fishing villages of its shore are full of atmosphere. See here and here.

    Santiago de Compostela

    If you’re going to walk all the way across Spain, you’d hope the destination was worthwhile. And it is: this small, captivating granite city has a heart-winning old centre, a magnificent cathedral and a tangible loveliness that lives long in the memory. See here.

    A Coruña

    Shimmering in the light, this northwestern city belongs to the sea that surrounds it. A Coruña’s superb natural setting and great beach are allied to fine architecture, interesting attractions and an unforgettable tapas scene based on its traditional octopus eateries. See here.

    Carnaval at Laza, near Verín, Galicia.

    Route

    planner

    putting it all together

    In such a large and diverse region, where you choose to go is a matter of what intrigues you. The green, gourmet Basque homeland contrasts with the drier, more traditionally ‘Spanish’ Castilla, replete with churches and castles. Galicia faces the Atlantic with the gruff melancholy of a fisherman riding out a storm, Asturias burbles with cider and good cheer while Navarra and Aragón rise into the majestic Pyrenees.

    One week

    a foodie capital, fine wine and surf beaches

    If you’re on a short break from Britain, the Basque Country offers easy budget flights, short distances and an excellent variety of attractions. Bilbao itself, and its superb Guggenheim museum, shouldn’t be missed. San Sebastián is languidly attractive with a brilliant gourmet scene, the coast is very beautiful, the Basque mountains green and wild, and the Rioja wine country within easy reach. It’s also one of the few regions that is easy to get around without your own transport.

    Another appealing option would be to fly to Asturias and explore the Gijón, Oviedo and Avilés triangle, with great seafood and animated cider bars bolstering the fine old towns and crashing surf. Or you could follow the region’s jagged coastline and Celtic culture into Galicia, to munch barnacles and octopus and savour the aromas of Albariño white wines.

    Urdaibai estuary, Basque Country.

    Two weeks

    verdant mountain ranges and magnificent cathedrals

    With more time at your disposal the main decision is colour: the green hills of the north coast, or the fascinating towns of the thirsty brown meseta. Fly into Bilbao and head west, exploring coastal towns such as Castro Urdiales, Santillana del Mar and Cudillero, as well as the cities of Santander, Oviedo and Gijón. The Picos de Europa mountains are within easy reach, too. Once in Galicia, head to A Coruña, one of the most pleasant cities of Northern Spain, then to Santiago before heading back, perhaps taking in one of the inland cities, such as lovely León. This itinerary is suitable for driving, but another excellent coastal option is the slow but scenic FEVE train.

    Exploring Castilla is another fortnight well spent. Investigate Valladolid’s wealth of historical associations before tracking west to Salamanca, one of Europe’s most attractive towns. Next take a circle through Zamora, León, Burgos and Soria, then head back along the Duero river via towns such as Burgo de Osma and Peñafiel, the latter the capital of one of Spain’s best wine regions.

    If architecture is your thing, following the Camino de Santiago is very rewarding, whether on foot or bike on the pilgrim trail, or by car or public transport. The route takes in many of the finest cathedrals of the north at León, Burgos, Jaca and Santiago itself, as well as a superb series of Romanesque churches in places like Estella and Frómista.

    For the great outdoors, the Pyrenees are an obvious attraction; you could easily spend a week or fortnight exploring the area in northern Navarra and Aragón. Not far away, Alquézar will appeal to canyoning fans. The Picos de Europa are smaller but equally picturesque.

    If wine is a passion, start in Bilbao and head east along the coast to foodie capital San Sebastián through Txakolí country before tracking south past Vitoria to the Basque Rioja. Stay in the atmospheric walled town of Laguardia for a couple of days, and then explore the wineries around Haro and Logroño. Afterwards, head southwest to Peñafiel to sample the superb Ribera del Duero reds and on to Galicia via Toro, whose reds are making waves, and Ponferrada, centre of the Bierzo wine region. Stay in Ourense drinking Ribeiros, before continuing west to the Rías Baixas for their superb Albariños.

    Cudillero Opposite page

    Three to four weeks

    from the Basque Country to Galician beaches

    Combine a couple of the above itineraries. A good month’s trip would start in the Basque country, going west along the coast and taking in the Picos de Europa on the way, and then Galicia and its rugged shoreline. From here, head across to León, and then south to Zamora and Salamanca. Make your way east along the Duero Valley to Soria, then cut into Aragón and head to the Pyrenees for some fresh air after the heat of the meseta.

    Oviedo

    Iglesia de la Magdalena, Zamora

    Santander

    San Sebastián

    Camino de

    Santiago

    The revival of the medieval pilgrim route to Santiago’s magnificent cathedral has been striking. Today’s peregrinos come from all backgrounds; some seek spiritual redemption, others time to think, and yet others just a good long walk. It’s a fantastic way to see Northern Spain; the route crosses the whole region, taking in the Pyrenees, lush Galicia, historic Castilla and many of the area’s most picturesque villages and interesting towns. There’s a huge variety of routes to choose from.

    Scallop sign

    The full principal route from Roncesvalles to Santiago is some 800 km, which translates to a walk of four to five weeks or a cycle ride of a fortnight. Many pilgrims do the journey in stages, a week each year, or just do the last bit, from León or Ponferrada.

    Camino Francés

    The most travelled route, and the one with the most pilgrim facilities, is the Camino Francés. Originating in the French town of St Jean Pied-de-Port in the Pyrenees, it crosses a pass to Roncesvalles then descends the Navarran valley to Pamplona. Heading southwest, it passes through Puente la Reina and Estella, near which is a tap dispensing red wine to thirsty travellers. Then it goes to Logroño, capital of the Rioja region.

    Once out of La Rioja, the meseta plain kicks in. The next major stop is Burgos, followed by villages all bursting with Romanesque architecture. León province follows, and the city itself, a good rest stop reached by walkers 17-20 days into the journey. Pilgrims continue to Ponferrada, and then the last, long climb begins into the Galician mountains, one of the route’s prettiest sections. From there, it’s up and down over the rolling hills of central Galicia to the granite towers of Santiago’s cathedral and, for some, the coast at Finisterre.

    Alto del Perdón, Navarra

    Casa de las Conchas, Salamanca

    Alternative routes

    Other routes have the benefit of far fewer high-season pilgrims. The Confraternity of Saint James, www.csj.org.uk, is a useful organization that issues Pilgrim Passports and sells guides to the pilgrim routes. The website is also helpful for further information on the Camino. Also see www.caminodesantiago.consumer.es (in Spanish). For practical information, see box here, and relevant sections throughout the book.

    Like the Camino Francés, the Camino Aragonés is also popular, differing only initially as it crosses into Spain in a more spectacular section of the Pyrenees. It joins the Camino Francés in Navarra.

    A less used but very scenic route, the Camino del Norte follows the Basque, Cantabrian, and Asturian coasts before cutting across Galicia. It’s the toughest of the major routes, with lots of hills, but there’s the consolation of taking a dip in the sea at the end of a tough walk. It also takes in several interesting cities: San Sebastián, Bilbao, Santander and Gijón.

    The Ruta de la Plata originates in Sevilla and crosses Extremadura before reaching Salamanca and Zamora. It then cuts across northwest to join the Camino Francés at Astorga.

    The Camino Primitivo starts from Oviedo, and heads west across Asturias to Lugo in Galicia then down to Santiago. The walk from Oviedo to León, known as the Camino de San Salvador, is also worthwhile.

    The Camino Portugués starts from Porto and heads north: this is a good way to see the southern part of Galicia. For the northern coast, the Camino Inglés starts at A Coruña (where English pilgrims arriving by boat traditionally disembarked) and tracks south.

    There are many more routes, including the Camino Vasco, which cuts across the Basque Country. In fact, all over the region there are albergues and marked routes.

    Santiago de Compostela

    When

    to go

    … and when not to

    Climate

    In July and August it’ll be pleasantly warm on the coast and in the mountains (although you’re likely to see rain in both areas), and very hot in Castilla and La Rioja – expect days in the mid to high 30s, if not higher. The whole of Spain is busy during these two months and, while the north isn’t ridiculously crowded, you’ll need to reserve rooms in advance, for which you’ll be paying slightly higher prices, and significantly higher on the coast. That said, it’s an enjoyable time to be in the country as there are dozens of fiestas, and everything happens outdoors.

    June is a good time too, with milder weather and far fewer crowds, as Spanish holidays haven’t started. Spring (apart from Easter week) is also quiet, and not too hot, although expect coastal showers if not serious rain. In the mountains, there may still be snow. Autumn is a good all-round time. Prices on the coast are slashed (although many hotels shut), and there are few tourists. The weather is unpredictable at this time: cool, crisp days in the mountains are likely, but on the coast you could get a week of warm sun or a fortnight of unrelenting drizzle. The cities of the interior are likely to be dry but cold – temperatures can drop below zero at night as early as October in places like Burgos and León. A bonus is that flights are cheap at these times.

    In winter, temperatures are mild on the coast and cold inland. Accommodation is cheap, but many places in the mountains and on the coast are closed. Skiing starts in earnest in late January.

    See also the weather charts for each region in individual chapters.

    Festivals

    Even the smallest village in Spain has a fiesta, and some have several. Although mostly nominally religious in nature, they usually include the works; a Mass and procession or two to be sure, but also live music, bullfights, competitions, fireworks and copious drinking of calimocho/kalimotxo, a mix of red wine and cola (not as bad as it sounds). A feature of many are the gigantes y cabezudos, huge-headed papier-mâché figures based on historical personages who feature in parades. Adding to the sense of fun are peñas, boisterous social clubs who patrol the streets making music, get rowdy at the bullfights and drink wine all night and day. Most fiestas are in summer, and if you’re spending much time in Spain in that period you’re bound to run into one; expect some trouble finding accommodation. Details of the major town fiestas can be found in the Listings sections for individual towns and cities. National holidays and long weekends (puentes) can be difficult times to travel; it’s important to reserve tickets in advance.

    What

    to do

    from birdwatching and bullfighting to spas and surfing

    Archaeology

    A trip along the north coast of Spain can easily be focused on the region’s prehistory. The cave paintings at Altamira in Cantabria are well known, but there are several other caves around here and in Asturias that also offer an intriguing glimpse into our ancestry.

    Bronze Age dolmens are common throughout the north, particularly in Alava and Galicia, while Celtic culture is also very evident in the form of castros, attractive hilltop settlements composed of tightly packed roundhouses and a wall. These have a high concentration in Asturias and Galicia. A detour south to Burgos will take you to Atapuerca, the site where Europe’s oldest known human remains have been found.

    While the peninsula has some excellent Roman ruins, few of them are in the north. The cities of Clunia and the former Iberian settlement of Numancia are large, but there’s little to see; the villas in Palencia province – La Olmeda, in particular – are better, and Zaragoza has several spots where you can see the Roman foundations under the new city. Lugo’s walls, though heavily modified, are the most impressive structure from this period. See here for specialist tour operators.

    Birdwatching

    Northern Spain is a good place for birding, and where you go is largely determined by what birds you wish to observe. The Pyrenees and the Picos de Europa shelter large numbers of birds of prey, including the lammergeyer (quebrantahuesos) and golden eagle (águila dorada); other sought-after sights are the capercaillie (urogallo) and the wallcreeper (treparriscos). Spain is also an important staging post on the migration routes between Africa and Northern Europe/the Arctic. Navarra, Aragón and Alava have some worthwhile spots, mostly lakes where vast flocks stop in for refreshment. The coast, particularly around Galicia’s rías (estuaries), is a haven for waterbird-spotting. Some of the most enjoyable birdwatching, however, is to be done in the towns of Castilla in summer, as graceful storks circle their massive nests in the evening air (see box, here).

    See www.spainbirds.com for information on birding and nature tours. See here for specialist tour operators.

    Bullfighting

    The bullfight, or corrida, is an emblem of Spanish culture, a reminder of Roman times when gladiators fought wild beasts in amphitheatres. It is emphatically not a sport (the result is a given) but a ritual; a display of courage by both animal and human (there are and have been several female toreros, although it remains a male-dominated field). While to outside observers it can seem uncomfortably like the bull is being humiliated, that is not the way many Spaniards perceive it. Many are contemptuous of the foreign anti-bullfighting lobby, whom they see as meddling hypocrites, but there is significant opposition to the activity within the country (it was banned in Catalunya in 2010 and has also been suspended in several other towns and areas of Spain), mainly in large cities. Nevertheless, though you wouldn’t gamble on it still being around in 50 years’ time, los toros are destined to be with us for some time yet.

    The myth that bullfighting is blood-thirsty needs to be dispelled. Nobody in the crowd likes to see a torero hurt, a less-than-clean kill, or overuse of the lance. What keeps many people going is that all-too-rare sublime fight, where the matador is breathtakingly daring, and the bull strong and courageous.

    The fighting bull, or toro de lidia, is virtually a wild animal reared in vast ranches where human contact is minimal. It enters the ring when it is about four years old, and weighs about 500 kg.

    In a standard bullfight there are six bulls and three matadors, who fight two each. The fights take 15 minutes each, so a standard corrida lasts about two hours, usually starting in the late afternoon. The fight is divided into three parts, or tercios. In the first part, the bull emerges, and is then played with the cape by the matador, who judges its abilities and tendencies. The bull is then induced to charge a mounted picador, who meets it with a sharp lance, which is dug into the bull’s neck muscles as it tries to toss the horse. Although the horses are padded these days, it’s the most difficult part of the fight to come to terms with, and picadores usually overdo it with the pic (lance), tiring and dispiriting the animal and leaving it wounded and bleeding.

    The second tercio involves the placing of three pairs of darts, or banderillas, in the bull’s neck muscles, to tire it so that the head is low enough to allow the matador to reach the point where the sword should go in. The placing of the banderillas is usually rapid and skilful, done on foot, occasionally by the matador.

    The last part is the tercio de la muerte, or the third of death. The matador faces the bull with a small cape, called a muleta, and a sword. After passing it a few times he’ll get it in position for the kill. After profiling (turning side on and pointing the sword at the bull), he aims for a point that should kill the bull almost instantly. Unfortunately this rarely happens; there are often a few attempts and then a descabello in which the spinal cord is severed below the base of the skull using a special sword. If the poor beast is still going, someone takes a knife to it.

    If the crowd have been impressed by the bullfighter’s performance, they stand and wave their handkerchiefs at the president of the ring, who may then award one or two ears and, exceptionally, the tail. These are chopped off the animal and paraded around the ring by the fighter. Meanwhile, the dead bull has been dragged out by mules; if it has f the good fight, it will be applauded.

    Another type of bullfight is the corrida de rejones, where skilled riders fight the bull from horseback atop highly trained mounts; it’s an impressive combination of skill and showmanship.

    Cycling

    Many organizations run cycling trips around Northern Spain. Apart from the dusty Castilian plains, the region offers very good cycling, and it’s a popular weekend activity in Navarra and Euskadi. The valleys of the Pyrenees and its foothills here and in Aragón make for demanding but spectacular trips. In towns, cyclists are not particularly well catered for, but the situation is slowly improving, with cycle lanes popping up in several cities; free bike stands for citizens to borrow a pair of wheels are also widely available.

    Road cycling is a popular spectator sport, with the Vuelta a España in September being one of the sport’s three prime European events. It’s particularly followed in the Basque Country, where the hilly terrain lends itself to strong thighs. The Euskaltel team has promoted the País Vasco on the world cycling stage, while five-times Tour de France winner Miguel Indurain is a hero in his home region of Navarra. Three different Spanish riders have won it in this millennium.

    For more information, see the website of the Real Federación de Ciclismo en España, www.rfec.com. See here for specialist tour operators.

    Fishing

    Northern Spain has some superb trout and salmon fishing, as immortalized by Hemingway in Fiesta: The Sun Also Rises. It’s all regulated and you’ll need a permit (permiso de pesca), usually obtainable from the local Ayuntamiento and valid for two weeks. The Federación Española de Pesca, Navas de Tolosa 3, Madrid, T915 328 353, www.fepyc.es, is a good starting point. See here for specialist tour operators.

    Football

    The sports daily, Marca, is a thick publication dedicated mostly to football, and it’s the most widely read paper in Spain. Not far behind comes As, also devoted to the game. The conclusion to be drawn is that Spaniards are big on sport, and football is king.

    While none of Spain’s biggest clubs are in Northern Spain, the region has held its own: Athletic Bilbao, Real Sociedad and Deportivo La Coruña have all won the championship, while Real Zaragoza have won two European titles, and no team relishes an away trip to Vigo (Celta) or Gijón (Sporting). Valladolid (Real Valladolid), Pamplona (Osasuna), Santander (Racing), Soria (Numancia), Vitoria (Alavés) and Oviedo (Real Oviedo) have all seen top division action in the recent past.

    Going to a game is an excellent experience; crowds are enthusiastic but well behaved, and it’s much more of a family affair than in the UK, for example. Games traditionally take place on a Sunday evening (most at 1700) although there are now fixtures spread right through the weekend from Friday to Monday evenings. Tickets are relatively easy to come by for most games. The taquillas (ticket booths) are normally open at the ground for two days before the match and for the couple of hours before kick-off. Some, but by no means all, clubs now have ticket sales on their websites.

    Watching the big game in a bar is a ritual for many people, and also good fun. The website www.soccer-spain.com has good information on the Spanish scene in English.

    Golf

    Northern Spain doesn’t have the concentration of golf courses that you find in Andalucía and the southeast coast, but there are enough quality spots to keep any golfer interested, and the higher rainfall on the north coast makes for a guilt-free swing. You’ll need a green card (insurance) and sometimes a handicap certificate to play most of Northern Spain’s courses. See www.golfspain.com for good course information in English.

    Skiing

    There are 14 ski resorts in the area covered by this guide, the best and most popular of which are in the Aragonese Pyrenees. Candanchú and Formigal offer the greatest variety of runs. The resorts are fairly priced by European standards but the snow quality is variable. The season runs from Christmas to April, with February likely to be the best month. Skiing packages are on offer in travel agents, but don’t necessarily save a great deal of money. Most resorts have a ski school and a range of accommodation, although budget options should be booked well in advance.

    Shopping tips

    Although chain stores are rapidly swallowing them up, one of the most endearing aspects of the country is the profusion of small shops, many little changed in recent decades and always family-run. While there are many supermarkets, people buy their bread from bakers, their newspapers from kiosks, their tobacco from tobacconists, and they get their shoes repaired at cobblers. Food markets are still the focus of many towns.

    Standard shop opening hours are Monday to Friday 1000-1400 and 1700-2000, and Saturday mornings. Big supermarkets stay open through the lunch hour and shut at 2100 or 2200.

    Bargaining is not usual except at markets but it’s worth asking for a descuento if you’re buying in bulk or paying in cash. Non-EU residents can reclaim VAT (IVA) on purchases over €90; the easiest way to do this is to get a tax-free cheque from participating shops (look for the sticker), which can then be cashed at customs.

    What to buy

    Clothing is an obvious choice; Spanish fashion is strong. While the larger chains have branched out into Britain and beyond, there are many smaller stores with good ranges of gear that you won’t be able to get outside the country. The big cities of Bilbao and Zaragoza are the best places, but every medium-sized town will have plenty on offer.

    Leather is another good buy; jackets tend to be at least 30% less than in the UK, although the range of styles available isn’t as great. There are plenty of places that will make bespoke leather goods. Shoes are fairly well priced and unusual.

    A popular souvenir of León and Asturias is the madreña, a wooden clog worn over normal shoes.

    Ceramics are a good choice: cheap, attractive and practical in the most part. Galicia is known for its ceramics, local styles are everywhere. Zamora has a ceramics fiesta in June.

    Local fiestas usually have handicraft markets attached to them; these can be excellent places to shop, as artisans from all around the region bring their wares to town; you’ll soon distinguish the real ones from the imported mass-produced versions.

    An obvious choice is food. Ham keeps well and is cheap. Chorizo is a tasty, portable alternative. Most shops will vacuum-pack these things for you: ask for envasado al vacío. Aceitunas con anchoa (olives stuffed with anchovies) are a cheap and packable choice, as is the range of quality canned and marinated seafood.

    Spanish wine is another good purchase. However, the price differential with the UK is only about 30% so try to find bottles that you can’t get at home. Spirits are significantly cheaper than in most of Europe; a bottle of gin from London, for example, can in Spain cost as little as 50% of the British price. A good souvenir is a bota, the goatskin wine bags used at fiestas and bullfights. Try and buy one from a botería, the traditional workshops where they are made, rather than at a tourist shop.

    Cigars (puros) can be as little as a tenth of UK prices, and there’s a large range in many tobacconists (estancos). Cigarettes, meanwhile, are cheaper too; about €4.75 a packet for most international brands. They’re cheaper on the street than at airports.

    ATUDEM, T913 591 557, www.atudem.es, is the Spanish ski tourism agency. Check the web pages of the individual resorts, or see the Spanish tourist board’s skiing pages at www.spain.info. The website www.infonieve.es is a useful guide to current conditions.

    Surfing and other watersports

    There are good surf beaches right along the coast and the sport is growing in popularity in Spain. There’s a big scene around Zarautz and Mundaka (whose left break is world-renowned) in Euskadi, and places west of Santander, such as Suances, are also popular destinations. Asturias has good waves throughout, but particularly in the west around Tapia de Casariego. The north and northwest coast of Galicia is also a worthwhile destination. Many of the best surf beaches are listed in the text of this guide.

    The north coast is the obvious choice for watersports, with many companies arranging activities in Euskadi, Cantabria and Asturias. The Río Sella in Asturias is a popular choice for canoeing and rafting, while windsurfers generally head for the Rías Baixas in Galicia. There’s some reasonable diving on the Guipúzcoan Coast too.

    ON THE ROAD

    Camino de Santiago practicalities

    The revival in recent years of the medieval pilgrimage route across Spain to Santiago de Compostela has been a striking one. Today, over 300,000 make part of the journey on foot or bike every year.

    One of the joys of the Camino is that it’s very much what you make of it. If you’re there to make friends around the table at sociable communal dinners, you can. If you want some time out from modern life and prefer pacing the pathway alone, you can. Some do the walk from France to Santiago in one go, while others prefer just to do the final section. Some do a week a year, picking up the trail where they left off last time.

    Many of Spain’s most picturesque villages, evocative monasteries and most interesting towns lie on or close to the route, and by the time you see the granite towers of Santiago before you, you’ll have taken a crash course in Spanish culture and architecture along the way.

    The compostela is a certificate issued by the Church on your arrival in Santiago stating that you have completed the pilgrimage. To qualify, you need to have completed the last 100 km on foot, or the last 200 km if riding a bike or horse. The document that proves that you have done this is called the credencial, popularly known in English as the pilgrim passport’. This document is issued by the Santiago diocese and lets you access the network of pilgrim hostels along the various caminos. You should get it stamped once or more per day in churches and hostels along the way as proof that you have completed the pilgrimage. Once you arrive in Santiago, you present this document at the pilgrim office to receive your compostela. Credenciales can be obtained in your home country via various associations, but are easily available on the Camino itself; nearly every church and pilgrim hostel along the way issues them, usually either free or for a small fee. Though in practice they are issued to all, in theory your journey needs to be motivated by Christian principles to be awarded the compostela. For many, at the end of the journey, the dog-eared, sweat-stained, weather-beaten credencial, with its stamps and memories, is a more treasured keepsake of the Camino than the compostela itself.

    There are many albergues along the Camino; these are typically simple places that ask for a small fee or donation (€5-10) for dormitory accommodation. Most also serve cheap meals and have cooking facilities. As most pilgrims set off early to avoid the fierce afternoon sun, albergues generally have a curfew of 2200-2230, and a checkout of 0600-0700. The curfews are a handicap, as you’ll miss much of Spanish life, so many pilgrims alternate with nights in pensiones or hotels. You’ll need your own sleeping bag or liner for albergues.

    To look like an authentic medieval pilgrim, many people don the traditional garb. A long staff is a sensible option anyway, as are a gourd for water and broad-brimmed hat to keep out sun and rain. The scallop shell is a badge of Santiago. In former times, it was forbidden to sell scallops except in Santiago itself, so arriving pilgrims would quickly chow one down and take the shell as proof of the journey. Sturdy walking boots, sun protection, a weatherproof jacket, first-aid kit and a decent level of fitness are essential.

    Be prepared to encounter all weathers, as the route crosses mountain passes and scorching plains. Spring and autumn avoid the worst of the heat, but it will be cold at nights on the plains and wet in the mountainous parts. In summer, Galicia and Navarra are pleasant, but the haul across the plains from Logroño to León is gruelling and the main trail, the Camino Francés, is thronged with people. May or September is best. For further information, see here and the relevant sections throughout the guide. Footprint also publishes the Camino de Santiago guide, with more details on practicalities and the routes themselves.

    Walking and climbing

    As well as the Camino de Santiago (see box, above), Northern Spain offers some fantastic walking, mostly in its mountainous and coastal areas. Spain has an excellent network of marked walking trails, which are divided into Pequeño Recorrido (PR) – short trails marked with yellow and white signs – and Gran Recorrido (GR) – longer-distance walks marked in red and white. These take in places often inaccessible by car; the GR trails are planned so that nights can be spent at refugios (walkers’ hostels) or in villages with places to stay. Detailed maps and descriptions of these routes can be found in good bookshops or outdoor equipment shops; web coverage is good for some routes but still patchy overall. The magnificent Pyrenees and Picos offer trails for all abilities, from picturesque morning strolls to the challenging coast-to-coast Pyrenean traverse. Specific walks are detailed in this guide.

    There are many peaks in the Pyrenees and Picos for climbers, offering varying degrees of challenge; some of these are mentioned in the text.

    Walkers and climbers in these areas should take every precaution, even in the height of summer. Get a weather forecast if you’re heading into the mountains, and watch what’s going on, as mists can roll in pretty fast. A compass is invaluable, as is a decent map and protective clothing (including good boots). If you’re not on a well-used trail, let someone know where you’re going and when you expect to be back.

    In summer and during Spanish holidays trails can become conga lines at weekends, so if you’re after a bit of peace and solitude, use the lesser-known trails or go at different times.

    See here for tour operators. Tourist offices have details of local routes and refugios. The most useful website if you can read some Spanish is www.wikiloc.com, which can be combined with Google Earth to give a 3D-view of the walking route. The website www.wikirutas.es is another great hiking resource; both are available as a smartphone app. For climbing, see Federación Española de Deportes de Montaña y Escalada, www.fedme.es.

    ON THE ROAD

    Improve your travel photography

    Taking pictures is a highlight for many travellers, yet too often the results turn out to be disappointing. Steve Davey, author of Footprint’s Travel Photography, sets out his top rules for coming home with pictures you can be proud of.

    Before you go

    Don’t waste precious travelling time and do your research before you leave. Find out what festivals or events might be happening or which day the weekly market takes place, and search online image sites such as Flickr to see whether places are best shot at the beginning or end of the day, and what vantage points you should consider.

    Get up early

    The quality of the light will be better in the few hours after sunrise and again before sunset – especially in the tropics when the sun will be harsh and unforgiving in the middle of the day. Sometimes seeing the sunrise is a part of the whole travel experience: sleep in and you will miss more than just photographs.

    Stop and think

    Don’t just click away without any thought. Pause for a few seconds before raising the camera and ask yourself what you are trying to show with your photograph. Think about what things you need to include in the frame to convey this meaning. Be prepared to move around your subject to get the best angle. Knowing the point of your picture is the first step to making sure that the person looking at the picture will know it too.

    Compose your picture

    Avoid simply dumping your subject in the centre of the frame every time you take a picture. If you compose with it to one side, then your picture can look more balanced. This will also allow you to show a significant background and make the picture more meaningful. A good rule of thumb is to place your subject or any significant detail a third of the way into the frame; facing into the frame not out of it.

    This rule also works for landscapes. Compose with the horizon two-thirds of the way up the frame if the foreground is the most interesting part of the picture; one-third of the way up if the sky is more striking.

    Don’t get hung up with this so-called Rule of Thirds, though. Exaggerate it by pushing your subject out to the edge of the frame if it makes a more interesting picture; or if the sky is dull in a landscape, try cropping with the horizon near the very top of the frame.

    Fill the frame

    If you are going to focus on a detail or even a person’s face in a close-up portrait, then be bold and make sure that you fill the frame. This is often a case of physically getting in close. You can use a telephoto setting on a zoom lens but this can lead to pictures looking quite flat; moving in close is a lot more fun!

    Interact with people

    If you want to shoot evocative portraits then it is vital to approach people and seek permission in some way, even if it is just by smiling at someone. Spend a little time with them and they are likely to relax and look less stiff and formal. Action portraits where people are doing something, or environmental portraits, where they are set against a significant background, are a good way to achieve relaxed portraits. Interacting is a good way to find out more about people and their lives, creating memories as well as photographs.

    Focus carefully

    Your camera can focus quicker than you, but it doesn’t know which part of the picture you want to be in focus. If your camera is using the centre focus sensor then move the camera so it is over the subject and half press the button, then, holding it down, recompose the picture. This will lock the focus. Take the now correctly focused picture when you are ready.

    Another technique for accurate focusing is to move the active sensor over your subject. Some cameras with touch-sensitive screens allow you to do this by simply clicking on the subject.

    Leave light in the sky

    Most good night photography is actually taken at dusk when there is some light and colour left in the sky; any lit portions of the picture will balance with the sky and any ambient lighting. There is only a very small window when this will happen, so get into position early, be prepared and keep shooting and reviewing the results. You can take pictures after this time, but avoid shots of tall towers in an inky black sky; crop in close on lit areas to fill the frame.

    Bring it home safely

    Digital images are inherently ephemeral: they can be deleted or corrupted in a heartbeat. The good news though is they can be copied just as easily. Wherever you travel, you should have a backup strategy. Cloud backups are popular, but make sure that you will have access to fast enough Wi-Fi. If you use RAW format, then you will need some sort of physical back-up. If you don’t travel with a laptop or tablet, then you can buy a backup drive that will copy directly from memory cards.

    Recently updated and available in both digital and print formats, Footprint’s Travel Photography by Steve Davey covers everything you need to know about travelling with a camera, including simple post-processing. More information is available at www.footprinttravelguides.com

    Where

    to stay

    remote refugios and countryside casas rurales

    There are a reasonable number of well-equipped but characterless places on the edges or in the newer parts of towns in Spain. Similarly, chains such as NH, AC, Meliá and Hesperia have stocked Northern Spain’s cities with reasonably comfortable but frequently featureless four-star business hotels. This guide has expressly minimized these in the listings, preferring to concentrate on more atmospheric options, but they are easily accessible via their websites or hotel booking brokers. At the time of writing, by far the best booking website for accommodation in Spain was www.booking.com.

    Always check the location if that’s important to you; it’s easy to find yourself a 15-minute cab ride from the town you want to be in. The standard of accommodation in Northern Spain is very high; even the most modest of pensiones are usually very clean and respectable. Places to stay (alojamientos) are divided into three main categories; the distinctions between them follow an arcane series of regulations devised by the government.

    All registered accommodation charge a 10% value-added tax (IVA); this is usually (but not always) included in the price and may be waived at cheaper places if you pay cash. If you have any problems, a last resort is to ask for the libro de reclamaciones (complaints book), an official document that, like stepping on cracks in the pavement, means uncertain but definitely horrible consequences for the hotel if anything is written in it. If you do write something in it, you have to go to the police within 24 hours and report the fact.

    Price codes

    Where to stay

    €€€€ over €170

    €€€ €110-170

    €€ €55-110

    € under €55

    Prices refer to a standard double/twin room, inclusive of the 10% IVA (value-added tax). The rates are for high season (usually June-August).

    Restaurants

    €€€ over €20

    €€ €10-20

    € under €10

    Prices refer to the cost of a main course for one person, without a drink.

    Hoteles, hostales and pensiones

    Hoteles (marked H or HR) are graded from one to five stars and usually occupy their own building. Hostales (marked Hs or HsR) are cheaper guesthouse-style places that go from one to three stars. Pensiones (P) are the standard budget option, and are usually family-run flats in an apartment block. Spanish traditions of hospitality are alive and well; even the simplest of pensiones will generally provide a towel and soap, and check-out time is almost uniformly a very civilized midday.

    Agroturismos and casas rurales

    An excellent option if you’ve got transport are the networks of rural homes, called a variety of names, normally agroturismos or casas rurales. If you have a car, this can be a hugely relaxing form of holiday accommodation and a great way to meet Spaniards. Although these are under a different classification system, the standard is often as high as any country hotel. The best of them are traditional farmhouses or old village cottages. Some are available only to rent out whole, while others operate more or less as hotels. Rates tend to be excellent compared to hotels, and many offer kitchen facilities and home-cooked meals.

    While many are listed in the text, there are huge numbers, especially in the coastal and mountain areas. Each regional government publishes its own listings booklet, which is available at any tourist office in the area; some of the regional tourism websites also list them. There are various websites listing some of them as well: search for ‘casas rurales’ and you’ll soon locate them.

    Albergues and refugios

    There are a few youth hostels (albergues) around, but the accessible price of pensiones rarely makes it worth the trouble except for solo travellers. Spanish youth hostels are frequently populated by noisy schoolkids and have curfews and check-out times unsuitable for the late hours the locals keep. The exception is in mountain regions, where there are excellent refugios; simple hostels for walkers and climbers along the lines of a Scottish bothy, see box, here.

    Campsites

    Most campsites are set up as well-equipped holiday villages for families; many are open only in summer. While the facilities are good, they get extremely busy in peak season; the social scene is lively, but sleep can be tough. They’ve often got playground facilities and a swimming pool; an increasing number now offer cabin or bungalow accommodation, normally a good-value option for groups or families. In other areas, camping, unless specifically prohibited, is a matter of common sense.

    ON THE ROAD

    A bed for the night

    Occasionally, an area or town will have a short period when prices are hugely exaggerated; this normally corresponds to a fiesta or similar event. Low-season prices can be significantly lower; up to half in some areas such as the seaside.

    Many mid- to top-range hotels in cities cater for business travellers during the week and so keep prices high. The flipside is that they have special weekend rates, which can be very good value. Typically, these involve staying on the Friday and Saturday night and pre-booking. Breakfast will often be thrown in and the whole deal can save you over 50% of the quoted price. Check the hotel website for these deals.

    Food

    & drink

    Basque pintxos, Galician seafood and Asturian cider

    Nothing in Spain illustrates its differences from the rest of Europe more than its eating and drinking culture. Whether you’re winding down Sunday lunch at 1800, ordering a plate of octopus sometime after midnight, snacking on pintxos in the street with the entire population of Bilbao doing the same around you, or watching a businessman down a hefty brandy with his morning coffee, it hits you at some point that the whole of Spanish society more or less revolves around food and drink.

    Eating hours are the first point of difference. Spaniards eat little for breakfast, usually just a coffee and maybe a croissant or pastry. The mid-morning coffee and piece of tortilla is a ritual, especially for office workers, and then there might be a quick bite and a drink in a bar before lunch, which is usually started between 1400 and 1530. This is the main meal of the day and the cheapest time to eat, as most restaurants offer a good-value set menu. Lunch (and dinner) is extended at weekends, particularly on Sundays, when the sobremesa (chatting over the remains of the meal) can go on for hours. Most folk head home for the meal during the working week and get back to work about 1700; some people have a nap (the famous siesta), some don’t. It’s common to have an evening drink or tapa in a bar after the stroll, or paseo; if this is extended into a food crawl it’s called a txikiteo (Basque Country) or tapeo. Dinner (cena) is normally eaten from about 2130 onwards, although sitting down to dinner at midnight at weekends isn’t unusual. In smaller towns, however, and midweek you might not get fed after 2200. Be aware that any restaurant open for dinner before 2030 could well be a tourist trap. After eating, la marcha (the nightlife) hits drinking bars (bares de copas) and then nightclubs (discotecas; a club is a brothel). Many of these places only open at weekends and are usually busiest from 0100 onwards.

    Eating and drinking hours vary between regions. Week nights are quieter but particularly so in the Basque Country and in rural areas, where many restaurants close their kitchens at 2200. Bar food changes across the area too. In the Basque Country, pintxos (bar-top snacks) are the way forward; in León, Lugo and some other provinces a free small plate of food accompanies the smallest drink; while in some other places you’ll have to order raciones (full plates of tapas).

    Food See also Menu reader, here.

    While the regional differences in the cuisine of Northern Spain are important, the basics remain the same. Spanish cooking relies on meat, fish/seafood, beans and potatoes given character by the chef’s holy trinity: garlic, peppers and, of course, olive oil. The influence of the colonization of the Americas is evident, and the result is a hearty, filling style of meal ideally washed down with some of the nation’s excellent red wines.

    Regional specialities are described in the main text, but the following is an overview of the most common dishes.

    Even in areas far from the coast, the availability of good fish and seafood can be taken for granted. Merluza (hake) is the staple fish, but is pushed hard by bacalao (salt cod) on the north coast. Lubina (sea bass) is common and other varieties of farmed white fish like lubina (red bream) are also increasingly popular. Sardines and tuna head the list for pescado azul (blue fish). Gambas (prawns) are another common and excellent choice, backed up by a bewildering array of molluscs and crustaceans. Calamari, squid and cuttlefish are common; if you can cope with the slightly slimy texture, pulpo (octopus) is particularly good. Supreme among the seafood are rodaballo (turbot) and rape (monkfish/anglerfish). Fresh trout from the mountain streams of Navarra or Asturias are hard to beat too. Angulas, or baby eels, are a scarce and expensive delicacy. Far more common are gulas, false angulas made from putting processed fish through a spaghetti machine; squid ink is used to apply authentic colouring.

    Wherever you go, you’ll find cured ham (jamón serrano), which is always excellent, but particularly so if it’s the pricey Ibérico, taken from acorn-eating porkers in Salamanca, Extremadura and Huelva. Other cold meats to look out for are cecina, made from beef and, of course, embutidos (sausages), including the versatile chorizo. Pork is also popular as a cooked meat; its most common form is sliced loin (lomo). The Castilian plains specialize in roast suckling pig (cochinillo or lechón). Lechazo is the lamb equivalent, popular around Aranda de Duero in particular. Beef is common throughout; cheaper cuts predominate, but the better steaks (solomillo, entrecot, chuletón) are usually superbly tender. Spaniards tend to eat them rare (poco hecho; ask for al punto for medium-rare or bien hecho for well done). The chuletón is worth a mention in its own right; a massive T-bone best taken from an ox (de buey) and sold by weight, which often approaches a kilogram. It’s an imposing slab of meat, best shared between two or three unless you’re especially peckish. Pollo (chicken) is common, but usually unremarkable (unless it’s free-range – pollo de corral – in which case it’s superb); game birds such as codorniz (quail) and perdiz (partridge) as well as pato (duck) are also widely eaten. The innards of animals are popular; callos (tripe), mollejas (sweetbreads), riñones (kidneys) and morcilla (black pudding in solid or semi-liquid form) are all excellent, if acquired, tastes. Fans of the unusual will be keen to try jabalí (wild boar), potro (foal), morros (pig cheeks) and oreja (ear, usually from a pig or sheep).

    Main dishes often come without any sides, or chips at best. The tortilla (a substantial potato omelette) is ever-present and often excellent. Revueltos (scrambled eggs or stir fries), are usually tastily combined with prawns, asparagus or other goodies. Most vegetable dishes are based around that New World trio: the bean, the pepper and the potato. There are numerous varieties of bean in Northern Spain; they are normally served as some sort of hearty stew, often with bits of meat or seafood. Fabada is the Asturian classic of this variety. Peppers (pimientos), too, come in a number of forms. As well as being used to flavour dishes, they are often eaten in their own right. Setas (wild mushrooms) are a delight, particularly in autumn.

    Desserts focus on the sweet and milky. Flan (a sort of crème caramel) is ubiquitous; great when casero (home-made), but often out of a plastic tub. Natillas are a similar but more liquid version, and arroz con leche is a cold, sweet, rice pudding typical of Northern Spain. Though the standard Manchego-style cheese is still the staple of its kind (it comes semi-curado, semi-cured, or curado – much stronger and tastier), there are a number of interesting regional cheeses that are well worth trying. Cabrales and Basque Idiázabal stand out.

    Regional cuisine

    Regional styles tend to use the same basic ingredients treated in slightly different ways, backed up by some local specialities. Most of Spain grudgingly concedes that Basque cuisine is the peninsula’s best, the San Sebastián twilight shimmers with Michelin stars, and chummy txokos gather in private to swap recipes and cook up feasts in members-only kitchens. But what strikes the visitor first are the pintxos, a stunning range of bar-top and cooked-to-order snacks that in many cases seem too pretty to put your teeth in; see box, here. The base of most Basque dishes is seafood, particularly bacalao (salt cod; occasionally stunning but often ordinary), and the region has taken full advantage of its French ties.

    Navarran and Aragonese cuisine owes much to the mountains, with hearty stews and game dishes featuring alongside fresh trout. Rioja and Castilla y León go for filling roast meat and bean dishes more suited to the harsh winters than the baking summers. Asturias and Cantabria are fish-minded on the coast but favour more warming fare in the high ground, and Galicia is seafood heaven, with more varieties of finny and shelly things than you knew existed, usually prepared with confidence in the natural flavours. The rest of the area tends to overuse the garlic, while inland Galicia relies more heavily on that traditional northern staple, pork.

    Food-producing regions take their responsibilities seriously, and competition is fierce. Those widely acknowledged to produce the best will often add the name of the region to the foodstuff (many foods, like wines, have denomination of origin status, DO, given by a regulatory body). Thus pimientos de Padrón (Padrón peppers), cogollos de Tudela (lettuce hearts from Tudela), alubias de Tolosa (Tolosa beans), puerros de Sahagún (Sahagún leeks) and a host of others.

    Eating out

    One of the great pleasures of travelling in Northern Spain is eating out, but it’s no fun sitting in an empty restaurant so adapt to the local hours as much as you can; it may feel strange leaving dinner until 2200, but you’ll miss out on a lot of atmosphere if you don’t.

    The standard distinctions of bar, café and restaurant don’t apply in Spain. Many places combine all three functions, and it’s not always evident; the dining room (comedor) is often tucked away behind the bar or upstairs. Restaurantes are restaurants, and will usually have a dedicated dining area with set menus and à la carte options. Bars and cafés will often display food on the counter, or have a list of tapas; bars tend to be known for particular dishes they do well. Many bars, cafés and restaurants don’t open on Sunday nights, and most are closed one other day a week, most commonly Monday or Tuesday.

    Cafés will usually provide some kind of breakfast fare in the mornings; croissants and sweet pastries are the norm; freshly squeezed orange juice is also common. About 1100 they start putting out savoury fare; maybe a tortilla, some ensaladilla rusa or little ham rolls in preparation for pre-lunch snacking. It’s a workers’ tradition – from labourers to executives – to drop into the local bar around 1130 for a pincho de tortilla (slice of potato omelette) to get them through until lunchtime.

    Lunch is the biggest meal of the day for most people in Spain, and it’s also the cheapest time to eat. Just about all restaurants offer a menú del día, which is usually a set three-course meal that includes wine or soft drink. In unglamorous workers’ locals this is often as little as €10; paying anything more than €15 indicates the restaurant takes itself quite seriously. There’s often a choice of several starters and mains.

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