Phil Rosenthal travels to the fiercely proud Basque Country of Spain in Episode 2 of Somebody Feed Phil Season 8. With every bite and encounter, he discovers how deeply food is woven into the region’s sense of identity and joy.
🌍 Where Are We This Time?
The Basque Country, or Euskal Herria in the local language, stretches across northern Spain and into southwestern France. In this episode, Phil explores the Spanish Basque region through the cities and towns of San Sebastián, Getaria, Oria, and Axpe—each one offering its own flavor of history, charm, and culinary brilliance.
Known for their unique language (Euskara), strong cultural identity, and revolutionary cuisine, the Basques have earned global recognition for turning pintxos and fine dining into a way of life. Phil also visits one of the Basque Country’s cherished traditions: the Txokos. These private food clubs bring people together to cook, eat, and keep culinary culture alive.
“They’re not Spanish. They’re not French. They’re Basque.” — Phil Rosenthal
Phil walks through vibrant markets, narrow alleys, and sunlit plazas. He quickly senses the joyful stubbornness of a region that insists on doing things its own way—and doing them well.
🍽️ What Phil Ate
- Anchovy Pintxos
A staple of Basque bar culture, especially from Bar Txepetxa, served with variations like spider crab or olives.
📍 Where: Bar Txepetxa (San Sebastián) - Scallop & White Bean Pintxo with Foie Gras
A delicate balance of seafood and luxury in a single bite.
📍 Where: Casa Urola (San Sebastián) - Basque Cheesecake
Smooth and creamy with a signature burnt top—Phil couldn’t resist a second bite. Originally created in San Sebastián, this dessert has become a global icon.
📍 Where: Otaegui (San Sebastián)
These dishes reflect the creative, ingredient-driven ethos of Basque cuisine. Phil’s delight was evident at every stop, from anchovies to cheesecake.
📍 Phil’s Stops
- Ondarre Baserria (Idiazabal) – A traditional sheep farm where Phil learned about Idiazabal cheese made from Latxa sheep milk. Though pricey, each purchase supports local heritage through charitable proceeds.
- La Espiga (San Sebastián) – A lively local bar where Phil started his pintxo crawl with a classic gilda and cold beer.
- Bar Txepetxa (San Sebastián) – Anchovy heaven, featuring endless pintxo variations.
- Casa Urola (San Sebastián) – Known for elevated pintxos like seared scallops with foie gras, blending modern flair with tradition.
- Elkano (Getaria) – Famous for perfectly grilled hake cheeks (kokotxas), showcasing Basque seafood mastery.
- Pastelería Otaegui (San Sebastián) – A historic bakery where Phil tasted the iconic Basque cheesecake.
- Bodegón Joxe Mari (Orio) – Phil enjoyed rustic grilled turbot in this seaside eatery with big flavors and no frills.
- Asador Etxebarri (Axpe) – A wood-fired temple to grilling that Phil calls one of the hardest restaurants in the world to book.
- Zapiain Sagardotegia (Astigarraga) – A traditional cider house where Phil drank Basque cider straight from the barrel.
📌 Explore Phil’s Basque Country Stops on Google My Maps
🏠 Bring the Basque Flavor Home
Want to savor the best of the Basque Country from your own kitchen?
Here are three iconic items featured in this episode—anchovies, cheesecake, and a beautiful cookbook—to help you recreate the flavors at home.
🐟 Ortiz Anchovy Fillets in Olive Oil (3.3 oz Jar)
Spain’s finest anchovies, caught sustainably and preserved in smooth olive oil. A must-have for pintxos like the ones Phil tried at Bar Txepetxa.
⭐ 4.6/5 stars | 1,600+ reviews
“Tender and buttery—these are a far cry from typical salty anchovies. Worth every penny!”
🍰 Whole Foods Market Basque-Style Cheesecake (Frozen, 6 oz)
Enjoy the legendary burnt Basque cheesecake, born in San Sebastián. This frozen version delivers a creamy, caramelized flavor with minimal prep.
⭐ 4.4/5 stars | 250+ reviews
“Tastes surprisingly authentic for a frozen cake—rich, smooth, and that signature burnt top!”
📖 Basque Country: A Culinary Journey Through a Food Lover’s Paradise by Marti Buckley
More than a cookbook—this is a deep dive into Basque life, people, and cuisine. With traditional recipes and stunning photography.
⭐ 4.8/5 stars | 900+ reviews
“This isn’t just a cookbook—it’s a love letter to Basque culture and cuisine.”
💬 Final Thoughts
When people hear “Basque,” what often comes to mind first is the now-world-famous burnt cheesecake. And rightly so—it was born here, in the heart of San Sebastián.
But this episode reminds us that beyond the creamy sweetness lies something deeper: a culture rooted in tradition, carried by people who take pride in doing things their way.
Phil doesn’t just show us what they eat—he shows us how they live. From smoky grills to cider poured straight from the barrel, from private Txokos to pintxos passed over crowded counters, we witness not just meals, but memories.
The names may sound unfamiliar. But the ingredients, the warmth, the hospitality—they never feel far from home.
To that spirit of joyful independence and unshakable pride, we raise a glass and say: Topa!
🧭 Explore All of Phil’s Food Adventures in Season 8
📍 Episode 1 – Amsterdam
📍 Episode 2 – Basque Country in Spain (You’re reading it!)
📍 Episode 3 – Boston
📍 Episode 4 – Tbilisi
📍 Episode 5 – Sydney & Adelaide
📍 Episode 6 – Las Vegas
📍 Episode 7 – Manila
📍 Episode 8 – Guatemala
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