Pastel de Nata

A traditional Portuguese egg custard tart with a crisp, flaky pastry shell and a creamy, caramelized filling. Plural: pastéis de nata.

Originally created by monks at Lisbon’s Jerónimos Monastery using egg yolks leftover from laundry starch. 

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San Sebastián

A city in the Basque Country, in the north of Spain; its Basque name is Donostia. ​

The birthplace of Basque cuisine; often called the food capital of Spain, with more Michelin stars per square metre than any other city on Earth.

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Txakoli

A lightly sparkling, high-acid white wine from the Basque Country.

Traditionally made from local grape varieties, Txakoli is known for its fresh, crisp, and slightly tangy flavour; typically poured from a height to aerate and enhance its effervescence.