Hondarribia

A charming fishing town on the French border known for its colorful balconied houses and well-preserved fortified old quarter. Its picturesque marina and proximity to the Bidasoa river make it a delightful coastal stop.

Things to do

• Wander the Parte Zaharra — Stroll the cobbled old quarter with its coats of arms, stone walls, and centuries-old fortified houses.
• See the colorful balconies of Calle Mayor and Calle San Pedro — Admire the wooden balconies painted in deep reds and greens, a signature feature of Basque fishing town architecture.
• Visit the Castle of Charles V — This 10th-century fortress turned Parador hotel dominates the old town and once defended the border with France.
• Explore the marina and fishing port — Watch working fishing boats unload their catch in a lively harbor still central to local life.
• Walk or cycle to Cabo Higuer lighthouse — A scenic coastal path leads to this lighthouse with sweeping views over the Bay of Biscay and French coast.
• Take the small ferry across the Bidasoa to Hendaye — A quick boat crossing lets you hop into France for lunch or a look at another side of the border region.
• Relax at Hondarribia beach — A sheltered sandy beach near the marina, popular with families for calm swimming waters.
• Visit the Ermita de Nuestra Señora de Guadalupe — This hilltop hermitage offers panoramic views and is the focus of a traditional pilgrimage each September.

Food to try

• Txangurro — Spider crab meat mixed with tomato and brandy, often served baked in its own shell.
• Pintxos crawl in the old town — Hop between small bars along Calle San Pedro for bite-sized Basque tapas topped with seafood or cured meats.
• Bacalao al pil-pil or a la vizcaína — Salted cod cooked in olive oil emulsion or a rich red pepper sauce, a Basque coastal staple.
• Talo con txistorra — A warm corn flatbread folded around grilled Basque chorizo sausage, a popular street snack.
• Txakoli wine — A slightly sparkling, crisp white wine from the Basque coast, traditionally poured from a height to aerate it.
• Fresh anchovies and sardines — Grilled or marinated straight from the local fishing fleet, best enjoyed at a portside restaurant.

Local customs & good to know

• Respect the Alarde festival tradition — Each September 8th the town holds a historic military procession commemorating a 1638 siege victory, drawing huge crowds.
• Basque and Spanish are both used — Street signs and menus often appear in Euskara as well as Spanish, reflecting strong local Basque identity.
• Meal times run late — Lunch is typically served from 1:30-3:30pm and dinner rarely starts before 8:30pm, as is standard in Spain.
• The border crossing to France is casual and quick — Locals frequently cross via bridge or ferry to Hendaye for shopping or dining, so bring ID just in case.