Artisans on El Camino

Nestled in the interior of Álava, Bat Gara represents the bold and contemporary evolution of Basque txakoli . Founded in 2014 in Lezama by two vineyard enthusiasts—Jose Cruz Guinea and Txema Gotxi, the house's creative soul and winemaker—the winery emerges from a family lineage of winegrowers who were already producing their own wine for personal consumption, as was traditionally the case in so many Basque farmhouses.

Bat Gara breaks the mold in a young, minority appellation—just half a dozen wineries protected by the DO Txakolí de Álava—by focusing on minimal intervention, manual harvesting, and artisanal production using native varieties such as Hondarrabi Zuri and Hondarrabi Zerratia.

The vineyards—six hectares in the Ayala and Arrastaria valleys—exude freshness and an Atlantic climate, set in green meadows and hills a short distance from Bilbao.

The personality of Bat Gara is born from the nonconformity and creative restlessness of Txema Gotxi , who, beyond the usual young txakolis, dares to experiment: aging whites, fermentation in all types of wood (chestnut, Hungarian oak, cherry...), orange wines, ancestral sparkling wines and rarities such as “Aromas del Sur”, an innovative txakoli aged under a veil of flor in the Andalusian style, deserving of awards and converted into a national reference.

True to the philosophy of creating unique, small-format products—they produce fewer than 35,000 bottles annually—each Bat Gara wine pays homage to the Atlantic and mineral character of the Álava terroir, to respect for the ecosystem, and to the unexpected versatility of the local grape. Their range includes the unique txakolis UNO and Urtaran , as well as microvinifications that explore the future of the appellation. As Txema rightly says: “We don't make young wines. We want wines with soul and history.”

Bat Gara's recognition is already in the best guides, restaurants, and palates seeking authenticity: signature, rebellious, and surprising wines that transform local tradition into pure modern craftsmanship and affirm that the Basque Country also has a distinct, original txakoli with much to tell.

In the verdant landscape of Ibarra (Gipuzkoa), there are surnames that have woven a deep history of love and respect for the land. The Zubelzu family is one of them. Since 1994, they have been the guardians of the authentic Ibarra piparra, pioneers in sustainable cultivation under the demanding Eusko Label , and ambassadors of ancestral know-how passed down from generation to generation.

The deeply family-run business is born from a shared effort and the desire to bring the essence and flavor of its surroundings to every corner. The daily work in the fields, the hands that select each fruit, and the artisanal care in the creation of its chili peppers, mousse, gildas, and pickles are a reflection of absolute dedication and a way of understanding life in communion with nature.

The Zubelzu family's connection to the Gipuzkoa region goes beyond cultivation: their respect for the rhythm of the seasons, the water that feeds the orchards, and the biodiversity of their surroundings turns each product into a testament to the region's landscape. The result is a piparra that not only stands out throughout Spain for its quality and freshness, but also conveys the cheerful, generous, and hospitable character of those who grow it.

Recognized for the excellence of their products and admired for their contribution to preserving Basque gastronomic heritage, the Zubelzus have, with humility and perseverance, made their name synonymous with craftsmanship, sustainability, and local pride. Every jar that leaves their workshop carries with it a story of family, land, and tradition that lives on in every bite.

In the Liébana region , where life revolves to the rhythm of the valleys and seasons of the Picos de Europa, Rubén Varona embodies the soul of contemporary Cantabrian beekeeping. More than just a beekeeper, Rubén is also a forest ranger and a passionate defender of the nature of his surroundings. This dual commitment allows him to protect the biodiversity of Liébana's forests and, at the same time, care for his hives with profound respect for the mountain's cycles.

Heir to a family tradition, Rubén represents the generation that has valued Liébana Honey , achieving the Protected Designation of Origin for it. His daily work goes far beyond collecting honey: Rubén invites you to discover the world of bees and beekeeping through educational experiences and apitourism , opening the doors of Colmenares de Vendejo to those who wish to understand the fundamental role of bees in ecosystems and rural life.

The honey produced is a true reflection of the region: golden, aromatic, and the fruit of artisanal beekeeping where traditional methods still predominate. Rubén combines the knowledge inherited from his family with an open mind toward the future and the pursuit of dissemination. His passion for teaching makes each visit an opportunity to discover, savor, and respect the world of beekeeping and the conservation of the Cantabrian landscape.

Today, Colmenares de Vendejo is a benchmark for lovers of natural honey and those seeking authentic experiences, thanks to Rubén's commitment to quality, sustainability, and the transmission of a legacy reminiscent of Liébana and the living earth.

In the charming village of San Pedro de Rudagüera, Cantabria, the Salmón family’s gastronomic tradition dates back to the 1960s, when their parents opened a tavern and grocery store that quickly gained local renown for quality and warmth. Surrounded by the sights and sounds of rural life, siblings Amparo, Cándido, and Ramón grew up learning the value of honest work, respect for their land, and the unique worth of true craftsmanship.
 

In the 1980s, the siblings transformed the family house—built on the foundations of a 19th-century chapel—into Hostería La Ermita 1826. In no time at all, their kitchen became a regional beacon thanks to its commitment to excellence, authenticity, and innovation within the finest traditions of Cantabrian cuisine. Their signature dish, cocido montañés, won the hearts of locals and visitors alike, becoming the faithful symbol of La Ermita’s spirit.
 

Now based in Casar de Periedo (Cantabria), Delicatessen La Ermita elevates food craftsmanship to its highest form. Nothing is left to chance; anything that can be done by hand is done by hand. Firm in its family roots, the company produces all foods without artificial additives or preservatives, using only the finest ingredients and painstakingly following traditional methods. The outcome: an extensive selection of gourmet products that could grace the menu of any fine restaurant.

Over time, the Salmón family has broadened its range with new creations, including extraordinary dairy products that we sincerely recommend—even if, for now, their need for refrigeration prevents us from offering them online.
 

La Ermita has thus become a national reference point for artisanal food and a source of pride for Cantabria. At WAYS, we offer you their cocido montañés and all the history and dedication behind each product, certain that their taste will reveal the true flavor of the land and the unmistakable touch of a family that has made authenticity their way of life. It is no coincidence that one of our founders chose San Pedro de Rudagüera as her home in Spain: this village and its surrounding countryside are, quite simply, irresistible.

THE SWEET CAPITAL OF EL CAMINO 
 

Melide is more than just a stop on the Camino de Santiago; it’s a hidden gem for those who appreciate authentic traditional sweets. With its rich history and strategic location at the crossroads of the French and Primitivo Caminos, Melide has preserved its legacy through its traditional confections.
 

In Melide, Estilo is much more than an ordinary bakery. Founded over 60 years ago, Estilo has been passed down through three generations, with Alberto Rodríguez currently at the helm.
 

Alberto has become a guardian of tradition, dedicated to preserving the ancestral recipes and methods that have made Estilo a pillar of Melide's identity. Alberto grew up surrounded by the aromas of freshly baked pastries, learning the craft from his father and grandmother. This deep connection to his family’s legacy is what drives him to maintain the authenticity of Estilo’s offerings.
 

Despite the challenges of modern times, including fluctuating economies and the fast pace of life, Alberto remains committed to the simplicity and purity of the ingredients used in his bakery, without the use of any preservatives.
 

The result is a range of sweets that are not only delicious but also carry the essence of Melide’s rich cultural heritage.
 

Travelers are warmly invited to visit Estilo, in the heart of the town, and enjoy the magic of Melide’s most famous treats: Melindres, Ricos, and Almendrados, accompanied by a delicious coffee
 

Preserving Tradition with Passion and Innovation

In the serene landscapes of Sarria, Lugo, lies Cárnicas Teijeiro, a testament to tradition, passion, and innovation in the world of charcuterie. 

Founded by the Teijeiro family, this remarkable business has been a pioneer in the recovery and production of the Cerdo Celta breed, an endeavor that began in the late 1990s. Carlos Teijeiro, inspired by his entrepreneurial spirit and deep family roots, left a successful career in engineering training to pursue this noble cause.

Celtic Pork 

The Celtic pig (Galician: Porco celta) is a breed of pig native to the autonomous community of Galicia in north-western Spain.
 

Though they were relatively common until the early 20th century, Celtic pigs had nearly disappeared by the 1980s. The breed is recovering and there are now more than 2 500 purebred sows.
 

Celtic pigs grow more slowly and develop more fat than modern breeds like the Large White, making them less well-suited to intensive commercial meat production, but ideal for the creation of cured pork products.

Eco Granja
 

Carlos, alongside his brother-in-law Óscar Moreno, took the reins of the family business with a vision to elevate the quality and authenticity of their products. They established Eco Granja Teijeiro, a 20-hectare farm in O Incio, dedicated to the sustainable breeding of Cerdo Celta. Their commitment to excellence is reflected in every aspect of their work, from the careful selection of animals to the meticulous crafting of each product.

The journey of Cárnicas Teijeiro is one of resilience and dedication. Unifying 27 parcels of land from various families to create their expansive farm was no small feat. Yet, driven by a shared vision, Carlos and his team have created a thriving ecosystem where tradition meets modernity. Their efforts have not only revived a nearly extinct breed but also set new standards for quality in the charcuterie industry.

Carnicas Teijeiro

At Cárnicas Teijeiro, every product is a labor of love, embodying the rich heritage and culinary excellence of Galicia. Visitors to their farm can immerse themselves in the complete experience, from learning about the history and technology of farming to participating in workshops and tasting sessions.

Through their innovative approach, Carlos and his family have created a destination that celebrates the past while embracing the future.

The pottery tradition of Gundivós was at risk in the 20th century due to the introduction of plastic and glass. However, thanks to the efforts of individuals like Elías González to revitalize the Rectoral de Gundivos, one of the four remaining active traditional pottery centers in Galicia, this site offers some of the most primitive pottery on the Iberian Peninsula, characterized by its distinctive black color. This is the only low-wheel pottery still preserved in Galicia.

Pottery in Gundivós began in the 15th century and has remained almost unchanged to this day. By the mid-20th century, the mass sale of plastic began to replace these pieces, nearly leading to their disappearance. The revival was thanks to a group of emigrants who, in the late 1970s, decided to dedicate themselves to revitalizing the craft of "cacharreiro."

Elías González learned this craft from one of them, Agapito, and decided to make it his way of life. By rehabilitating an 18th-century building, "La Rectoral de Gundivós," he linked the craft to the tourism of the Ribeira Sacra. In the Rectoral, besides the pottery workshop, he equipped a room for conferences, another for the exhibition of ancient pieces, and another for sales. The rectory is today a comprehensive project where one can see a traditional pottery workshop in operation, acquire unique pieces, and understand this precious tradition.

The pottery of Gundivós in Galicia is truly a gem of Europe's artisanal heritage. This ancient tradition, rooted in a historic wine-growing region, is a living testament to the connection between the land, culture, and craftsmanship.

Founded over 60 years ago in Barbastro, at the foothills of the Spanish Pyrenees, Julián Mairal is a family-run business dedicated to preserving and enhancing the rich traditions of Aragonese charcuterie. 

The company was established in 1958 by Julián Mairal Fumanal, whose vision and passion laid the foundation for this artisanal brand, known for its exceptional quality.

Today, under the leadership of Julián Mairal Villamana, the company has modernized while staying true to its roots. Julián’s deep knowledge of the meat industry has allowed him to expand and improve production facilities, transforming the business into a national leader in ham, fresh and cured sausages, and longaniza. The third generation of the Mairal family now plays key roles in the company, ensuring that the legacy and traditions of Julián Mairal continue to thrive.

Sustainability & Innovation

Mairal’s commitment to sustainability is evident in their use of solar panels and environmentally friendly practices, ensuring their production is both high-quality and energy-efficient. Their dedication to food safety and innovation has made them a leader in the industry, always striving to meet the highest standards of quality through certifications like BRC and IFS.

The Mairal family’s focus on craftsmanship, quality, and environmental responsibility reflects the core values that have guided the company for more than six decades. This combination of tradition and modernity ensures that their artisanal products remain a benchmark for excellence. 

Beatriz Figueroa Pérez y Borja Jiménez Rodríguez han  decidido apostar e invertir todos nuestros recursos en la creación de la marca Miel Camino de Santiago, después de haber dedicado no pocos años en el oficio que hemos absorbido desde niños.

Su local está situado en pleno Camino de Santiago Francés (Cacabelos), donde te invitamos a visitarnos y conocer todo lo relacionado con el bello mundo de la apicultura.

Nuestros colmenares están repartidos a lo largo de los Caminos que recorren El Bierzo, por ejemplo: en el municipio de Corullón en pleno Camino de Santiago Francés, en la localidad de Congosto en pleno Camino de Santiago Olvidado, en el Municipio de Villafranca en el Camino de Santiago Francés y otros.

Sidra Viuda de Angelón was founded in 1947 in the municipality of Nava, the heart of the Asturian cider region, when Alfredo Ordóñez Onís decided to found a cider mill in honor of his mother, Carmen—affectionately known as the Widow of Angelón . The Ordóñez family already had a long tradition of cider making and catering, and Alfredo wanted to revive and consolidate the art of natural cider, focusing on quality and consistent effort.

Since that first cider mill, the company has grown and evolved over several family generations, adapting to changing times without losing its artisanal essence. In the 1990s, it moved to modern facilities in La Teyera, which allowed for improved production, strict quality controls, and a diversified range, always using native apples selected from the finest Asturian apple orchards.

From traditional natural cider—the kind poured in the taverns and cider houses of Asturias—Viuda de Angelón has evolved to keep pace with changing consumer tastes and needs. Thus, they have developed sparkling, signature, and ice ciders, innovative offerings featuring fruit, vinegar, and, above all, table cider : a fresh, light, filtered cider specially designed to be served in a glass, perfect for consumption in restaurants, at home, and as a companion to meals, without the need for a pourer or ritual.

This commitment to combining tradition and innovation has led Viuda de Angelón to position itself as one of the leading figures in the sector, with numerous awards at national fairs and competitions, and a staple on the cider menus of many Spanish restaurants and cider houses.

Today, the Ordóñez family continues the founder's legacy. They maintain their respect for traditional cider while exploring new paths, always with the same passion and rigor that have made Viuda de Angelón a symbol of Asturian cider.

Sidra Viuda de Angelón actively promotes Asturian culture and gastronomy through various activities:

• Guided tours and cider tourism: Tours of the cider mill are offered, explaining the harvesting, production, and bottling processes. Visitors can enjoy a tasting of freshly tapped cider and a snack of typical Asturian products.
  
• Tastings and pairings: They organize themed tastings, gastronomic events, and collaborations with Asturian cheese makers and chefs, promoting the pairing of cider with artisanal cheese or local cuisine.
  
• Participation in festivals: They are featured in the Nava Cider Festival, the Gascona Cider Festival, the International Gala Cider Show (SISGA), and numerous gastronomic exhibitions throughout Asturias.
  
• Recognized innovation: They have launched new cider expressions onto the market—filtered table cider, sparkling cider, ice cider, and fruity cider—expanding the audience and modernizing the image of Asturian cider.
  

Featured Awards:

• Best Table Cider (Natural Filtered) at the Nava Cider Festival 2025 (“Angelón 1947”)
• Popular Award for the Best Gascon Cider (Gascona, 2025 and other consecutive years)
• Gold and Silver at the International Gala Cider Show (for eco, ice, Brut Nature and Rosée)
• Award for the Best Natural Cider made in Nava (2022)
• 2024 Innovation Award in the Agri-Food and Beverage Industry
• Award for the Most Beautiful Cider at “Gijón de Sidra” 2024
  

All of this consolidates Viuda de Angelón as a benchmark in the quality, promotion, and development of Asturian cider, both locally and nationally.

Casa Eceiza is a traditional pastry shop in Tolosa (Guipúzcoa) with almost a century of history. Founded in 1924 by Luis María Eceiza, it was born from the desire to bring traditional Basque pastries to the daily lives of families and travelers passing through this city so closely linked to fine dining.

The house's star product—and also that of Tolosa—is Tejas y Cigarrillos: crunchy almond pastries and rolled sweets that have accompanied after-dinner conversations, breakfasts, and snacks for generation after generation. The recipe is simple and authentic: good almonds, butter, flour, eggs, and sugar, with no secrets other than expert craftsmanship and respect for tradition. While the tejas are shaped by hand minutes after coming out of the oven, the cigarillos are rolled one by one, ensuring that fine texture and that discreet, non-cloying flavor that pairs perfectly with coffee or a sweet wine.

But Casa Eceiza isn't all about tiles; they also make butter pastries, Florentine pastries, chocolates, and nougat, all based on the same principle: honest products, simple ingredients, and artisanal work. The company collaborates with local suppliers whenever possible and strives for sustainable quality and local products, using recyclable materials in its packaging.

Tejas y Cigarrillos de Tolosa have become one of the most representative sweets of the Camino del Norte and the entire Basque Country. In the past, they were the dessert of large feasts at the local grills, and today they remain the most sought-after gift at fairs and markets. Many travelers remember the experience of entering the pastry shop, or opening a box of Casa Eceiza sweets as they would at their grandmother's house: simple, delicious, and very much our own.

Anyone who tries a Casa Eceiza tile knows what a good Basque pastry is: crunchy, balanced, and full of real flavor. Because sometimes, the best is the simplest... and the hardest to match.

The story of Picos de Cabariezo was born from the inspiration of a group of childhood friends, deeply in love with Liébana—the Cantabrian region surrounded by the Picos de Europa mountains—and determined to restore the region's ancient winemaking and liquor-producing traditions. In 2000, they took the first step by planting their own mountain vineyards, determined to demonstrate the enormous potential of an exceptional microclimate and terroir.

What began as a personal challenge evolved, over time and through collective effort, into Compañía Lebaniega de Vinos y Licores SL , better known today for its Picos de Cabariezo brand. This union of winery and distillery has been a pioneer in Cantabria, boosting high-altitude vine cultivation and reinforcing the authenticity of home-made spirits, always with total respect for local tradition. Thus, the heritage of Liébana pomace remains alive in their distillery, where they continue to distill in copper stills, over low heat and using an ancestral method that produces clean, intense, and award-winning spirits.

Picos de Cabariezo hasn't settled for just traditional white orujo—protected by the "Orujo de Liébana" Protected Geographical Indication. Innovation is part of its DNA, and its catalog demonstrates it: it produces orujo creams, herbal, honey, and coffee liqueurs, gins, brandies, whiskeys, and new sweet and aromatic versions, all reflecting the Liébana character and open to the contemporary palate.

Their commitment to quality, diversity, and family work has earned them numerous awards: in addition to receiving the Fecoes National Award for Best Artisan Winery-Distillery (2017), Orujo de Picos de Cabariezo has repeatedly won awards at the Potes Orujo Festival, earning the Alquitara de Oro and other mentions in regional and national competitions. These awards support a project that combines tradition, innovation, and a clear vocation for sharing: they enjoy showing their vineyards, distillery, and processes to those who come to discover the true mountain spirit, always with a glass of orujo and Lebaniego hospitality.

A Taste of Tradition and Devotion
 

In the heart of Carrión de los Condes, the historic Monasterio de Santa Clara is not only a spiritual sanctuary but also home to a centuries-old tradition of artisanal sweets, lovingly crafted by the cloistered nuns. Under the leadership of Sor Micaela, a true force of nature, the monastery's small community continues a legacy that dates back to the 13th century, combining faith and craftsmanship in every delicacy.
 

For the Poor Clares, making sweets is not just a skill—it has been their main source of livelihood since 1952. Using pure and authentic ingredients, they follow strict traditional recipes, producing the highest-quality sweets that have sustained the community for over five decades. Every bite is a testament to their dedication, with no compromise on quality; only fresh eggs, almonds, and other genuine ingredients are used to ensure that each pastry has the true flavor the original recipe demands.
 

Lemon and cream pastries are two of their most beloved creations, a perfect blend of traditional flavors and local devotion. These treats not only preserve recipes passed down through generations, but also connect the monastery to the broader community through events like the Dulzura en Clausura fair, which showcases these handmade treasures.
 

Despite the challenges of modern times, Sor Micaela and her fellow nuns have adapted, ensuring that the ancient art of convent baking thrives. Now, for the first time, you can enjoy their exquisite sweets through online sales, supporting local traditions from afar.
 

For those interested in tasting these heavenly delights, orders can be placed via email or WhatsApp, with every purchase supporting the ongoing work of this historic and sacred institution.

A Journey Through Wine, Art, and the Camino

In the heart of Rioja Alta, nestled along the historic Camino de Santiago, Bodegas Florentino Martínez is a place where the tradition of winemaking intertwines with art and culture. Established in 1992, this family-run bodega in Cordovín carries forward centuries of vinicultural heritage, blending the past with the present through the creation of exceptional wines and artistic expression.

At the heart of the winery is the Calado Florentino, an awe-inspiring underground cellar transformed into an artistic masterpiece by the Bilbao artist Alberto Palomera. This space is not just a place for aging wine but a tribute to the spiritual and cultural legacy of the Camino and Rioja’s monastic history. With its medieval-inspired pictograms and arches, the Calado invites visitors into a unique "scriptorium," where the journey of wine mirrors the philosophical and religious pilgrimages of the past.

The winery’s devotion to culture extends beyond its walls.

Florentino Martínez’s passion for storytelling shines through his annual Microrrelatos (flash fiction) contest, which celebrates the launch of wines like Tinto Distercio and Tanka. These literary contests bring together writers to capture the essence of the wines in short, evocative stories, deepening the connection between wine and narrative art.

Florentino’s wines are as much a reflection of the land as they are of his family’s dedication. Handpicked from vineyards over 50 years old, each bottle is crafted with precision, drawing out the finest qualities of the fruit. Wines like Tinto Distercio and Florentius Blanco—produced only in exceptional years—are renowned for their depth and complexity, with oak barrels made from the nearby Montes Distercios adding a unique regional touch. These limited-edition wines are celebrated not just for their quality, but for the cultural and literary narratives they inspire.

A visit to Bodegas Florentino Martínez is a journey through time, where you’ll not only taste exceptional Rioja wines but also immerse yourself in the art, history, and storytelling that make this bodega a true cultural landmark. 

Come discover the rich stories behind each bottle and explore the artistic soul of Rioja Alta.

Bierzo's Wine 

Enrique Fink is a master jeweler from Santiago de Compostela, renowned for his exceptional skill in working with two of the region's most emblematic materials: azabache (Jet or Black Amber) and silver.
 

With a career dedicated to craftsmanship, Enrique has perfected the creation of unique pieces that blend tradition and modernity, making his name a benchmark in Compostela jewelry. He is now the president of the Ourives de Compostela association, a group that unites the city’s silversmiths and jet carvers.
 

Azabache, a fossilized wood millions of years old, known for its intense black color and durability, has been crafted in Santiago with a level of mastery found nowhere else in the world. 

The significance of azabache as the stone of the Camino dates back to the Middle Ages when pilgrims would purchase azabache amulets from artisans in Santiago as a memento of their journey. The stone, often referred to as “black amber”, is believed to have magical properties, offering protection against negative energies. This deep-rooted tradition continues today, with Enrique’s creations embodying the spirit and symbolism of the Camino.
 

Silver, the other pillar of his work, is meticulously selected by Enrique, always ensuring the highest quality. His skill in working with silver filigree is impressive, reflecting years of dedication and practice. Each piece that leaves his workshop is a testament to his commitment to artisanal excellence, where precision and attention to detail are paramount.
 

The creative process in Enrique’s workshop is a testament to his deep knowledge and experience. From the selection of the righ fragment of azabache to the design and fabrication, each stage is carried out with a rigor and passion that ensure each piece is unique and imbued with the rich cultural heritage of Santiago. 

Enrique Fink is also an innovator, capable of reinterpreting the classics, adapting, and evolving without ever losing his essence to remain relevant in the contemporary world.