The final installment of our Guide to the Basque Country is a Michelin-starred chef blowout, from the kitchen of Martín Berasategui to a drunken night out with Dani López, Gorka Txapartegi, and Joxe Mari Arbelaitz.
Irene visits Ordizia Market, where granddads have been congregating for gossip, snacks, and hat-wearing for centuries, then feasts at award-winning vineyard Remelluri.
Watch as Irene cuddles baby piglets (then eats their relatives’ bacon), gets tipsy at a 500-year-old cider house, and chomps her way through two pounds of chuleta steak.
Irene has the unusual privilege of eating the animal with the largest penis relative to body size: the goose barnacle, or Devil’s Finger. She also chomps on a live prawn and is rewarded with a taste of the best turbot in the world at Michelin-starred restaurant Elkano.
In the first episode of the MUNCHIES Guide to the Basque Country, Irene starts with a traditional feast at Basque institution Txokos, then meets food wizard Eneko Atxa of Azurmendi.