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Historic hotel basks in its restored glory
Novelist Bernardo Atxaga celebrates a revival of his native language
’When you are a chef, you learn to think about food all the time. I saw a washing-up liquid advert that inspired me to make something’
Fifty-five floors up at Vue de Monde, a cucumber sorbet was served in a mortar, on to which a chef poured liquid nitrogen
A return visit to some of the city’s restaurants and bars banishes some bad New Year memories
Grilled baby eels and an ‘edible seashore’? Unforgettable tapas in San Sebastián
International Edition