Imagine yourself as a pilgrim hundreds of years ago, weary, drained, but still slowly trudging along… when suddenly, the village of Ainhoa comes gradually into view. The pretty red and white façades of the picturesque buildings would have been a welcome sight after days of trekking, and none of them more so than the Hotel Ithurria ****, which is fully equipped to reinvigorate the mind, body and spirit.
After a warm welcome from the impeccable staff, the first thing on your mind would undoubtedly be snuggling up in bed for a lengthy nap. Luckily for you, the Superior Double rooms included in the VeryChic offer are supremely comfortable, decorated in soothing tones and come equipped with all the necessary modern amenities you could ask for, including free Wi-Fi and a minibar.
Once suitably recharged, it’s time to get out and explore the beautiful local area. There’s copious picturesque scenery to admire, and golf lovers will be in their element with no less than 13 full courses in a 30km radius. But don’t forget to also make use of the fabulous on-site facilities of the hotel – the glittering outside pool is set in a beautifully maintained verdant landscaped garden, perfect for taking a refreshing dip or lounging on a sun bed. Or, if you like things a bit hotter, the steaming sauna will have you revitalised in a jiffy.
If all that relaxing has built up your appetite, you’re in for a treat. The family-run restaurant not only serves up delicious cuisine, but uses only the freshest and most local produce to do so, including fruit and vegetables from their very own plot. Indulge in a delightful evening meal or swing by at lunchtime for a more laidback bistro experience under the Basque sun. You may not be completing the mammoth task of the Camino de Santiago, but the Hotel Ithurria still serves as a wonderful break from the weary journey of everyday life – so much so you might never want to leave!
* We offer the 4-course tasting menu created by Chef Xavier Isabal and his team (menu subject to change according to seasonal produce) :
Foie gras de canard fermier mi-cuit au torchon,
première rhubarbe du jardin, céreales croquantes
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Merlu de ligne de chlorophylle, croquette de kokotxas,
béarnaise, crème de cosse de petit pois
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Agneau de lait des Pyrénées, carré rôti, épaule et poitrine
confites, gnocchis de pomme de terre et carottes croustillantes
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Sablé fraise-pistache et son sorbet