Last Sunday, Vitoria-Gasteiz once again graced national television screens on RTVE's program 'De tapas por España'. The episode, titled Vitoria, capital verde de Europa, delved into the city's charms with communicator Adrienne Chaballe, known for her participation in MasterChef 8.
True to the format's spirit, the episode offered a journey for the eyes and the palate. The televised route began in the city's historical heart, centering on the imposing Cathedral of Santa María. From there, the public broadcaster's cameras followed Chaballe through the streets of the Medieval Almond, stopping at unmissable sights like the emblematic Plaza de la Virgen Blanca and the Church of San Miguel.
The program also captured the Vitoria-Gasteiz identity where tradition meets avant-garde. A prime example was the stop at Plaza de la Burullería, where the city's urban art took center stage thanks to the spectacular mural 'Al hilo del tiempo'.
The city presented a culinary and monumental portrait through the voices of its own protagonists. The gastronomic route included a stop at El Portalón with chef Alberto Ortiz de Zárate, explored the world of pintxos at El Toloño with Mikel Fuentes, and ventured into the Mercado de Abastos with Sonia Fuentes. Visits also featured La Bodeguilla Lanciego, the historic Restaurante Zabala, and the innovative Kea Basque.
Concurrently, the show rediscovered urban heritage by exploring the Cathedral of Santa María with Jon Lasa, reviewing urban art on the mural route with artist Verónica Werckmeister, and strolling through iconic enclaves like the Plaza de la Virgen Blanca, Plaza del Machete, and the Church of San Miguel, accompanied by guides Leire Cameno and Igor Vázquez.
A mandatory stop was made at the Mercado de Abastos, highlighted as a temple of Alavesa ingredients. RTVE's program emphasized the deep devotion of Vitoria's restaurateurs to local and seasonal produce, a kilometer-zero commitment that influences restaurant menus.
During the filming, Chaballe savored local gastronomic gems, from the comforting Vitoria stew and traditional fish soup to miniature haute cuisine creations.
To conclude, the program paid homage to the city's most iconic dessert, the goxua. The show recalled the history of this delicacy, created in the 1970s by the late master pastry chef Luis López de Sosoaga, aiming to encapsulate the classic flavors of Basque pastry in a single bite.
