Guided tours

Espelette and its pepper (Half Day)

Espelette and its pepper (Half Day) 🌶

Discover an emblem of the Basque Country: the Espelette pepper 🌶. Glossy red in color, moderately spicy and fruity, it is the major asset to enhance your dishes. In the village, it decorates the facades of houses to the delight of its visitors.

Originally from Mexico, this spice was cultivated by the Aztecs for millennia before arriving in Europe thanks to the conquistadors.

After a guided tour of Espelette which will help you discover the heritage of the village, you will learn at with the team of “Atelier du Piment”, how this local pride is cultivated with passion. Then, you will taste many specialities made with Espelette pepper.

An utter delight for eyes, ears and taste buds. 😉

Let yourself be tempted, let yourself be guided. 😉


Guided tour program

1° Guided tour of Espelette

Meeting point : in front of the chocolate factory Antton

The history of the castel of Espelette

The pelota court and its games

The church : the traditions in the basque society

Agnès Souret’s grave

Armand David’s house

The center town and its houses with spicy facades


2° “Atelier Du Piment” 🌶 (2min by car from the village center)

Guided tour by the team of the pepper fields. Explanations of the production methods of chili powder.

How is pepper grown? In which area is it produced? What are the specific rules? What are the secrets of its special taste?

The guided tour ends with a special tasting of local products made from Espelette pepper. 😋


Rates (excluding possible transport costs)
Number of people*Guided tour (Half Day)
2 people35€/person
3 to 4 people30€/person
5 to 6 people25€/person
7 to 8 people20€/person
9 to 10 people18€/person
11 to 15 people14€/person
More than 15 people12€/person
*Free for accompanied children under 12.

If you wish to book a half day guided tour, please fill out the form below. Histerra takes care of everything 😉

For a quick request, please do not hesitate to contact Histerra : (+33) 6.48.10.42.25


Itxassou

24 January 2020