Euskadi or the Basque Country has, like Catalunya, always had a very separate identity and history from the rest of Spain.

Mountainous, verdant and with a refreshingly mild climate, it is one of the most beautiful regions on the peninsula. During the time of the Roman conquest, the Basques were largely left to their own devices, retaining their own customs and independence.

Since then they have jealously guarded their rights despite several attempts by central government to assert control.

The Basque language, which was outlawed in Franco's time, local customs and traditions remain very much alive. The elegant San Sebastian and the more gritty Bilbao are two natural draws to the visitor as are the small beach towns dotted along the coast.

Basque cuisine is widely recognised as the finest in Spain and the people take their food very seriously. High-quality ingredients are at the heart of the food culture and you certainly don't have to eat at one of the region's Michelin star restaurants to get a great meal.

Basque pintxos (tapas) found in most bars are mouth-wateringly delicious, while simple set menus are of a very high standard. Unsurprisingly, given its coastal location, seafood is to the fore with classic Basque specialities including cod (bacalao), squid (txipirones) and spider crab (txangurro), but the meat and vegetables are of a similarly high standard.