A fresh beginning. A new name. A renewed identity: Topa! Food Tours.
Built on everything we’ve always believed in — great food, real stories, and meaningful connection — this next step is not a change of direction, but a deeper expression of who we are.
Same team. Same care. Same heart.
Just a more intentional way to experience food, culture, and the stories behind them.
We’ve been working quietly on something that reflects what Topa has become. Deeper local connections. More thoughtful experiences. A clearer sense of place and purpose.
Welcome to Topa! Food Tours — and to this new chapter with us.
Food is how we say hello
TOPA! was born from a simple idea: discovering a city shouldn’t feel like ticking boxes, but like being welcomed in — guided by locals, shaped by stories, and rooted in the Basque Country.
We believe food is the best way to connect and understand a place — its people, history, and culture. And when travel is thoughtful, it has the power to give back.
That’s what we do at TOPA!
Small-group food tours in San Sebastian and Bilbao, led by locals, unhurried, and deeply connected to the city around you. No rushing, no guessing, no tourist traps — just good food, thoughtful context, and the kind of experiences that stay with you long after the last glass of wine.
For us, hospitality is about welcoming you into a place we call home — and doing so in a way that respects the culture, the people behind the bars, and the communities that make this food culture possible.
The most human way to discover Donostia and bilbao
We didn’t create TOPA to show people around.
We created it to welcome them in.
Topa Food Tours was born from a simple belief: food is one of the most honest ways to understand a place — and the people who call it home. Around a table, barriers soften. Conversations flow. Curiosity replaces assumptions.
This is how Donostia opened itself to us.
And it’s how we choose to share it.
From different paths, a shared way of seeing
Topa grew from two personal journeys that crossed in San Sebastian.
Cristina arrived driven by food — by a desire to cook, to learn, to understand. She studied at the Basque Culinary Center, specialized in food entrepreneurship, and immersed herself deeply in the local culinary culture. Along the way, she became a certified chocolate taster and an advocate for ethical, bean-to-bar chocolate and positive social impact.
Maider is Basque. Rooted here. Shaped by the rhythms, traditions, and everyday realities of Donostia. Her connection to the city isn’t something she learned — it’s something she lives.
Different origins. Shared values.
A mutual question: How can we invite people to experience this place without taking from it — and, ideally, leaving something good behind?
Not tourism. Hospitality.
At TOPA, we don’t believe in ticking boxes or rushing from bar to bar.
We believe in small groups, thoughtful pacing, and places chosen with care.
Our tours are designed like a good meal:
balanced, seasonal, generous — but never excessive.
We work with bars, kitchens, bakers, and producers we genuinely respect — places we return to ourselves. We share context, not scripts. Stories, not speeches. Guidance, without pretension.
You won’t be treated like a tourist. You’ll be welcomed like a guest.
A regenerative way of traveling
For us, sustainability isn’t a slogan. It’s a way of doing things quietly and consistently.
We choose partners who care for their craft and their community. We keep groups small and we respect local rhythms, spaces, and people.
If “sustainable” means not harming, regenerative means leaving things better than you found them. That is the standard we hold ourselves to — in how we design our tours, and in how we show up as hosts.
That´s why every booking supports independent, local businesses and contributes to community-led projects in San Sebastian and Bilbao.
When you choose a TOPA tour, you support local livelihoods, strengthen community projects, and help preserve the character of the neighborhoods that welcome you.
We collaborate with community-focused initiatives that protect culture, people, and place—so your experience gives back in ways that last.
Cáritas – Aterpe & Hotzaldi (San Sebastian)
San Sebastian has two soup kitchens run by Cáritas, a global charity with a strong local presence. These kitchens welcome and support people facing homelessness and social exclusion, using food as a first point of care and connection.
At Aterpe, meals are lovingly cooked and served by volunteers. At Hotzaldi, meals are prepared in collaboration with a local catering company, ensuring consistency and dignity in daily care.
Beyond meeting basic needs, Cáritas works to empower people and accompany them toward greater autonomy, social participation, and the defense of their human rights.
Zaporeak
Zaporeak means flavours in Basque — and this project brings the Basque Country’s culinary spirit to where it’s most needed.
Founded by a father-and-son team, Zaporeak uses food as a tool for solidarity, cooking and distributing wholesome meals to refugees living in camps and precarious situations in Greece.
Since 2016, volunteers have prepared and served over 1,000,000 meals, currently cooking around 1,300 meals daily from their kitchen in Athens. They also deliver meals to families in Lesvos, working closely with Team Humanity, a Danish humanitarian organization.
Koop SF 34 (Bilbao)
Koop SF 34 is a social business incubator based in Bilbao’s San Francisco neighborhood, supporting micro-enterprises created by people of Sub-Saharan origin.
This pioneering project promotes new narratives around migration and cultural diversity, inviting people to engage with vibrant, lived-in places that rarely appear on traditional visitor routes.
Through empowerment, education, and entrepreneurship, Koop SF 34 works to challenge stereotypes, counter hate discourse, and foster a more inclusive, critical, and intercultural citizenship
If, by the end, Donostia feels a little familiar…
If you leave knowing what to order — and why.
If you recognize flavors, faces, neighborhoods.
If the city feels less like a destination and more like a place you connected with —
Then we’ve done our job.
