FLYING TO SAN SEBASTIAN
We survived our first experience with Vueling Airlines at the Barcelona Airport for our flight to Bilbao. Spain is into self service in a big way. We located the row of baggage drop stations for our flight, but first we had to print the bag tags. That part was relatively easy. Putting them on the bags just so requires following the directions on the back of the tag, or prevailing upon a nearby airline staff person to assist. Then you go up to an available station where you first have to position your bag so that that the code on the tag is read into the system, then you hoist your bag on the belt. Success!
Our flight was smooth, but upon arrival and deplaning, we had to stand in a closed off area for about 10 minutes or so while another flight’s passengers all deplaned. We surmised that it was an international flight, hence the separation. The Bilbao airport was quiet compared to Barcelona’s and our luggage came fairly quickly.
SAN SEBASTIÁN—FIRST IMPRESSIONS
The drive to San Sebastián from the Bilbao airport was pretty and green backed by the nearby mountains. My first impression of San Sebastián was one of light. Golden sunlight, sparkling water, and Concha (Shell in English) Beach bathed in glowing warmth. Couples and families were sunbathing, and some braver souls were frolicking in the deep blue water.
The shore of the Bay of Biscay curves from a row of grand hotels at one end of the beach to the old town of San Sebastián. A very pretty setting looking out to the Atlantic Ocean. Concha Beach is one of three beaches on this coast, one a surfing beach, and one a man made beach.
We walked along the bay promenade to the Old Quarter just getting a sense of things. Unlike Barcelona or even Tarragona, the old quarter here is much more of a rectilinear grid.
This twin-towered civic building is imposing at one end not far beyond an elaborate carousel.
We made our way to Constitution Square, originally created in 1689, but then rebuilt in 1820, after the city was sacked and burned in 1813. Today, this very wide space is used mainly for festivals and fairs.
DINNER
Having traveled much of the day and without any real lunch, we opted for dinner in our hotel’s restaurant. The Chief Penguin ordered rack of lamb and some fancy potatoes with truffle. I indulged in beef Chateaubriand with bordelaise sauce and a salad of mixed greens. The lamb was lean to spare, but the beef was delicious, so I shared some of it with the CP.
