Spring of 2020

Bilbao, San Sebastian, and the Basque villages

We’ll travel and experience the dining, architecture and artistic excellence of the bigger cities of the storied Basque Region of Spain, but also the beautiful nuances of the villages on the Basque Coast. 4-Star hotels, some of the best dining in the world, and all of this with two of the nicest people you can find in the Portland food world, the Canteras’.

Come be a special Urdaneta and Portland Food Adventures VIP for life.


Chef Javier Canteras



Javier Canteras is the Owner and Chef of Urdaneta, a tapas-style restaurant deeply rooted in the appreciation for traditional Spanish gastronomy and drink. Quietly tucked away from the bustling Alberta neighborhood of Portland, Oregon, Canteras’ urbane menu dedicated to inventive pintxos, and alongside a menu of hearty, old world tapas, celebrates his Basque upbringing with bold, sophisticated flavors that transcend the typical Spanish fare.

Canteras’ family moved to the US when he was five. A native of Spain, he frequently took trips back with his family where he learned to make desserts and family dishes alongside his father and grandfather. His family cooked together, creating simple yet inventive meals that drew inspiration from recipes passed down throughout the years, the fresh produce found at local farmer markets, food trucks, and tapas bars found across the vast Basque region. The ideas of family meals were – and still are –important to Canteras and his family. Before his grandfather’s passing, Canteras’ fondest memory was of the traditional txokos, a somewhat secret society made up of members who came together to cook and experiment with new techniques.

Canteras holds an impressive culinary track, spanning almost two decades as an established Executive Chef and Owner in several restaurants and projects globally. Upon graduating from the Western Culinary Institute, he immediately dived into the restaurant industry, leading Noir, Northwest Grill, and the Portland’s Living Room Theaters as Executive Chef. He was the personal chef for Stahancyk, Kent & Hook law firm in Portland, Oregon and launched Salt and Flame Catering in Vancouver, Washington. In honor of the traditional txokos he once attended, Canteras established the once-a-month Basque Supper Club pop-up in Portland, Oregon. His most recent venture led him to a brief staging role, working alongside Albert Adria of Bodega 1900 in Barcelona.

Itching to make his roaming supper club a permanent business, Canteras opened Urdaneta in 2016. Urdaneta is a celebration of traditional Spanish fare that sings an ode to the bustling tapas bars found within the heart of Madrid. The thoughtful menu straysaway from the standard Spanish-fare while still honoring the elements and traditions rooted in classical cooking techniques. Many of the dishes reflect those rare moments in time – a fond childhood memory or recent homecoming – of his native Spain, which he now shares with Portland’s growing Spanish food scene.

Outside of the kitchen, Canteras loves to spend time with his wife and stepdaughter. He also considers himself to be a huge movie buff and loves to play music in his free time.d.


Pricing and itinerariy will be ready in early December 2018

In the meantime, please take a listen as PFA and Right at the Fork podcast host Chris Angelus interviews Javier.