Embarking on a 120km journey from Tui to Santiago, I braved the path over six exhilarating days. Each day held its own charm, with the shortest stroll of 12km and the longest hike stretching to a challenging 27km.
This year’s walk was a delightful change from my previous trek from San Sebastián to Bilbao. The climb was more of a steady, manageable ascent to Santiago, rather than a series of steep, daunting descents.
I was fortunate to escape the blisters that plagued me last time, with only one minor one to show for this year’s trek!
As for gear, I was well-prepared this time around. I donned the right socks and trainers, which made a world of difference. Merino wool socks are the unsung heroes of long hikes and warm days, while a good pair of trail or hiking trainers with ventilation are a must-have. I chose to trust in Smartwool for my socks and Nike Juniper Trail 2 for my trainers. My day pack, a reliable Jack Wolfskin Athmos Shape 20 walking backpack, completed my ensemble.
The weather gods were kinder to us this year, with cooler temperatures starting at around 10c in the mornings and peaking at mid-20s in the afternoons. Last year’s trek was a scorcher by comparison!
The most striking difference, however, was the food. The culinary experience was far superior last year, with meals that were not only tastier but also more varied. Perhaps it was the regional cuisine, or maybe it was just my personal preference for Basque food.