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With the times. but it is still strictly basque, and strictly members only. >> anthony: so was everybody born here, are you from san sebastian? >> aitor: yes, san sebastian. >> anthony: most everybody. >> aitor: we are very lucky that we are just here surrounded by the sea, by the mountains, the green mountains, so in just one hour distance you have any kind of fresh product. >> antonio: we consider food as a part of our culture. i mean the importance it has in our everyday life i mean-- >> aitor: this is the best example right here. >> lourdes: there is one thing my dad always says "at home o...

Buy a new car, even to buy new shoes, but food so important. >> anthony: who cooks rotates between members, tonight it's pablo. the menu, diced raw tuna, grilled prawns with green sauce. >> aitor: have you noticed that we don't like herbs or spices at all. >> antonio: nothing, we don't. >> aitor: so the most we use is parsley. of course garlic and onion all the way. because people have the idea if you add many spices and herbs to something that you are cooking here, you might be suspicious that maybe they're not so fresh. >> anthony: right. >> pablo: you want to take this food and put in anoth...

Gastronomical societies, though that gender rule has changed with the times. but it is still strictly basque, and strictly members only. >> anthony: so was everybody born here, are you from san sebastian? >> aitor: yes, san sebastian. >> anthony: most everybody. >> aitor: we are very lucky that we are just here surrounded by the sea, by the mountains, the green mountains, so in just one hour distance you have any kind of fresh product. >> antonio: we consider food as a part of our culture. i mean the importance it has in our everyday life i mean-- >> aitor: this is the best example right here....

>> anthony: who cooks rotates between members, tonight it's pablo. the menu, diced raw tuna, grilled prawns with green sauce. >> aitor: have you noticed that we don't like herbs or spices at all. >> antonio: nothing, we don't. >> aitor: so the most we use is parsley. of course garlic and onion all the way. because people have the idea if you add many spices and herbs to something that you are cooking here, you might be suspicious that maybe they're not so fresh. >> anthony: right. >> pablo: you want to take this food and put in another country maybe moscow, maybe new york, it's impossible to c...