To Bilboa

October 13, 2023

We woke up this morning to the wind whistling through the terrace door of the flat. After a week of sunny days, clouds are gathering. Clearly we're in for a weather change. Cian has left us bread, marmalade, yogurt and fresh orange juice for breakfast, an unusual perk for an Airbnb.

After coasting down the hill from the apartment, we have a three mile climb that leads off with a super steep hill on bumpy corrugated concrete. Barry spins up out of sight while I chug along.

There's time to study the surface as I bump along up the road. The diagonal grooves probably work well to channel water off to the side.

Still climbing, now on a great road. Half a dozen speedy guys on skinny tires whiz by as we soldier on.

These tourists have a sag vehicle hauling their gear. It's an appealing option.

Celebrating another hill conquest, hemlet hair and all

Pointing the bikes downhill we get to the best descent of the tour yet, a long gentle grade back down to sea level. Just like on the first beautiful part of yesterday's ride, there are many more bikes than cars out here on the road with us.

We're both puzzled by the lone windmill out in the water. What could it be generating power for?

A look back at the craggy coast we've been following before we turn away from the Atlantic towards Bilbao

The car traffic is picking up now. Near Armintza we veer off the main road for a little ways on a pretty side lane by a sheep farm. Then back on the main road, we continue into Plentzia.

The peace and quiet riding by the farm makes up for a little extra elevation going this way.

In Plentzia, a motor-free bridge over the estuary

Leaving Plentzia, we come to the wicked climb of the day. Barry is weaving back and forth to make DIY switchbacks. I'm walking.

Not sure if these are early Halloween decs or if these characters are year-round hecklers for the cyclists laboring up the hill.

With the big hills behind us, we ride on to Sopela and find a hamburger joint for sustenance. The burgers and buns are more dense and chewy than what we're used to. They taste just fine washed down with a cold Amstel.

After lunch it becomes clear that we are on the outskirts of Bilbao. Most of the rest of the ride is on red bike paths. They are easy to spot on the transitions around the traffic circles.

These are deluxe - wide, smooth and empty.

West of Bilboa we stop to admire the Vizcaya Bridge, designed by the Basque architect Alberto de Palacio and completed in 1893. It was the first bridge to carry people on a suspended gondola. Considered a marvel of the Industrial Revolution, it merged 19th century ironworking traditions with newer lightweight twisted steel cables.

It's starting to rain so we pick up the pace and blow through the rest of the ride to our hotel in Old Town Bilboa.

The gondola could be raised high above passing ships

Despite my whining about the hills, we have loved the beautiful scenes of the last three days along the Atlantic. I hope the extra work is getting us into better shape for Mallorca next week. In the meantime we'll ride out the rainy weather with some sightseeing in Bilboa tomorrow, and then on to Barcelona.

A hopping scene by our hotel in Old Town

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Steve Miller/GrampiesThose hills look brutal, congrats on a climbing day well finished.
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1 year ago

Janice BranhamTo Steve Miller/GrampiesThanks Steve. We're enjoying a day off the bike after three days of up and down.
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1 year ago

Steve Miller/GrampiesTo Janice BranhamA well deserved day off bike.
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1 year ago

Today: 32 miles, 2,739 feet ascent

For the tour: 414 miles, 23,359 feet ascent

Today's ride: 32 miles (51 km)
Total: 415 miles (668 km)

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