Gastronomy

Basque Gastronomy

Is famous for being quintessential and enjoys worldwide recognition. Talking about the Basque Country means talking about its cuisine, the produce of its salty soil, its stormy sea, home to the succulent fish prepared with all of the love and charm of its people.
Although there are plenty of restaurants choose from, here are a few of the main options:

Miniature gastronomy

(los pintxos)

Pintxos have become a new way to taste, in small bites, the brushstrokes of our traditional cookery merged with the innovative concepts of new Basque or signature cuisine.

Basque traditional cuisine

Traditional cuisine is based on fresh produce, prepared the way our amamas (grandmothers) taught us using the fish caught by our local fishermen. Fancy flourishes are superfluous in this cuisine which strives to combine the flavour of the land with the salt of the sea.

Nouvelle Basque cuisine

Nouvelle Basque cuisine has earned the Basque Country its position among the world leaders of contemporary world gastronomy. Its creators, Pedro Subijana and Juan Mari Arzak, coincided in their desire to combine cuisine with the strong local culture. The revolution was based on the following three basic principles and on the reinterpretation of “nouvelle cuisine”: