Taste the gastronomy of the Basque country
Generous and distinctive, qualitative and varied, Basque gastronomy reflects its territory: straddling France and Spain, and between the Atlantic Ocean and the Pyrenees, the Basque Country has preserved its culinary traditions intact and alive, as well as its entire cultural heritage. The variety of Basque cuisine makes it no less a cuisine with a strong identity: there are mountain and maritime local products, such as sheep’s milk cheeses, sausages, fish and shellfish, typically local products such as chocolate and Espelette pepper, and preparations combining the influences of French Béarn and Spanish Navarre. In coastal towns and villages, you can enjoy traditional soups and stews made with fish or seafood cooked à la plancha, like the famous chiperons. On the ground side, dishes are often enhanced with chilli pepper, such as piperade or axoa (veal stew). An ideal destination for gourmands and lovers of culinary discoveries, the Basque Country is full of specialities to discover during tastings at producers’ premises, on the terrace of restaurants and tapas bars, or around a traditional Txotx: a farm menu shared in a cider house with cider tasting at the end of the barrel.