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Explora los sabores auténticos de the Basque Country en una experiencia gastronómica inolvidable.
The Basque Country, or Euskadi, is a land of powerful contrasts and an unmistakable identity. It is a region that overlooks the Cantabrian Sea with a rugged and wild coastline, dotted with charming fishing villages and beaches that are paradise for surfers. Towards the interior, the intense green of its valleys and mountains hides traditional farmhouses ('baserris') and a deeply rooted culture. Its cities are an example of transformation and avant-garde: Bilbao has gone from being an industrial engine to a world reference for art with the Guggenheim Museum, while San Sebastián (Donostia) is the undisputed capital of haute cuisine, a gastronomic Eden where 'pintxos' are a way of life. Visiting Euskadi is discovering an ancient culture, a language (Basque) that is a linguistic treasure and a passion for food that can be felt in every bar and restaurant.
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Gastronomy is the cornerstone of Basque culture. From haute cuisine (Euskadi is one of the regions with the most Michelin stars in the world) to the 'pintxo' culture, eating here is a social experience and an art. The quality of the raw material, both from the sea and the land, is non-negotiable.
The Basque version of tapas, but elevated to the category of miniature haute cuisine. They are displayed on the bars of the bars. From the classic 'Gilda' (olive, chilli and anchovy) to incredibly elaborate creations. The tradition is to go from bar to bar ('txikiteo') trying several.
Two masterful ways to prepare cod. The 'pil-pil' is cooked over low heat in olive oil, binding the fish gelatin into an emulsion. The 'Vizcaína' style is accompanied by a red sauce made with chorizo pepper.
A powerful and tasty seafood stew. A stew of northern albacore with potatoes, pepper and onion, traditional on fishing boats ('arrantzales').
The temple of carnivores. A large and thick old beef chop, matured and cooked on the grill until it is sealed on the outside and red on the inside. Typical of cider houses.
A small, buttery black bean, famous for its quality. They are cooked slowly and traditionally served with their 'sacraments': cabbage, blood sausage and Ibarra chillies.
An iconic dish of Basque cuisine. Slices of hake cooked in a sauce based on garlic, parsley and fish broth, often accompanied by clams and asparagus.
The Basque wine par excellence. A young, fruity white wine, with a slight acidity and often with a small needle (bubble). It is served by pouring it from a certain height to release its aromas.
Different from other ciders, it is drier and more acidic. Tradition dictates drinking it directly from the enormous barrels ('kupelas') shouting 'txotx!' in the cider houses ('sagardotegiak').
The southern part of the Basque Country belongs to the prestigious D.O.Ca. Rioja. This subarea is famous for its elegant red wines with great aging capacity, with wineries with avant-garde architecture.
Although its origins are humble and linked to popular festivals, this mixture of red wine and cola is an icon of Basque youth culture and is consumed massively at any celebration.
Descubre la guía completa con historia, itinerarios detallados, consejos prácticos y toda la información que necesitas.
Ver guía completaThe Basque version of tapas, but elevated to the category of miniature haute cuisine. They are displayed on the bars of the bars. From the classic 'Gilda' (olive, chilli and anchovy) to incredibly elaborate creations. The tradition is to go from bar to bar ('txikiteo') trying several.
Two masterful ways to prepare cod. The 'pil-pil' is cooked over low heat in olive oil, binding the fish gelatin into an emulsion. The 'Vizcaína' style is accompanied by a red sauce made with chorizo pepper.
A powerful and tasty seafood stew. A stew of northern albacore with potatoes, pepper and onion, traditional on fishing boats ('arrantzales').
The Basque wine par excellence. A young, fruity white wine, with a slight acidity and often with a small needle (bubble). It is served by pouring it from a certain height to release its aromas.
A rustic and delicious cake. A buttery pastry that is traditionally filled with custard or sometimes black cherry jam.
The weather in the Basque Country is very variable and can change quickly. It is advisable to always carry an umbrella or a raincoat, even in summer ('sirimiri' is a fine, constant rain). Parking in the center of San Sebastián and Bilbao can be very complicated and expensive; It is preferable to use public transportation. To eat pintxos, the usual thing is to order at the bar and eat standing up, moving from one bar to another.
TripMatches · 2 min
Créez votre premier voyage en 2 minutes. Puis trouvez des compagnons.