Basque country gastronomy

Basque gastronomy This statement is corroborated by everyone who visits this region and eats at a bar, restaurant, steakhouse or cider farm - the food is very good in the Basque Country.
Traditional cooking based on the quality of its products and their simple preparation, with roots in public tradition and in which seafood plays a special part, although we should not forget our tasty meats and local products such as beans, cheese and junket. These and other products complete the extensive repertoire of our traditional gastronomy.
In the seventies, after researching, innovating and extending the repertoire of traditional Basque cooking and after a first contact with French cuisine, a group of young chefs came up with the idea of the so-called New Basque Cuisine, and today some of the leading chefs in this movement are household names.
Basque gastronomy
Basque gastronomy
Pintxos
Txakoli
Cider
Rioja Alavesa Wine
Gastronomic Societies
Wine tasting, cookery schools and cooking workshops
Euskadi Gastronomika