Cuisine
The Basque Country is full of culinary specialties that are passed on from one generation to the next. There is a choice for every palate !
- Prepared Spanish-style, grilled gilthead bream is tasted with a trickle of olive oil, as well as a knowing mixture of oil, parsley and a few Espelette peppers.
- Small cuttlefish (calamares) can be prepared with their ink or à l’armoricaine (with tomato). They are equally appreciated in fried pintxos (tapas) as an aperitif.
- Discerning gourmets will not refuse a casserole of elvers. Also known as baby eels, they are one of the highlights of the local cuisine. Served in a deep dish, they are eaten very hot, with a parsley and garlic sauce to make them even tastier.
- The cider cellars are the stage for one of the most beautiful rituals in the Basque cuisine. The master of the cider cellar shouts the famous "TXOTX" to taste the new vintage of sagardo (cider). Throughout the meal, his shout invites the diners to discover the cider from different kupelas (barrels). Traditionally, the meal is eaten standing, around long wooden tables. The menu: codfish omelette, charcoal-grilled txuleta (ribsteak), goat cheese with quince meat and walnuts. The sagardo is drunk at will.
- Txapela, the traditional hat of our region, is also a delicious chocolate dessert on a soft sponge cake. Not forgetting the popular Basque cake: with cream, cherries or figs, each one with its own personality. Discover them all at Eguskia patisseries!
- Nothing could be better than a glass of patxaran to finish off a plentiful meal. This digestive drink is a liqueur made by macerating wild sloes in aniseed alcohol. To be drunk in moderation!
