Basque cuisine is considered one of the best and most innovative in the world. The Basque Country is located in the northeast of Spain and the southwest of France. Basque gastronomy emphasizes fresh, local ingredients, precise cooking techniques, and creative presentation of dishes.
Pintxos Gilda in a bar in the Basque city of San Sebastián. Gilda is the most famous pintxo of all.
The foundation of Basque cuisine is seafood, particularly cod, anchovies, and mussels. Vegetables such as peppers, tomatoes, and artichokes are also widely used. Basque chefs are masters in the preparation of fish and seafood, which they often grill or prepare using the “al pil-pil” method, where the fish is cooked in its own juices with garlic and chili.
🇪🇸 Tip: After enjoying Basque pintxos and txakoli wine, a bit of passive relaxation is in order. Check out these boat cruises in Bilbao or San Sebastián. You will recharge for more tastings! ⛵
What to Eat in the Basque Country
Pintxos. Small portions of food skewered with a stick, the Basque version of tapas.
Bacalao al pil-pil. Cod cooked in a sauce of olive oil and garlic.
Txakoli. A lightly sparkling white wine typical of the Basque Country.
Marmitako. A hearty soup made from tuna, potatoes, peppers, tomatoes, and onions.
Idiazabal. A sheep’s cheese from the Basque Country, protected by designation of origin.
Txuletón. A thick beef steak from the Basque breed of cattle, grilled over wood charcoal.
Gilda. The most famous Basque pintxo made from pickled pepper, olive, and anchovy.
Piperrada. A Basque side dish of stewed peppers, onions, and tomatoes.
Kalimotxo. Red wine with cola, a popular Basque cocktail.
Kokotxas. A traditional Basque fish stew.
Txangurro. Crab baked with onions, tomatoes, and herbs, often served in its own shell.
Pastel vasco. A Basque sweet cake with filling.
Porrusalda. A Basque soup made from leeks and potatoes.
Txistorra. A Basque sausage similar to chorizo, often part of pintxos.
Gerezi beltza arno gorriakin. Cherries in red wine, a traditional Basque dessert.
Talo. A thin corn bread, similar to a corn tortilla.
Basque gastronomy has produced several renowned chefs who are considered pioneers of modern cuisine. The most famous of them is Juan Mari Arzak, the head chef of the Arzak restaurant in San Sebastian, which has been awarded three Michelin stars.
The Basque Country is the mecca of haute cuisine and boasts the highest concentration of Michelin-starred restaurants per capita in the world. In San Sebastián alone, the culinary capital of the Basque Country, there are 46 restaurants listed in the Michelin guide, with 11 restaurants holding a total of 18 Michelin stars.
The display of a restaurant in Bilbao literally invites you for a Basque txuletón – a local beef steak.
Basque cuisine has earned a reputation for its quality, innovation, and ability to surprise. It combines traditional methods with modern techniques and is not afraid to experiment with new ingredients and flavors.
For me, the Basque Country is the best place in all of Spain to go for perfect gastronomy.
Enjoy Basque food!
🇪🇸 Tip: After a great Spanish meal, also go for authentic Spanish flamenco. I went to a performance of Las Carboneras tablao flamenco in Madrid, which I definitely recommend. Performances are held throughout Spain, and you can buy tickets in advance online.
Basque gastronomic societies, also known as txokos or elkarteak, are a prime example of the integration of culinary tradition and social life in northern Spain. In these private clubs, members gather to cook, eat, and drink together. Txokos are renowned for their high level of culinary artistry. Entry to txokos for non-members is only possible by invitation from an existing member.
Txikiteo is a Basque tradition where people move from one bar to another, sampling each establishment's renowned specialties. Each venue is often famous for only a few dishes that it prepares perfectly. Small glasses of beer (zuritos) or wine (txikito) are ordered with the food. Txikiteo is an important part of Basque identity.
Patxaran is a traditional Basque liqueur with a distinctive reddish-brown color and flavor. Originally made by monks, this drink combines fruity notes of plums with a pronounced anise aroma. Patxaran is best enjoyed chilled as a digestif after a meal, but the Basques also like to sip it as an aperitif or during gatherings with friends. Although it originates from the Basque Country, it is now available in other parts of Spain as well.
The Erriberako merkatua market in Bilbao is an architectural gem with a unique design resembling an overturned ship. The shape of the building symbolizes the significance of the Nervión River and maritime activities for the city. The interior of the market is airy and well-organized, offering a wide range of fresh and high-quality foods, from fruits and vegetables to meats, fish, cheeses, and local specialties. The market also features bars and bistros serving traditional Basque pintxos.
Kalimotxo is a popular Basque mixed drink made from red wine and cola. It originated in 1972 at a festival in Getxo, where a group of young people sought to make cheap wine more appealing by mixing it with cola. Variations also include white or rosé wine, Spanish sparkling wine cava, or the addition of espresso. Kalimotxo is a symbol of summer, fun, and the joy of life in the Basque Country.
Txakoli is a traditional, lightly sparkling, and refreshing white wine from the Basque Country, made from local grape varieties. It is characterized by high acidity, low alcohol content, and fresh notes of citrus and green apples. Traditionally served chilled, it is poured in a distinctive manner from a height into wide glasses. Txakoli pairs excellently with local Basque specialties.
Pintxo Gilda is the most famous pintxo of all. It is named after the film character Gilda, with the combination of anchovies, spicy peppers, and olives symbolizing her complex personality and sensuality. Gilda is traditionally served as part of "la hora del vermut," a social and gastronomic tradition where people gather before lunch for a glass of vermouth and various tapas. For me, pintxo Gilda is a must-try when visiting the Basque Country.
Idiazabal is a traditional Basque cheese with a protected designation of origin, produced for centuries from unpasteurized milk of Latxa and Carranzana sheep. This hard cheese is made in both smoked and unsmoked varieties, and it ages for a minimum of two months. The specific diet of sheep grazing on the mountain pastures of the Basque Country, along with the local conditions, give the cheese its distinctive flavor.
The burnt cheesecake from La Viña Restaurant in San Sebastian is considered the best in the world. The owner spent years experimenting with the recipe before creating the famous dessert in 1990. The cake has no crust and contains only five ingredients, baking quickly at a high temperature. Due to its media popularity, it has become one of the top gastronomic destinations for visitors to the Basque Country.
