The Gastronomy of the Basque Country: Tradition and Modernity in Every Dish

The gastronomy of the Basque Country is one of the most renowned in Spain, famous for its blend of tradition and innovation. From the small pintxos served in bars to the haute cuisine of Michelin-starred chefs, the region has something for everyone.

One of the best known dishes is the pintxo, which consists of small portions of food on a slice of bread. Although the potato omelette pintxo is a classic, the creativity of Basque bars has turned this tradition into an explosion of flavors, with ingredients such as txangurro (spider crab) or foie gras. In addition, hake a la koskera and cod a la vizcaína are emblematic dishes that highlight the importance of the sea in the Basque diet.

Idiazábal cheese is another of the great gastronomic treasures of the Basque Country, made from Latxa sheep's milk and with a characteristic smoky flavor. And we cannot forget the Txakolí, a light and refreshing white wine, ideal to accompany dishes.

The Basque Country is also the cradle of great culinary innovation, with chefs such as Juan Mari Arzak or Andoni Luis Aduriz who have put the region on the map of international haute cuisine. Undoubtedly, Basque gastronomy is one of the main reasons to visit this region.