Tokikoa, the promise of 100% local, quality tasting in the Basque Country

Visiting the Basque Country also means diving into the heart of this unique culture and discovering the exceptional culinary richness of this region with its privileged sea and mountain setting. Since 2024, the Tokikoa brand has been promoting restaurants committed to preserving their gastronomic heritage, bringing together under a local label establishments that honor their region with 100% Basque quality products. Discover Tokikoa quickly, eat local!

Cover photo credit ©Pierre Alex Barcoisbide

Tokikoa, understanding this quality brand in the Basque Country

Travelers, tourists, locals and gourmets, here is a label that will delight your palates. Tokikoa, launched by the Basque Country Tourist Office, brings together restaurants committed to the promotion, preservation and development of regional products, placing local ingredients at the heart of their dishes. More than a label, it is a true mark of assurance to taste quality dishes prepared with products from local agricultural sectors. Restaurateurs, market gardeners, fishermen, breeders... each plays a vital role in the preservation of Basque culinary heritage.

Tokikoa, a quality label with conditions to be respected

Obtaining the Tokikoa label is proof of commitment and shared values, the certification that each restaurateur respects the conditions of the brand's specifications:

• The preparation of dishes using 100% Basque products from a quality approach such as AOP, IGP, Organic Agriculture, IDOKI Farm Label, etc.
• Local supply to defend the richness of its land and the work of the region's farmers

What a pleasure to push open the door of a committed restaurant, where the dishes referenced "Tokikoa" allow one to know the origin of the products, the way in which they are cultivated or raised before being transformed by the skillful hands of the chefs.

Photo credit © Pierre Alex Barcoisbide

Tokikoa, the essential products used by Tokikoa restaurants in the Basque Country

The South of France is renowned for its privileged setting with its sea and mountain landscapes, its sunny climate, and the joie de vivre of its inhabitants. But the Basque Country also boasts a rich gastronomy that committed producers and restaurateurs are happy to offer you throughout the year. Prepare your taste buds, we present to you:

• Kintoa AOP Basque pork ham, deliciously salted with Salies-de-Béarn salt
• Ossau Iraty AOP sheep's milk cheese with its light hazelnut flavor
• Espelette AOP pepper and its spicy character (there is even an Espelette pepper festival in October)
• The Irouléguy AOC wine which reveals lovely fruity notes
• The Saint-Jean-de-Luz line-caught hake with fine and tasty flesh
• The Herriko beef and veal are meltingly tender and meltingly delicious
• Trout from the Basque Country is as good raw as cooked, marinated or smoked
• The Pyrenees PGI milk-fed lamb is so soft it melts on the tongue

And so many others that there's only one thing left for you to do: reserve your table at a Tokikoa-certified restaurant in the Basque Country.

Photo credit © Pierre Alex Barcoisbide

Tokikoa restaurants, unmissable addresses throughout the Basque Country

To find a restaurant where you can enjoy local produce, simply consult the Tokikoa guide from the Basque Country Tourist Office and let yourself be carried away. Brasserie, traditional cuisine, farm inn, gourmet restaurant or even revisited cuisine, here is an incredible culinary journey for your palate:

• Restaurant du Pont d'Abense (Alos-Sibas-Abense)
• Etchemaite (Larrau)
• Restaurant of the Chalets d'Iraty (Larrau)
• Alfitcha (Licq-Atherey)
• Euskalduna (Mauléon-Licharre)
• Xibero (Mauléon-Licharre)
• Pecoitz (Aincille)
• Gamia (Bussunaritz)
• Artzain (Irissary)
• Gure Doia (Irissary)
• Jarapea (Irouléguy)
• Espelletenia (Larcevau)
• Alfaroenea (The Aldudes)
• Ferme Auzkia Inn (Les Aldudes)
• Ferme Auberge Menta (Les Aldudes)
• Asteburua (Osses)
• Arcé (Saint-Etienne-de-Baigorry)
• Café Ttipia (Saint-Jean-Pied-de-Port)
• Nive Relay (Saint-Jean-Pied-de-Port)

• Xoko Goxoa (Saint-Michel)
• Belardi (Saint-Jean-de-Luz)
• The Gantxo (Guiche)
• Farm Inn Komeiteko Borda (Hasparren)
• Ezkaratza (Hélette)
• Pierretoun Donkey Farm (La Bastide)
• Etchebarne (Mendionde)
• Trabenia (Ascain)
• Alaia (Ciboure)
• Euzkadi (Espelette)
• Bonnet - Restaurant du Fronton (Itxassou)
• The Oak (Itxassou)
• Alma (Saint-Jean-de-Luz)
• The Basque Bar (Saint-Jean-de-Luz)
• The Friends' Counter (Saint-Jean-de-Luz)
• Xaya (Saint-Jean-de-Luz)
• Kinka (Saint-Pée-sur-Nivelle)
• Arka (Sare)
• Hordago (Sare)

When a restaurateur enhances the work of producers, the result is a delight in every bite.

Enjoy your meal!

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Photo credit © Pierre Alex Barcoisbide