The gastronomic delights of the Basque Country, local products and regional specialties

The Basque Country is a fertile territory, between the valleys of Lower Navarre and the pastures of the Soule mountains. Its agriculture and breeding provide many local products. It is also a frontage on the Atlantic and the ocean offers its fabulous seafood. The country is recognized for the authentic character of its inhabitants, its anchored culture and its ancestral traditions. Suffice to say that his cuisine is colorful, generous and fragrant, just like his peppers! We take you for a gastronomic getaway, to taste Basque specialties.

Opening photo credit: Lesley Williamson

Savory Basque delicacies

The Basque Country has a renowned gastronomy, but we often only know its stars! In order not to miss any of its gourmet treasures, we take a look at its local dishes, on the salty side.

• Espelette Pepper : This is one of its flagship products that you will find in all Basque kitchens and recipes. It is emblematic of the country and recognized by a “ Protected Designation of Origin ”. This spicy little vegetable unleashes many passions and has fervent supporters. To meet passionate pepper producers, visit the Bipertegia boutique.
  Here is our list of other chilli producers. And to get to know it, taste it and combine it, do not miss the Pepper Festival, in the village of Espelette, in October.
  

  

  Espelette Pepper, in full preparation for drying. Photo credit: Lesley Williamson

  
  
• Basque charcuterie : Impossible not to think of the famous Bayonne ham. Prepared in the Adour valley since at least the ^12th century, it is used for a long time on larger tables, such as "Gargantua" and the court "Albret". It is part of Basque culture, has been engraved on the pediments of churches, and to pay homage to it there is the Bayonne Ham Fair, but also its Museum. On the other hand, do you know the Chorizo des Aldudes ? It is a traditional sausage delicately flavored with sweet pepper. As an aperitif, just sliced with a small glass of white wine, it's a treat. It also goes well with fish or mussels, for a surprising and subtle “ land and sea ”. You are looking for a charcutier, it's here.
  

  

  Ham full of taste and character

  
  
• The seafood and fish from the coast are the basis of many dishes, sometimes with Espelette pepper or associated with chorizo.
  
  
• River fish : They are mainly caught in the Nive and Nivelle. Trout, wild salmon, carp, pike, perch ... you have the choice, for leisure but also on the plate.
  
  
• Basque sheep cheeses : You will find them under many names. Each valley has its own cheeses, from the Pyrenean mountains of Soule. Some come directly from these “ summer pastures ”, the summer pastures. You will be able to discover this art of living in transhumance, in the shepherd's huts, traditional certainly but modernized to welcome you. The Ossau Iraty is the star. Recognized as " Appellation d'Origine Contrôlée " and " Appellation d'Origine Protégée " at European level, it is a blend of milk from sheep from the Ossau valley in Béarn and Iraty in the Basque Country. This page references production farms and cheese factories.
  

  

  L'Ossau-Iraty always accompanies a good Basque meal, a plate of cold meats or a gourmet aperitif. Photo credit: Fromagerie des Aldudes

  
  
• Croquettes du Pays Basque, delicious preparations made with a thick, gourmet béchamel sauce sprinkled with quality Basque ham, all rolled in a crispy, deep-fried breading. Tasty and easy to eat, they're a hit with young and old alike!
  
• The Kintoa pig : It is an Iberian species, called " Black piebald pig ", in reference to its black head and butt on a white body. Its meat is exceptional, with a nutty flavor.
  
  
• Cod : Dried then cooked, as an omelet or fried, it is often associated with the tradition of " Txotx ", with a good cider ...
  

  

  photo: cod omelette: Cod omelette, a delicious classic with cider…

  
  
• Axoa : Veal, onions, garlic, mild green peppers, and especially Espelette pepper of course! Depending on the recipe, you will also find Bayonne ham there. But in any case, it is THE typical Basque dish. To find a beef or veal producer, see our page.
  
  
• Blood sausage : It is a classic black sausage, but made from Kintoa pork and spiced up with Espelette pepper. It is a product of character, which can be consumed hot or cold, with a good glass of Irouleguy wine.
  
  
• Preserves: “ Cassoulet à la basquaise ”, “ Axoa ”, “ Confit de canard ”… There is something for all tastes and all sauces… To take home a little of the Basque Country and to please! The list of canneries is here.
  

  

  Basque canneries, the kingdom of gourmands. Here at Etxe Peio Espelette.  

Basque sweets, the sweet side

After the savory, we move on to dessert ... Here again, the Basque Country has no shortage of assets and sweet treats to discover.

• Chocolate : It's a long story, in this country, between France and Spain. It begins with the Spanish Infanta Anne of Austria's passion for chocolate. When she married Louis XIII, she took her chocolate maker and know-how with her to prepare this chocolate for him, which she drank hot and spicy. In Bayonne, the Atelier du Chocolat and its museum will tell you all this story and will allow you to get your hands on cocoa paste, of course! In Cambo-les-Bains, the Chocolaterie Puyodebat welcomes you in its shop and its museum, for a nice discovery, a tasting and some gifts. Finally in Saint-Palais, we take you to meet a master pastry chocolate maker, at Franck Mendivé's.
  

  

  Franck Mendivé's chocolates, as good as they are beautiful.

  
  
• Basque cake : This is the most famous pastry in the Basque Country. You can taste it in all the pastry shops, restaurants ... But we still advise you to go to the Basque Cake Museum in Sare, to find out everything about this typical cake.
  Click to see the craftsmen who create the best Basque cakes!
  
  
• Macarons : With its crunchy crust and soft interior, the Basque macaroon is simple and authentic. It is garnished with black cherry jam or walnut cream ...
  

  

  The macaroons from La maison Adam. Photo Credit: David Duchon Doris

  
  
• Gingerbread: Astonishing in the region and yet it is the original specialty of the charming village of Ainhoa. We tested it for you and we tell you all about Ainhoa's gingerbread in our article.
  
  
• Cherry jam : The production of black cherries is traditional and a hundred years old in the region, in particular in Itxassou. Three varieties are cultivated: Xapata, Beltxa and Peloa and used to make this jam with a very fruity and slightly tart taste. It perfectly complements a sheep's cheese or a Basque cake.
  

  

  The Itxassou Cherry jam is delicious, with small dry cakes and tea, or sheep's cheese ...

  
  
• Intxaursalsa : It is a nut cream, flavored with cinnamon. It is served at Christmas, on its own, as a macaroon filling or to decorate a Basque cake.

Aperitifs, digestives and local wines ...

To appreciate and spice up all these sweets, we offer you some typically Basque drinks.

• Irouleguy wine : It is the only Basque wine which benefits from the “ Appellations d'Origine Contrôlée et Protégée ”. Its vineyard is the smallest in France, but at the foot of the Pyrenees, it is very characteristic. Between the cherry and the chilli pepper, it is not surprising that we define this spicy red wine, with a very pronounced taste of red fruits. Its rosé is fruity and its white is more floral, with a slight flavor of exotic fruits. On our page you will find many producers of Irouleguy. Our blogger takes you to discover this wine in the Irouleguy cellar.
  
  
• Cider : It's hard to talk about Basque cider, without telling you about the tradition that goes with it, the “ Txotx ”. Originally, it was the small piece of wood that closed the barrel. The cork is no longer there, but the term has stuck and refers to this opening ceremony of the " Cider season ". It is in fact consumed all year round, but the period refers rather to the first tastings of the cider of the year, which is enjoyed during a traditional meal. It begins at the end of fermentation. The owner opens the barrel and launches this famous season by serving the first glass!
  We make you taste the traditional Sagarnoa in Eztigar.
  To discover Txotx, in the Cidrerie du Fronton, it's here!
  Finally, here is our selection of cider houses.
  

  

  The tradition of txotx, we serve ourselves directly from the barrel!

  
  
• Basque beer: the Basque country also has several craft breweries. They all have their little peculiarities, taste them! Click to see our selection of breweries in the Basque Country
  
  
• L ' Izarra : It is a liqueur, created in Hendaye, based on prunes and walnut stain, with armagnac and flavored with plants and spices.
  
  
• Patxaran : This is a liqueur made in Navarre, made from plums, macerated in an aniseed alcohol.
  
  
• La Manzana : Meaning " Apple " in Spanish, it is a liqueur made from green apples. It comes from the distillation of apples, from this traditional culture of the Basque country, especially Spanish.
  
  
• Sangria : Here is another product that comes to us from Spain and which is widely consumed in the Basque Country. It is made from Irouléguy red wine, sparkling water, fruits and spices, especially Espelette pepper.

To learn, taste and appreciate these many liqueurs, the distilleries welcome you.

Izarra, a spicy liqueur, perfect as a digestif.

Discover the Basque Country, through its delicacies

The gastronomy of a country reflects its culture, its land and its history. It is part of his identity. Discovering its territories, through its regional specialties, is a good way to immerse yourself in Basque culture, to meet its producers and to find good local products. On its coast or in the heart of its hinterland, we take you on a trip on the Basque roads ...

• The Route gourmande des basques takes you over 160 km, discovering 10 specialties from producers and artisans.
  
  
• The market is the heart of a city or a village, a place of life, meetings, sharing! This is an opportunity to experience the daily life of the locals: hear the singing accents, favor the courses circuits and eat like a Basque. To find the market that's right for you, here is our Basque markets page.
  
  
• On the gourmet route or in the heart of the villages, there are many shops from local producers and delicatessens. We visited the Chailla store, to taste good cheeses and cold meats. To stock up on gifts or treat yourself with local flavors, in Espelette, you will find what you are looking for in the Etxe Peio stores or in the Renée Massonde boutique. We tested the Etxe Peio store for you and we share this experience with you in our article. If you are not in the area. Here is our selection of shops and boutiques in the Basque Country.

Here is this discovery of the specialties of the Basque Country which ends here, but which will continue on site with a tasting ... We hope to have made you hungry and want to taste Basque gastronomy, during a gourmet getaway.

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Article written by Stéphanie Tempier for the Guide du Pays Basque.