Arnabar Farm visit and tasting for the whole family in Ossès

An authentic farm in the heart of the Basque Country

Nestled in the verdant hills of the inland Basque Country, in Irissarry, the Arnabar Farm offers a unique immersion into the world of duck farming. Within the vast meadows of Irissarry, the free-range Mulard ducks grow up with respect for animal welfare and Basque agricultural traditions. Arriving just a few days after hatching, they are initially kept indoors before fully enjoying their natural environment, providing an authentic glimpse into the production of farm-raised foie gras.

An educational visit focusing on foie gras and livestock farming

Arnabar Farm offers a farm visit in the Basque Country, ideal for understanding all the stages of artisanal foie gras production, from raising the ducks and geese to processing the product. This fun and educational activity allows you to discover the daily life of a farmer, environmentally friendly practices, and the commitment to sustainable and local agriculture. An enriching experience for young and old alike, at the heart of Basque gastronomic tourism.

Tasting of farm products and Basque specialties

After the visit, indulge your taste buds with a tasting of local Basque products at the Ossès cannery and shop. Visitors can savor a selection of artisanal foie gras, duck confit, and other preserved Basque specialties, all made on-site. It's a convivial experience that showcases the richness of traditional Basque cuisine and the farm's expertise.

Guided tours and self-guided visits to the Arnabar farm

Open during the warmer months, Ferme Arnabar offers free guided tours on Wednesdays and Fridays at 11:00 AM, from mid-July to early September, providing a complete immersion into the world of duck farming and foie gras production in the Basque Country. A self-guided, signposted tour is also available from June to the end of October, allowing visitors to explore the farm independently. A perfect family outing in the Basque Country, combining discovery, nature, and local gastronomy.