NOKA Visit to a Basque chocolate and hazelnut workshop in Urrugne

NoKa, a workshop visit between cocoa and Basque hazelnut at the foot of La Rhune

At the foot of La Rhune, in Urrugne, the NoKa workshop opens its doors for an artisanal visit that tells the story of two terroirs at once: cocoa from Madagascar and Vanuatu and Basque hazelnuts grown on site, among the 3,700 hazelnut trees planted since 2015. An immersive and sensory experience, ideal for lovers of authentic tourism and short circuits, just a few minutes from Saint-Jean-de-Luz and Hendaye.

A guided tour, from bean to tasting

The visit begins with a stroll among the hazelnut trees, where you'll discover how the Basque hazelnut develops its characteristic sweetness. Next, you'll head to the processing workshop, the beating heart of NoKa : roasting, conching, recipe adjustments... Each step of the chocolate-making process is explained by a passionate team, in a human-scale space where you can see, smell , and touch the raw materials.

The tour also highlights the connections forged with the Tsanga (Madagascar) and Vakao (Vanuatu) cooperatives, which guarantee exceptional raw materials and genuine traceability from field to workshop. The experience concludes with a sensory journey: a tasting of the current chocolate-hazelnut creations, both educational and indulgent.

Practical information to help you plan your visit

Allow approximately one hour for your visit. Visits are by appointment only and are available on Wednesdays (children's tours available), Thursdays, and Fridays from 10:00 AM to 5:00 PM. The price is €8 per person, which is deductible from purchases of €20 or more made on-site. Reservations can be made by email or via the website's contact form, with confirmation sent by email.

An address to note for anyone looking for a family activity in the Basque Country or an original outing between the mountains and the ocean.

Want to learn more about the chocolates themselves and the story of the chocolatier behind this workshop? Head to the Chocolate / Chocolatiers section, where we revisit the terroir, traceability and NoKa know-how.