The Bonnat-Helleu Museum in Bayonne reopens its doors after 15 years of silence
The Bonnat-Helleu Museum in Bayonne reopens its doors after 15 years of silence
301 m - Bayonne
Culture and Heritage
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English
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Taloa, the bread of the Basque Country
It's one of the many emblems of Basque gastronomy. This artisanal corn cake has delighted gourmets for generations. Made with respect for tradition, our taloas are made on-site and by hand daily. For this, we use Basque and organic Arto Gorria corn flour (Grand Roux Basque) and ancient wheat.
At Taloka, we campaign while we work. We source exclusively from local sources, using farm products from local farmers and producers.
Our menu is inspired by modern and traditional cuisine, and evolves with the seasons and arrivals; a true concentration of the Basque Country!
Open every day from 8 a.m. to 3 p.m. and Saturday continuously from 8 a.m. to 7 p.m.Downloads:
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