The village of Espelette celebrates chilli the last weekend of October
The village of Espelette celebrates chilli the last weekend of October
377 m - Espelette
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Gorriak, recipes 100% cooked in Espelette!
Gorriak is a joyful trio that revisits traditional recipes from the Basque Country with relish. It all starts at the Etchehandia restaurant located in the heart of the village of Espelette. This is how the head chef, the head of the neighboring cannery and the head of the dryer meet around the table. Their objective is simple: to offer preserves and salted meats cooked and prepared in Espelette according to the rules of the art.
GORRIAK, "red" in Basque, was born from their passion and their know-how.
Handcrafted production
In short, GORRIAK are chef's recipes and all the know-how of Espelette.
Our methods are traditional because we want to respect the Basque culinary tradition to offer excellence to lovers of authentic products. Our products are made "in house" and we put all our attention on quality. The village cannery has been in existence for more than 50 years and the salted meat dryer is distinguished by its refining process which makes it possible to obtain a melting texture and delicate flavors.
When you have local craftsmanship whose quality is widely recognized, it would be a shame not to share it!
80% short circuit ingredients
To offer you good products, we obviously need good ingredients! We source from trusted partners located near our village. Thus we can guarantee products manufactured at 80% in short circuit.
Authentic and tasty products
All GORRIAK recipes are original and made "in-house", in Espelette in the heart of the Basque Country.
On the Gorriak menu you will find:
Our local terrines: Basque pâté with Espelette pepper, country pâté, piquillo pâté, ximista pâté, xistorade and Basque pudding to spread and also foie gras…
Our cooked dishes: Axoa of veal (the village specialty), Axoa of veal and pork, Basque Piperade, confit sausages, confit of pork and soon other novelties to delight you!
Our seafood: squid Basque style, squid in ink, mackerel rillettes with mustard and Espelette pepper, sardine rillettes with Espelette pepper and our tuna rillettes with Espelette pepper.
Our condiments: Espelette pepper powder AOP, Espelette pepper jelly, Espelette pepper puree, salt with Espelette pepper, old-fashioned mustard, hot sauce and especially the Xipister for your grills!For your health, avoid eating too fatty, too sweet, too salty
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