Basque cooking enjoys a
reputation for being one of the best cuisines in the world.
This statement is corroborated by everyone who visits this region and eats at a bar,
restaurant, steakhouse or cider farm - the food is very good in the Basque Country.
Traditional cooking based on the quality of its products
and their simple preparation, with roots in public tradition and in which
seafood plays a special part, although we should not forget our tasty meats and
local products such as beans, cheese and junket. These and other products complete
the extensive repertoire of our traditional gastronomy.
In the seventies, after researching, innovating and extending the repertoire of
traditional Basque cooking and after a first contact with French cuisine, a group
of young chefs came up with the idea of the so-called New Basque Cuisine,
and today some of the leading chefs in this movement are household names. |
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As a result of their experimentation and research, the group came up with new
ingredients, new ways of preparing food, new aromas and combinations, creating an
exquisite and creative cuisine.
Speaking of the Basque gastronomy, it would be impossible not to mention the
Popular Gastronomic Societies, which can be found all over the region.
These masculine redoubts represent a unique phenomenon and maintain the attachment
to local culinary traditions very much alive. Without them, it would be difficult to
explain the deep-rooted popularity of Basque cuisine. In these Societies, men cook
for their friends and relatives, making gastronomy the basis for their social
relations.
Another of the curiosities of Basque cooking are the "pinchos" or "tapas",
small portions served in most bars and restaurants and which represent another
opportunity to try the delicacies of our cuisine. The Basque Country offers a wide
range of restaurants, steakhouses, seafood restaurants, cider farms, etc., for all
tastes and pockets. |
