Basque gastronomy is a true institution, known for its diversity, freshness, and authenticity. Each meal is a celebration of tradition and terroir, with an emphasis on local produce and recipes passed down from generation to generation.

Pintxos, the small delights served in bars, are an essential specialty of Basque cuisine. From assortments of Iberian ham and local cheeses to more elaborate creations with fresh seafood and seasonal vegetables, pintxos are a festival of flavors that delight the taste buds.

In addition to pintxos, Basque cuisine offers a variety of iconic dishes that reflect the richness of the region. Piperade, a dish based on peppers, tomatoes, and Espelette pepper, is a classic of Basque gastronomy, as is axoa, a stew of beef cooked in a spicy sauce. And of course, we cannot forget the famous Basque cake, a soft and crunchy pastry filled with pastry cream or black cherry jam.

As for wines, Basque Country produces an eclectic range of red, white, and rosé wines that reflect the diversity of its terroirs. White wines, made from grape varieties such as Hondarrabi Zuri and Gros Manseng, are fresh, fruity, and perfectly balanced, ideal for pairing with grilled seafood and fish. Red wines, made from grape varieties such as Tempranillo and Cabernet Franc, are generous in aromas of red fruit and spices, and pair perfectly with meat and cheese dishes from the region.

By exploring the gastronomy and wines of Basque Country, travelers have the opportunity to discover the soul and culture of the region through its culinary delights and wine sips. Whether it’s tasting pintxos in a local bar, taking part in a Basque cooking class, or visiting the picturesque wineries of the region, each culinary experience is an invitation to enjoy life in Basque Country.