Discover Basque Gastronomic Culture
Would you like to immerse yourself in the rich culinary culture and specialties of the Basque Country during your stay at a campsite in Bidart? Situated at the crossroads of the ocean and mountains, straddling France and Spain, the Basque Country has developed a strong cultural identity reflected in its gastronomy. As indulgent as the cuisine of the Southwest, Basque culinary culture is also deeply oceanic, showcasing an abundance of seafood. The mountainous specialties and rural lifestyle of the hinterland contribute to the Basque gastronomy with premium farm-fresh products, preserved through a strong attachment to traditions and ancestral know-how. Both Spanish and French, Basque cuisine is also a cuisine of sunshine and sharing, ideal for grills and planchas. Tapas and local dishes are highlighted by the distinctive flavor of Espelette pepper, traditionally used as a substitute for black pepper and now a cultural symbol of the Basque Country. The annual Espelette Pepper Festival and the Chipiron Festival in Hendaye are unmissable events. Visit La Table des Frères Ibarboure in Bidart, one of the finest restaurants on the Basque coast.
Typical Basque Products and Dishes
While the AOP Espelette pepper is a Basque Country emblem that enhances many traditional dishes, numerous other local products define the richness of the region's gastronomy. Equally iconic are the line-caught hake and tuna, celebrated during the famous Tuna Festival in Saint-Jean-de-Luz, artisanal catches sold at the covered market. Other specialties include Kintoa pork and AOP ham, Ossau Iraty cheese, Irouléguy wines, and Itxassou cherries. Additionally, lamb, onions, foie gras, peppers, seafood, various cheeses, and sheep’s meat offer a variety of flavors to delight even the most discerning palate. A Basque essential on both sides of the Franco-Spanish border, cider houses offer traditional menus and broth tastings in rustic and authentic cellar settings. Here, visitors can participate in the traditional Txotx, drawing cider directly from the barrel.
Top 5 Basque Specialties to Discover
- Axoa: A rustic dish from the Labourd province, often served at traditional village festivals. It’s made with minced veal, onion, peppers, white wine, and Espelette pepper. This is one of the iconic recipes of traditional Basque cuisine, best savored slowly to fully appreciate its flavors.
- Izarra: A typical Basque liqueur brand, born in Hendaye, crafted from various plants and Armagnac. It comes in green or yellow versions, both with an alcohol content of 40%.
- Chipirons: Fished in the Atlantic using the traditional “turlutte” technique, chipirons are small squids known as txipiroi in Euskara. A staple of Basque cuisine, they are often served as tapas, appetizers, or aperitifs, and are usually cooked with garlic and Espelette pepper, either sautéed or grilled on a plancha.
- Basque Cake: A specialty of Labourd and Lower Navarre, Basque cake is traditionally filled with cherry or custard cream. It has its own museum in the town of Sare and an annual festival in Cambo-les-Bains.
- Chili Chocolate: A combination of two iconic Basque specialties, Espelette pepper chocolate is a must-try in the region. Invented by Serge Andrieu in 1996, this surprising and addictive treat combines the fruity and roasted flavor of Espelette pepper with the rich taste of chocolate, creating a warm and tangy touch. Chocolatiers in Bayonne and its surroundings, who have been crafting chocolate since the 17th century, now showcase their creativity with variations like cocoa-coated caramelized hazelnuts with pepper, white chocolate with black cherries and AOP pepper, alongside spiced dark and milk chocolates.