Basque cuisine

[Antonius Estrillo]

Basque cuisines is a typical dishes and ingredients of the cuisines of Basque people. Include fish and meats over hot coals, martimako and lamb stew, paprikas, Basque tapas, sheep cheese, txakoli sparkling wine, Basque cider and Tolosa bean dishes.
The abundance produce by the sea and the fertile Ebro valley influences the cuisine. Because of the geographical influence, mountainous nature of the country has led to the difference between coastal cuisines dominated seafoods and fish and inland cuisines with fresh and cured meat and veggies and legumes and freshwater fish.
The Basque people historically and traditionally follow the Basque cuisines. In fact, Cuisines and the kitchen are at heart of basque culture and there is a museum if gastronomy in Llodio.

Here are the typical dishes
Marmitako
Pintxos
Bacalao (salt cod) al Pil-Pil or a la Viscaina
Elvers
Talos
Gâteau Basque
Porrusalda
Cuajada (Mamia)
Piperade (or 'Piperrada')
Kokotxas (cheeks of hake)
Wood pigeon
Ttoro
Txangurro (spider crab)
Percebes (Gooseneck barnacles)
Pisto
Grilled and roast meats
Txipirones (baby squid) in their ink

The Basque cuisines are the part of the growing tourism of the city. Bars, restaurant, hotel Centro San Sebastian are serving this traditional dishes The Basque Gastronomic society are the group that preserving the traditional dishes. if you are a food traveler, we need to find this group to lead as in gastronomic society.

Information
hotel San Sebastian