The caves at Sare
discover the atypical geology of a rather dry cave, a prehistoric habitat and the origins of the mythology of the Basque people according to the anthropologist José-Miguel de Barandiaran.
head out in conquest of coco culture, view the workshops and finish up with a tasting...
reveals the unique charms of linen weaving and Basque linens, and also the soul of the Basque people in decoration, reminiscences, sound, light and tastings.
Alongside the Virgin’s Rock, in a superb Art Deco monument, you will see a living spectacle presenting about fifty aquariums and several thousand species.
The Basque language
The rural character of the Basque Country and the Church have contributed to maintaining the Basque language.
L'Ikurriña - The Basque flag
The red background represents the people, the cross of Saint-André, the same colour as the Guernica oak, symbolises the law that rules over the people.
L’ikurriña was created in 1894.
Lauburu - The Basque cross
Lauburu, the name of the Basque cross, means: Four heads. It is a solar sign.
The beret originally came from Bearn. Appearing in the XV century, it is made by shepherds
Emblematic object of the Basque Country, the makila is a short stick suited for walking in the mountains, but a terrible steel point hidden in its handle has made it a defensive weapon.
The great Basque games of strength
For centuries, young Basques have been issuing challenges from one farm to another. A tradition that has been transformed into a competition.
Basque game of Pelota
This famous pastry was born in Cambo.
This comes from the family tradition of pig butchering, the dried and salted meat allowed survival of periods of famine.
Two houses, at least, dispute - these are delicious and tender disputes about the proportions of meringue and almond paste - the reputation of making the best macaroons in the country.
Marmitako is the traditional dish of Basque fishermen, who used to prepare it aboard the boats when they were leaving for a tuna fishing trip.
This is a local strong pepper.
Ardi-gasna, sheep’s milk cheese
Traditionally, this is eaten with Itxassou cherry jam or, as in the Spanish cider mills, with quince fruit paste.