{"id":7214,"date":"2026-04-13T15:00:18","date_gmt":"2026-04-13T13:00:18","guid":{"rendered":"https:\/\/www.itsas-mendi.com\/tourisme-pays-basque\/gastronomie-specialites-pays-basque\/"},"modified":"2026-09-10T11:46:14","modified_gmt":"2026-09-10T09:46:14","slug":"basque-gastronomy-and-specialties","status":"publish","type":"page","link":"https:\/\/www.itsas-mendi.com\/en\/tourism-basque-country\/basque-gastronomy-and-specialties\/","title":{"rendered":"Basque gastronomy"},"content":{"rendered":"\n
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Pintxos and happiness<\/strong><\/p>\n\n\n\n

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\"Basque Basque Country Gastronomy<\/strong><\/h1>\n<\/div>\n\n\n\n

Tasting Basque gastronomy means setting off to discover an exceptional culinary heritage<\/strong>, shaped over the centuries between sea and mountains. From our campsite in the Basque Country<\/a>, you\u2019re at the heart of a land where every village, every market, every table hides delicious treasures. Sheep\u2019s cheeses, cured meats, Atlantic fish, Espelette<\/a> pepper, Basque cake, Bayonne<\/a> chocolate\u2026 Basque cuisine is generous<\/strong>, colourful<\/strong> and fragrant<\/strong>, just like its people. Know-how passed down from generation to generation lives on to this day, and many local products benefit from recognised quality labels (AOC, AOP, IGP). To explore the region\u2019s full gastronomic richness, take a look at the Basque Country guide to delights<\/a>. <\/p>\n<\/div>\n\n\n\n

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\"Croix<\/span>
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\"Basque Basque cake<\/strong><\/h2>\n<\/div>\n\n\n\n

It was in Cambo-les-Bains<\/strong> that this famous pastry was born in the 19th century. Basque cake, or \u201cetxeko bixkotxa\u201d in Basque, is made of two layers of slightly crisp shortcrust pastry enclosing a generous filling. Traditionally filled with almond pastry cream, it also comes with Itxassou black cherry jam. Some chocolate versions are also a treat for food lovers. You\u2019ll find it in all the Basque Country\u2019s bakeries<\/strong> and pastry shops<\/strong>, and every artisan has their secret recipe. Enjoy it with a coffee or a glass of sweet Juran\u00e7on! <\/p>\n\n\n\n

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\"Basque Bayonne Ham<\/strong><\/h2>\n<\/div>\n\n\n\n

Bayonne ham is far more than a simple local product: it\u2019s a true gastronomic signature of Southwest France<\/strong>. It comes from the family tradition of the pele-porc, when salting and drying meat helped people through hard times. It takes its name from its historic trade via the port of Bayonne. Today, Bayonne ham holds a Protected Geographical Indication (PGI)<\/strong>: it\u2019s made from pigs raised in the Adour basin, salted with Salies-de-B\u00e9arn salt, then dried for 7 to 12 months. Its meltingly tender, fragrant, flavourful meat is best enjoyed thinly sliced as a starter, or grilled on a plancha to bring out all its aromas. <\/p>\n\n\n\n

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\"Basque Macaroons<\/strong><\/h2>\n<\/div>\n\n\n\n

At least two houses vie for the reputation of making the best macarons in the Basque Country<\/a>: the famous Maison Adam<\/a> in Saint-Jean-de-Luz<\/a>, and other artisans across the region. The Basque macaron<\/strong>, with its crisp shell and soft centre, is simple and authentic. Made from whipped egg whites and almond paste, it sometimes comes filled with black cherry jam or walnut cream. A sweet treat<\/strong> to bring home in your suitcase! <\/p>\n\n\n\n

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\"Basque Le Marmitako<\/strong><\/h2>\n<\/div>\n\n\n\n

Marmitako<\/strong> is the traditional dish of Basque fishermen. In the past, they made it on board when they set off on tuna-fishing trips. This tuna stew with potatoes, onions, peppers and Espelette pepper is a true burst of sea-inspired flavours. In Saint-Jean-de-Luz, it takes centre stage every summer during the tuna festival. The chipirons, Saint-Jean-de-Luz style<\/strong>\u2014small squid cooked in their ink or on the plancha\u2014are another must-try speciality of the Basque coast\u2019s harbours. <\/p>\n\n\n\n

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\"Basque Espelette pepper<\/strong><\/h2>\n<\/div>\n\n\n\n

Espelette pepper is a local variety of mild, fragrant chilli, and the only French spice to hold a Protected Designation of Origin (PDO)<\/strong>. Introduced to the Basque Country in the 17th century, it found the ideal conditions to thrive in Espelette\u2019s climate. Between August and late November, the fa\u00e7ades of the village\u2019s half-timbered houses are dressed with garlands of red peppers drying in the sun, creating a picturesque spectacle<\/strong>. Espelette pepper lifts countless Basque dishes: veal axoa, piperade, Basque-style chicken, and it\u2019s a wonderful substitute for pepper in local cooking. <\/p>\n\n\n\n

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\"Basque Ossau-Iraty<\/strong>, sheep\u2019s milk cheese<\/h2>\n<\/div>\n\n\n\n

Ossau-Iraty is an AOC and AOP sheep\u2019s milk cheese<\/strong>, made between the Basque Country and B\u00e9arn from the milk of local breeds: Manech Tete Noire, Manech Tete Rousse and Basco-Bearnaise. Traditionally, it\u2019s enjoyed with Itxassou black cherry jam<\/strong> or, as in Spanish cider houses, with quince fruit paste<\/strong>. This sweet-and-savoury pairing is a true Basque Country institution. You\u2019ll find Ossau-Iraty at every market and from producers in the hinterland. <\/p>\n\n\n\n

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\"Basque Other specialities<\/strong> to discover<\/h2>\n<\/div>\n\n\n\n

Basque gastronomy doesn’t stop there! Other gourmet treasures<\/strong> to sample during your stay include: <\/p>\n\n\n\n

Veal axoa<\/strong>: thinly sliced veal with a touch of chilli, simmered with onions and peppers, traditionally served with rice or potatoes. Piperade<\/strong>: a mix of tomatoes, onions, peppers and chilli, served alongside meat and fish. Basque-style chicken<\/strong>: chicken simmered in a piperade-based sauce, a classic on family tables. Bayonne chocolate<\/strong>: introduced in the 17th century by Portuguese Jews fleeing the Inquisition, chocolate became a Bayonne speciality. The artisan chocolatiers in the city centre keep this ancestral know-how alive. Basque cider<\/strong> (sagardo or sagarno): lightly sparkling and tangy, enjoyed in cider houses according to a very specific ritual. Irouleguy wine<\/strong>: the only vineyard in the French Basque Country, producing red, white and ros\u00e9 wines with bold, fruity flavours. <\/p>\n\n\n\n

Whether you\u2019re strolling through the markets of Saint-Jean-de-Luz, Bayonne or Espelette, or settling into a village inn<\/strong>, every meal is an invitation to discover the soul of the Basque Country through its flavours. Enjoy! <\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"marmitako<\/figure>\n\n\n\n
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Discover also<\/p>\n<\/div>\n\n\n\n