Basque Food: A Journey Through the Region's Cuisine

Let’s talk about Basque food – an absolute treat of flavours waiting to be discovered.

Found in the north of Spain and sneaking into France, the Basque region is a little slice of food heaven.

Think mouth-watering pintxos, sizzling Chistorra, and desserts that’ll make your heart sing.

Whether you’re a seafood fanatic, a meat lover, or have a sweet tooth, Basque food has something to make your taste buds dance.

1. Pintxos

Spanish tapas called pintxos of the Basque country served on a bar counter at a plate in a restaurant in San Sebastian, Spain

Imagine grabbing a bite that’s big on flavour but small enough to fit on a piece of bread – that’s a pintxo for you. They are a huge deal in the Basque Country.

You’ll find them loaded with all sorts of toppings, from classic cheese and ham to fancy seafood. Think of each pintxo as a tiny taste adventure.

Going for pintxos isn’t just about snacking; it’s a full-on social scene.

Locals love to hop from one bar to another, trying different pintxos and catching up over a drink. It’s their way of chilling out and soaking in the good vibes.

So, if you’re ever in the Basque Country, join the crowd, grab a pintxo, and dive into the fun – it’s the best way to eat and meet like a local!

😋 Join Pintxo and Wine Tasting Tour 😋

2. Bacalao al Pil-Pil (Pil-pil Cod)

a piece of fish is sitting on top of a white plate

Bacalao al Pil-Pil is a real treat from the Basque kitchen. It’s all about turning simple cod into something magical.

The cod is cooked in olive oil and garlic until it gets this awesome, creamy sauce – thanks to some nifty shaking.

It’s a bit of a kitchen workout, but it’s so worth it. It’s like a cosy garlic hug on a plate.

3. Marmitako

a bowl of soup with meat and vegetables in it

Marmitako is the kind of stew that warms you up on a rainy day. It’s a hearty mix of tuna, potatoes, onions, and peppers – kind of like a hug in a bowl.

Originally whipped up by fishermen using their catch of the day, it’s rustic, flavorful, and screams comfort food.

Perfect for when you need a little pick-me-up!

4. Merluza en Salsa Verde (Hake in Green Sauce)

a plate topped with clams and green sauce

Ever tried hake? In the Basque Country, they take this fish to the next level with Merluza en Salsa Verde.

It’s hake cooked in a zesty green sauce made with garlic, parsley, and white wine.

The fish is so tender, it practically melts in your mouth, and the sauce? It’s fresh, it’s herby, and it’s got a little kick.

Dive in with some crusty bread, and you’ve got yourself a winner!

5. Bacalao Ajoarriero (Ajoarriero Cod)

a bowl of food sitting on a tray with a wooden spoon

Bacalao Ajoarriero is a dish with a story. Originally made by mule drivers using salt cod, it’s now a beloved part of Basque cuisine.

Picture this: flaked cod mixed with potatoes, tomatoes, peppers, and garlic, all cooked together until it’s perfectly melded and scrumptious.

It’s a little bit spicy, a little bit garlicky, and a whole lot delicious!

6. Chistorra

a pile of red sausages sitting on top of each other

Chistorra is the sassier cousin of chorizo. This skinny sausage is a big hit in the Basque region. It’s a bit spicy, a bit garlicky, and totally delicious.

Grilled, fried, or tossed into a stew – it doesn’t matter; it’s always good.

Grab a beer, fire up some Chistorra, and you’ve got the perfect snack to share with friends.

Alternatively, Chistorra can be served for breakfast, particularly on weekends or special occasions when there’s more time to enjoy a leisurely meal.

It might be lightly fried or grilled until it’s crispy on the outside but still juicy inside. It is commonly paired with eggs and some crusty bread.

7. Talo con Chistorra

a close up of chorizo wrapped in a tortilla

Talo con Chistorra is a match made in Basque food heaven. Talo, the Basque corn tortilla, pairs up with Chistorra, a spicy, garlicky sausage.

This combo is often served at festivals and street fairs, offering a perfect, easy-to-eat treat that’s full of flavour.

The soft, hearty talo and the juicy, flavorful Chistorra make for a simple yet irresistible snack.

8. Porrusalda

a bowl of soup with carrots and onions in it

Porrusalda is comfort food, Basque-style. It’s a simple, honest-to-goodness leek and potato soup, sometimes jazzed up with a bit of cod.

No fuss, no frills, just good, wholesome flavours that make you feel right at home.

9. Angulas

a white plate filled with baby eels on a table

Angulas are a bit of a luxury in the Basque food scene. These baby eels look like spaghetti but are a whole different ball game.

Usually cooked in olive oil with lots of garlic and a sprinkle of chilli, they’re a real delicacy.

It’s a simple dish, but it packs a punch with its rich seafood flavour. Definitely a must-try for the adventurous foodie!

10. Txangurro a la Donostiarra

a blue plate topped with a stuffed crab with a wedge of lemon

Txangurro a la Donostiarra is a fancy way of saying ‘baked spider crab, Basque-style’.

This dish is all about showcasing the crab’s natural flavours. The crab meat is mixed with onions, tomatoes, and brandy, then stuffed back into the shell and baked.

It’s a bit of work, but the result is a showstopper: rich, luxurious, and packed with the taste of the sea.

11. Gilda

several skewers with green olives and bacon on a white plate

Gilda might be small, but it’s mighty in flavour. Named after Rita Hayworth’s character in the film ‘Gilda,’ it’s a pintxo that packs a punch.

It’s a simple skewer of salty anchovy, tangy pickled pepper, and a green olive. The combination of salty, vinegary, and a bit of heat is a taste sensation.

It’s the perfect little bite to start your meal or to nibble with a drink.

12. Kokotxas en Salsa Verde (Fish Cheeks in Green Sauce)

a white plate topped with a piece of fish and a bowl of rice — *Fish cheeks*

Kokotxas, or fish cheeks, might sound a bit out there, but trust me, they’re a treat.

Cooked in a lush green sauce made with garlic, parsley, and olive oil, they’re super tender and packed with flavour.

It’s a dish that’s all about the subtlety and texture of the fish, elevated by the fresh, herby sauce. A must-try for seafood lovers!

13. Calamares en su Tinta (Squid in Ink)

a plate of squid in black ink to race on a wooden table

Now, here’s a dish that’s as dramatic in looks as it is in taste – Calamares en su Tinta.

Squid is cooked in its own ink, giving the dish a striking black colour and a deep, briny flavour.

It’s usually served with rice or bread to soak up all that delicious, inky sauce. A bit unusual, but totally delicious!

14. Piperrada

a skillet filled with peppers, onions and eggs

Piperrada is like the Basque version of Ratatouille. It’s a colourful blend of bell peppers, tomatoes, onions, and sometimes a bit of green chilli.

Often served as a side, it can also come with eggs or even slices of ham. It’s sweet, it’s a bit tangy, and it’s totally vibrant.

A great way to add a splash of colour and flavour to your meal!

15. Beans with Chorizo

a bowl of chrorizo and beans with bread and a glass of wine and a spoon and fork

This is a hearty, homely dish that’s all about comfort. Beans with Chorizo combine creamy beans with spicy, smoky chorizo sausage.

The beans are slow-cooked until they’re perfectly tender, soaking up all the flavours from the chorizo.

It’s simple, satisfying, and just what you need on a chilly day.

😋 Check Basque Country Food Tours 😋

16. Txuleta

If you’re a meat lover, Txuleta is your dream come true.

We’re talking about thick, juicy beef steaks, usually from older cows, which means they’re bursting with flavour.

These steaks are cooked over a hot grill, getting that perfect char on the outside while staying tender and rich on the inside.

Served with some simple sides, Txuleta is a steak lover’s delight.

17. Alubias de Tolosa

black beans for sale at a market in Spain

Alubias de Tolosa are not your average beans. These are small black beans from Tolosa, and they’re a big deal in Basque cuisine.

Cooked slowly and lovingly, often with pork, peppers, and onions, they turn into this creamy, comforting dish.

It’s the kind of meal that’s all about homely warmth and richness – perfect for when you need a big, satisfying bowl of something hearty.

18. Idiazábal Cheese

cheese on a black plate with a knife and napkin

Idiazábal is a cheese lover’s dream come true. This cheese, made from the milk of sheep grazing in the Basque mountains, is rich and nutty with a slightly smoky flavour.

It’s often enjoyed on its own or added to dishes to give them a creamy, flavorful kick.

Whether you nibble it as a snack or melt it over a dish, Idiazábal adds a touch of Basque magic to every bite.

19. Mamia

a bowl of milk sits on a cloth on a black background

Mamia is a traditional Basque dessert that’s understated yet delicious. It’s made from sheep’s milk, set into a custard-like consistency.

Served chilled, often with a sprinkle of honey or nuts on top, it’s creamy, slightly tangy, and not too sweet.

Think of it as the Basque answer to Greek yoghurt but with a unique twist.

20. Arroz con Leche

a bowl of oatmeal topped with cinnamon and orange slices on a white background

Arroz con Leche is the Basque take on rice pudding. Creamy, comforting, and gently flavoured with cinnamon, it’s a simple dessert that hits all the right spots.

This dish is a sweet reminder of childhood for many, made with tender love and care.

It’s the perfect way to end a meal on a sweet note, especially if you’re looking for something not too heavy but totally satisfying.

21. Goxua

Dessert alert! Goxua is a sweet treat that’s all about layers of yum.

We’re talking sponge cake, whipped cream, and custard, all topped off with caramelized sugar. It’s a bit like the Basque version of a trifle.

Each spoonful is a creamy, dreamy delight. If you’ve got a sweet tooth, Goxua is your kind of heaven.

22. Basque Cheesecake

a piece of cheesecake sits on top of a piece of brown paper

Now, here’s a twist on cheesecake that’ll knock your socks off – the Basque Cheesecake.

Forget about a biscuit base; this one’s all about the creamy, slightly charred top. It’s baked at a high temperature, giving it a rustic look and a unique caramelized flavour.

It’s smooth, it’s rich, and it’s not too sweet. Perfect for ending your meal on a high note.

23. Pastel Vasco (Basque Cake)

Pastel Vasco is the kind of cake you dream about. It’s got a lovely, crumbly pastry crust and is filled with creamy custard or cherry jam.

Each bite is a delightful mix of sweet, buttery, and fruity flavours. It’s a staple in Basque bakeries and the perfect companion to a cup of coffee or tea.

24. Torrijas

a wooden cutting board with two pieces of bread on it — *Torrijas*

Think of Torrijas as the Basque answer to French toast but with a twist.

This sweet treat is made by soaking stale bread in milk or wine, then dipping it in egg, frying it up, and sprinkling it with cinnamon sugar.

It’s a popular snack around Easter, but honestly, it’s too good to save for just once a year.

Crispy on the outside, soft and lush on the inside – your taste buds will thank you.

25. Pantxineta

a wooden cutting board topped with a slice of pastry

Pantxineta is a dessert that pastry lovers will adore. It’s a flaky puff pastry pie, usually filled with almonds and a rich cream or custard.

The top is sprinkled with powdered sugar, adding a sweet, delicate finish.

Pantxineta is crisp, creamy, and utterly indulgent – a real treat with a cup of coffee or a sweet dessert wine.

26. Boquerones

a white plate topped with fish olives and herbs

Boquerones are a delightful and popular Spanish snack, particularly beloved in Basque cuisine.

These are fresh anchovies, unlike their salted, cured counterparts.

Boquerones are typically marinated in vinegar or lemon juice, which gives them a bright, tangy flavour and a tender texture. This process also turns the fish a lovely white colour.

After marinating, the anchovies are usually dressed with a mix of olive oil, garlic, and parsley, enhancing their flavour without overpowering the delicate taste of the fish.

27. Txakoli

a hand is holding a bunch of grapes on a vine

Txakoli is a must-try for wine enthusiasts exploring the Basque country. It’s a slightly sparkling, very dry white wine that’s refreshingly acidic.

Txakoli is typically served as an aperitif and is known for its lightness, making it a perfect match for the region’s seafood and pintxos.

It’s often poured from a height to aerate it, which is a bit of a spectacle and adds to the drinking experience.

😋 Join a Getaria Txakoli Wine Tour 😋

28. Sidra Natural (Traditional Basque Cider)

a bottle of cider and a glass sitting on a table next to a slice of lemon

Sidra Natural is not your average cider. It’s a traditional Basque drink, less sweet and more sour than most commercial ciders.

The ritual of drinking it is as important as the drink itself – it’s typically poured from a height to oxygenate it, creating a livelier flavour.

Drinking Sidra Natural is often a communal affair, shared in cider houses or at gatherings, making it a symbol of Basque festivities.

29. Sagardotegi

Sagardotegi isn’t just a dish – it’s an experience!

It refers to a Basque cider house meal, which is a feast involving a series of traditional dishes like cod omelette and txuleta.

The highlight is the cider, poured straight from huge barrels, and the atmosphere is all about rustic, communal eating. It’s where you go to eat, drink, and be merry, Basque style.