Top 62 Basque Foods

Known simply as tarta de queso or gazta tarta in its native Basque, this simple yet incredibly creamy cheesecake variation is a decades-old local specialty of the La Viña Bar in San Sebastián. The recipe is a simple combination of classic cheesecake ingredients such as sugar, heavy cream, eggs, and cream cheese, but unlike its more popular counterparts, this Basque version does not have any crust. Instead, it is baked on a high temperature which leaves the outside firm, darker, and somewhat burnt, while the center remains gooey. Basque cheesecake is immensely popular, and while La Viña remains its place of origin, different variations are nowadays found in several patisseries around the world.Expand

Idiazabal is a traditional cheese made solely from raw sheep’s milk from the Latxa and Carranzana breeds, manufactured in the Basque Country and Navarre, Spain. It is a semi-hard cheese with a light brown rind and smooth texture. While aging for a minimum of two months, Idiazabal develops a complex flavor with buttery and nutty aromas. This cheese had been traditionally stored near the fireplace, which produced a subtle smokey and sweet aroma without the cheese being directly smoked. Nowadays, this cheese is sometimes lightly smoked to develop a flavor emulating that of cheese made the old-fashioned way. Idiazabal is usually eaten alongside quince jam and is best paired with red wine and cider. Expand

Chistorra is a fast-cured sausage made from pork, either from the belly or the jowl. Minced pork is sometimes combined with minced beef, and the sausage is traditionally flavored with garlic, salt, and paprika, which gives the sausage its characteristical red color. This versatile sausage can be fried, grilled, or baked, and it is often used for tapas or as an accompaniment to other dishes. It can be found in the Basque Country, Aragon, and Navarre.Expand

Pincho de tortilla is a traditional appetizer or bar snack originating from Basque Country. This classic pincho is made with Spanish tortilla omelet, which is nothing like the Mexican one – it's a cross between scrambled eggs and a crustless potato pie. The ingredients include potatoes, onions, milk, eggs, olive oil, and seasonings. The potatoes are sautéed in olive oil with the onions until both begin to soften, and the eggs are then scrambled in the same pan until the whole mixture becomes firm and fully cooked. This pincho is typically sliced into portions and skewered with a toothpick on a piece of baguette. It's recommended to use potato varieties such as Yukon Gold, Mona Lisa, or Kennebec when making the tortilla.Expand

Gelatinous fish heads known as kokotxas are a key ingredient for this classic Basque dish. Kokotxas usually come from the flashy cheeks (lower part of chin) of hake or cod. The dish is sometimes served in a sauce consisting of white wine, garlic, flour, and olive oil. A more traditional way of serving kokotxas is in salsa verde sauce, consisting of olive oil, flour, fish stock, garlic, and finely chopped parsley. The kokotxas are lightly fried in a clay casserole pot, then combined with the sauce. It's recommended to serve the dish with crusty bread on the side for mopping up the sauce.Expand

This classic Basque cake consists of two layers of shortcrust pastry and either a filling made with black cherry preserve or, more often, vanilla-flavored pastry cream. If made with black cherries, the top of the cake is usually decorated with the Basque cross (lauburu), while the version with pastry cream typically comes with a crosshatch pattern. Apart from vanilla, common flavorings may also include lemon zest, rum, or almond extract. Although it is traditionally associated with the entire French Basque Country, it is believed that the cake originated in the former French province of Labourd.Expand

Bacalao al pil-pil is a traditional dish originating from the Basque Country. It is prepared with only four ingredients: salt cod, olive oil, garlic, and chili peppers. The cod is cooked in olive oil (with garlic and chili peppers), releasing gelatin that is needed for the emulsification of the sauce later on. Making pil-pil is a laborious process, taking anywhere from 15 to 30 minutes, and the final result is a creamy sauce that is spooned over the cod before serving. It is recommended to garnish the dish with leftovers garlic and chili peppers, then serve it hot or warm.Expand

Marmitako is an excellent representative of the Basque Country cuisine, a tuna stew made in a pot with various other ingredients such as potatoes, tomatoes, chili, and onions. The name of the dish is derived from the Basque word marmita, denoting a pot or a casserole. When combined with the suffix –ko, it can be literally translated as from the pot. Originally, the stew was invented on fishing boats near the Spanish coast, and while tuna is the most authentic option, today there are numerous variations on the dish, depending on the type of fish used in the preparation of marmitako. The stew is characterized by its thick consistency, mostly due to starchy potatoes. It is recommended to prepare this flavorful stew a day in advance, then garnish it with parsley and pair it with a glass of white wine.Expand

Bacalao a la Vizcaina or Basque-style cod is a traditional dish that's also popular in many Spanish-speaking countries. The dish is made with salt cod fillets in Vizcaina sauce. The sauce consists of red onions, garlic, and choricero pepper purée, although some people also like to add tomatoes to the mix. The fish is cooked, and the sauce is poured over the fillets. The dish is traditionally served warm.Expand

Bocartes en cazuela is a traditional dish originating from the Basque Country. The dish is made with a combination of very fresh anchovies, garlic, red pepper flakes, olive oil, salt, and red wine vinegar. The anchovies are rinsed, cleaned, sprinkled with salt and red pepper flakes, and then fried in olive oil with minced garlic. The dish is prepared in a cazuela, a round clay pot. Once the anchovies are opaque in the center, red wine vinegar is poured over the fish, and the cazuela is rotated in circular motions so that the vinegar mixed with the olive oil and the fish. Once done, bocartes en cazuela is served immediately, while still hot.Expand

Queseria La Leze is a cheese producer located in Ilarduia, Álava, in the Basque Country of Spain. The company specializes in producing artisanal cheeses, focusing on local sheep's milk varieties. Their cheeses are crafted using traditional methods and the milk of Latxa and Carranzana sheep, which are native to the Basque region. One of their notable products is the Idiazabal cheese, which has a Protected Designation of Origin status, certifying its regional authenticity and traditional production methods.Expand

Conservas Ortiz is a prestigious Spanish company specializing in the production of high-quality canned seafood, with over 130 years of tradition. Founded in 1891, the company has become synonymous with top-notch quality and a passion for preserving the best fishing traditions. All products are carefully processed using the oldest and most precise canning techniques, ensuring an unmistakable flavor and a high level of freshness. Ortiz is best known for its Bonito del Norte, one of the most highly regarded products in the industry. Additionally, their range includes anchovies, sardines, tuna, and other seafood products, all carefully selected and hand-packed to maintain their natural freshness and nutritional value. Many of these products come in eco-friendly packaging, further emphasizing their commitment to sustainability and marine conservation.Expand

Artadi Bodegas y Viñedos is one of the most influential contemporary wineries in Spain, based in Laguardia in the Rioja Alavesa area, and widely recognized for its strong focus on terroir and a parcel-driven approach to viticulture. Founded in 1985 as an initiative of local growers, under the leadership of Juan Carlos López de Lacalle it evolved into a reference point for wines that prioritize origin over stylistic uniformity. Artadi distanced itself early from the classic Rioja model centered on aging categories and formal classifications, instead emphasizing the expression of individual vineyards and old-vine Tempranillo. The vineyards are farmed according to organic and biodynamic principles, with great attention to work in the field and naturally low yields. In the cellar, minimal intervention is practiced to preserve the purity of the fruit and the authenticity of the terroir. This philosophy has positioned Artadi as one of the pioneers of Spain’s modern, terroir-focused wine movement.Expand

Bodegas Marqués de Riscal is one of Spain’s most prestigious and historic wineries, founded in 1858 in Elciego, at the heart of Rioja Alavesa. From its earliest days, it pioneered the introduction of modern winemaking techniques, blending the traditions of Rioja with expertise and methods from Bordeaux. This vision gave Marqués de Riscal wines their distinctive style - a harmonious combination of elegance, complexity, and remarkable aging potential. Over more than a century and a half, the winery has built a global reputation for its consistent quality and innovative spirit. A striking symbol of its modern identity is the “City of Wine”, featuring the iconic hotel designed by Frank Gehry, where visitors can experience an unforgettable fusion of wine, architecture, and gastronomy. Today, Marqués de Riscal remains a benchmark for prestigious Rioja wines, with each vintage telling a story of tradition, passion, and exceptional craftsmanship.Expand

Kaitxo is a Spanish craft chocolate and specialty coffee producer known for its dedication to high-quality ingredients and unique flavor profiles. They carefully source fine cacao beans from select regions worldwide and roast them in-house to create exceptional bean-to-bar chocolates. Kaitxo combines innovation with traditional craftsmanship, offering a range of artisanal chocolates that highlight the natural flavors of cacao.Expand

Remiro Artzai Gazta is a producer of Idiazabal cheese, a type of cheese made exclusively from the milk of Latxa and Carranzana sheep in the Basque Country and Navarre, Spain. This cheese is known for its smoky flavor, which is a result of the traditional production process that includes smoking the cheese with hawthorn, cherry, or beech wood. Remiro Artzai Gazta Idiazabal cheese carries a Protected Designation of Origin (PDO) status, ensuring its production adheres to strict geographical and methodological criteria.Expand

Conservas Zallo, based in Bermeo, Spain, specializes in high-quality canned fish, particularly anchovies, tuna, and bonito del norte (albacore tuna), known for their sustainability and flavor. This family-owned company, established in 1926, maintains traditional canning methods, focusing on locally sourced fish from the Cantabrian Sea to preserve authentic flavors. Zallo is celebrated for its artisanal touch, using hand-filleting techniques and sustainable fishing practices that align with both environmental and culinary standards. Their products are popular across Europe, showcasing Spanish seafood traditions and quality. Additionally, they emphasize traceability, ensuring consumers know the origin of their fish.Expand

Conservas Serrats is a prestigious Spanish company, established in 1890, that specializes in crafting high-quality artisanal canned seafood. With over five generations of experience, Serrats has become a leader in the production of premium products like Bonito del Norte, Cantabrian anchovies, and a variety of other delicacies from the sea. Each product is carefully hand-processed to preserve the authentic flavors of the Cantabrian Sea, using traditional methods that have been perfected over the years. Serrats is committed to sustainability, offering 100% natural, gluten-free products that embody the rich maritime heritage of Spain. Their dedication to excellence has made them a favorite for gourmet food lovers around the world.Expand