A FOOD TRADITION
Basque Cuisine
A coastal and inland cooking tradition of Euskal Herria known for seafood, peppers, grilled foods, and deeply savory sauces.
Dishes linked to this cuisine
1–12 of 46
Ajoarriero a la Vasca
A Basque salt-cod preparation simmered with garlic, onion, tomato, peppers, olive oil, and often potato.
Alubias de Gernika
A Basque bean stew centered on Gernika beans and commonly prepared with onion, oil, cabbage, and optional pork accompaniments.
Alubias de Tolosa
A traditional Tolosa bean stew made from dark Tolosa beans simmered with onion and oil, commonly accompanied by cabbage and sometimes pork products.
Bacalao a la Vizcaina
Salted cod is served in a richly reduced sauce of olive oil, onion, garlic, and choricero pepper, sometimes thickened with bread.
Bacalao al Pil Pil
Salted cod is gently cooked with olive oil and garlic until the fish juices emulsify with the oil into a glossy Basque sauce.
Basque Chicken
A Basque-style chicken stew of browned chicken simmered with peppers, tomatoes, onion, garlic, olive oil, and seasonings.
Basque-style cheesecake
Explore the dish and its connections.
Besugo a la Donostiarra
A Basque-style roasted or grilled sea bream finished with garlic, olive oil, vinegar, and often chilli pepper.
Chipirones en su Tinta
Baby squid are cooked with their ink, onion, garlic, and olive oil to produce a dark, savory sauce.
Chuleta al Sarmiento
Chuleta al Sarmiento is a seasoned lamb chop grilled over smoldering grapevine shoots, which provide the cooking medium and characteristic smoky aroma.
Gateau Basque
Gateau Basque is a Basque pastry of sweet wheat dough filled traditionally with pastry cream or, in some versions, black cherry jam.
Gernikako Piperrak
Small Gernika peppers are typically fried or grilled in oil and served simply with salt.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.