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
13–24 of 46
Gilda
A Basque pintxo skewer combining a green olive, pickled green chili, and anchovy.
Goxua
Goxua is a Basque layered dessert combining sponge cake, pastry cream, whipped cream, and a caramelized sugar topping.
Gulas al Ajillo
A hot Spanish preparation of surimi-style gulas quickly sautéed with garlic, vegetable oil, and chilli pepper.
Idiazabal Cheesecake
Idiazabal Cheesecake is a Basque-style baked cheesecake flavored with Idiazabal sheep cheese, cream, eggs, and sugar.
Intxaursalsa
Intxaursalsa is a Basque walnut cream dessert made by simmering ground walnuts with milk, sugar, and warming spices.
Intxaursaltsa
Explore the dish and its connections.
Kokotxas al Pil Pil
Fish cheeks are slowly cooked with olive oil, garlic, and chilli so their gelatin-rich juices form the characteristic pil-pil emulsion.
Kokotxas en Salsa Verde
Hake or cod cheeks are gently simmered in a parsley-green sauce made with olive oil, garlic, and sometimes wine or stock.
Marmitako
Bonito is simmered with potato, onion, green pepper, tomato, garlic, olive oil, and paprika in a hearty Basque fish stew.
Merluza a la Vasca
Hake is gently cooked in a Basque green sauce of olive oil, garlic, parsley, and wine, often with shellfish and customary garnishes.
Merluza Rellena
A Basque-style stuffed hake preparation in which hake is filled with a savoury mixture commonly including seafood, onion, garlic, egg, and breadcrumbs.
Pantxineta
Pantxineta is a Basque baked pastry made with flaky wheat pastry filled with pastry cream and topped with almonds and sugar.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.