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
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Rape a la Getaria
Monkfish is grilled in the Getaria style and typically finished with olive oil, garlic, and a light vinegar dressing.
Riz Gaxuxa
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Rodaballo a la Brasa
Turbot is grilled over embers with olive oil and salt, sometimes accompanied by a simple garlic dressing.
Stuffed Peppers
Bell peppers are filled with a seasoned rice mixture, commonly with onion and tomato, and baked until tender.
Sukalki
Sukalki is a Basque-style beef and vegetable stew in which beef is slowly simmered with potatoes, onion, carrot, and a savory cooking liquid.
Talo con Chistorra
A Basque corn-flour flatbread folded around grilled chistorra sausage.
Tuna pot
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Txangurro a la Donostiarra
A Donostia-style baked crab preparation mixed with sofrito, enriched with brandy, and browned in its shell or a baking dish.
Txistorra
Txistorra is a thin Basque fresh sausage made primarily from seasoned pork and typically grilled or fried before serving.
Txuleta
Txuleta is a thick, usually bone-in Basque beef steak grilled over high heat and simply seasoned 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.