Good olive oil and cod jelly, melted with a rhythmic movement that requires technique and patience, work the miracle. Simplicity and tastiness: symbol of our traditional cook-book, flavoured with garlic and chilli pepper.

“Txakinarto” corn soup from Restaurante Mina.

Never has black been so luminous One of the most appreciated dishes in our gastronomy is this one, whose colour, aroma and taste dazzle one and all. The squid ink itself is the principal ingredient of this delicious irresistible sauce.

In parsley sauce with clams from Asador Aratz.

With pears and squid from Hotel Marques de Riscal

From Restaurante Clarete

From Restaurante Akelarre

From Restaurante Zarate

From Restaurante Arzak: Looking for crabs

The perfect recipe for summer, as its 2 main ingredients are in season at this time of the year: white tuna and tomato.

Basque people's adoration of hake is manifest in its high consumption figures. 

This is a traditional Basque recipe that, like many others, has evolved over time.