Specialities and Delicacies

A traditional fisherman's dish, ttoro is a soup made with hake, potatoes, garlic and "Saint-Jean" herbs (thyme, basil, bay and rosemary). Nowadays, other ingredients such as mussels, crayfish and fried croutons are often added to the soup.

Tuna stew. A traditional dish cooked by fisherman, this stew was originally made with potatoes and tomatoes in a slow-cooking casserole which was set to cook as the boat left port. The first fish caught were then added to the pot and the dish eaten once the fishing was finished.

Axoa, one of the most famous Basque specialities, is veal cooked with Espelette peppers. Traditionally served on fair days, it is best accompanied by one of the region's robust wines, such as Irouléguy.

A regional speciality from the Basque Country. Pieces of fried chicken are served with a sauce made from tomatoes, onions and peppers, cooked with a glass of white wine. This delicious, sometimes fairly spicy dish is served hot with steamed potatoes or potato waffles.

The name of this dish comes from the Basque word "biperra" which means "peppers". The peppers are fried and then mixed with a cooked tomato and onion sauce. The dish is then mixed with an omelette and traditionally served with a slice of sautéed cured ham. This simple but delicious dish is one of the best-known Basque specialities.

Served as an hors-d'oeuvre, in a salad or as a dessert, and sometimes accompanied by black cherry jam. According to Basque tradition, the cheese is eaten with the fingers and not with a knife and fork! As a result of a long pasteurisation process carried out according to traditional methods, sheep's curds (known as "mamia" in Basque) have a soft yet firm texture and make a delicious dessert.

Traditional Basque cake is often served as a dessert. The cake is made from sweet pastry stuffed with almonds, cream or black cherry jam.

The macaroon was first created in Saint-Jean-de-Luz in the 17C by the pastry chef Adam for Louis XIV who was getting married in the city. Made from marzipan, sugar and egg whites, the exact recipe remains a secret which is passed from father to son and nephew to cousin.

=> La Pâtisserie Adam.

Mouchous (from "muxu", the Basque for kiss) are another traditional delicacy. These small round cakes are made from a crunchy crust with a soft almond-flavoured filling, and are placed one on top of the other. They make the perfect accompaniment to tea or coffee.

=> La Maison Pariès

Cider (Sagarnoa in Basque, which literally means apple wine) plays an important part in the history of Basque cuisine. Several cider works have been converted into large attractive restaurants where guests can taste the local cider while enjoying a good meal.

=> Cidrerie Txopinondo in Ascain