Basque food and gastronomy

32 Michelin stars, 24 restaurants at the top of the world’s cuisine and renowned names such as Juan Mari Arzak, Eneko Atxa, Martín Berasategui, Andoni Luis Aduriz and Fernando Canales Etxanobe, among others, make the Basque Country a paradise for lovers of good food.

This means that Basque gastronomy is known worldwide for its quality, innovation and respect for tradition.

Both in San Sebastian’s Michelin-starred restaurants and in the local pintxo bars, Basque cuisine stands out for its use of local and seasonal produce, as well as offering an unrivalled culinary experience.

Stay with us to immerse yourself in the gastronomic culture of the Basque Country, where the local and the fresh are the protagonists.

Proximity products

One of the fundamental pillars of Basque cuisine is the use of local produce. This means that the ingredients you will find in Basque dishes come from the land and sea surrounding the region. Many of them are zero-kilometre or products with designation of origin.

Fresh fish from the Cantabrian Sea, quality meats from Basque farmhouses and vegetables from local gardens are just a few examples of the importance of local produce in Basque cuisine. This approach not only guarantees the freshness of the ingredients, but also supports the local economy and contributes to the sustainability of the environment.

One of the most emblematic products is cod, which is presented in traditional dishes such as bacalao a la vizcaína or tthe pil-pil. But it is not only fish that plays a leading role; meats such as suckling lamb and grilled old beef steaks are also essential in the local gastronomy.

In addition, we cannot forget fresh vegetables such as Gernika peppers or Ibarra chilli peppers, products that have been cultivated in the region for centuries.

Seasonal products

Another key feature of Basque gastronomy is the importance of seasonal produce. Chefs and cooks in the region make sure that the ingredients used in their dishes follow the natural cycle of the seasons, ensuring that every mouthful is at its best.

During spring, for example, artichokes and asparagus feature prominently on many menus, while in autumn, game and wild mushrooms fill the kitchens.

In winter, beans and other spoon products take centre stage, with dishes as comforting as Tolosa beans, accompanied by their essential sacraments: black pudding, chorizo and bacon. And when summer arrives, fresh seafood, such as tuna and baby squid, are the kings of Basque cuisine.

The season also dictates the gastronomic festivals held throughout the Basque Country, where the community comes together to enjoy traditional dishes made with fresh produce. These festivities are an excellent opportunity to immerse yourself in authentic Basque culture and enjoy the best local gastronomy.

Pintxos of Donosti

To talk about Basque gastronomy and not mention pintxos would be unthinkable. San Sebastian is the undisputed capital of pintxos, small masterpieces served in bars and restaurants all over the city.

But pintxos are much more than just bites: they are an explosion of flavour in miniature, where every ingredient is carefully selected.

Among the most emblematic pintxos in Donosti is the Gilda, a classic that combines olives, anchovies and chilli peppers. This simple but delicious pintxo is perfect to start a route through the bars of the Centro, the Parte Vieja or the Gros neighbourhood. Other iconic pintxos include the txangurro (spider crab) and txistorra (a kind of fried chorizo), which reflect the excellence of the local produce.

In addition to the classics, innovation has also arrived in the world of pintxos. Nowadays, it is easy to find modern creations that fuse international techniques and flavours with the most traditional Basque ingredients. This evolution has allowed pintxos to maintain their essence, but with a contemporary touch that surprises the most demanding palates.

Route through the best pintxo bars in San Sebastian

Basque gastronomy is a reflection of its people: close, passionate and deeply connected to their land. From local and seasonal products to the famous pintxos of Donosti, each dish tells a story of tradition and love for the local.

If you visit San Sebastian, be sure to enjoy its rich culinary offerings and discover the flavours that make Basque cuisine one of the best in the world.

At Go Local we love to take you to discover our gastronomy, the most traditional pintxos and the most innovative ones, combining a route through the most traditional and the newest bars.