Rich, varied and colorful, spiced with garlic and Espelette peppers.
During the many typical festivals and village fairs of the Basque Country, the zikiro, "Basque barbecue" leg of lamb or suckling pig, slowly roasted beside an open fire and served with with white beans, is a classic but fish is also honored at the tuna festival as well as sardines in many of the coastal towns and villages.
The reputation of Bayonne ham and that of 'ardi gasna' cheese made from sheep's milkand often served with black Itxassou cherry jam has spread far beyond the borders of the Basque country but many other excellent dishes such as, Basque style chicken, axoa , Ttoro, Bakalao, merlu Koskera, piperade, palombes, cèpes, Basque cake flavored with almond, cream or cherry, and many others, remain to be discovered.
At the seaside or at the foot of the mountains, you can choose from a great variety of restaurants, whether gourmet, modern or traditional serving locally produced meat, fish and seafood.
