Basque cuisine is well-known in Spain, with many top restaurants. It is the fourth autonomous community with the most awards. A total of 71 restaurants received distinctions.

Three suns hallmarked eight of them, two suns marked 20 others, and one sun marked 43 out of 71. Guipúzcoa has more top restaurants than Madrid and Andalusia. It is the fourth province in Spain with the most distinguished restaurants, after Madrid, Barcelona, and the Balearic Islands.

The +50 best restaurants in the Basque Country according to the 2024 Repsol Guide

Basque Restaurants with three Suns:

• Akelarre. San Sebastián – Guipúzcoa
• Arzak. San Sebastián – Guipúzcoa
• Elkano. Getaria – Guipúzcoa
• Martín Berasategui. Lasarte-Oria – Guipúzcoa
• Mugaritz  Errenteria – Guipúzcoa
• Azurmendi. Larrabetzu – Vizcaya
• Etxebarri Atxondo – Biscay
• Nerua Guggenheim. Bilbao – Biscay

Two Sun-Basque Restaurants:

• Ama. Tolosa – Guipúzcoa
• Alameda. Hondarribia – Guipúzcoa
• Amelia by Paulo Airaudo. San Sebastián – Guipúzcoa
• Andra Mari. Galdakao – Vizcaya
• Arrea!. Campezo/Kanpezu – Alava
• Atelier Etxanobe. Bilbao – Vizcaya
• Bodega Katxiña. Orio – Guipúzcoa
• Boroa Jatetxea. Amorebieta-Etxano – Vizcaya
• Casa Julián – Matías Gorrotxategi. Tolosa – Guipúzcoa
• Casa Urola. San Sebastián – Guipúzcoa
• Garena. Dima – Vizcaya
• Hika Gastronomiko. Villabona – Gipúzcoa
• Kaia-Kaipe. Getaria – Guipúzcoa
• Kokotxa. San Sebastián – Guipúzcoa
• Marqués de Riscal. Elciego – Alava
• Mina. Bilbao – Vizcaya
• Mirador de Ulía. San Sebastián – Guipúzcoa
• Rekondo. San Sebastián – Guipúzcoa
• Zarate. Bilbao – Vizcaya
• Zortziko. Bilbao – Vizcaya

Restaurants starred with one Sun:

• Aiten Etxe. Zarautz – Guipúzcoa
• Aitor Rauleaga. Bilbao – Vizcaya
• Araneta. Zestoa – Guipúzcoa
• Aretxondo. Galdakao – Vizcaya
• Astelena 1997. San Sebastián – Guipúzcoa
• Bailara. Bidania-Goiatz – Gipúzcoa
• Bakea. Mungia – Vizcaya
• Baserri Maitea. Forua – Vizcaya
• Bideko. Lezama – Vizcaya
• Casa Garras. Karrantza Harana/Valle de Carranza – Vizcaya
• El Clarete. Vitoria-Gasteiz
• Eneko. Larrabetzu – Vizcaya
• Espazio Oteiza – Akelarre. San Sebastián – Guipúzcoa
• Etxeberri. Zumarraga – Guipúzcoa
• Fagollaga. Hernani – Guipúzcoa
• Galerna Jan-Edan. San Sebastián – Guipúzcoa
• Ganbara. San Sebastián – Guipúzcoa
• Gotzon jatetxea. Bakio – Vizcaya
• Gure Txokoa. Zarautz – Guipúzcoa
• Hamarratz. Zumaia – Guipúzcoa
• Horma Ondo. Larrabetzu – Vizcaya
• Iraeta. Zestoa – Guipúzcoa
• Islares. Bilbao – Vizcaya
• Iñigo Lavado. Irún – Guipúzcoa
• Jauregibarria. Amorebieta-Etxano – Vizcaya
• Kabia. Zumarraga – Guipúzcoa
• KEA basque fine food. Vitoria-Gasteiz
• Kirkilla Enea. Zarautz – Guipúzcoa
• Kromatiko Restaurante. Vitoria-Gasteiz
• Kuma. Bilbao – Vizcaya
• La Despensa de Etxanobe. Bilbao – Vizcaya
• Laia Erretegia. Hondarribia – Guipúzcoa
• Narru. San Sebastián – Guipúzcoa
• Ola Martin Berasategui. Bilbao – Vizcaya
• Porrue. Bilbao – Vizcaya
• Remenetxe. Muxika – Vizcaya
• Tamarises Izarra. Getxo – Vizcaya
• Txispa. Atxondo – Vizcaya
• Yandiola. Bilbao – Vizcaya
• Zaldiaran. Vitoria-Gasteiz – Alava
• Zelai Txiki. San Sebastián – Guipúzcoa

Conclusion

As we wrap up our food tour of the Basque Country, it’s clear that this area offers a wide range of amazing food experiences. The 2024 Repsol Guide has listed +50 basque restaurants.

Don’t just read about these amazing dishes—go try them yourself. Plan your next food trip to the Basque Country, where every meal is special and tells its own story.

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It won’t take long after arriving in the Basque Country to understand why it has become a destination for epicureans. Sure, the region boasts a slew of showy Michelin-starred gastronomic temples, but the true strength of Euskadi, as the locals call it, lies in its exquisite  pantry. 

Saveur Editors (2021) – A Dozen Dishes from the Pyrenees

At Basqvium, we take pride in designing gastronomic projects worldwide from our base in Bilbao. .One of our favorite perspectives on Basque cuisine comes from journalist Susan Long, who dubbed the Basque Country as the «Land of endless feasts«.

A trip through the Basque Country is a must for food lovers. It’s a journey of abundance, excitement, and the best of the best. You eat and eat, then eat a bit more, to learn how to eat.»

This internationally renowned land for avant-garde cuisine wouldn’t be complete without considering its gastronomic culture rooted in the ancestral traditions of this rural and maritime community in the basque nation.

Typical Basque Food

One of the best ways to experience it today is by having a taste on the most traditional basque dishes, made from local products of the Bay of Biscay.

If immersing into the gastronomic basque experience is what you are looking for, then make sure to include the following dishes in you must-eat list:

Grilled Fish

The Cantabrian Sea has always been generous, and skilled Basque fishermen have extracted the best seasonal fish and seafood over the centuries.

When we talk about grilling and fish, the mind immediately goes to the Basque Country. In a land rich in iron and fire, grilling has been the most traditional method of enjoying freshly unloaded seafood. This combination, popular in Basque grills, has put restaurateurs and chefs on the map who have made fire and metal their way of life.

From the grills of Orio where fish is cooked directly on thin tubular rods or besugueras, the style of Getaria, it has evolved to the perfection of the embers at the acclaimed Elkano Restaurant, creators of the first flat fish with skin and whole grilled.

And the avant-garde grills with pulleys and metal containers with which the genius Víctor Arginzoniz tames any product over the coals from his Etxebarri Grill, recognized as the third-best restaurant in the world.

Cider Houses

The first historical reference to Sagardoa (Cider in Basque, which literally means apple wine) dates back over 1,000 years around San Sebastián, being used over the centuries as a drink on great naval expeditions because it preserved better than water.

To this day, this area, known as Sagardoaren Lurraldea, still houses most of the cider houses in the Basque Country, where you can taste cider directly from the gigantic kupelas or oak barrels, following the traditional «txotx» ritual. The cellar manager opens one of the kupelas, and diners rise from the table to fill their glasses.

The typical menu includes cod omelet, fried cod with green or red peppers, grilled T-bone steak, and Idiazabal cheese with quince and nuts for dessert. In the most traditional cider houses, the custom of eating standing is still maintained.

Gastronomic Societies

One of the most special places related to Basque Gastronomy. These historically male private redoubts represent a unique phenomenon and keep the attachment to local culinary traditions very much alive. Here, members, including some of the most renowned chefs, take care of everything: shopping (or hunting, fishing, gathering…), cooking, and maintaining the society.

It’s a place to share leisure time with friends and family. People frecuent them becauseis where they can express themeselves gastronomically, and where to taste traditional recipes such as pil-pil cod or hake cheeks.

Pintxos

Possibly the most recognized culinary expression in the Basque Country – miniature cuisine elevated to the level of art, forming colorful bars in bars. Legend has it that pintxos emerged in the 1930s in San Sebastián, specifically at La Espiga bar, an establishment still open in the city center. They became a form of attraction that enticed passersby into the bar by offering varied and succulent appetizers, skewered on a toothpick (hence the name) at reasonably affordable prices.

Currently, the preparation of pintxos has practically become an art. New flavors, textures, smells, colors…

Like a painter, musician, or sculptor, the chef plays with the tools at their disposal to create the perfect work. And the best way to appreciate it is to join a show cooking to learn the secrets of its preparation. An example of this, could be Chef Paul Ibarra’s shows at his restaurant «Los Fueros». This restaurants holds the oldest bar license in Bilbao and Michelin’s Bib Gourmand recognition.

Explore the gastronomic richness of the Basque Country

Four enticing proposals, among the many that can be experienced in the Basque Country, that help understand the importance of gastronomy in Basque culture Live them firsthand alongside with Basqvium.

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In the 1960s, artisanal production was gradually abandoned as families left the village and the valley went through a period of crisis. By 1995, barely 500 of the terraces were in use.

The Recovery of the Basque Salt

In the heart of arid plains, the Añaña Salt Lake, once desolate, now thrives anew. Decades of neglect and pollution had left the Añaña Salt Lake barren, its ecosystem on the brink. But a coalition of environmentalists, scientists, and locals united to reclaim its splendor.

With strict regulations and innovative water management, pollution was curbed, and the lake’s waters began to clear. Native flora and fauna returned, and communities became stewards of its conservation.

Nowadays, the Añana Salt Flats in Araba province are amazing. There are 5,000 terraces on 120 hectares of land, built over many years to collect salt. It’s a unique sight to see. With a history of over 6,500 years, its prized salt is entirely pure, originating from an ancient sea that existed over 200 million years ago.

Salt types

Thanks to an ambitious recovery project, coordinated by the Valle Salado de Añana Foundation in collaboration with public institutions, three highly regarded products are now crafted in the Añana Salt Flats by some of our top chefs:

• Flor de sal (Irregular crispy flakes of pure salt, naturally obtained).
• Mineral salt (Crystals of pure salt that gradually enlarge and unite thanks to the sun and wind).
• Salt skewers (Thin stalactites that spontaneously form where brine drips from the channels).

Basque products to experience first-hand

This is one of the fascinating stories behind each of the most recognized Basque food products. At Basqvium, we understand the need to champion our extensive cultural gastronomic heritage by promoting the consumption of these marvelous ingredients. This commitment is evident in the various gastronomic projects we have undertaken at both national and international levels. Learn more about them.

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The Inaugural Issue

The first edition features Ferrán Adriá and Luki Huber on the cover. It shows how combining gastronomy and design can bring great benefits. In this issue, we delve into their experiences and the outcomes of their co-creations for elBulli Restaurant.

What is Food Design?

Food Design is about creating new and unique experiences in the food industry and cooking by innovating with each dish.

Design can be applied to all aspects of food: from the acquisition and preparation of the ingredients and dishes to the planning and decoration of the restaurants, hotels, and spaces where we consume them, and to the tasting experience each person undergoes.

Food Design also prompts us to reflect on our food systems and how we can make them more efficient and equitable. It encompasses sociological, anthropological, economic, cultural, and sensory aspects, delving into the relationships between food, culture, territories, agricultural, livestock, and seafood industries, sustainability, distribution chains, applied gastronomic science, and culinary tourism.

The Artisans of Food Design

This new book showcases Food Designers who use design and creativity to develop new food-related items and concepts.

These include food products, services, spaces, experiences, tools, and sustainable visions. The book includes profiles of designers, chefs, architects, artists, and scientists. It features designers, chefs, architects, artists, and scientists. It also explores collaborations between gastronomy and various disciplines such as art, fashion, music, and science.

Food Design Magazine aims to demonstrate through the examples of these individuals that it is not just the future discipline for the culinary and gastronomic realms but is the tool to define our relationship with the planet.

Find out about this and other Basqvium collaborations

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An establishment that is still open in the heart of the city. They originated as a lure to entice passersby into the bar by offering varied and delectable appetizers skewered on a toothpick (here the reason for the name) at reasonably affordable prices. This innovative approach not only transformed the local dining scene but also provided a social and culinary platform for chefs to showcase their creativity and for locals and tourists alike to mingle and enjoy the essence of Basque hospitality. 

Over time, what began as simple appetizers evolved into sophisticated dishes that encapsulated the depth and diversity of Basque cuisine, turning pintxos into a fundamental part of the region’s cultural identity.

Who Invented The “Pintxo Gilda”?

One cannot discuss the evolution of pintxos without mentioning the iconic «Pintxo Gilda.» Named after Rita Hayworth’s character in the 1946 film «Gilda,» this pintxo is as sassy and spicy as its namesake. It was conceived in the late 1940s, marking a significant milestone in the pintxo tradition. 

The Gilda is a simple yet bold combination of anchovy, green olives, and guindilla peppers, skewered together in a harmonious blend of salty, spicy, and sour flavors. This creation is credited to the inventive spirit of Basque tavern owners who sought to offer their patrons a taste experience that was both unique and deeply rooted in the local culinary heritage. 

The Gilda quickly rose to fame, symbolizing the essence of the Basque gastronomic philosophy—quality ingredients, simplicity, and bold flavors. Today, it stands as the most famous pintxo, a testament to the enduring appeal and innovation of Basque cuisine.

A New Form Of Art 

Nowadays, crafting pintxos has practically become an art form of Basque food. New flavors, textures, scents, colors… Much like a painter, musician, or sculptor, the chef plays with the tools at their disposal to create the perfect masterpiece. Due to this, this culinary evolution has led to the emergence of a new generation of chefs. These new generation regards pintxos not just as food, but as miniature canvases through which they can express their artistic visions. 

By combining ingredients, these culinary artists create pintxos that are not only a feast for the palate but also for the eyes. As a result, we got a dynamic and ever-evolving pintxo scene that continues to push the boundaries of what can be achieved within the confines of a small piece of bread.

The Best Way To Know The Culture Of The Pintxo

The best way to appreciate it is by joining a cooking show to learn the secrets of their preparation, such as the ones Chef Paul Ibarra organizes at his restaurant, Los Fueros. This restaurant boasts the oldest bar license in Bilbao and the Michelin Bib Gourmand recognition. 

Such interactive experiences not only demystify the art of pintxo making but also immerse participants in the rich cultural tapestry that surrounds this culinary tradition. Moreover, under the guidance of experts like Chef Ibarra, enthusiasts learn not just about the techniques and ingredients that go into creating pintxos, but also about the history and stories that each bite encapsulates. 

By engaging directly with the culinary process, visitors and locals alike forge a deeper connection with Basque culture. They gain insights into its values of community, innovation, and respect for tradition. Through these show cookings, pintxos are revealed not merely as food items, but as cultural artifacts that carry the soul of the Basque people.

Dive into the heart of Basque gastronomy and Enjoy a wonderful Pintxo Show Cooking with Basqvium.

Let this experience be more than a meal; let it be a journey through the tastes, stories, and traditions that make Basque cuisine a world-class adventure. 

Discover the secrets behind the art of pintxo making, guided by experts who share your passion for food and culture. Basqvium’s pintxo tours are your gateway to exploring the historic streets and culinary wonders of places like San Sebastian and Bilbao. Ready to transform your understanding of food and culture? Book your unforgettable experience with Basqvium today and taste the essence of the Basque Country.

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The beginning of 2024 Cider Season

Basque cider season began at Alorrenea with plenty of cider to enjoy at traditional cider houses called «sagardotegis«. Iñigo Etxezarreta, the leader of Basque group «En Tol Sarmiento«, hosted an event and planted an apple tree to start the season.

Some cider houses nearby are open year-round, but the specialness of these seasonal months is unmatched. During the Basque cider season, locals and tourists alike flock to the sagardotegis to indulge in the rich and tangy flavors of this beloved beverage. The atmosphere is lively and convivial, with the sound of laughter and clinking glasses filling the air.

Accompanying the cider are plates of mouthwatering typical Basque cuisine. From the famous pintxos, small bites of culinary perfection, to hearty dishes like bacalao al pil-pil (salt cod fish in garlic and olive oil sauce), the food is a perfect complement to the cider. The Basque people take immense pride in their gastronomy, and it is evident in the quality and flavor of every dish.

As the evening progresses, the sagardotegis come alive with traditional Basque country’s music and dance. Locals take to the dance floor, twirling and stomping their feet to the lively tunes. The energy is infectious, and even those who are not familiar with the steps can’t help but join in the merriment.

The Basque cider season is not just a celebration of a beverage; it is a celebration of community, tradition, and the rich cultural heritage of the Basque people. It is a time when friends and family come together to enjoy good food, good drink, and good company. The sagardotegis become a hub of activity, a place where memories are made and stories are shared.

Where can I drink the best cider in Spain?

Gipúzkoa boasts the most tradition, hosting the vast majority of cider houses in Spain, primarily in the municipalities of Astigarraga, Hernani, Usurbil, and Urnieta. Yet, you can find some excellent cider houses in the rest of the Basque provinces, going from San Sebastián to Vizcaya and even Álava.

Txakoli Eguna: The Day of the Txakoli

On another note, this past Wednesday marked another significant event in Basque gastronomy: «Txakoli Eguna» or Txakoli Day. Getaria celebrates ‘Txakoli Eguna’ on January 17th. It is a special day for wine lovers to taste the new harvest of Txakoli de Getaria.

The day comprised two events, one private and the other public. The private event happened at the Balenciaga Museum.

Mikel Garaizabal talked about the new Txakoli wine from the 2023 harvest. Participating wineries, government representatives, and various industry-related guests attended. Following the harvest presentation, attendees savored the Txakolis from the different participating wineries.

The public celebration, open to Basque gastronomy’s lovers, began at noon at the fronton in Getaria. There, visitors also had the opportunity to taste Txakolis from the 23 registered wineries. In the afternoon, we celebrated the famous Basque rural sports called «herri kirolak» in the same tent at the fronton.

Experience a lifetime opportunity by visiting the Basque Gastronomy, a one of its kind in gastronomy, drinks and celebrations.

Keep updated on all events like this with Basqvium

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