FAMOUS GASTRONOMY
Biscay | Guipuzcoa | Alava | Navarre | French Basque Country
Guipuzcoa is probably the province where gastronomy has reached the utmost levels. Aside from its superior contributions to Basque gastronomy, it is the birthplace of the culinary renovation that led to the famous nouvelle Basque cuisine, which was influenced by French cuisine and involved a true conceptual change.
Among the various recipes of Guipuzcoa we can find memorable fish dishes such as kokotxas de merluza en salsa verde (hake necks in green sauce), txangurro a la donostiarra (crab in vegetable sauce), merluza a la koxkera (hake with clams), besugo a la donostiarra (grilled porgy); meat dishes such as lengua a la tolosana (tongue), chuletón a la brasa (grilled beef chop), cordero del Goiherri (lamb); vegetable and bean dishes such as alubias de Tolosa (kidney bean stew) and setas a la plancha (grilled wild mushrooms; and desserts such as queso de Idiazabal con nueces (a local blue cheese with walnuts) and cuajada (milk curd).