Land and sea, sea and land coexist on the stoves of Basque homes. A match made to bestow a highly distinct personality on Basque gastronomy and which reflects one of its main features; variety. Anyone who delves into the reality of Basque cuisine will find a diverse selection ranging from traditional and customary menus to haute cuisine tasting menus.
This vast culinary range is closely linked to the decision taken by some chefs to seek out, and rescue, virtually forgotten recipes from traditional Basque cuisine. This initiative laid the foundations on which new ideas could flourish and, nowadays, these techniques and recipes, unprecedented to date, are a reflection of the most exquisite culinary culture.
And not everything ends up on the stoves. Bars have converted the aspect of the pintxo (elaborate miniature aperitif) into a pillar for creativity, and meat and fish brasseries give their creations just the right touch to ensure enjoying seasonal produce, yet another virtue of Basque cuisine. The art of char-grilling has reached levels of excellence.