Traditional and pioneering
Today, Basque cuisine incorporates both tradition and innovation. Tradition, because of the respect shown to the techniques used by our ancestors. Innovation, because of the regeneration of culinary processes and the improvement in raw ingredients.
Basque chefs work continuously to create new ideas by applying concepts such as innovation, creativity, technique and, above all, by entering into dialogue with science and the addition of new products.
Currently, Euskadi is a territory which is open and modern where it is possible to find gastronomic authenticity ranging from the most traditional to the most avant-garde.