Eating well is a very important part of Basque culture and immersing yourself in the gastronomy of Euskadi is a must. Enjoy typical, traditionally cooked dishes; visit the places where local specialities are produced; visit fairs and farmers’ markets and, of course, enjoy our famous Basque ‘pintxos’.
- Traditional cuisine: the essence of Basque gastronomy is to be found in its traditional ‘asadores’ (roasteries or steakhouses) and long-established restaurants, where the finest of ingredients are combined and cooked to perfection.
- Markets: traditional farmers’ markets, like the one that takes place on the third Saturday of the month in Mondragón, supply the stoves of the Basque country with first-class ‘raw materials’.
- Gastronomic museums and production centres: The nearby Caserío Mendibitzu, with its ecologically produced cheeses, and the Salt Museum at Leintz Gatzaga/Salinas de Léniz combine the preparation of local gastronomic specialities with their promotion throughout the surrounding area.
- Cuisine in miniature: The best ‘pintxos’ are to be found in the bars of San Sebastián/Donostia, but you can also enjoy delicious Basque pintxos in Aretxabaleta and Eskoriatza.
- Cider Houses: A menu of cod and steak, a friendly atmosphere and cider straight from the ‘kupelas’(barrels) make a trip to a Basque cider house a truly unique experience.
- Gastronomic societies: If you can make friends with one of their members, you might be lucky enough to be invited to dine with one of these traditional private clubs, whose members gather regularly to cook, socialise and, of course, eat!
- Local specialities: many of the foods found in Mendiola and its neighbouring districts are typical of those found throughout Guipuzkoa, but there are two exclusive products that you will only find locally: ‘buzkantzas’, a black pudding made from lamb and traditionally prepared in the Arkarazo district during the fiestas of San Millán, and the ‘karapaixo’, a rich bread tart made with eggs and chorizo, traditionally given by godmothers to their godchildren during Lent.