This is our essence!
Recipes!
Asparagus from Navarra
The white gold of the Navarran orchard. Raquel Punzano from the Verdurarte Restaurant prepares a recipe for asparagus from Navarra with melon.
Tudela white artichoke
Artichoke stuffed with caviar with Jerusalem artichoke cream. Cooked by Nacho Gómara from the Verduarte restaurant.
Veal from Navarre
Veal tail recipe with Navarran vegetables. Prepared by chef Pilar Idoate from the Europa Restaurant in Pamplona.
Txistorra from Navarra
Present at all parties, bars and restaurants. We prepare it in green sauce at the hands of Iñaki Andradas and Walter Albuja from Restaurante Baserriberri.
Piquillo pepper from Lodosa
We prepare the typical “Navarre lunch” with eggs and piquillo peppers by Nicolás Ramírez from the Tubal Restaurant in Tafalla
Roncal and Idiazábal cheeses
Unique and different. Cheese recipe by Enrique and Paula Martínez from Hotel Restaurante Los Tres Reyes.
Lamb from Navarre
Lamb with chilindrón sauce, seasonal vegetables and fermented beetroot in sheep’s milk soil. Recipe by Aarón Ortiz from Kabo Restaurant
Pacharan Navarro
Carlos Rodríguez from La Terraza De Baluarte prepares a cocktail based on this well-known liquor in Navarran bars
Pays Basque trout
Trout farming in the Pays Basque is characterized by conditions very close to the river, which gives the fish a firm and tender meat at the same time, with a fat content lower than that observed in other farmed trout.
Milk lamb from the Pyrenees
The fattening lamb is fed exclusively with mother’s milk from sheep in Béarn and Pays Basque. Its elaboration is part of a process that guarantees a tender and soft meat, of local origin and production between October and June.
Basque cake with cream or cherry
Authentic pride of the Basque Country, the traditional cake consists of two discs of sweet dough, filled with either pastry cream or cherry jam. Discover the know-how to delight your taste buds!
Irouleguy
Located on the slopes of the Pyrenean slopes, the Irouléguy vineyard is located at an altitude of between 200 and 400 m, in fifteen municipalities around Saint Etienne de Baïgorry and Saint Jean Pied de Port. Come and meet our viticulturists who will proudly tell you about their production of an exceptional red, rosé and white wine.
Herriko Ogia
The local wheat sector brings together farmers, millers and bakers from the Pays Basque. They offer you the daily opportunity to consume bread produced in a short circuit and fulfilling a quality charter.
herriko aragia
Collective ambition to promote the production of beef breeders and processors, Herriko Haragia is the sector that guarantees meat from animals born, raised and fattened without GMOs in the Basque Country.
basque cider
Cider production has existed in the Basque Country since the 16th century. Taste the traditional Basque cider “Sagarnoa”, which means “apple wine”. It is light, fine, fruity with aromas of fresh apple.
Chocolate
Chocolate is a story of men and passion since the arrival of the first beans in 1609 at the port of Bayonne in the Basque Country. Chocolate artisans cultivate the specific characteristics of Bayonne chocolate, while offering a wide variety of flavours, flavors and textures.
Itxassou Cherry
Perfectly adapted to the terroir of the Basque Country, Xapata, Peloa and Bekta are the three varieties from the orchards of the town of Itxassou. Cherry jam is appreciated as an accompaniment to pecorino cheese and at the heart of the famous Basque cake. !
Mushrooms
Chocolate is a story of men and passion since the arrival of the first beans in 1609 at the port of Bayonne in the Basque Country. Chocolate artisans cultivate the specific characteristics of Bayonne chocolate, while offering a wide variety of flavours, flavors and textures.
Basque hake
Donostian hake with seasonal products (tear pea, white asparagus and clams) in the style of Xabier Zabaleta of Aratz Restaurant.
Cod
Recipe of Ezpeleta Cod Pintxo with assorted vegetables and figs. A different combination by chef Josune Apaolaza from Txilibita Restaurant.
Porrusalda in putxera
Recipe of this railway pot, recipe by José Mari Agirre from La Roca Restaurant in Bilbao. A traditional and delicious preparation.
Sheep stew Carranza Cara negra
A traditional sheep dish that was prepared during the week of the Carranza festivities. It is prepared by Txema Llamosa from Casa Garras in the town of Carranza in Bizkaia.
Marinated salmon and avocado medallion
A very special salmon-based salad prepared by Laura Muñoz from Urgora Restaurant.
Kokotxas with borage
Kokotxas of hake, one of the juiciest parts of the fish, with a seasonal vegetable, borage. They are prepared by Dani López from Kokotxa restaurant in Donostia.
Lamb with cauliflower cream
Lamb is, without a doubt, a reference product in the Basque Country. This recipe, with cauliflower cream, prepared by chef Jon Gil Restaurante Bideko, is a delight.
Version of Ciboure’s ttoro soup
This soup, with Basque-French roots, is the origin of the Donostia fish soup. It is prepared by Jon Couso from Arraunlari Berri Restaurant in Hondarribia, Gipuzkoa.
