What to eat

Rioja Alavesa lives from and for its vineyards. The link between wineries, tourism, gastronomy, architecture and art is reinventing one of the most attractive regions on the international viticultural scene.

The txipirón, a type of small squid, is highly appreciated in the Basque Country and is especially celebrated in Lekeitio.

Getaria peas are known for their tender texture and sweet taste, considered a delicacy in Basque cuisine.

The anchovy in Ondarroa is a deep-rooted tradition, reflecting the importance of fishing in this Basque town.

The mackerel has a deep-rooted history in Mutriku, a coastal municipality in the Basque Coast Geopark.

Basque Cake, originally from Lapurdi in the Basque-French region, is an emblematic dessert throughout the Basque region.