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Local cuisine of the Basque region
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean
Basque_cuisine
Crustless cheesecake
Basque cheesecake, also known as cheesecake San Sebastian or burnt Basque cheesecake (Basque: euskal gazta-tarta, Spanish: tarta de queso vasca), is a
Basque_cheesecake
Ethnic group native to the Basque Country
nucleus of Basque population. Elko, Nevada, sponsors an annual Basque festival that celebrates the dance, cuisine and cultures of the Basque peoples of
Basques
Spanish Basque chef from San Sebastián
be one of the great masters of New Basque cuisine. He describes his cooking as "signature cuisine, Basque cuisine that's evolutionary, investigatory,
Juan_Mari_Arzak
Culinary traditions of Spain
The cuisine of the Basque Country has a wide and varied range of ingredients and preparations. Food and drinks are especially important in the Basque culture
Spanish_cuisine
Autonomous community of Spain
The Basque Country or Basque Autonomous Community (/bæsk, bɑːsk/), also officially called Euskadi (Basque pronunciation: [eus̺kadi]), is an autonomous
Basque Country (autonomous community)
Basque_Country_(autonomous_community)
Small snack in northern Spain
Mary Goodbody (3 December 2005), The Basque Table: Passionate Home Cooking from Spain's Most Celebrated Cuisine, Houghton Mifflin Harcourt, ISBN 978-1-55832-523-4
Pincho
Basque festivals, also known as Euskal jaiak, are festivals celebrating Basque culture, including Basque dance, Basque cuisine, Basque sports, and elements
Basque_festival
Beverage from Spain
Basque cider is an apple cider from the Basque region of Europe served at sagardotegi (cider houses). Known as Sagardoa, the cider in Basque cuisine is
Basque_cider
Cultural and historic land of the Basque people
The Basque Country (Basque: Euskal Herria; Spanish: País Vasco; French: Pays basque) is the name given to the home of the Basque people. The Basque Country
Basque Country (greater region)
Basque_Country_(greater_region)
Cuisine indigenous to Europe
Jewish cuisine Serbian cuisine Spanish cuisine Andalusian cuisine Aragonese cuisine Asturian cuisine Balearic cuisine Menorcan cuisine Basque cuisine Canarian
European_cuisine
Monégasque cuisine Occitan cuisine Portuguese cuisine Spanish cuisine Andalusian cuisine Asturian cuisine Aragonese cuisine Balearic cuisine Basque cuisine Canarian
List_of_cuisines
Culinary traditions in the Western United States
Washington, eastern California, other nearby states) restaurants featuring Basque cuisine can be found. They are usually family-style, featuring large tables
Cuisine of the Western United States
Cuisine_of_the_Western_United_States
Topics referred to by the same term
the cuisine of the Basque people Basque music, the music of the Basque people Basque conflict List of people from the Basque Country Port aux Basques (Port
Basque
Spanish and Basque savory pastry
de chanchigorri, Basque: txantxigorri opila), also spelled txantxigorri or chalchigorri, is a Spanish pastry, common in the cuisine of Navarre. These
Chanchigorri_cake
Fish and potato stew
competitions are held during Basque summer festivals, notably during Aste Nagusia (Big Week) in San Sebastián each August. Basque cuisine Bouillabaisse Ttoro List
Tuna_pot
Restaurant in San Sebastián, Spain
Sebastián, Spain. It features New Basque Cuisine. In 2008, Arzak's owner and chef, Juan Mari Arzak, was awarded the Universal Basque award for "adapting gastronomy
Arzak
Spanish Basque cuisine chef
Atxa Azurmendi (born September 14, 1977)[citation needed] is a Spanish Basque cuisine chef, known for his sustainability practices. Atxa started in the culinary
Eneko_Atxa
Basque vegetable dish
and French) or piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque), is a typical Gascon and Basque dish prepared with onion, green
Piperade
Fish delicacy
in an advice column in the woman's magazine La Moda Elegante, of the Basque cuisine dish lenguas de bacalao a la vizcaína [es], served in salsa vizcaína [es]
Cod_tongue
Global culinary award by Basque Government
The Basque Culinary World Prize is an annual global award co-founded by the Basque Government and the Basque Culinary Center in 2016. A prize of €100,000
Basque_Culinary_World_Prize
Spanish chef
Spanish chef, popular TV presenter and producer, and Basque pelota businessman. His devotion to cuisine started when he was a child and helped at home because
Karlos_Arguiñano
Cocktail
Drink portal Basque cuisine List of cocktails Zubiri, N. (2006). A Travel Guide to Basque America: Families, Feasts, and Festivals. Basque (Paperback)
Picon_Punch
French pastry
Gâteau Basque (Basque: etxeko bixkotxa; "cake of the house") is a traditional dessert from the Northern Basque Country, typically filled with black cherry
Gâteau_Basque
Alcoholic beverage
The kalimotxo (Basque pronunciation: [ka.li.mo.tʃo]) or calimocho (Spanish pronunciation: [ka.li.ˈmo.tʃo]) is a drink consisting of equal parts red wine
Kalimotxo
Traditional Basque dish
Dried or fresh chili is sometimes used to flavor or garnish the dish. Basque cuisine Marmitako Piperrada "Traditional Spanish Cod Recipe: Bacalao Al Pil
Bacalao_al_pil_pil
Basque dessert
Intxaursaltsa (Basque: Nut sauce) is a typical dessert of the Basque Country, where it is traditionally eaten as part of the Christmas Eve feast. Intxaursaltsa
Intxaursaltsa
Food culture of the United States
aspects of other regional cuisine. Spanish Americans and early modern Spanish cuisine, as well as Basque-Americans and Basque cuisine. Early German-American
American_cuisine
Food eaten in the southwestern United States
cocktails. Other foods such as Basque cuisine also have a presence in the area, with many Basque restaurants in Las Vegas, and a Basque festival in Elko. There
Cuisine of the Southwestern United States
Cuisine_of_the_Southwestern_United_States
Ethnic group in the United States
resurgence to Basque cuisine in San Francisco, where new restaurants offered cultural cuisine including pintxos, croquettes, and txakoli. Basque Americans
Basque Americans in California
Basque_Americans_in_California
City in the Basque Country, Spain
Donostia / San Sebastián (Basque: [doˈnos̺ti.a], Spanish: [san seβasˈtjan] ), is a city and municipality located in the Basque Autonomous Community in Spain
San_Sebastián
Basque-Hispanic cheese
milk. It is popular in the northern regions of Spain (Asturias, Cantabria, Basque Country, Navarre, Aragon, Castile and Leon, and La Rioja). In Latin America
Cuajada
Variety of chili pepper
condiment and for the conservation of meats. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient
Espelette_pepper
Spanish dish
Extremadura (pisto extremeño). Pisto a la bilbaína, from Bilbao in the Basque Country, is similar to pisto manchego but usually includes only courgettes
Pisto
five centimetres (2 in) to four metres (13 ft), and are used in various cuisines around the world. Japan consumes more than 70 percent of the global eel
Eel_as_food
Type of sausage from Spain
popular dish A tapa of fried chistorra on toast Food portal Basque cuisine Christmas in the Basque Country List of sausages Bartolomé “cheno”, Eugenio (2018-03-29)
Chistorra
Fried lamb testicles
half, and seasoned. Lamb testicles are served in a variety of cuisines, including Basque, breaded and fried in some barbecue restaurants, Chinese, Caucasian
Lamb_fries
Spanish chef (1930–2021)
1930 – 9 December 2021) was one of the founding members of the New Basque Cuisine. Born to parents from San Sebastián, he had strong ties to the city
Luis_Irizar
Traditional Spanish liquid receptacle
nozzle. The zahato [s̻ahato] is the traditional goatskin bottle of the Basque shepherds. With its narrow nozzle, it is possible to drink "zurrust", i
Bota_bag
Spanish cheese
Roncal (Erronkariko gazta in Basque) is a hard, creamy sheep milk cheese. It is made in one of seven villages in the Valle de Roncal of Spain. Roncal has
Roncal_cheese
Defunct restaurant in California, United States of America
California's Gold, the Los Angeles Times, and Smithsonian Magazine. Basque cuisine List of Basque restaurants Official website Zubiri, Nancy. "Noriega's Hotel
Noriega_Hotel
Spanish potato dish
la Riojana is a dish from Spanish cuisine, popular in the region of La Rioja and the province of Álava in the Basque Country of Spain. It is made with
Rioja_style_potatoes
United States historic place
its Basque cuisine." Basque cuisine List of Basque restaurants Winnemucca Hotel – also in Winnemucca and known for its association with Basque sheepherders
Martin Hotel (Winnemucca, Nevada)
Martin_Hotel_(Winnemucca,_Nevada)
Common dishes throughout Europe
Spanish cuisine. Regional Spanish cuisines include: Andalusian cuisine Asturian cuisine Aragonese cuisine Balearic cuisine Basque cuisine Canarian cuisine Cantabrian
List_of_European_cuisines
Table condiments for seasoning food
In Hungary, paprika may replace pepper on the dinner table, while in Basque cuisine, Espelette pepper frequently replaces black pepper.[citation needed]
Salt_and_pepper
Spanish multilayered dessert typical of the Basque Country
Goxua (which means "sweet" in Basque) is a typical dessert from the Basque Country, especially from Vitoria-Gasteiz. Jose Murguia from La Peña Dulce invented
Goxua
White wine
wine with high acidity and low alcohol content produced in the Spanish Basque Country, Cantabria and northern Burgos in Spain. Further afield, Chile is
Txakoli
Sloe-flavoured liqueur
Patxaran (Basque pronunciation: [patʃaɾan]; Spanish: pacharán) is a sloe-flavoured liqueur commonly drunk in Navarre, as well as in the Basque Country.
Patxaran
Liqueur made of wild apples
is usually clear in color. It has Spanish origins, more precisely of the Basque country. Its name manzana is apple in Spanish; verde is Spanish for "green"
Manzana_verde
Culinary term for a pastry shell or a French pie or tarte
Fish patty Fish-shaped pastry Flaó Flia Franzbrötchen Fruit slice Gâteau Basque Gibanica Gözleme Gundain Gustavus Adolphus pastry Haddekuche Haitian patty
Croustade
pronunciation: [iʁuleɡi] ; Basque: Irulegi, Basque pronunciation: [iɾuˈleɡi]) come from Lower Navarre in the Northern Basque Country, France and are usually
Irouléguy_AOC
Basque form of gastronomic society
Teresa; Goodbody, Mary (3 December 2005). Basque Table: Passionate Home Cooking from Spain's Most Celebrated Cuisine. Harvard Common Press. ISBN 9781558323278
Txoko
Municipality in Basque Country, Spain
generally of many different types and usually including elements typical of Basque cuisine. Other snacks include rabas (fried or battered calamari rings, usually
Bilbao
Basque hard sheep's milk cheese
milk, usually from Latxa and Carranzana sheep in the Basque Country, especially in the Southern Basque Country of Spain. It takes the name from the town
Idiazabal_cheese
Traditional Basque Country dessert
tastiness, and it is nowadays considered one of the cornerstone desserts of Basque cuisine. It is usually served warm, either reheated or, whenever possible, straight
Pantxineta
French-Basque semi-hard cheese
Belloc (Occitan: Abadiá de Belloc; Basque: Belokeko Abadia) is a French Pyrenees semi-hard cheese from the Pays Basque region, made from unpasteurized sheep
Abbaye_de_Belloc
Visiting multiple pubs or bars in a series
Publicaciones del Gobierno Vasco, ed. (December 2009). "The magic of Basque cuisine" (PDF). p. 7. Retrieved 7 June 2013. Lafferty, Jamie (30 November 2012)
Pub_crawl
Spanish chef
promoter of some of the main initiatives of haute cuisine in Spain, including the New Basque Cuisine between 1976 and 1978 and Euro-Toques, which he founded
Pedro_Subijana
Basque stew
Sukalki is a typical dish of Basque cuisine. It is typically a beef or beef blood sausage stew or casserole with potatoes and other vegetables. It is a
Sukalki
Cooked vegetable foundation for cooking
sofrit (French: [sofʁi]), refogado (Portuguese: [ʁɨfuˈɣaðu]) or sueztitze (Basque: [s̺ues̻ˈtits̻e]) typically consists of aromatic ingredients cut into small
Sofrito
Spanish chef
Elena Arzak (born 4 July 1969) is a Basque chef. She is joint head chef of three Michelin starred restaurant Arzak alongside her father, Juan Mari Arzak
Elena_Arzak
Language of the Basque people
Basque (/ˈbæsk, ˈbɑːsk/ BASK, BAHSK; endonym euskara [eus̺ˈkaɾa]) is a language spoken by Basques and other residents of the Basque Country, a region
Basque_language
Municipality in Basque Country, Spain
Idiazabal cheese of the region, one of the best-known products of the Basque cuisine. National Statistics Institute (13 December 2025). "Municipal Register
Idiazabal
Spice made from red peppers
vegetables. Paprika features in Basque cuisine. David instances Moules au riz à la Basquaise (mussels with spiced rice, Basque style) and Faisan au riz Basquais
Paprika
Alcoholic beverage from the Basque Country, Spain
Izarra means “star” in Basque, and is a brand of liqueur that was created in 1906 in Hendaye, in the Basque Country, by the botanist and pharmacist Joseph
Izarra_(liqueur)
Regional French culinary tradition
Millas with sweet accompaniments France portal Food portal Basque cuisine Occitan cuisine Rémy Constans, Gastronomie gasconne à la Belle Époque, Association
Cuisine_of_Gascony
Basque veal dish
Axoa (pronunciation: ashoa) is a typical Basque dish prepared with minced (ground) veal, onions, tomatoes sauté and flavoured with red Espelette pepper
Axoa
Spanish entrepreneur, chef and the president of football club Athletic Bilbao
of the Basque Nationalist Party. Elizegi is a Basque nationalist and independentist, and has expressed a desire for the admittance of a Basque national
Aitor_Elizegi
Getariako Txakolina is a Spanish Denominación de Origen Protegida (DOP) (Basque: Jatorri Deitura Babestua) for wines, located around the towns of Getaria
Getariako_Txakolina
The Basques are an indigenous ethno-linguistic group primarily inhabiting the Basque Country, a region that spans northeastern Spain and southwestern France
History_of_the_Basques
Unleavened maize flatbread from Basque Country
Talo or Talau (Basque pronunciation: [talo]), also known as pastetx or artopil in Soule, is a typical food of the Basque Country, similar to the traditional
Talo_(food)
Restaurant in Rentería, Spain
up on pages of media like "Omnivore", "Le Figaro" in France, "Brutus", "Cuisine Kingdom" in Japan, "The Trade" and "Republic" in Latin America and the
Mugaritz
Uncooked sauce for meat
Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes
Chimichurri
Sierra Leonean chef (born 1980)
restaurateur living in Accra, Ghana, who promotes Fulani cuisine. She is the winner of the 2022 Basque Culinary World Prize. Binta was born in Freetown, Sierra
Fatmata_Binta
Rachel Allen Joey Altman Elena Arzak Juan Mari Arzak, founder of New Basque Cuisine Kenny Atkinson Frances Atkins Jean Bardet Paul Bartolotta Joe Bastianich
List_of_chefs
intellectual difficulties and visual and hearing impairment. The Basque Country's cuisine is one of its best-known strengths, in fact the city of San Sebastián
Tourism in the Basque Autonomous Community
Tourism_in_the_Basque_Autonomous_Community
Spanish vineyard
140-year-old landmark family-owned winery in the Rioja Alavesa territory of the Basque Country, northern Spain. Founded in 1870 by Anastasio Eguren, it is known
Eguren_Ugarte
Gourmet, Spanish writer and entrepreneur
devoted her next book entirely to Basque cuisine, Platos escogidos de la Cocina Vasca, (Selected dishes of Basque Cuisine) published by Grijelmo in Bilbao
María_Mestayer_de_Echagüe
Hotel in Marbella, Spain
rooms. The hotel is served by the Lorea restaurant specializing in Basque cuisine, and the bars Sofia Cócteles and Pool Bar. The hotel was built between
Gran_Hotel_Guadalpin_Banús
U.S. (1893–2020) Winnemucca Hotel, Winnemucca, Nevada (1863–2019) Basque cuisine "Mikel Alonso: "Making a Diner Happy is Priceless"". www.sanpellegrinoyoungchefacademy
List_of_Basque_restaurants
Edible species of fungus
other countries. It is commonly known as ontto beltza (black fungus) in Basque, porcino nero (black piglet) in Italian, and Cèpe bronzé in French. In Greek
Boletus_aereus
Spanish chef and television presenter (born 1960)
her father. She made her television debut in 1991 in the TVE program "cuisine every day", which featured her brother, taking care of related dessert
Eva_Arguiñano
Wine regions of the Basque Country
of the Basque Country (Euskal herriko mahastiak in Basque) are located in both the French Basque Country (or Iparralde) and the Spanish Basque Country
Vineyards of the Basque Country
Vineyards_of_the_Basque_Country
Spanish chef
Martín Berasategui Olazábal is a Spanish chef, expert in Basque cuisine and owner of an eponymous restaurant in Lasarte-Oria (Gipuzkoa), Spain. Since 2001
Martín_Berasategui
Former restaurant in New York City
La Côte Basque was a New York City restaurant. It opened in the late 1950s and operated until it closed on March 7, 2004. In business for 45 years, upon
La_Côte_Basque
Balearic cuisine Basque cuisine Canarian cuisine Castilian-Leonese cuisine Cantabrian cuisine Castilian-Manchego cuisine Catalan cuisine Cuisine of the province
List_of_Spanish_dishes
French cheese
Etorki is a firm cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department. It is made from pasteurized sheep
Etorki
Basque restaurant in Mexico City specialising in molecular gastronomy
Entasis Architects and inspired by "the duality and ingredients of Basque cuisine". The kitchen is run by co-owners Bruno Oteiza and Mikel Alonso, alongside
Biko_(restaurant)
Restaurant in Basque Country, Spain
650 wines of reference from Spain and all around the world. Basque cuisine List of Basque restaurants List of Michelin-starred restaurants in Spain Travel
Akelarre_(restaurant)
Culinary traditions of Bolivia
countries, and while German, Italian, Basque and other cuisines have influenced the cuisine of Bolivia, Spanish cuisine remains the primary influence. Foods
Bolivian_cuisine
Lamb stew from Spanish cuisine
chilindrón) is one of the typical dishes of the cuisine of Navarra, Aragon, La Rioja, and some parts of the Basque County (where it is called txilidron). It
Lamb_in_chilindrón
United States historic place
with Basque sheepherders. It has been known for its signature cocktail, Picon Punch. The hotel was demolished between 2015 and 2019. Basque cuisine List
Winnemucca_Hotel
French cheese made from sheep milk
iʁati] ) is a Basque cheese made from sheep's milk. Ossau-Iraty or Esquirrou is produced in south-western France, in the Northern Basque Country and in
Ossau-Iraty
Town in Newfoundland and Labrador, Canada
5/km2 (159.2/sq mi) in 2021. Basque whaling stations Iceberg and whale watching Hiking Local entertainment and cuisine Fishing The Whaler's Restaurant
Red Bay, Newfoundland and Labrador
Red_Bay,_Newfoundland_and_Labrador
Culinary tradition of Germany
German cuisine consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural
German_cuisine
Notable ones include: Alsea – based in Mexico City Biko – specializes in Basque cuisine Pujol San Ángel Inn – old Carmelite monastery which was turned into
List_of_restaurants_in_Mexico
Region in Bakersfield in California, United States
the present location west of Old Town. This district is home to many Basque-cuisine restaurants. Bakersfield, California Bakersfield (Southern Pacific station)
East_Bakersfield
French chef
the Grand Hôtel in Saint-Jean-de-Luz, a coastal town known for its Basque cuisine; the Miramar in Biarritz; and the Hôtel Martinez in Cannes. These early
Christian_Etchebest
Culinary tradition
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier
French_cuisine
sample this rich bourgeois and peasant cuisine of France. Basque cuisine has also been a great influence over the cuisine in the southwest of France. Ingredients
Culture_of_France
BASQUE CUISINE
BASQUE CUISINE
Boy/Male
Muslim
Exalted, Blessed
Female
Native American
Variant spelling of Native American Chippewa Abequa, ABEQUE means "stays at home."
Boy/Male
Arabic, Muslim
Exalted; Blessed
Boy/Male
Basque
Happy.
Girl/Female
American, Australian, British, English, French
Supplanter
Boy/Male
Basque
Saturn.
Boy/Male
Swedish
Kingly.
Boy/Male
Australian, British, English, French, Greek, Latin
Royal; Kingly
Boy/Male
Basque
Basque for Joseph.
Girl/Female
Native American
Stays at home.
Boy/Male
Shakespearean
The Tragedy of Macbeth' Thane of Lochaber, a general in the King Duncan's army. After his murder,...
Male
French
French form of Latin Basilius, BASILE means "king."
Boy/Male
Basque
Punishes.
Surname or Lastname
Spanish form of Basque Aldai, a habitational name from any of several places in the Basque country called Alday or Aldai, from Basque alde ‘side’, ‘slope’.Americanized form of German Aldag.English
Spanish form of Basque Aldai, a habitational name from any of several places in the Basque country called Alday or Aldai, from Basque alde ‘side’, ‘slope’.Americanized form of German Aldag.English : variant spelling of Allday.
Male
Hindi/Indian
Variant form of Hindi Vasu, BASU means "dweller."
Girl/Female
English American
Abbreviation of Jacqueline which is the feminine of Jacques.
Boy/Male
Buddhist, Indian
High Above Average
Female
Yiddish
(בַ×ש×ֶע) Variant spelling of Yiddish Basha, BASHE means "daughter of God."
Boy/Male
Australian, French
Of Mars; The God of War
Boy/Male
Greek English
royal.
BASQUE CUISINE
BASQUE CUISINE
Boy/Male
Bengali, Gujarati, Hindu, Indian, Tamil
Enjoying Person
Girl/Female
Tamil
Subhasri | ஸà¯à®ªà®¾à®¸à®°à¯€Â
Sting, Charm
Female
Dutch
, small.
Girl/Female
Hindu, Indian
A Collection of Vedic Hymns; Songs; Or Verses; Forming the First Part of Each Veda.
Boy/Male
English
White stream; holy stream.
Girl/Female
Arabic, Muslim
Prophet Ismail's Mother
Boy/Male
Muslim
One who has a desire and sea
Girl/Female
Indian
Conqueror, Victorious
Boy/Male
Indian, Sanskrit
He who has a Bow
Girl/Female
Assamese, Bengali, Gujarati, Hindu, Indian, Kannada, Malayalam, Marathi, Sindhi, Telugu, Traditional
Morning
BASQUE CUISINE
BASQUE CUISINE
BASQUE CUISINE
BASQUE CUISINE
BASQUE CUISINE
a.
Not held by honorable service; as, a base estate, one held by services not honorable; held by villenage. Such a tenure is called base, or low, and the tenant, a base tenant.
v. t.
To treat with a banquet or sumptuous entertainment of food; to feast.
n.
See Bisque.
n.
A rustic play; -- called also prisoner's base, prison base, or bars.
n.
Alt. of Barque
n.
The pasque flower.
n.
A mask; a masquerade.
a.
Deep or grave in sound; as, the base tone of a violin.
n.
A part of a lady's dress, resembling a jacket with a short skirt; -- probably so called because this fashion of dress came from the Basques.
n.
Same as Casque.
n.
The language spoken by the Basque people.
n.
Same as Prison base.
v. t.
To cover with a casque or as with a casque.
n.
See Pasch.
n.
See Caique.
n.
One of a race, of unknown origin, inhabiting a region on the Bay of Biscay in Spain and France.
a.
Alloyed with inferior metal; debased; as, base coin; base bullion.
a.
Morally low. Hence: Low-minded; unworthy; without dignity of sentiment; ignoble; mean; illiberal; menial; as, a base fellow; base motives; base occupations.
a.
Rough and prompt in manner; blunt; abrupt; bluff; as, a brusque man; a brusque style.
a.
Pertaining to Biscay, its people, or their language.