The Basques dishes
On Saint-Jean-de-Luz and Ciboure, discover the delicious Ttoro, traditional soup of Basque fishermen, or the marmitako, stew made of tuna.
A Ainhoa Saint-Pée-sur-Nivelle, learn about Espelette pepper that will be used to develop the essential piperade. The axoa is another interior specialty is veal stew based survey with Espelette pepper. Or the excellent black pudding with Espelette pepper. Tapenade and also the Basque, Bayonne ham, the famous Basque sausage and cabbage soup.
And of course do not miss the famous Spanish Tapas.
Basque cheese
Cheese Ossau-Iraty, Basque sheep cheese from raw milk, produced from the milk of local breeds (AOC)
Basque cake
The Basque cake is the traditional dessert in the Basque Country. Made from a pastry stuffed with almonds, it chooses garnished with cream or black cherry jam.
The badge is part of sweet treats, made of almond paste, sugar and egg white.
The mouchous, the Basque muxu, meaning kiss, are two cupcakes joined the crunchy crust whose interior has a soft almond taste.
The Basque cider
Cider is the iconic drink of the Basque Country, called Sagarno literally apple wine. The Basque cider is often called natural because unlike other varieties of the hexagon, its effervescence is very light because it contains little carbon dioxide. Green enough but very refreshing, its alcohol titration between 4 and 6 degrees. Having lost almost all its sugar, it is relatively dry and bitter.
You can eat in a cider house.
