MARMITAKO
Marmitako is a typical Basque dish that is one of our favorites. The name in Basque means “from the pot.” What comes from the pot is a delicious stew made primarily from tuna and potatoes. Many years ago, marmitako was a typical meal for Basque fishermen and was prepared while they were on their boats, in search of tuna. Contrary to what one might think, it was traditionally a meal eaten in summer due to the simple fact that the warmer months are when the tunas are out.
SPANISH OMELETTE
It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a 2tapa”. It is a very popular dish.
TALO
Talo is a typical food of the Basque Country, similar to a corn tortilla , made of corn flour, water and a bit of salt. It is round and is cooked in a warm metal plank. It can be eaten alone, with various toppings, and is also used as a wrap for various foods such as “txistorra”, black pudding, bacon or even chocolate.
After corn was introduced from America to Basque agriculture in 1520, Talo was used as bread in Basque houses, and the remainings were sometimes mixed with milk making something similar to soup, which was eaten for dinner. In the 20th century the consumption of talo was reduced and it started to be eaten only in special occasions. In Bilbao and Donostia it is an essential element at Saint Thomas' fair, celebrated annually on December 21.
BASQUE CAKE
Basque Cake o Gâteau Basque is a traditional dessert from the Northern Basque region of France, typically filled with jam or pastry cream. Gâteau Basque with cream is more typical in the Southern Basque region of Iparralde. It is traditional to mark a “Lauburu”, a typical Basque cross, on the top if the cake is filled with black cherry jam, or to use a crosshatch pattern on top if filled with pastry cream