Eating in the Basque Country is a treat for the palate and all the other senses. What’s their secret? Making the most of the excellent products of their farmland, and most of all, their coast. Grab a table and enjoy! Marmitako deserves to be at the top of this list. It has all of the flavour of the Cantabrian Sea in just one stew. It is a dish that fishermen would prepare at sea, cooking some of their bonito catch (albacore tuna) with potatoes and vegetables in a metal stew pot. You can then move on to a hearty leek and potato stew called porrusalda.
Cod al pil pil requires a great deal of preparation and patience - the secret to the dish is properly emulsifying the gelatin from the fish skin with oil, stirring the stew slowly and constantly to produce a delicious sauce. This dish can be prepared the same way with kokotxas or hake cheeks. When it comes to meat dishes, in addition to txuletón, especially with beef from a caserío or farm, it’s worth trying sukalki, a meat ragú made with zancarrón (ossobuco) and potatoes - the most important cooking competition in the region is named after this dish.