Autumn plans in Debabarrena: gastronomy

Nov 29, 2019
Foodies have plenty of options in Debabarrena to enjoy the finest gastronomy. From the Tripontziak initiative, with tasting menus at € 28 in the best local restaurants, to the traditional Talo workshop, or a visit to the oldest cocoa mill in Euskadi, in Debabarrena you can enjoy the best cuisine, with local and seasonal produce at the centre. Bon Apetit!

We have already told you about our network of hiking trails, and our museums, but this is not all you can find in Debabarrena. If you decide to visit us this fall, come and discover our gastronomy. We have plenty of options for all tastes and pockets.

The big star of autumn in Debabarrena is the Tripontziak initiative, which this year is already in its sixth edition. “Tripontzi” in Basque means “person with big belly”, and it is used to describe a person who enjoys food. And in this spirit, seven restaurants in our region offer great menus, focused on local and seasonal produce, at the modest price of € 28, with Rioja Alavesa wine, txakolí or cider, coffee and dessert. What do you think?

Seven local restaurants take part in this edition, exponents of the best of the cuisine of our region: Belaustegi, Hostal Itziar, Kanala, Lasturko Taberna, Mendiola, Salegi, and Urgain. And if you come, you also have the possibility of winning great prizes: if you share the photos of your menu on Twitter or Instagram, accompanied by the #Tripontziak label and the name of the restaurant, you can win a stay in a charming accommodation in Debabarrena, or a basket of local products And if you are not keen on social media, you can also enter a raffle, filling in the card that will be handed to you at the restaurant.

If you have read the Tripontziak menus, you will see that a delicious ingredient stands out in all desserts: chocolate from Chocolates de Mendaro. This chocolate is very special, and not only because it is still handmade in Mendaro in a small family business. Also because they have the oldest cocoa mill in Euskadi, which has been in use for more than 200 years. You can see this true museum piece in the workshop located in Mendaro, where they will show you the process of making the chocolate bar, entirely handmade. In addition, it has a small shop where you can taste and buy some chocolate.

Not far from Mendaro, in Lastur, you can see the elaboration process of another of the usual elements in the Tripontziak menu: the famous talo of Lastur. It is a flat cake made with cornmeal, water, and a pinch of salt. The talo is common to many towns in Euskadi; However, what distinguishes that of Lastur is its elaboration, since it is flattened on a square of moistened cotton cloth, which prevents sticking and requires less flour. You can find a talo workshop at the Lasturko Taberna, the local tavern, an ideal plan for the whole family that also yields delicious results. We cannot fail to mention the Plazaola mill, where the cornmeal that is used for the talo is still milled, and that can also be visited.

In addition, to accompany the Tripontziak menu they will offer you, besides excellent wines from Rioja Alavesa and Txakolí de Getaria, cider made in our region. This is the Txindurri Iturri farmhouse, which in addition to being a rural house located in a privileged environment, produces a fine organic cider. You can stay in this beautiful farmhouse, or drop by to try its cider, accompanied by an authentic cider house menu, with cod tortilla, cod with peppers, and grilled steak.

And if you are still hungry, there are even more options to enjoy the best cuisine in Debabarrena. From taverns with bars bursting with pintxos, to cheese factories, canned fish factories, txakolí vineyards, organic jams ... Come and indulge your palate!