Gastronomy

Indulge your palate all year round in Debabarrena

Txootx! Here's to our cider!

The quintessential traditional Basque drink, cider, can also be tasted in Debabarrena (from January to May).

Basque cyder
Basque cyder

Saint Blaise cakes,

a medicinal treat made in Debabarrena. A sugar-glazed biscuit-like cake with a wonderful aniseed aroma. Traditionally made at the end of January and beginning of February.

San blas
San blas

If you are here in April, don't miss Mackerel Day

In Mutriku, an unbeatable occasion to learn about different ways of cooking this delicious fish in a relaxed, festive atmosphere.

Pintxos
Pintxos

Ermua Gastronomic Festival

offers tasting sessions, talks, cooking workshops, cooking and pintxo competitions and a vibrant gastronomic fair. Held in mid-June.

Festival in Ermua
Festival in Ermua

Local cheese tasting sessions

during the Debabarrena Cheese Week held in Eibar in mid-October.

Goienetxe cheese
Goienetxe cheese

Gaztainerre, Eibar, Ermua and Soraluze.

Traditional celebration in which chestnuts and acorns play a key role. The Monday following All Saints' Day.

Chestnut
Chestnut

Tripontziak

Come in November and try our exquisite set menus and bar snacks, washed down by select local beverages, courtesy of Debabarrena Tripontziak. 

'Talo' -  spicy chorizo sausage wrapped in corn flatbroad (Lastur-Deba).

Come and try this typical Basque street food. The Lastur 'Talo' day, in April, is an experience not to be missed.

Talo
Talo

Delicious local chocolate (Mendaro).

This magical mill-workshop is open to visitors all year round and is as close as it gets to time travel. Come and see for yourself how chocolate used to be (and still is) made.

Chocolate
Chocolate

Canned fish products:

bonito, tuna belly, salted anchovies...the very best fish, canned using traditional methods at the Mutriku canning plant. Don't go without trying them!

Anchovies
Anchovies

Local produce:

The Debabarrena smallholders offer seasonal produce that can be used to create exquisite delicacies.

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