FIRST COURSE• We usually eat salad and vegetables. This is because we like to eat a light first course. There are a lot of different salads: tomato salad, lettuce salad, mixed salad… Another typical dish are the red beans, usually served with blood cake and vegetables. Menestra, which is formed by different vegetables, is another dish Basques eat a lot.
MAIN COURSE• After the first course, we normally eat meat, specially steak. This course is heavier than the first one. We usually eat steak with salad, chips or mashed potatoes.• We also eat a lot of fish in the Basque Country, and we have a very wide variety . Although we like to eat different types of fishes, the most important ones are cod and hake.
DESSERT• For dessert, we have many different dishes: “mamilla”, which is a kind of milk curd, cheese with nuts or quince, “flan”, that is a special pudding with caramel.
FIRST COURSE• For the first course, we eat different meals: rice with tomato sauce, soup, salad...
MAIN COURSE• After the first course, we normally eat “tortilla”, Spanish omelette, which is cooked with eggs and potatoes.
DESSERT• For dessert, we have a varied choice: fruit, yogurt, different cakes… Theres a special cake called “pantxineta” which is made off nuts and cream. Walnuts are also eaten very often , specially in the ciderhouses and other restaurants.
“ARGUIÑANO” RESTAURANT • This restaurant is one of the most famous, most expensive and best restaurants in Guipuzcoa. • It is located in Zarautz, where the owner of the restaurant, Karlos Arguiñano, lives. “ARZAK” RESTAURANTThis restaurant is one of the best restaurants inthe Basque Country.It is located in San Sebastian, the capital ofGuipizcoa, near our town.The restaurant received 3 Michelin stars in 1989,a very prestigious award.
“MUGARITZ” RESTAURANT • This is a restaurant in Errenteria, Gipuzkoa with 2 Michelin stars. • Mugaritz Was voted 4th best restaurant in the world by Restaurant Magazine in 2008. • The name of the restaurant is from “muga eta haritza”, which means “the oak at the border” in Basque. “BERASATEGI” RESTAURANTThe restaurant has 3 Michelin stars,and was voted 29th best restaurant inthe world by Restaurant Magazine in2008The owner of the restaurant, MartinBerasategi, is one of the best chefs inthe Basque Country.
“ZUBEROA” RESTAURANT • Zuberoa is a restaurant that follows its own philosophy, and works on an exceptional the best ingredients to create a form of expressing the best traditional dishes. • Restaurant is located in one of the most ancient villages Oiartzun, and its walls have beenfaithful witness to the passage of more than six hundred years. In it you can find an exquisite decoration, both in main room, and in their private dining rooms and terrace. “AKELARRE” RESTAURANTRestaurante Akelaŕe is brought to you by PedroSubijana and his highly efficient team ofprofessionals. All dedicate their deep-felt passionto ensuring that you take away the best possiblememories of your visit from start to finish thanksto a perfect gastronomic experience and theexquisite ritual of the service that goes with it.
CIDERHOUSES OR “SAGARDOTEGIS” • The ciderhouses are typical basque restaurants where people eat traditional food and drink cider. • The cider of each ciderhouse is made by the family that owns the ciderhouse. • These places are cold, big and noisy, because there are usually a lot of people. • People can go and take cider out of the barrel when they want.
CIDERHOUSES: MENUS• First course: we usually eat “bakaillo tortilla”, a dish made off eggs and cod.• Main course: the traditional and the most famous dish in the ciderhouses is the “txuleta”, steak served with fried potatoes.• Dessert: for dessert, we normally eat cheese with walnuts.
“Pintxos” • The “Pintxos” are typical Basque snacks, which are served in lots of restaurants or bars. • There are a lot of different “Pintxos”, because they can be made of any type of food: “tortilla”, fish, meat, vegetables, pasta,…
SPIDER CRAB TARTLET • COOKING:• 1- Boil the spider crab for 15 minutes, if its weight is about 1 kg.• 2- Once the spider crab is boiled, crumble it.• 3- Clean meticulously the endives leaves to avoid making them bitter, dry them and reserve some of them without cutting to decorate and the rest cut in small pieces.• 4-Mix the spider crab crumbled with the mayonnaise sauce and the endives leaves.• 5-Fill the tartlets and decorate the leaves that ypu have previously reserved and a small piece of pepper.