Discover the Basque Country

Gastronomy

Mugaritz

Mugaritz

San Sebastián-Donostia is home to many Michelin stars, and if you are visiting the city with a view to the gastronomic, you have probably heard of the world’s 14th best restaurant with two Michelin stars: Mugaritz.

In which case, you’re going to want to check out the unique dining experience in a special package recently developed by San Sebastián Food and Mugaritz.

King Tides & Basque Octopus

King Tides & Basque Octopus

I strolled across the beach and walked the glowing sand past where the sea usually lies, a rare privilege bestowed by the king low tide. Three metre tidal changes are not uncommon here in the Basque Country, and with the king tides the octopus are more accessible.  Having learned some tricks from local octopus fisherman, I searched around where the sand meets the rocks and was rewarded under the first rock I checked. (I’d just like to mention that catching these very strong and intelligent creatures requires a fishing licence and the bag limit is 2 per licensed fishermen per day with size restrictions…Regulations are important!)

Marmitako, Basque Tuna Stew

Marmitako, Basque Tuna Stew

Basque fishermen have plucked tuna from the sea for centuries, and this is one of their age old recipes.  The name comes from the Basque word marmita, referring to the simmering vessel used to create the dish.  The special delight in this recipe comes from giving the potatoes time to release their starch, slightly thickening the broth, and timing it to come together before the tuna becomes soggy.  Marmitako will fill and warm you on a cold day, but it is equally delicious on a hot summer day, the season when bonito tuna is abundant in the seas.