Images from the Basque Country

Today I want to share some images from my beloved Basque Country.

I first visited Bilbao and San Sebastian back in 2003 and since then I have them in my heart. As I visited more and more, I started appreciating the country and not only the two cities.

The Guggenheim Museum
The Guggenheim Museum

This beautiful structure was the first reason I wanted to visit Bilbao. I became aware of it back in 1999 and put it on my list as a place to visit. It is true that the museum by itself is a good reason to visit Bilbao. Is it the only one?

The Guggenheim Museum
The Guggenheim Museum

Of course not! The Basque country is a place where you can enjoy food to the fullest, and at the same time you can enjoy nature, be it the sea, or the mountains!

Bacalao
Bacalao

Salted dry cod – bacalao – is one of the other reasons to visit the Basque country! In San Sebastian there is a shop specializing in bacalao, they sell some 20 different cuts!  The “steak” is better than beef!

Fishing Vessels in San Sebastian
Fishing Vessels in San Sebastian

Fishing is traditionally a major activity, these fishing vessels testify to the fact.

From Bilbao to San Sebastian
From Bilbao to San Sebastian

The road from Bilbao to San Sebastian is an opportunity to see the sea coast in all of its rocky magnificence, and enjoy – weather permitting – the beautiful sandy beaches.

Lekeitio
Lekeitio

The Basque people love the sea, and you can see the proof in the hundreds of boats in every small town.

Boats
Boats

The mountains are a short drive away.

View of San Sebastian from the North
View of San Sebastian from the North

The mountainous terrain provides for excellent lambs meat and wool.

North of San Sebastian
North of San Sebastian

Back in San Sebastian, you can enjoy the city and the relaxed atmosphere.

View of San Sebastian
View of San Sebastian

Ang go to the patriarch of Basque cuisine for a nice meal!

Arzak talking to his customers
Arzak talking to his customers

Juan Mari Arzak has three Michelin stars since 1973! When I first visited his restaurant in 2003, I was terrified, having the experience of 3-star restaurants in France. But the Basque country is different! In Arzak’s restaurant I felt like eating in the taverna of my neighborhood. People were normal, and Arzak obviously knew them all! They are people from his city, and they consider Arzak’s their own restaurant! Dress code is smart casual, and thats it!

Jeff Koon's flowers in the Guggenheim
Jeff Koon's flowers in the Guggenheim

I close this short journey with a bunch of flowers from the Guggenheim.

In case you are interested, I have written articles in this blog about:

Visit to “La Brecha” Fishmarket, Donostia, San Sebastian

 
This is a report on a short and late visit to the fishmarket of “La Brecha” in Donostia, San Sebastian. I went there around 1130 hrs by which time most of the seaffod selling stalls were closed! 
The market is large and houses also meats, game and vegetables.
 
Congrio
Congrio
Besugo - Sea Bream
Besugo – Sea Bream

One of the signs of freshness in the squid is the light grey – brown colour of its skin. When it starts turning rosy the freshness is gone.

The squid is not only fresh, but according to the seller it has been caught on hook, not on the nets. As a reult, it costs 50% more than the “ordinary” catch.
Chipiron (detail)
Chipiron (detail)
Cigala (detail)
Cigala (detail)
Carrillera Rape - Monkfish's Cheeks
Carrillera Rape - Monkfish
 One of my favourite dishes in the Basque country, and wherever else I can find them: hake and cod cheeks. The famous “kokotxas!”. Here we also have monkfish cheeks.
Unbelievable instensity of subtle flavour, as long as you know how to cook them! They are so delicate that I always prefer to cook them in very low fire, in order to preserve the flavours and the texture.
Kokotxa Bacalao - Cod's Cheeks
Kokotxa Bacalao - Cod
 
Percebe (detail)
Percebe (detail)
 This is one of the many Spanish mysteries I have not resolved yet.
I have read the stories about extracting them from the rocks, seen the videos, but have not tasted them yet.
Sapito Negro
Sapito Negro
 I am not sure about the translation of this one, is it “catfish”. Whatever it is, it is sold with is liver sticking out. Which means that there must be a dish with it in the Basque country.
I need to do some investigation on this one!
 
Merluza - Hake
Merluza - Hake
 Another of my favourites, the aetherial “merluza”.
Navajas - Razor Clams (detail)
Navajas - Razor Clams (detail)Not ot mention the razor clams.Seller

 

Lubina - Sea bass
Lubina - Sea bass
Rockfish
Rockfish