Guipuzcoa Gastronomy
Guipuzcoa is probably the province where gastronomy has reached the utmost levels. Aside from its superior contributions to Basque gastronomy, it is the birthplace of the culinary renovation that led to the famous nouvelle Basque cuisine, which was influenced by French cuisine and involved a true conceptual change.
Among the various recipes of Guipuzcoa we can find
memorable fish dishes such as kokotxas de merluza en salsa verde
(hake necks in green sauce), txangurro a la donostiarra (crab
in vegetable sauce), merluza a la koxkera (hake with clams), besugo
a la donostiarra (grilled porgy); meat dishes such as lengua a
la tolosana (tongue), chuletón a la brasa (grilled beef
chop), cordero del Goiherri (lamb); vegetable and bean dishes
such as alubias de Tolosa (kidney bean stew) and setas a la plancha
(grilled wild mushrooms; and desserts such as queso de Idiazabal
con nueces (a local blue cheese with walnuts) and cuajada (milk
curd).
Guipuzcoa guide