World's Specialty: Basque Cuisine

Bilbao's culinary identity is closely linked to the culinary traditions of the Basque Country (a region situated between France and Spain).

The city's culinary scene strikes a wonderful balance between time-honored recipes and contemporary influences, creating a vibrant tapestry of flavors that reflects the surrounding coastal and mountainous environment.

Bilbao's culinary culture is best expressed through its pintxos (Basque-style small dishes), a distinctive version of tapas (Spanish appetizers) in diverse and creative forms.

Small, expertly prepared dishes such as jamón (cured ham), salted cod, and grilled peppers are often enjoyed with a glass of txakoli (a light, acidic wine characteristic of the Basque region) in the bar hopping ritual – visiting several bars in one evening. The quaint streets of Casco Viejo are the best place to experience this tradition.

A typical dish is bacalao al pil-pil (salted cod cooked with olive oil to create a rich, emulsified sauce), showcasing the Basque people's skill in transforming simple ingredients into sophisticated dishes.

In addition, txangurro (grilled or sautéed spider crab with onions, tomatoes, and wine) and koko-txas (cod or hake cheeks) are testaments to the region's expertise in seafood preparation. A humble yet distinctive dish is marmitako – a tuna stew whose name derives from marmita (cooking pot) in Basque.

Once a meal for fishermen on fishing boats, marmitako has now become a familiar symbol in home kitchens. This hearty stew, typically featuring diced potatoes, sweet piquillo peppers, and buttery-melting white tuna, is served in earthenware pots at renowned establishments such as Casa Rufo and El Perro Chico.

What truly sets Bilbao cuisine apart is its deep connection to the local soil. The surrounding hills produce Idiazábal, a traditional cheese with a distinctive smoky flavor, while the fertile plains provide bell peppers, beans, and tomatoes, forming the basis of many local dishes.

Even the drinks bear the mark of the land: from txakoli (a type of white wine) poured from above to create an airy atmosphere, to patxaran – a liqueur made from sloe berries and anise liqueur – often used to subtly end a meal.

Source: https://hanoimoi.vn/dac-san-the-gioi-am-thuc-xu-basque-702416.html