1. The pintxo bars have developed the formula of miniature cuisine as an expression of creativity, art and evolution, which coexists with the traditional recipes from where it originated.

    The Pintxo Championship of Euskal Herria was conceived in Hondarribia in 2006 covering a geographical area with common cultural and social roots: the Basque Country, Navarra and the French Basque Country.

    The close relationship between pintxo chefs and producers & fishermen of the city ensures quality and seasonality of supply.

    These pintxo bars are one of the city’s biggest attractions, with the ‘ceremonial ritual’ of going from bar to bar, enjoying their various specialties. There are 50 in the city.

  2. Restaurants, from the most traditional to the most innovative; some now managed by the third generation of a family; giving life to an explosion of creativity with great respect for local produce and culinary traditions, establishing an extraordinary gastronomy in the city: from the internationally famous fish soup from the Fishermen’s Guild to the more advanced courses from the ‘Alameda’ restaurant with 1 Michelin star. There are 60 restaurants in the city.

  3. Households in Hondarribia where key is the role of mothers in the care and transmission of traditional recipes and techniques for food preservation of seasonal produce from the garden and the sea. In some cases famlilies tend their own urban gardens, orchards and allotments.

  4. The Gastronomic Societies are unique spaces of Basque culture and society where a group of friends form as a non-profit association and create these places for cooking and enjoying cooking with friends, guests and visitors who sit in on these experiences of tradition and creativity. Often incorporating other cultural expressions such as singing, dancing and sports. They are melting pots of social cohesion. In gastronomic societies, seasonal produce and a direct relationship with the producer are the basis of its gastronomic process.

    In Hondarribia, 6% of the population are members of these unique spaces of creativity and transmission that are the gastronomic societies.

    In 1976 a book of recipes was published with suggestions from members of these gastronomic societies.

    En 1976 se editó un libro de recetas con propuestas de miembros de estas sociedades gastronómicas.

  5. Cider houses, besides producing cider, are nowadays also catering spaces during the season that begins with the rite of ‘txotx’, from January to April. This tradition, inspired by the process of cider tasting in former days by buyers directly from the barrels or casks, is today the ritual offered in the cider houses when a new barrel is opened.



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