Eating establishments that offer the cuisine of the Basque region of Spain and France which features specialties such as callos (tripe with tomato sauce and peppers), lingua a la tolosana (tongue with white wine and vegetables), besugo al horno (baked sea breem), rodaballo al txakoli (turbot), zurrakutuna (soup with dried salt cod), minestra (braised vegetables), tejas (flat biscuits made with honey and almonds), revuelto de zizaks (scrambled eggs with wild mushrooms) and a wide variety of omelets. Many dishes are made and served in earthenware casseroles called cazuelas.
No programs.