The Basques take their cooking and eating seriously. A tripasais is one who looks after his belly, a gourmand and a gourmet. They are members of cooking societies, open only to men, where kitchen facilities and a well-stocked pantry invite fine cooking, this gourmet tradition may explain why its particularly young Basque chefs who are in the forefront of Spains nouvelle cuisine. Two factors condition life in the Basque country- sea and mountain. Meat is excellent and the chuletas de buey , beef chops are famous weighing more than half a kilo! Theres good lamb and good game. Quail wrapped in grape leaves is a speciality. Setas a las kashera are sauteed wild mushrooms,the basque cocido is cooked in three pots- in one goes beef and chicken in a second red beans, ham bone and salted pork and in the third cabbage, chorizo and sausages. Marmitako -casserole of fresh tuna and potatoes, bacalao al pil pil - salt cod cooked in garlic, merluza a la vasca - hake in a green sauce, chipirones en su tinta - cuttlefish in its own ink sauce, besugo a la donostiarra - bream grilled on a charcoal fire by street vendors on fiesta days. The local wine chacoli is a light tangy white wine. the flavour is attributed to vineyards seasoned by sea breezes and indeed seems perfectly matched to the seafood dishes Happy touring!!