Eating in the Basque Country is a treat for the palate and all the other senses. What’s their secret? Making the most of the excellent products of their farmland, and most of all, their coast. Grab a table and enjoy! Marmitako deserves to be at the top of this list. It has all of the flavour of the Cantabrian Sea in just one stew. It is a dish that fishermen would prepare at sea, cooking some of their bonito catch (albacore tuna) with potatoes and vegetables in a metal stew pot. You can then move on to a hearty leek and potato stew called porrusalda.
![Top left: Traditional Basque marmitako. Top right: Porrusalda. Below: Traditional Basque barn © Basquetour Top left: Traditional Basque marmitako. Top right: Porrusalda. Below: Traditional Basque barn © Basquetour](/export/sites/segtur/.content/imagenes/reportajes/gastronomia/arriba-izquierda-marmitako-tradicional-vasco-arriba-derecha-purrusalda-abajo-granero-tradicional-vasco-c-basquetour.jpg)