The traditional Basque cuisine is often praised as the finest culinary style to come out of Spain along with the Catalonia cuisine.  However, far from having sophisticated preparating methods, what makes Basque cuisine extraordinary is the simplicity of its cooking procedures together with the freshness and quality of the ingredients.  Sauce making is a strong feature of the Basque cuisine as there are hundred kinds of sauces designed to accompany different dishes.  The culinary art here has reached such a culmination that the male devotees form private culinary clubs --"Sociedad Gastronomica" -- to swap recipes and enjoy their exclusive delicacies together without membership allowed to women.  These gastronomic societies have proliferated throughout the country which helps to explain the prevalence of Basque menues in numerous eateries nationwide.     

Due to its geographical property, the Basque country amass more produce from the sea than the land, resulting in the opulence of seafood on the dining tables.  Nevertheless, meat does make a fair appearance in the Basque recipes.  As a matter of fact, livestock that comes out from this region are nationally praised for its quality.  As cattle and lambs here have to search hard for pasture and the available kind of grass on which they graze is the harsh alpine type, they yield leaner and juicier meats ideal for culinary maneuver.  

The old quarters are places to explore if you'd like to sample classic Basque dishes as it is the cornucopia of gastronomic societies.  Otherwise just led yourself be guided by the smell of the local restaurants.  There is an interesting Basque custom called "txikiteo" which is refered to the brisk group bar-hopping.  Without needing an entire menu, one can sample small portions or servings of some of the most traditional dishes such as codfish, squid, tripe, etc.  Some of the recommended Basque dishes are "lubina a la pimienta verde" (sea bass with green pepper), "crepes de txangurro" (spider crab crepes), "ensalada de angulas" (baby eel salad), bacalao al pil-pil (cod cooked in oil and garlic), and "pastel de kabratxo" (kabratxo pastry).