Basque cuisine

It is not by accident that many of Spain's finest chefs are from this region, for more than a hundred years, Basque gastronomes have gathered regularly at one of the hundreds of sociedades gastronómicas (gastronomic societies that have been set up in the major cities and are exclusively male).
The Basque Country is quite different from the rest of Spain, with their own language, the Euskera.
Txangurro (Changurro), kokotxas (Cocohas), txipirones (Chipirones) indicate some of the best Basque dishes. The former is centolla, the giant spider crab, prepared al horno, backed in the shell.
Kokotxas are the delicate pendulums of flesh growing in the throat of hake or cod. They are prepared rebozada, batter-dipped and fried, or in the classic method en salsa verde, gently poached in a sauce green with parsley and dotted with asparagaus tips and peas.
Txipirones en su tinta, are tiny squid,sometimes stuffed, simmered in their own milky black ink.
Also famous are another treasure of the Biscayan waters, the angulas, the fry of anguilas. The most popular way of cooking these saltwater eels is al ajillo, sizzling with garlic and dried chili.
It is not very common to use eggs in the famous tortilla, they prepared eggs as revueltos (scrambled) and pipirrana, ajumble with sautéed red peppers.

Aguinaga
Alkalde
Asador Donostiarra
Asador Gaztelu
Asador Maitetxu
Dantxari
Mara
Pil-Pil
La Vendimia

See also:

El Amparo
El Txoko
Gaztelupe
Zalacaín