Basque cuisine is an important part of Basque culture. According to the chef Ferran Adrià, San Sebastián “in terms of the average quality of the food, in terms of what you can get at any place you happen to walk into, maybe it is—probably it is, yes—the best in the world.” The most popular dishes are seafood, fish (for example Marmitako) and “Pintxos”, bar finger food.

During the 1970s, several chefs from the Basque Country, particularly Juan Mari Arzak and Pedro Subijana, led a gastronomic revolution, translating to Spain the principles of French nouvelle cuisine. The first Spanish restaurant to be awarded 3 stars in the Michelin Guide was, in fact, Zalacaín, a Basque restaurant, although located in Madrid. Today, the Basque Country, alongside Catalonia, is the Spanish region with a higher density of stars in the Michelin Guide, and it has become a preferred destination of many gastronomic tourists, both domestic and international. Four restaurants boast 3 stars, the highest possible award: Juan María Arzak (Arzak restaurant), Martín Berasategui (Berasategui restaurant), Pedro Subijana (chef of Akelarre) and Eneko Atxa (Azurmendi restaurant). In the new generation of chefs, Andoni Luis Aduriz, Mugaritz restaurant, is outstanding.

The coastal city of San Sebastián is home to the Basque Culinary Center, an academic research institution focused on higher education and research in the areas of gastronomy and nutrition.

Basque food is one of the reasons for tourism to the Basque Country, especially the pintxos. A popular way to socialize is “ir de pintxos” or txikiteo, a Basque version of a pub crawl, albeit generally more civilized.