Some of the world's most renowned chefs are Basque. Local culinary customs begin with an aperitif, enjoyed twice daily before lunch and dinner. At about 50 cents a glass, this is cheaper than mineral water.
Dinners are formal affairs where simple but noble dishes look as good as they taste.
Seafood is an overwhelmingly popular main course. Meat, particularly roasted lamb, is the pride of the Alava region. But Basque cuisine is just one feature that makes this region of Spain so alluring. The Basque language, for example, sounds like no other language in the world. It is difficult to get to know people in smaller towns, where most speak only Basque.