Gastronomy takes the leading part

In Anglet as in the rest of the Basque Country, the emphasis is on the art of good living which entails the taste for good food.

Do you mean you haven’t yet tasted its vegetable soup or Easter omelette?

Thanks to the generosity of the nearby sea and mountains, you can enjoy throughout the year a variety of fresh produce prepared with real culinary know-how.

Guest stars are on hand at every season: wood pigeon, flap mushrooms and chestnuts in the autumn. Winter is time for the sacred ritual of baby eels. Green peppers, the pride of the town, are the irreplaceable heroes of a cuisine embracing all four seasons.

All these products are displayed on the stalls of the Quintaou market which offers all the mouth-watering flavours of the hinterland twice a week.

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