Where to eat the best beef ribs (txuleta) in the Basque Country?

Tender and marbled meat, that's what delights the most discerning palates! In the Basque Country, we don't skimp on indulgence, especially when it comes to Txuleta (pronounced Tcou-lé-ta), a Basque specialty. Essential and delicious, the prime rib in the Basque Country is an emblematic recipe that you absolutely must try! Grab your forks and we'll reveal where to eat the best prime rib in the Basque Country !

Prime rib, a gastronomic tradition in the Basque Country

We love traditions! Especially since this one delights your palate with melt-in-the-mouth meat with the inimitable flavors of Txuleta. Its origin comes from the farms of the Basque Country where farmers used to take care of their animals until the end of their lives. The oxen and fat cows aged 12 to 20 years were then cooked, revealing sublime local flavors through a magnificent rib of beef or cow. This deliciously perfumed taste seduces Basque restaurateurs, who extend this gastronomic tradition in their restaurant, offering Txuleta on the menu. Experience, knowledge and cooking technique, all this know-how is found at the heart of a mouthful.

Prime rib in the Basque Country, an essential specialty to taste

Many restaurants, breweries and cider houses offer this emblematic dish of the Basque Country, a specialty that comes from the north of Spain, more specifically from the province of Guipuzcoa. Cooked over embers on a Basque grill (yes, it exists), the rib of beef is a pure delight, a beautiful piece of meat that can be eaten alone if you are a gourmet, and which is above all a convivial dish to share. To taste the best rib of beef in the Basque Country, selection is an essential step between the Galicia, Baztan and Charolais breeds, each of which has its own specificity:

• The Baztan has a marbled, tender and juicy meat, perfect for a Txuleta.
• Galicia reveals marbled meat and a deep, rich and complex flavor.
• Charolais is renowned for its lean, tender and tasty meat. Little used for Txuleta, its delicate taste offers an interesting taste alternative.

We love Txuleta!

Prime rib, varied and always delicious recipes in the Basque Country!

To obtain the best rib of beef from the Basque Country, a good maturation is to be respected. A key step in the preparation, it develops the flavors, accentuates the tenderness and improves the meat which becomes more than melting after cooking. This maturing more or less long depending on the region can exceed 2 months in some restaurants, which then cook an exceptional meat. The Txuleta is a simple meal that can be enjoyed without hunger, a recipe that requires few ingredients, except good salt, Espelette pepper and quality olive oil. It is the cooking that requires the most attention:

• Room temperature so as not to damage the meat
• Cook over high heat on each side to seal in the juices and flavors
• Resting time equal to the cooking time to let the meat soften before tasting

We’re already salivating over La Txuleta! Enjoy your meal !

Our favorite places to taste the best beef ribs in the Basque Country

Do you dream of discovering the melting parsley of a delicious Txuleta in the Basque Country? Trust our gourmet instinct that will take you to savor an emblematic dish of the region perfectly cooked.

Restaurants not to be missed

• Le Hor Dago in Saint-Jean-de-Luz, exceptional meat cooked over a wood fire, and fresh produce
• The Ttipia cider restaurant in Bayonne, delicate cuisine in an authentic stone and wood setting
• Sanoki Ostatua in Zugarramudi, wood-fired grills, breathtaking mountain views
• La Guinguette des Sardines in Biarritz, beautiful beef ribs to share in a friendly atmosphere
• Le Hernani in Biarritz , meat with coarse salt cooked on the plancha in a real cider house like in Spain

The essential butcher shops

Maison Thurin in Saint-Jean-de-Luz, Galician beef ribs with a unique taste

Le Comptoir de la viande in Anglet, exceptional products and home-cooked meals

All you have to do now is sit down at the table!

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