Our Villages

Mutriku

Useful Information

Population
5.324 (2024)

Celebrations
Mary Magdalene, July 22
Calvary Festivities, September 14
Mackerel Day, first weekend of April

A Vantage Point Over the Sea

A pleasant fishing village, whose inhabitants formerly took part in whale hunting activities. To this day, fishing and related industries are still fundamental economic activities. It is also part of the Basque Coast Geopark

Mutriku is the birthplace of the eminent seamen Gaztañeta and Churruca, known throughout the world for contributions to shipbuilding, the former, and for his heroic performance in the Battle of Trafalgar, the latter.

The Old Quarter of Mutriku is one of the best preserved in Gipuzkoa and the Basque Country as a whole. It is made up of two squares and narrow cobbled streets which link the whole village together down to the fishing port. In these charming streets of identifiable character we find palaces and houses of architectural interest that usher us along an unforgettable route: Galdona House, the Town Hall and the neo-classical church of Nuestra Señora de la Asunción, where a canvas by Zurbaran may be found.

Continuing towards the port, Arrietakua Palace, the Palace of Zabiel (16th century), Olarra-Mizkia House, the Palace House of Montalibet, Berriatua Tower and the Convent of Santa Catalina, whose main altarpiece contains two paintings from the Flemish School.

In this picturesque fishing village, gastronomy performs a fundamental role, and indeed, how could it be otherwise: quality restaurants and grills are spread throughout the town centre and the port, as well as in the surrounding rural neighbourhoods. The main specialities are monkfish and “Marmitako”, and a variety of delicious fish dishes prepared in many different ways. The important canning industry based in Mutriku is also noteworthy; tuna, tinned anchovies or caviar substitute are much sought-after products, thanks to their quality.

Mutriku has also beaches where you can lose yourself, as the one above, Saturraran beach, or either to find yourself, as the town beach, a small beach next to the port, located between two natural seawater pools.

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San Blas

Christmas is over, but in Debabarrena we continue to make winter as sweet as possible. On 3 February, we make the most popular treat in our traditional repertoire of cakes and biscuits: Tortas de San Blas (Saint Blaise biscuits). Come and try them!

The tradition of making biscuits to celebrate the Feast of Saint Blaise is not exclusive to Debabarrena, and is typical also in other parts of the Basque Country, such as Abadiño and Llodio.

In our region, however, many people still make these biscuits at home and then take them to church to be blessed. Saint Blaise is the patron saint of throat-related problems, which is why, according to popular belief, in addition to eating the biscuits, you should also take a piece of string to church to be blessed, and then wear it tied around your neck for nine days before burning it. This will provide protection against colds and other illnesses for an entire year.

Ingredients

For the dough:

  • 1 kg wheat flour
  • 6 eggs
  • 125 g pork lard (or butter or margarine)
  • ½ kg granulated sugar
  • 1 sachet of baking powder
  • 15 drops of aniseed essence

For the glaze:

  • 2 egg whites
  • 250 g icing sugar
  • 10 drops of lemon juice
  • 3 drops of aniseed essence

Preparation

  • Preheat the oven to 180º C.
  • Place the flour on a clean worktop and push into a volcano shape.
  • Break the eggs into the dip in the centre and mix with your hands.
  • Add the lard (or butter or margarine) and knead.
  • Gradually add the sugar and aniseed essence.
  • Knead until the dough is no longer sticky.
  • Shape into a ball and leave to stand for at least half an hour at room temperature.
  • Sprinkle the worktop and a rolling pin with flour.
  • Divide the dough into small balls and squash them down to around half a centimetre in thickness.
  • Adjust the shape using a plate or tray.
  • For a fluted border, pinch round the edge.
  • Bake on the middle shelf of the oven for around 15-20 minutes, until the biscuits are golden brown but not toasted.
  • Meanwhile, for the glaze, beat the egg whites until stiff.
  • Still beating, add the icing sugar, lemon juice and aniseed essence until you have a dense white paste.
  • Spread the glaze over the still-warm biscuits using a spoon.