Our Villages

Eibar

Useful information

Population
27.039 (2024)

Celebration
San Juan, June 24
San Blas, February 3
Arrate Festivities, September 8
San Andrés, November 30

Museums – Debabarrena Turismo
Ipurua Municipal Stadium
Astelena Fronton
Town hall
Mount Arrate
Church of San Andrés
San Blas

A City Brimming With Industry, Art and Sport

Known as Armourer City, Eibar is the main town in the region, where most of its inhabitants reside. In this town with a great industrial tradition, a good number of services are offered to companies and people in the area.

Industrial Heritage
Eibar has been one of the most important centres of industrial development in Gipuzkoa. For centuries, the arms industry was its main activity, from which very diverse products and companies have derived. The industrial diversification of the region is due to the knowledge and skills acquired in the arms industry. The entrepreneurial character of the population of Debabarrena has also been fundamental. Find out why Eibar is often called an arms city at the Museum of the Arms Industry.

Art, Sports and Much More
Eibar is a town that has grown a lot over time. The architectural heritage of Eibar includes the Church of San Andrés or the Casa Torre de Unzueta, “Markeskua”, the Aldatze Palace or the City Hall building itself. It also stands out for the wide range of activities offered by Eibar around Culture and Sport. For example, the Portalea House of Culture hosts numerous exhibitions and cultural initiatives throughout the year, as well as the Coliseo Theatre. Eibar is also home to a Second Division football team, the S.D. Eibar. Its stadium, one of the smallest on its league, is open for guided tours

On the other hand, the Sanctuary of Our Lady of Arrate in Eibar is an absolutely special place for all the people of Eibar and inhabitants of the valley, whose first news about the Virgin of Arrate dates back to the thirteenth century. Also in Arrate is the Interpretation Centre of the Eibar Civil War Front, which can be visited throughout the year.

More in Eibar...

Where to eat?

Where to sleep?

Trails

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.