Our Villages

Ermua

Useful information

Population
15.627 (2024)

Celebration
Santiago, July 25
San Martín Fair, the Saturday closest to the festivity of San Martín

Izarra Centre
Town hall
Circular route Ermua-Mallabia 
Lobiano Palace

Enjoy Doing Business Over a Tasty Meal

Ermua is a dynamic town that is characterised by its youth, the prevailing atmosphere and cultural activity. The greatest attraction is given by its people, the effervescent activity of its groups, that incessant activity in culture: painting, dance, music, photography, theater… And in sport: mountaineering, hand ball and paddle, bowling, etc. And what about gastronomy? Every year the town hosts culinary events such as the Gastronomic Days or the Casserole Contest in which local catering establishments participate.

A strategic location for your events
Ermua has top-tier facilites for hosting all kinds of MICE or business events: the Izarra Centre. A singular building with spaces specially designed for hosting conferences, meetings and seminars.

Historical buildings
Ermua has two beautiful Palaces: Marquis of Valdespina and Loviano. They are a source of pride for the people of Ermua. They appreciate the spectacular baroque facade of the former (nowadays the Town Hall) and the Renaissance beauty of Lobiano.

Tourist Information

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Trails

Kiska

Julen y Xabi Pérez

Ermua

Acupuncture for the senses.
  • Zeharkalea 4, 48260 Ermua
  • 631 172 988
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Hotels

Villa de Ermua Hotel

Ermua

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Hostels

Mélida Guesthouse

Ermua

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Eibar, Mutriku

Bizkar Trail

This mountain trail connects Mutriku and Arantzazu.
  • Registration: GR 121
  • Distance: 21,4km
  • Linear trail
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Eibar, Elgoibar, Soraluze

Mendibai trail. Kalamua-Irukurutzeta

This trail connects Elgoibar with Hondarribia.
  • Registration: PR-GI 285
  • Distance: 18km
  • Linear trail
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Eibar, Elgoibar

Hermitages below Kalamua

Circular route from Arrate along the slope of Mount Kalamua.
  • Registration: PR-GI 215
  • Distance: 12,6km
  • Circular trail
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Ermua, Mallabia

Ermua-Mallabia

Circular route that runs between farmhouses and forests.
  • Registration: PR-BI-70
  • Distance : 7,61 km
  • Circular trail
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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.