The Debabarrena Gastronomic Club is a group of chefs determined to shine a spotlight on local products and the quality of Basque cuisine.
The Debabarrena Gastronomic Club is a group of chefs determined to shine a spotlight on local products and the quality of Basque cuisine.
The Debabarrena Gastronomic Club is a group of chefs determined to shine a spotlight on local products and the quality of Basque cuisine.
The Debabarrena Gastronomic Club is a group of chefs determined to shine a spotlight on local products and the quality of Basque cuisine.
Population
5.324 (2024)
Celebrations
Mary Magdalene, July 22
Calvary Festivities, September 14
Mackerel Day, first weekend of April
Historic center
Port
Beaches and natural pools
Nautilus Museum
Arrietakua Palace
Olatz Valley
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.
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.
For the dough:
For the glaze: