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Tourist Information Offices

A stone´s throw away

If you have any questions or recommendations, please contact one of our tourist offices in our region. We look forward to your visit!

Oficina de Deba
Oficina de Mutriku

All the information you need to discover Debabarrena

Deba Tourist Information Office

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Manages the check-in of pilgrims who wish to spend the night at the pilgrim hostel.

Mutriku Tourist Information Office

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Oficina de
turismo de Deba

Contacta con nosotros

Gestiona el check-in de los peregrinos que desean pernoctar en el albergue de peregrino.

Oficina de
turismo de Mutriku

Contacta con nosotros

Oficina de
turismo de Mutriku

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How to get there?

Debabarrena, located in the centre of Euskadi, is less than an hour from the three Basque capitals. Everything is within easy reach of between the eight municipalities in the region.

Start your journey!

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Where to sleep?

On the coast or in the mountains of the region, in Debabarrena you will find all kinds of accommodation. Choose according to your interests and enjoy a comfortable and unforgettable stay.

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Where to eat?

Our region offers different products and gastronomic events throughout the year to delight the palate, and therefore, it has restaurants where you can enjoy unique culinary experiences.

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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.