Featured Products

*Extra Virgin Olive Oil

Caught using sustainable techniques in the Bay of Biscay during springtime, Yurrita selects only the freshest and optimum-sized anchovies.

These are salted and cured for at least 20 months. Then, anchovy fillets are prepared by hand as has been done for more than 150 years.

Yurrita 00 anchovy fillets are plump and meaty; just open the packet and enjoy on their own.

To get the best of the anchovies keep them in room temperature 15 minutes before eating.

SUGGESTIONS:

• Enjoy them with a glass of txakoli.

Our deliciously sweet piquillo peppers are traditionally roasted, peeled and preserved in their own juice for later use in pintxos.

Piquillo peppers are hand-picked variety of sweet pepper.

Easily recognizable thanks to their small size, triangular shape, curved tip and deep, blood-red colour, Piquillo peppers have an outstanding reputation for their luscious, sweet flavour. The peppers are traditionally grown in the Navarre region of the Basque Country near the town of Lodosa. The name means "little beaks" and it's easy to see why.

SUGGESTIONS

• They can be eaten as a starter or appetiser, sprinkled with garlic, drizzled with our oils and vinegars, served as a garnish or stuffed with our finest goat’s cheese.

Our deliciously sweet piquillo peppers are traditionally roasted, peeled and preserved in their own juice for later use in pintxos.

Piquillo peppers are hand-picked variety of sweet pepper.

Easily recognizable thanks to their small size, triangular shape, curved tip and deep, blood-red colour, Piquillo peppers have an outstanding reputation for their luscious, sweet flavour. The peppers are traditionally grown in the Navarre region of the Basque Country near the town of Lodosa. The name means "little beaks" and it's easy to see why.

SUGGESTIONS

• They can be eaten as a starter or appetiser, sprinkled with garlic, drizzled with our oils and vinegars, served as a garnish or stuffed with our finest goat’s cheese.

Gilda flavours burst in your mouth like no other. It must be eaten in a mouthful to feel the salty, intense and pickled flavours all together.
The pepper, pickled but not hot, the intensity of the olive and the top quality of Yurrita anchovy brings this popular Basque pintxo to its highest level.
Don't just imagin those flavours, just try it.

SUGGESTIONS

• To be enjoyed with a glass of txakoli or any other aperitive.

Ibarra peppers, are not hot. They have a gentle and depth pepper flavour that gives a special touch to dishes

Making a string, is the way that Basque farmers has protected peppers for centuries, from insects and humidity. Apart from being the best way to maintain peppers longer, it is a beautiful decorative piece for any kitchen.

SUGGESTIONS

• Presented in glass jars of varying sizes, this exquisite delicacy is popular both as an accompaniment to other dishes and as an appetiser.

Our deliciously sweet piquillo peppers are traditionally roasted, peeled and preserved in their own juice for later use in pintxos.

Piquillo peppers are hand-picked variety of sweet pepper.

Easily recognizable thanks to their small size, triangular shape, curved tip and deep, blood-red colour, Piquillo peppers have an outstanding reputation for their luscious, sweet flavour. The peppers are traditionally grown in the Navarre region of the Basque Country near the town of Lodosa. The name means "little beaks" and it's easy to see why.

SUGGESTIONS

• They can be eaten as a starter or appetiser, sprinkled with garlic, drizzled with our oils and vinegars, served as a garnish or stuffed with our finest goat’s cheese.

Our deliciously sweet piquillo peppers are traditionally roasted, peeled and preserved in their own juice for later use in pintxos.

Piquillo peppers are hand-picked variety of sweet pepper.

Easily recognizable thanks to their small size, triangular shape, curved tip and deep, blood-red colour, Piquillo peppers have an outstanding reputation for their luscious, sweet flavour. The peppers are traditionally grown in the Navarre region of the Basque Country near the town of Lodosa. The name means "little beaks" and it's easy to see why.

SUGGESTIONS

• They can be eaten as a starter or appetiser, sprinkled with garlic, drizzled with our oils and vinegars, served as a garnish or stuffed with our finest goat’s cheese.

Our deliciously sweet piquillo peppers are traditionally roasted, peeled and preserved in their own juice for later use in pintxos.

Piquillo peppers are hand-picked variety of sweet pepper.

Easily recognizable thanks to their small size, triangular shape, curved tip and deep, blood-red colour, Piquillo peppers have an outstanding reputation for their luscious, sweet flavour. The peppers are traditionally grown in the Navarre region of the Basque Country near the town of Lodosa. The name means "little beaks" and it's easy to see why.

SUGGESTIONS

• They can be eaten as a starter or appetiser, sprinkled with garlic, drizzled with our oils and vinegars, served as a garnish or stuffed with our finest goat’s cheese.

Our deliciously sweet piquillo peppers are traditionally roasted, peeled and preserved in their own juice for later use in pintxos.

Piquillo peppers are hand-picked variety of sweet pepper.

Easily recognizable thanks to their small size, triangular shape, curved tip and deep, blood-red colour, Piquillo peppers have an outstanding reputation for their luscious, sweet flavour. The peppers are traditionally grown in the Navarre region of the Basque Country near the town of Lodosa. The name means "little beaks" and it's easy to see why.

SUGGESTIONS

• They can be eaten as a starter or appetiser, sprinkled with garlic, drizzled with our oils and vinegars, served as a garnish or stuffed with our finest goat’s cheese.

Intense aromas with herbal and balsamic notes and hints of green bananas and kiwis.

It is elaborated approximately the first week of November.

Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.

SUGGESTIONS

• Citrus fruit, salads and blue fish.

Born from the best wines of La Rioja and aged in oak barrels for more than 4 years.

It is a vinegar of strong personality.

SUGGESTIONS

• Ideal for enhancing salads and meat stews.

NEW PRICE

A unique vinegar that combines the character of Reserva Jerez vinegar with a sweet touch from the Pedro Ximénez variety grapes.

The excellent Pedro Ximénez sweet wine vinegar, with its own character, will help in bittersweet sauces or sophisticated gazpachos.

Pedro Ximénez is a grape variety morphologically of round appearance, with thin skin, almost transparent and delicate.

Made with 100% manzanilla olives, this oil comes from a select harvest, from manually selected olives harvested only in September and October.

Intense with complex aromas, with outstanding sweet fruit and spices.

Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.

SUGGESTIONS

• White fish, chocolate and asparagus. 

This oil comes from a select harvest, from manually selected olives harvested at the end of November.

Sweet aromas of apples and strawberries, with a hint of nuts.

Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.

SUGGESTIONS

• Citrus fruit and pastries.

Variety originally from Navarra. Cultivated and elaborated on the property. It is elaborated approximately the first week of November.

Intense fruity with aromas reminiscent of truffle and licorice. It also has a herbaceous touch of artichoke and thistle. The palate has a medium bitterness and a late high spicy.

Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.

SUGGESTIONS 

• Perfect for mushrooms, legumes and game stews.

Premium Cider by Isastegi is an exceptional natural cider crafted from 100% native Basque apples, fully certified under the Euskal Sagardoa quality seal.

Organic and made without added sulphites, it is naturally fermented with indigenous yeasts and bottled unfiltered to preserve the purity and vitality of the fruit.

This cider has earned a high score in official tasting panels, thanks to its crisp acidity, dry finish, and vibrant notes of fresh apple and subtle wild fermentation.

A true expression of traditional Basque cider-making, it pairs beautifully with Basque cuisine and offers an authentic, clean, and refreshing drinking experience.

Organic Basque cider crafted at the Oiharte farmhouse from apples grown in orchards once known as the Land of the Marquis—a nod to the historic ties with the Marquis of Segura.

Made from a blend of native varieties—Txalaka, Gezamiña, Urtebi Haundi and Txikia—grown beside the cider house, this unique cider is aged on lees from the previous harvest, enhancing depth and complexity.

With vibrant colour, bold flavour, and a full-bodied character, it captures the essence of its land and heritage.

A true farmhouse cider, rich in tradition and expressive of its noble origins.

Here we have a pork liver pâté, seasoned with truffles from the Basque Country region of 'Alava', which gives the pâté a unique, rich and exquisite truffle flavour.  

Basatxerri brand make a selection pork pâté with premium quality Basque products such as Sagardoz (cider brandy), Txakoli (a lightly sparkling, dry white wine), and truffles from the Basque region of 'Alava'.

Pigs graze on mountain grass and scrub, chestnuts and acorns, which results in a pork meat that is packed with flavour. Basatxerri pork pâté is a smooth pâté made from pork liver, bacon and jowl.

This pork liver pâté is best enjoyed on bread or toast accompanied by our orange and lemon jam and a glass of light red wine. 

Our deliciously sweet piquillo peppers are traditionally roasted, peeled and preserved in their own juice for later use in pintxos.

Piquillo peppers are hand-picked variety of sweet pepper.

Easily recognizable thanks to their small size, triangular shape, curved tip and deep, blood-red colour, Piquillo peppers have an outstanding reputation for their luscious, sweet flavour. The peppers are traditionally grown in the Navarre region of the Basque Country near the town of Lodosa. The name means "little beaks" and it's easy to see why.

SUGGESTIONS

• They can be eaten as a starter or appetiser, sprinkled with garlic, drizzled with our oils and vinegars, served as a garnish or stuffed with our finest goat’s cheese.

*Extra Virgin Olive Oil

This is the queen of the anchovies. Yurrita selects the best anchovies to create this delicacy.

Caught using sustainable techniques in the Bay of Biscay during springtime, Yurrita selects only the freshest and optimum-sized anchovies.

The anchovies are cleaned by hand leaving the skin. A dream for those who love anchovies.

To get the best of the anchovies keep them in room temperature 15 minutes before eating.

SUGGESTIONS:

• Enjoy them with a glass of txakoli.

*Extra Virgin Olive Oil

Boquerones are anchovies marinated in a secret vinegar mix. Ready to eat.

To get the best of the boquerones keep them in room temperature 15 minutes before eating.

SUGGESTIONS:

• Tosta Matrimonio; toasted bread, anchovy and boqueron.
• Boquerones with strawberries. For those who want to explore a new sensation.

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: Cabernet Sauvignon,  Merlo, Tempranillo. 

Aged: 12 Months French Oak

Notes: A seductive aroma of red fruit with a hint of spice. Notes of wild strawberry on the palate. Pairs wonderfully with red meat and cheese.  

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: 100% Chardonnay

Aged: 6 Months in own lees.

Notes:  Light florals and citrus on the nose, with a delicate mineral note. Incredibly fresh and long on the palate. Pairs with seafood, especially fatty fish.  

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: Cabernet Sauvignon, Tempranillo, Merlot

Aged: 14 Months French Oak

Notes:  A beautiful cherry red in colour, with a red fruit and toasty aroma. A hint of spice and elegance on the palate with a long finish. Pairs well with cheese and game.  

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: 100% Garnacha

Aged: French Oak

Notes: Stunning bright violet in colour. Spiced aroma with notes of red fruit & violets. Smooth, vibrant and silky on the palate. Excellent alongside red meat, Japanese cuisine, stews & vegetables.

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: 100% Tempranillo

Aged: Young

Notes: Vibrant and fresh on the nose with enticing fruit and citrus on the palate. Perfect alongside salads, rice dishes and grilled vegetables.

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: 100% Chardonnay

Aged: 3 months in own lees

Notes: Floral on the nose with fresh citrus notes on the palate. Excels paired with seafood, white meat and Basque sheep’s cheese.  

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: 100% Merlot

Aged: Young

Notes: Floral aroma with a ripe red fruit palate. Incredibly fresh mouthfeel. Pairs well with vegetables, light pastas and sausage.

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: 100% Chardonnay

Aged: 5 months French Oak

Notes: Lively fruit on the nose with a hint of spice. Long florals and citrus on the palate. Perfect with cured ham, vegetables and white fish.

Ibarra pepper is distinguished by its thin greenish yellow skin, mild spicy tender meat and soft flavour.

All the production is freshly harvested and packaged with the best quality.

The pepper is hand-selected and pickled in low-acid and low-salt white wine vinegar. At least after two months of maturation, it is ready to be tasted in different formats, both for consume at home and restaurants.

SUGGESTIONS

• Presented in glass jars of varying sizes, this exquisite delicacy is popular both as an accompaniment to other dishes and as an appetizer.

Rafa Gorrotxategi crafts these delicious cakes with a careful selection of ingredients, almond cream, sugar and mol yolk.

GLUTEN FREE

Savour the bold, coastal flavours of Yurrita’s Mussels in Marinera Sauce — a traditional delicacy crafted with care and heritage. These tender, plump mussels are hand-packed to preserve their natural quality and texture.

They are bathed in a rich, savoury marinera sauce — a classic preparation made with tomatoes, onions, garlic, paprika, and a splash of wine — simmered slowly to create depth and warmth. The result is a beautifully balanced dish with sweet, smoky, and tangy notes that perfectly complement the briny mussels.

SUGGESTIONS:

Enjoy straight from the tin or gently warmed.

These mussels are ideal as tapas, with crusty bread.

Or served over rice or pasta.

Ventresca, the belly of the bonito, has been highly prized by connoisseurs as the tastiest and most tender part of the entire tuna.

Our Yurrita ventresca is prepared in limited quantities.

Each bite of Bonito del Norte's ventresca  is so meltingly tender that it is in a different category from other parts of the tuna.

SUGESTIONS:

• Serve on a fresh green salad.
• On a piece of fresh bread to experience the buttery, mild flavor of this amazing seafood.

Plump and meaty, these anchovies are perfect for making one of the most popular pintxo; Gilda.

To get the best of the anchovies keep them in room temperature 15 minutes before eating.

SUGGESTIONS:

• Gilda: In a stick, 2 Ibarra peppers, an anchovy and an olive. 
• Piquillo pepper slices and anchovy salad on garlic toast.

Small sardines covered with specially selected olive oil.

SUGGESTIONS

• Top sardines with chopped tomatoes and basil, oregano, or rosemary.
• Balsamic vinegar gives sardines a nice zing.

Squids in black ink sauce or “Chipirones en su tinta” in Spanish, is one of the most classic Basque dish made from line caught baby squid cooked in a sauce made with ink.

The baby squid are stuffed in their ink with tomatoes and onion, then seasoned with wine and spices. To serve, simply heat the squid through and present alongside plain white rice or crusty bread to mop up the sauce.

They are ready to eat

SUGGESTION:

• Add to a plain rice dish to get new flavours and colours.
• Open the tin, warm them up and enjoy with good toasted bread.

Yurrita Smoked Small Sardines are a testament to traditional craftsmanship and exceptional flavour. Carefully selected for their size and quality, these small sardines are gently smoked over natural wood, enhancing their rich, umami character without overpowering their natural briny sweetness.

Each sardine is hand-packed in high-quality olive oil, which preserves its moist texture and adds a smooth, luxurious finish. The result is a perfectly balanced bite — tender, smoky, and deeply satisfying.

SUGGESTIONS

• Ideal as a gourmet tapa, on toasted bread with pickled onions

• Or simply enjoyed on their own with a glass of white wine or Txakoli.

This delicacy features tender pieces of octopus, carefully cooked to preserve their natural flavour and firm texture. The octopus is then preserved in high-quality olive oil, which enhances its rich, ocean-fresh taste while maintaining its delicate integrity.

Packaged with artisanal care, Yurrita’s octopus is ready to enjoy straight from the tin — ideal for tapas, salads, or as part of a seafood platter.

SUGGESTIONS:

'Polvo a Feira' as the Galicians call it!

Warm up the octopus in its oil, then pick up the pieces of octopus and put them in another dish, add Salt with Piment d'Espelette and Artajo8 Arbequina EVOO. Enjoy it with Igartzeta Txakoli. Sublime!

Discover the delicate elegance of the sea with Yurrita Razor Shells in Brine, a gourmet delicacy sourced from pristine coastal waters and prepared using traditional canning methods.

These slender, tender razor shells (navajas) are carefully selected for their size and freshness, then hand-packed in a light, natural brine that preserves their pure, oceanic flavour. Their clean, slightly sweet taste and firm yet delicate texture make them a true highlight of fine seafood.

SUGGESTIONS:

Enjoy straight from the tin.

Or as a simple tapa with a drizzle of extra virgin olive oil and a splash of lemon.

Or elevate seafood platters and salads with their refined presence.

These tender small scallops (zamburiñas) are sustainably sourced and delicately cooked before being hand-packed in a rich, house-made marinera sauce.

The marinera sauce is a classic recipe, slowly simmered with ripe tomatoes, onions, garlic, white wine, and a touch of paprika — creating a warm, savoury, and slightly tangy base that complements the natural sweetness of the scallops beautifully.

SUGGESTIONS

Perfect served warm or at room temperature, as a tapa with crusty bread,

Or folded into pasta or rice dishes for a touch of coastal elegance.

"Summum" in Latin means epitome. Yurrita select the best loins for their "Summum" range.

Bonito del Norte is a small tuna with an awesome white and gentle meat.

It is kept in olive oil to keep all its juiciness.

SUGGESTIONS:

• "Summum" loin and piquillo pepper on a bread toast.

• "Summum" loins, white asparagus and white beans salad.

Traditionally salt cured, with an intense punchy taste, these anchovy fillets are ready to eat.

To get the best of the anchovies keep them in room temperature 15 minutes before eating.

SUGGESTIONS

• Anchovy, butter and radish teatime sandwiches. 
• Warm potato salad with anchovy, habanero chilli and citrus.

Bonito del Norte is a small tuna with an awesome white and gentle meat.

It is kept in olive oil to keep all its juiciness.

SUGGESTIONS:

• Bonito del Norte and mayonnaise sandwich. 
• Omelette. Bonito del Norte, poached onion and egg.

Yurrita uses the largest loins of the "Bonito del Norte" for this jar

Bonito del Norte is a small tuna with an awesome white and gentle meat.

SUGGESTIONS:

• Just open and enjoy in family with a glass of Lezaun white wine "Txuria"

Extra virgin olive oil made from olives in medium maturation. It is elaborated approximately the first week of November.

This harvesting point gives us an extra virgin olive oil fruity slightly green and fresh, balanced in the mouth.

SUGGESTIONS

• Vegetables and preparation of sauces (mayonnaise, alioli)

Box of 6 glass bottles of 250 ml of each variety of the Artajo10 range.

The early picking, from green olives, gives Artajo's best oils a fresh, herbaceous touch, with an intensity of exceptional green fruity aromas. In contrast, the amount of oil obtained from early olives is much less than in mature ones. 

SUGGESTIONS

• Arbequina: Vegetables and preparation of sauces (mayonnaise, alioli).

• Koroneiki: Citrus, escarole salads and blue fish, like Bonito del Norte.

• Manzanilla: White fish, chocolate and asparagus.

• Arbosana: Citrus and pastries.

• Arroniz: Suitable for all kinds of pulses and game casseroles.

• Coupage: Warm salads, carpaccios and promegranate.

NEW PRICE

Pack of 6 glass bottles of 100 ml of each variety of the Artajo10 range.

The early picking, from green olives, gives Artajo's best oils a fresh, herbaceous touch, with an intensity of exceptional green fruity aromas. In contrast, the amount of oil obtained from early olives is much less than in mature ones. 

SUGGESTIONS

• Arbequina: Vegetables and preparation of sauces (mayonnaise, alioli).

   

• Koroneiki: Citrus, escarole salads and blue fish, like Bonito del Norte.

   

• Manzanilla: White fish, chocolate and asparagus.

   

• Arbosana: Citrus and pastries.

   

• Arroniz: Suitable for all kinds of pulses and game casseroles.

NEW PRICE

• Coupage: Warm salads, carpaccios and promegranate.

"Eusko Label" product

Our cured salchichon is made ​​from Basque Country pigs that are fed on a diet of acorns and grass and allowed to roam outdoors in the mountains.

An extraordinary sausage known for its exquisite taste, succulence and smooth texture, our salchichon is made from the perfect blend of lean meat and juicy bacon. It is gently seasoned and spiced.

Serve at room temperature, sliced thinly. 

SUGGESTION

• Use as an ingredient on your charcuterie board, in 'pintxos' (tapas) or sandwiches or enjoy on its own with fresh bread and a glass of one of our red wines.

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: 100% Pinot Noir

Aged: 9 months French Oak

Notes: Elegant vanilla aroma, with persistent, pure notes of red berries & black fruits. One of very few wines from the El Cerezo Vineyard.

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: 100% Merlot

Aged: 14 Months. French Oak

Notes: A visual delight being a lovely deep rub red. A smooth palate of ripe fruit and intense oak.

Beautiful paste of sweet piquillo peppers.

Easily recognizable thanks to their small size, triangular shape, curved tip and deep, blood-red colour, Piquillo peppers have an outstanding reputation for their luscious, sweet flavour. The peppers are traditionally grown in the Navarre region of the Basque Country near the town of Lodosa. The name means "little beaks" and it's easy to see why.

SUGGESTIONS

• They can be eaten as a starter or appetiser, sprinkled with garlic, drizzled with our oils and vinegars, served as a garnish or stuffed with our finest goat’s cheese.

White asparagus is a valued ingredient in the gastronomy of the Basque Country. While green varieties can taste a little grassy, white asparagus has a more delicate flavour and a sweeter taste with just a hint of bitterness.

SUGGESTIONS 

• Simply with a drizzle of olive oil and a pinch of salt.
• White asparagus with cured ham and Piquillo peppers

Artichoke hearts are one of the most delicious vegetables available. These artichoke hearts from La Churta are grown using organic methods, handpicked, peeled by hand and preserved in a way that retains their delicate flavour.

SUGGESTIONS

• Braised artichoke hearts with tomatoes and Ezpeleta pepper pulp
• Artichoke hearts with Idiazabal cheese topping

It is a high-quality natural cider made from 100% native, organic Basque apples—varieties cultivated and refined locally over thousands of years.

Certified under the prestigious Euskal Sagardoa designation of origin, it meets strict analytical and sensory standards that guarantee authenticity, purity, and excellence.

Naturally fermented with wild yeasts, unfiltered, and with no added sulphites, it expresses the true character of the fruit and the land.

Crisp, dry, and vibrant, it reflects deep-rooted knowledge and a forward-looking commitment to sustainable, quality-driven cider-making.

A genuine taste of Basque heritage and craftsmanship in every glass.

It is a high-quality natural cider made from 100% native, organic Basque apples—varieties cultivated and refined locally over thousands of years.

Certified under the prestigious Euskal Sagardoa designation of origin, it meets strict analytical and sensory standards that guarantee authenticity, purity, and excellence.

Naturally fermented with wild yeasts, unfiltered, and with no added sulphites, it expresses the true character of the fruit and the land.

Crisp, dry, and vibrant, it reflects deep-rooted knowledge and a forward-looking commitment to sustainable, quality-driven cider-making.

A genuine taste of Basque heritage and craftsmanship in every glass.

A high-quality natural cider made exclusively from 100% native Basque apples.

Certified by the prestigious Euskal Sagardoa designation, it meets the highest standards of authenticity, origin, and craftsmanship.

Carefully selected for its balance and character, this cider has also achieved an excellent score in official tasting panels.

Naturally fermented with indigenous yeasts and bottled unfiltered, it offers a crisp, dry profile with refreshing acidity and lively apple aromas.

A true expression of the Basque cider tradition, it is ideal for pairing with Basque cuisine or enjoyed on its own as a pure, artisanal refreshment.

Elegant, bottle-fermented cider crafted by the Otaño-Goikoetxea family at the historic Petritegi farmhouse.

Made using the traditional method, a carefully selected natural cider aged on the lees for a minimum of 9 months, then undergoes a second fermentation in bottle.

The bottles are hand-riddled over 4 weeks, followed by manual disgorgement and final corking—without any added expedition liqueur.

The result is a brut nature cider of exceptional purity: dry, crisp, and finely effervescent, with delicate notes of apple, toast, and minerality.

A refined and authentic expression of Basque cider-making tradition.

High-quality natural cider made exclusively from 100% native Basque apples.

Certified by the prestigious Euskal Sagardoa designation, it meets the highest standards of authenticity, origin, and craftsmanship.

Carefully selected for its balance and character, this cider has also achieved an excellent score in official tasting panels.

Naturally fermented with indigenous yeasts and bottled unfiltered, it offers a crisp, dry profile with refreshing acidity and lively apple aromas.

A true expression of the Basque cider tradition, it is ideal for pairing with Basque cuisine or enjoyed on its own as a pure, artisanal refreshment.

From the historic cider house Gartziategi comes Anne, a refined Basque cider that bridges tradition and elegance.

This exceptional cider is fermented for six months in oak barrels, then matured for an additional year in large casks, allowing it to develop depth, complexity, and a beautifully rounded character.

Made from hand-picked native apple varieties, Anne is dry and crisp, with layers of green apple, wild herbs, light tannins, and a subtle touch of oak.

The extended aging imparts a soft texture and a nuanced aroma that lingers with every sip.

Unfiltered and naturally fermented, Anne Cider is ideal for pairing with grilled fish, cured meats, or simply enjoyed on its own as a contemplative drink.

It's a bold reinterpretation of Basque cider—authentic, aged, and unmistakably elegant.

Refined, filtered cider made exclusively from the Urtebi Txiki apple—an indigenous Basque variety prized for its lively acidity and fresh, delicate flavour.

Certified under the Euskal Sagardoa Designation of Origin, it showcases the purity and character of this single variety through careful fermentation and expert handling.

Light, crisp, and elegantly balanced, it offers subtle fruit notes and a clean, dry finish. Ideal as an aperitif or paired with starters, vegetables, and fish, this monovarietal cider is a modern, gastronomic expression of Basque apple heritage and artisanal cider-making.

A distinctive cider crafted from two traditional Basque apple varieties—Urtebi Haundi and Moko—harvested from the Muntto orchard in Hernani.

Aged on its lees to enhance structure and complexity, it offers a fuller body with layered aromas of ripe apple, subtle spice, and a touch of wild fermentation.

With a dry, balanced profile and refreshing acidity, it is both expressive and food-friendly.

Certified under the Euskal Sagardoa Designation of Origin, Bikoa is a cider of character and depth—perfect for pairing with fish, meat, and mature cheeses, and a fine example of Basque cider craft.

Luxurious and elegant creation made from the prized Errezil apple variety.

The fresh must is frozen and thawed twice, concentrating the sugars and flavours while removing excess water.

This rich, dense juice is then gently fermented, and once it reaches 9–10% alcohol, it is filtered and pasteurised to preserve its natural sweetness and aromatic complexity.

The result is a golden-hued cider with a luscious mouthfeel and deep, lingering notes of roasted apple, caramel, and honey.

Smooth, balanced, and long on the palate, it is a perfect dessert cider or pairing for cheese and pâté.

Bold and refreshing fusion of tradition and innovation.

Made from apples certified under the Euskal Sagardoa Designation of Origin and naturally fermented with selected hops, it retains the crisp, dry character of authentic Basque cider while introducing subtle floral and citrus aromas from the hops.

On the palate, it remains true to its roots—vibrant, natural, and lightly effervescent—with a delicate bitter edge that adds depth and complexity.

This unique cider is a modern twist on a classic, offering a refreshing and aromatic experience for cider lovers and craft beer enthusiasts alike.

A bold, modern take on a classic aperitif, Zeberio Vermouth is crafted in the Basque Country using a unique base of naturally fermented apple cider instead of traditional grape wine.

This distinctive foundation brings a refreshing brightness and gentle acidity, beautifully balanced by a careful infusion of aromatic herbs, spices, and citrus peel.

The result is a dry, complex vermouth with lively apple notes, subtle bitterness, and a smooth, lingering finish.

Its crisp character makes it ideal served over ice with a slice of orange, or as a versatile base for cocktails.

Rooted in tradition but refreshingly original, this is a vermouth that invites discovery—elegant, vibrant, and unmistakably Basque.

You must be 18 or over to purchase and receive this product.

Grape: 100% Chardonnay

Aged: 24 Months in bottle

Notes: Harvested early September for the optimal sparkling wine. Enticing notes of florals and citrus with very well balanced acidity.   

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: 100% Pinot Noir

Aged: 9 months French Oak

Notes: Elegant vanilla aroma, with persistent, pure notes of red berries & black fruits. One of very few wines from the El Cerezo Vineyard

Made with grapes from organic farming.

Fermented at 18º C for 12 days.

ABV 14%

You must be 18 or over to purchase and receive this product.

This “Vino de Pago” is made with 65% Tempranillo and 35% Cabernet Sauvignon grapes that are exclusively from the Gazaga vineyard. The vineyard has very poor soil and south-facing slopes and terraces, which gives this wine its unmistakable flavour.

Bright and intense red in colour, it has an expressive, fruity, oaky bouquet with background notes of cocoa. The palate is well-structured, fleshy and fruity with well-assembled, balsamic round and ripe tannins.

The wine is fermented at 26C, macerated for twelve days and aged in new oak barrels.

ABV 14%

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: Merlot and Cabernet Sauvigon

Aged: 12 months French Oak.

Notes: Notes of red fruit and currants on the nose. Silky fruit on the palate with hints of spice. Long finish.

You must be 18 or over to purchase and receive this product.

White wine made with grapes from organic farming.

Fermented at 18º C for 12 days.

ABV 14%

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: 100% Chardonnay

Aged: New French oak barrels for 8 months with its lees and doing continuous batonnage.

Notes: Beautiful yellow colour with golden tones. The aroma is intense, complex, and elegant with citrus notes and a touch of vanilla. Long on the palate, it has good structure and is very balanced.

Pairing: Grilled or oven-baked fish, special meals and dinners.

You must be 18 or over to purchase and receive this product.

PDO: Navarra

Grape: 100% Chardonnay

Aged: Young.

Notes: Dubbed the ‘Full Expression of Chardonnay, a tropical initiation finishes with citrus & while peach notes. A rich and persistent palate.

Delicious crunchy and tasty tiles, handcrafted with the best selection of almonds, brown sugar cane, rice flour and butter.

GLUTEN FREE

Rafa Gorrotxategi elaborates this black chocolate with 80% of the best cocoa, with red cranberries, delicious pecan nuts, redcurrants and a small spicy and delicate touch of the famous piment d'Espelette.

GLUTEN FREE

Rafa Gorrotxategi handmades this chocolate with milk with 42% of Terra Cacao, a cocoa of exceptional purity, with slices of the best mandarines from Calabria and the delicate complement of sultanas and freeze-dried raspberries.

GLUTEN FREE

Rafa Gorrotxategi handmades this chocolate with milk with 32% of the best cocoa, with cappuccino coffee flavor, almonds, chocolate coffee beans and delicious toffee nibs.

GLUTEN FREE

This delicious ink will give a singular black color to your pasta and rice. A must for squid and squid dishes.

Sepia ink is the pigment that expels cephalopods as a measure of protection against other predatory animals.

It is used in the gastronomic universe very frequently, especially in Mediterranean cuisine. 

SUGGESTIONS

• Black rice
• Squids in their ink

The Ibarra pepper mousse is an ideal side dish for all kind of meals. Made with the best peppers from Ibarra, it is the perfect accompaniment for meat and fish, as well as a delicious addition to the preparation of sauces and other products such as hamburgers and croquettes.

Ibarra peppers, are not hot. They have a gentle and depth pepper flavour that gives a special touch to dishes

SUGGESTIONS

• Presented in glass jars of varying sizes, this exquisite delicacy is popular both as an accompaniment to other dishes and as an appetiser.

These sweet and delicious organic tomatoes from the Navarre valley are harvested during the summer and peeled by hand.

SUGGESTIONS

• Add these top quality tomatoes to enhance the flavour of sauces, pasta dishes, casseroles and stews. 

Gilda flavours burst in your mouth like no other. It must be eaten in a mouthful to feel the salty, intense and pickled flavours all together.
The pepper, pickled but not hot, the intensity of the olive and the top quality of Yurrita anchovy brings this popular Basque pintxo to its highest level.
Don't just imagin those flavours, just try it.

SUGGESTIONS

• To be enjoyed with a glass of txakoli or any other aperitive.

Our free-range, Basque Country bacon comes from pigs that were raised humanely in the mountains and spent much of their lives outdoors on Basque pasture land.

Fed only on acorns, chestnuts and grass, the pigs are allowed to roam the Basque mountains to fatten up naturally. The meat is then cured using salt and Basque choricero pepper – a dried, smoky and slightly spicy pepper - and hung for several months. The result is a melt-in-your-mouth bacon that has a wonderful silky-smooth texture and a delicious nutty, smoky and slightly spicy taste. 

SUGGESTIONS

• It can be enjoyed on its own with some fresh bread, on a charcuterie board or added to soups
• Warm salad of asparagus, bacon, eggs & walnuts

This fresh chorizo sausage ​​is juicy, tasty and packed with flavour. It is made from free-range minced lean pork and pork belly which have been marinated in salt, paprika and spices.

SUGGESTIONS

• Fresh chorizo sausages are delicious, soaked in Basque cider, fried or grilled and served sliced as pintxos.
• This chorizo is also excellent fried and added to a tortilla or cooked as part of a spicy tomato sauce and served with pasta.

Our free-range, Basque Country ham comes from pigs that were raised humanely in the mountains and spent much of their lives outdoors on Basque pasture land.

Fed on acorns, chestnuts and grass, the pigs are allowed to roam the Basque mountains to fatten up naturally. Each ham is then cured using salt and hung for over 2 years. The result is an indulgent-tasting ham that has a wonderful melt-in-the-mouth texture and a delicious nutty and salty taste.

SUGGESTIONS

• Tomato bread with cured ham
• Add to soups and stews and other dishes.
• Artichokes with cured ham