
The Secrets of Bayonne Chocolate: A Story That Goes Back to the 16th Century
How Bayonne became the chocolate capital of France, long before Paris. A tale of refugees, cacao, and centuries-old craftsmanship.
Read moreExplore the Basque Country through our articles: culture, food, history and nature

How Bayonne became the chocolate capital of France, long before Paris. A tale of refugees, cacao, and centuries-old craftsmanship.
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Every Basque house has a name, not a number. The half-timbered beams carry meaning. Learn to read these facades like pages from a history book.
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With 22 different specialties and a fronton in every village, Basque pelota is the most fascinating and least-known sport in Europe.
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Beyond the coast, the Basque hinterland hides unsuspected treasures. Ainhoa, Sare, Espelette and other villages where time seems to stand still.
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Long before it was known for chocolate and rugby, Bayonne was a formidable corsair port. The fascinating story of the Basque sailors who terrorized the seas.
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The only pre-Indo-European language still spoken in Europe, Euskara has puzzled linguists for centuries. A deep dive into one of the continent's greatest mysteries.
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In 1957, an American screenwriter brought the first surfboard to Biarritz. That single act would transform a fishing village into the surfing capital of Europe.
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Beyond the pintxos and Bayonne ham, Basque cuisine holds little-known treasures. A journey into a gastronomy that rivals the greatest in the world.
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Every summer, Bayonne transforms for five days into an enormous street festival. The history, traditions, and secrets of an event unlike any other in the world.
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From Bidart to Hendaye, the Basque coastal path offers some of the finest hiking in France. Dramatic cliffs, secret coves, and breathtaking panoramas.
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A UNESCO World Heritage Site often overshadowed by Notre-Dame de Paris, the Cathedrale Sainte-Marie of Bayonne hides architectural treasures and centuries-old secrets.
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Arriving from Mexico in the 16th century, the Espelette pepper became the first pepper in Europe to earn AOP status. The story of an ingredient that became a symbol of the Basque Country.
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