Food is a BIG THING in the Basque Country. I would say it's bigger than in Galicia. The number of gastronomic societies is enormous and you can find lots of different food and in huge quantities. As you can imagine, food is a social thing too. In the Basque Country the sea is more generous than the land, except for the Álava riberas and some valleys in Guipúzcoa and Bilbao. Fish is therefore the star element of the traditional Basque cuisine and the basis of the best known international recipes. Cod and hake are the most typical fish, and the 'hake in green sauce' (merluza en salsa verde) or the 'cod made bizkaian style' (bacalao a la bizcaína) or 'al pil-pil' are famous. As for meat, beef, pork and lamb are prepared in a great variety of ways. I particularly love 'ox tail' (rabo de toro) and 'roast lamb burruntzi style' (cordero entero asado al burruntzi). The dry beans (usually red) are also well known (although the beans from Asturias are more famous). And what about the fresh or cured cheese? Don't know much about drinks, but my father is an expert and he has a collection of white and red wines from the Rioja alavesa (some of which he will store for years) and he buys sidra and Txacolí for drinking more quickly. I want to keep in shape, so I eat everything but not huge amounts of it, and I do a lot of sport.