The Basques have a great seafaring tradition. They also like eating well and are renowned as good cooks. Marmitako is the most popular dish among fishermen during the bonito season from October to June. It can be cooked perfectly even in a small oven on board, amid the swaying of the boat and the splashing of waves against the gunwale. On land the best accompaniment to marmitako is undoubtedly a good txacoli cider from Guetaria, served well chilled.
