The gastronomic tradition of the port of Saint-Jean-de-Luz and Ciboure gives prominence to sea food. Everyday dishes such as the ttoro, a traditional family soup of fishermen mixing various fishes and crustaceans, or the marmitako, a recipe once cooked out at sea and whose main ingredient is tuna, became emblematic recipes of the port of Saint-Jean-de-Luz and Ciboure. The bay also has on offer some pastry specialities, including the macaroon from Maison Adam, which made history when it won the approval of King Louis XIV during his visit in Saint-Jean-de-Luz. In the 20th century, the Maison Pariès causes a sensation with its kanouga (a mix of soft toffee and chocolate fondant) then its macaroons, rechristened mouchous. More recently, the submarine vinification carried out by the innovative Atelier Egiategia, expanded the gastronomic landscape of the bay.
