Bidarray, a Lower Navarrese village located at the foot of the Iparla mountain ridges, is one of the gateways to the province of Lower Navarre, in the northern Basque Country. Its inhabitants are the Bidarraitar. The microphones are placed this week at the table of the hotel-restaurant Barbera.
Hotel restaurant Barbera
Located in the heart of the mountains, on the village square (a stone’s throw from the Notre Dame de l’Assomption church built in the 17th century), the Barbera hotel-restaurant has been a family establishment since 1875, but also an emblematic and authentic where locals and passing visitors come to discover its family cuisine prepared with local products. His signature dish: minced cod and garlic cream.
The Baztandarrak Association
This association, which celebrated its 20th anniversary in 2017, highlights the importance of preserving the environment with regular maintenance of the trails. Mountain lovers, the members of Baztandarrak organize a race called the BK Trail every year with two formats to choose from: a 24 km or a 45 km. It takes place just after the village festivals, in mid-July.
Gaztaina Association
The Gaztaina association was born at the end of 2018 and brings together the chestnut groves of 5 municipalities around the Baigura massif: Mendionde, Bidarray, Louhossoa, Hélette and Macaye. It has 3 essential missions: the rehabilitation, development and promotion of chestnuts in the Basque Country. Each year, a chestnut evening is organized in Bidarray, the opportunity to taste a local product with family or friends to perpetuate the tradition of the chestnut drum: the padera.
This collective works on a daily basis and in collaboration with Euskal Herriko Laborantza Ganbara to promote this Basque product and, perhaps one day, succeed in making it a PDO.
Les Petits Naufragés herbal teas
Settled for 5 years in the town, Cécile and her companion cultivate, harvest and dry plants such as mint, lemon balm or verbena which appreciate the humidity of the Basque soils. They are the Little Castaways. A forgotten know-how, but that Cécile learned at the school of plants in Montpellier. They created herbal teas for all times of the day to which they gave first names, such as Maylis, Eztitxu or even Ihintza, a way for them to wink at the people who helped them set up.