Tourist sparks controversy by calling spaghetti and meatballs Basque cuisine

Spaghetti and meatballs: the 'Basque cuisine' causing a social media storm

A British influencer has shared her dining experience in Bilbao on social media, claiming she was about to try authentic Basque cuisine. The dish she chose: spaghetti and meatballs. The result: a flood of criticism and a reflection on the current state of gastronomy in the Biscayan capital. What might seem like a trivial anecdote reveals a deeper phenomenon: culinary globalization and the loss of food identity in cities.

The scene is perfect for the era of mass tourism. The tourist, filled with Instagram-worthy happiness, appears delighted with her choice. Dessert trinc: curd with honey from Granja San Francisco. But the choice is not innocent: it demonstrates an absolute ignorance of Basque cuisine, which boasts renowned dishes such as marmitako (tuna stew), bacalao al pilpil (cod in garlic oil), or porrusalda (leek and potato soup). Meanwhile, critics lash out at this superficial view of tourism, where the experience is reduced to a photo with food that does not represent local tradition.

The loss of gastronomic identity in Bilbao

The debate transcends this individual case. The city of Bilbao, home to one of Spain's most prestigious cuisines, is seeing its gastronomic temples disappear. Legendary establishments such as Bacalao de Currito, Guria, Rogelio, or Kirol no longer exist, swallowed by globalization. In their place, soulless restaurant chains and franchises that offer the same thing anywhere in the world are proliferating. A quote from the Guía Repsol sums it up: "In Bilbao, it is easier to find ceviche than porrusalda." Porrusalda, a traditional Basque soup, has become a rare dish in the face of the invasion of international proposals.

This trend is not exclusive to Bilbao, but in a city with such strong culinary identity, the loss is especially noticeable. Critics point out that tourism, which should be a boost for local gastronomy, is accelerating its homogenization. Tourists seek what they recognize, and restaurants adapt by offering generic dishes that attract the masses, while authentic Basque flavors are relegated to the background.

What is Basque cuisine, really?

The incident also raises the question of what is considered Basque cuisine. Some argue that everything cooked in the Basque Country is Basque, from a burger to a kebab, but Basque culinary tradition has specific dishes: marmitako, bacalao al pilpil, Tolosa beans, Basque cake, chuletones (ribeye steaks), txangurro (spider crab)... The list is extensive and widely recognized. The fact that a tourist chooses spaghetti and meatballs not only shows ignorance but also highlights the gap between the real offering and tourist perception. As has been noted, some tourists look for torreznos (fried pork belly) in the Casco Viejo (Old Town), a Castilian delicacy that has nothing to do with Basque cooking.

The criticism is not directed only at tourists. Local society has also changed, and traditional dishes have been losing ground to more global options. The menú del día (fixed-price daily menu), such a Spanish institution, remains a safe bet for many, but even these menus are being filled with international dishes. The paradox is that the menú del día could be the most authentic experience for a tourist, as some suggest, but it is also the hardest to find in a globalized market.

The daily menu as an authentic experience

Amidst the debate, a defense of the menú del día emerges as the true local gastronomic experience. In contrast to the spectacle of signature dishes, the daily menu represents everyday cooking, the food eaten by the people. For the tourist seeking to know the local culture, sitting down in a neighborhood bar and ordering the menú del día is a unique opportunity to taste authentic flavors at affordable prices. However, the average tourist tends to opt for the familiar, what they see on social media, and that experience is lost.

The criticism of the tourist is not just about her choice of spaghetti, but about the presumption of knowing Basque cuisine without having done any research. In the age of Instagram, the experience is built for the photo, not for the palate. This phenomenon, referred to as "AI slop" in social media circles, has led many food videos to become pure empty content with no real value.

Where is Basque gastronomy heading?

The open question is whether Basque cuisine can resist this globalizing tide. Over recent decades, Basque gastronomy has been an international benchmark thanks to chefs of the New Basque Cuisine, but the foundation—popular cooking—seems to be diluting. If tourists do not seek it out, and locals do not maintain it, the risk of it becoming a relic is real. However, the reaction to the debate suggests there is still a strong awareness of the importance of tradition. Perhaps this controversy will serve to make some people consider the need to protect and promote authentic dishes.

In any case, the photo of the tourist with her spaghetti and meatballs is a mirror of what is happening in many cities around the world: culinary globalization flattening flavors to satisfy a tourism that seeks what is easy and recognizable. Meanwhile, traditional restaurants continue to close, and the next generation will have to decide whether to preserve their identity or surrender to globalization. For now, the menú del día remains a trench of resistance.