Fête du Chipiron

Fête du Chipiron: Hendaye's Gourmet Tradition

Every July 13th, the eve of the national holiday, the Hendaye beach district comes alive to the rhythm of the Txipiroi Besta, the Fête du Chipiron. Since 1989, this popular tradition pays homage to the chipiron, a small squid typical of the Basque Country, which gourmets enjoy prepared in various sauces by Hendaye associations.

The Chipiron, King of the Festival

The chipiron (or txipiron in Basque) is a small ten-tentacled cephalopod, a cousin of the squid or calamari, which the Basque Country has adopted as one of its most emblematic culinary specialties. Prepared on the plancha, in sauce, stuffed, or as fritters, it comes in a multitude of recipes that delight gourmets. The Fête du Chipiron celebrates this gastronomic richness by offering an affordable popular meal.

A Festive and Friendly Evening

The festivities take place on the Avenue des Mimosas, the main street of the Hendaye beach district:

• From 6:30 PM: Opening of the food stands run by Hendaye associations
• Popular Meal: Long tables are set up in the middle of the street to welcome locals and holidaymakers
• Music: The Zarpaï Banda, trikitixas, and albokak (traditional Basque instruments) punctuate the evening
• Concerts: Bands and music groups perform one after another in the street
• Toro de fuego and pyrotechnic entertainment

A Unifying Event

The Fête du Chipiron is a moment of sharing and conviviality that marks the beginning of the summer festivities in Hendaye. The town's associations mobilize to prepare and serve the chipirons, creating an atmosphere of solidarity and good humor that has made this unique event in the Basque Country renowned.