Basque cuisine and tourism in Uruguay: the history of Basque restaurants from 1940 to 2020

Abstract

ABSTRACT Basque cuisine has a long tradition in Uruguay, beginning in the first decades of the twentieth century. One of the most distinctive traits of Basque restaurants in this country is their link to tourism activity, especially with beach, urban, and business tourism. From the establishment of the initial eateries to the opening of the most recent restuarants, all sought to attract local and foreign tourists. For this reason, this article offers an historical exploration of the beginnings of Basque gastronomy in Uruguay up to the second decade of the twenty-first century. Apart from that, the paper analyses the case of two Basque restaurants that have continued the tradition of their ancestors. Finally, by analysing gastronomic offerings, advertising strategies, and the interior design of the restaurants, the article shows how these establishments tried to attract local visitors and foreign tourists alike from the very beginning.