Immersion in the heart of an artisanal production of one of the most beautiful Basque traditions.
Discover a horizontal wheel watermill, in operation since 1741 as well as the grinding of corn and wheat grains with stone millstones. The water of the river is retained by a dike to create a height of fall which will be the source of energy for the mill.
Artisanal production of shortbread, Basque cakes, country breads, metures (corn flour breads) and loaves (corn cakes with anise).
