Bordáinak

Bordáinak is a Basque term referring to dinners or banquets. It denotes social meals organized to celebrate an occasion, welcome guests, or simply share food and company. A bordain typically involves multiple courses, an atmosphere of hospitality, and a focus on local ingredients and seasonal produce. Beverages such as txakoli, a Basque white wine, or sagardoa (cider) are commonly enjoyed during bordainak, alongside bread, stews, and fish dishes, though the exact menu varies with region and formality.

Etymology and usage: The word bordain derives from Basque bordain, meaning banquet or feast; the exact origins are uncertain but it is established in Basque to describe these gatherings. The plural bordainak refers to multiple such events.

Cultural role: Hospitality is a central value in Basque culture, and bordáinak function as occasions to reinforce social ties, honor guests, and pass down culinary traditions. They can be informal family meals or larger community events, sometimes tied to religious holidays, festivals, or life milestones.

Modern usage: In contemporary Basque usage, bordainak remains a generic term for dinners or banquets, used in everyday speech and in cultural writing to describe meals that bring people together.

See also: Basque cuisine; hospitality; feasts.