XXXXXXXXXXXXXCULTURE XXXXXXXXKULTURA Irún recovers its Roman harbor

Work is currently being conducted in Irún to recover part of the unique structure of the Roman port of Oiasso, which dates from the 1st century AD. This is the only discovery of its kind to date on the Cantabrian seaboard and specialists say it is comparable to the Roman ports of London and Bordeaux, because of its size –with nearly 200 meters (650 ft.) of wooden docks– and because of the wealth of materials found to date. It must therefore be pre- sumed that an important axis of com- munication ran along the Atlantic co- ast, of which Irún formed part. Although this was a regional port, it was at one time the most important on Roman harbor in Irún. Arkeolan Archive the Bay of Biscay, with an area of in- fluence stretching from the south of Bor- deaux to the mid-Ebro valley and La bone needles for repairing fishing nets, re there were various stores and pos- Rioja. a copper fishing hook, a comb and sibly shipyards for repairing vessels. The excavations, which are being even peach and olive stones, cherry Although the dominating feature of carried out under the direction of the pips, hazelnut shells and a medal from Oiasso appears to have been the har- Center for Archaeological Studies, Ar- the reign of Emperor Augustus, dated bor, other remains have also been keolan, in the Beraun area, and parti- between 12 and 6 BC. The large quan- found, including the baths in Beraun cularly in Calle Santiago and Calle Be- tity of clay in the area has acted as a and the cremation necropolis at the raketa, have unearthed a great variety preserving agent for these items. chapel of St. Helen, outside the area of ceramic and other materials, just 50 The harbor apparently consisted of where the town was situated and near centimeters below the ground surface. various quays joined by an earth-fill se- a roadway, apparently built using stone These items include the soles of shoes, afront some 200 meters in length, whe- from Tarraco, in Tarragona. ■ Basque food magazine on Michelin lists 15 Basque restaurants the Internet Fifteen Basque restaurants have been awarded one or more stars in the latest The web-site of “A fuego lento” a edition of the prestigious Michelin Guide. magazine conceived by Donostiarra Heading the list is renowned San Sebas- chef Koldo Royo, gets 1,000 hits per tián restaurateur, Juan Mari Arzak, who- day from Spanish and South American se restaurant has once again been awar- culinary aficionados The magazine in- ded three stars, the guide’s maximum ca- cludes food news and contributions tegory. Close behind the Arzak, with two from food journalists. It is planned to stars, come the restaurant in run a series of articles where specialist San Sebastián, the in Lasarte, professionals will write reports on the and the Zuberoa in Oiartzun. In the one- market of different hotels noted for their star category are the Zortziko, Goizeko food and unusual tabernas. Kabi and Gorrotxa in Bilbao, the Andra The magazine places special emp- Mari and Aretxondo in Galdakao, the hasis on South America and has a Urepel and Panier Fleuri in San Sebas- number of contributors from that conti- tián, the Lasa in , the Mateo in nent. Oiartzun and the Roteta and Alameda in The magazine can be found at: Fuenterrabia. ■ www.afuego lento.com ■

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