The municipal market of Durango, first opened in 1927, has historically been a vital hub for local trade. However, in recent years, the space had experienced a decline, with only six stalls remaining operational. To reverse this trend, the City Council undertook a comprehensive renovation, reopening its doors on November 3 with the ambition of restoring its former glory.
Currently, the market has five active stalls: a butcher, pickles, a cafeteria, a delicatessen, and zero-kilometer products. Three new premises will soon join them: an ice cream parlor, a craft stall, and a bakery, which are expected to be ready within a month of their official award. With these additions, only two vacant premises will remain, and this newspaper has learned that the City Council will proceed with their tender shortly. The initial contract will have a duration of one year, extendable up to ten.
“"I think it's very good for the town, a place for everything, it gives it life. The space must be utilized, and until now it was wasted. Times change, and we have to adapt to the new ones. This used to be dead, we're not going to get worse. After the work, there's always a boom, and people have come. February was bad, but overall, we are happy. Everything that opens is positive, and we are happy."
One of the new establishments will be Sarrikola Ogitegia, from Larrabetzu. Its managers, Asier Bengoa and Maika Hierro, have expressed their intention to establish a sales point for homemade bread and pastries, utilizing their wood-fired oven and workshop. They highlight the excellent opportunity to make themselves known and the importance of business diversity in the market. Among other products, they will offer butter buns, palmeras, cookies, cakes, madeleines, Basque cake, orange and chocolate cake, and apple pie.
The market's revitalization is not limited to new stalls. The spacious hall also hosts a farmers' market with about twenty local farmers, as well as various gastronomic events. Furthermore, through the HAZI Foundation, educational activities will be organized with schools, including educational recipes and participatory dynamics. There will also be cultural and theatrical proposals in Basque aimed at children and families, such as workshops on cheese making, talo, wool transformation, organic pastry, or artisanal pasta, in collaboration with local producers.
“"This boost was needed. The market has turned out very well, and I usually go to the butcher and the zero-kilometer section. Also on Saturdays when the farmers come. It's a very beautiful square, and we hope it helps people shop in the town. I love crafts, and I also hope to come."
The food market is open every day of the week, from Monday to Sunday, continuously from 8:30 AM to 9:00 PM. It has already hosted various tastings, cooking and craft workshops, and musical performances. All these initiatives aim to inject life into Durango's market and promote local commerce, benefiting both residents and visitors.
