High-end Basque gastronomy
Briketenia, Martin and David Ibarboure – Guéthary This former coaching house is home to a gastronomic restaurant. It is a family-run establishment which asserts its deep attachment for the earth, traditions and know-how. Father and son both cook and honour local produce. Ithurria, Xavier Isabal – Ainhoa This restaurant is listed by “Les Collectionneurs” for the authentic and refined experience it provides. It offers market-fresh cuisine, and both Basque and Béarnaise recipes. Its wine cellar is home to some exceptional treasures! Le Kaïku, Nicolas Borombo – Saint-Jean-de-Luz The chef affirms his choice for simple dishes which sublimate the exceptional products showcased on his menu. They are enhanced in every way possible: from the seasoning, to perfect cooking times and harmony of tastes. L’Auberge Basque, Cédric Béchade – Saint-Pée-sur-Nivelle Instinctive and authentic cuisine, the chef pays special attention to the beauty of colours: you will literally have a living painting on the plate right in front of you. He defends local gastronomy with gusto. La Table des Frères Ibarboure, Xabi and Patrice Ibarboure – Bidart This restaurant, which has been starred for over 25 years, really is a family affair. The third generation is currently in the kitchen. Inspiration comes from the quality of local products, and the cuisine is further enhanced by a modern vision of the alliance of flavours and tastes. Les Rosiers, Andrée and Stéphane Rosier – Biarritz Andrée Rosier was the first female chef to receive the “Meilleur Ouvrier de France” award in 2007. Her and her husband showcase a cuisine which combines Basque tradition with the demanding requirements of a gastronomic restaurant. L’Impertinent, Fabian Feldmann – Biarritz The chef renews his menu at every change of season, following his inspiration. He bakes his own bread and is committed to introducing new textures and tastes with every mouthful. The experience is both intense and memorable. Ekaitza, Guillaume Roget, Ciboure – A sommelier in a previous life, Guillaume Roget tells the story of his Basque country through his cuisine, which is as contemporary as the restaurant’s decoration, and sublimates the best’s products that he gleans at the market, in the countryside farms or at the fish market just opposite his restaurant on the docks of Ciboure. La Rotonde de l’hôtel du Palais, Aurélien Largeau – Biarritz The young chief Aurélien Largeau and his kitchen brigade make honour to the French cuisine, to the Bask culinary gastronomy and to the history of this palace which was once the imperial residence of Napoléon III and his wife the empress Eugenie. Moulin d’Alotz, Fabrice Idiart – Arcangues It is by opening the door of an old mill of the XVIIth century that Fabrice Idiart charms his customers. Thanks to his creativeness, he offers 6 plates “all veggie” degustation menu. A refined experience to discover without any hesitation! Choko Ona,Clément Guillemot – Espelette Nestled in the heart of the typical Espelette village, at Choko Ona meaning at the right place in Bask, Clément Guillemot, serves a cuisine that honours sustainable gastronomy, local products and even goes so far as to propose vegetable from his own garden. L’Atelier Alexandre Bousquet – Biarritz An old 18th century Basque farmhouse on the outskirts of Biarritz, a magnificent view of the vegetable garden and the surrounding Basque countryside and total pleasure when the refined, tasty, poetic dishes prepared by the starred chef Alexandre Bousquet, Maitre Cuisinier de France, are placed on the table.

The local terroir is the star at these exceptional gastronomic tables. The chefs draw their inspiration from the roots of Basque cuisine, putting many local and artisanal products in the spotlight. A genuine and refined sensory experience awaits you!