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.
Arrambide, Hôtel Les Pyrénées, Philippe Arrambide – Saint-Jean-Pied-de-Port
Permanent experimentation characterises this chef who is eager to find new dishes every season. The products are selected with the greatest care and enhanced by expert cooking. This restaurant is listed among the addresses of the “Les Collectionneurs” certification.
L’Océan, Alexandre Soulier – Saint-Jean-de-Luz
At the Grand-Hôtel Thalasso-Spa, the chef serves inventive cuisine inspired by Basque tradition. He seeks to delight his guests by looking for original and unexpected tastes.
Le Brouillarta, Guillaume Roget – Saint-Jean-de-Luz
The chef was a sommelier for several years and he uses this skill to invent authentic, local cuisine which is full of character. He has woven close ties with local farmers over many years.
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!