Zenao Appart'hôtels Anglet
·Hotels
GardenFree WiFiNo accessible shuttleElevatorBreakfast available (surcharge)Self parking (surcharge)All 11 facilities +
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Room types · 2
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Apartment, 1 Bedroom
1 × Double bed44 ㎡up to 2
<p><strong>1 Double Bed</strong></p><p>473.6-sq-foot soundproofed room, balcony with city views </p><br/><p><b>Layout</b> - Bedroom, dining area, and sitting area</p><p><b>Internet</b> - Free WiFi 25+ Mbps </p><p><b>Food & Drink</b> - Kitchenette with stovetop, microwave, cookware/dishware, and coffee/tea maker</p><p><b>Bathroom</b> - Private bathroom, shower, free toiletries, and towels</p><p><b>Practical</b> - Laptop workspace and wardrobe or closet</p><p><b>Comfort</b> - Air conditioning and heating</p><p><b>Need to Know</b> - Housekeeping on request</p><p>Non-Smoking</p>
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Studio, 1 Double Bed
1 × Double bedup to 2
<p><strong>1 Double Bed</strong></p><p>Soundproofed room</p><br/><p><b>Internet</b> - Free WiFi 25+ Mbps </p><p><b>Food & Drink</b> - Kitchenette with stovetop, microwave, cookware/dishware, and coffee/tea maker</p><p><b>Practical</b> - Wardrobe or closet</p><p><b>Need to Know</b> - Housekeeping on request, no cribs (infant beds) or rollaway/extra beds available</p><p>Non-Smoking</p>
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Facilities · 11
All facilities & services listed by the hotel (aggregated across sources).
GardenFree WiFiNo accessible shuttleElevatorBreakfast available (surcharge)Self parking (surcharge)Shopping mall on siteAccessible shuttleWell-lit path to entranceFront desk (limited hours)Housekeeping on request
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Nearby & map
DiningSights
1
L'Impertinent
Creative · ★ Michelin
€€€
(Temporarily closed for renovations, reopening planned for spring) This place lives up to its name: insolent, cheeky and even irreverent! There is something rather rock 'n' roll about German-born Fabian Feldmann, a creative chef who likes to break the rules – which isn't to say he is unfamiliar with them having been classically trained in some prestigious establishments, such as L'Oasis in La Napoule and Pierre Gagnaire in Paris. But in his Biarritz restaurant he gives free rein to his imagination, with occasionally outlandish results that always hit the mark. The finest raw materials, most no
1.7km
2
La Table d'Aurélien Largeau
Modern Cuisine · ★ Michelin
€€€€
Aurélien Largeau is now bringing his culinary creations to life on premises that used to accommodate Sillon, having brightened up the intimate setting of this restaurant a stone's throw from the ocean. The chef from La Rochelle lets Atlantic fish and seafood take centre stage, leaving meat the supporting role. A veritable maritime voyage, his multi-course set menu gives pride of place to Breton shellfish, wild seaweed and even traditional recipes – while also referencing the Basque Country. Exceptional ingredients (but also humble sardines) are adorned with intense jus (the red mullet is a cas
2.6km
3
Léonie
Modern Cuisine · Bib
€€
The name is a tribute to the founder of this modest eatery, which opened in the late 1940s. It has since morphed into a pleasant contemporary bistro under the impetus of an enthusiastic young couple who are no strangers to the business. Originally from Deux-Sèvres, the chef fell in love with the Basque Country and its produce and his slate menu stars an updated interpretation of Gallic classics, often with game taking the limelight in season, illustrated by roasted fillets and crispy confit legs of woodpigeon, paired with mashed potatoes and a big-boned jus.
1.5km
4
AHPĒ
Modern Cuisine · Bib
€€
Outside the bustling city centre, this bright, bubbly bistro with caramel-coloured walls and cheerfully mismatched furniture celebrates each season (the name is made up of the first letters of the four seasons) in a happy-go-lucky vibe. Chef Idir Fseil, a fan of fermentation, but also of flame-licked and plancha cooking, crafts a tasty market-fresh score: white asparagus, trout, almond milk and foamy Basque blue cheese; pork belly, seaweed, yellow beetroot, yuzu seasoning and carrots; beef tartare, fermented black radish, bottarga and little grenaille potatoes.
3.0km
5
Moulin d'Alotz
Vegetarian, Creative · ★ Michelin
€€€€
In this 17C Basque watermill nestling deep in a picturesque vale, a conservatory commands views of the countryside and lush garden all year round. The site is emblematic of the ecological, humanist and gastronomic ethos of chef Fabrice Idiart. Now 100% vegetarian, his set menus, in which vegetables are dressed with plant-based and spicy sauces, reflect the chef's distinctive, unorthodox approach. Enticing.
8.0km
6
Freya
Vegetarian, Creative
€€
Freya, the goddess of nature in Norse mythology, presides over the very vegetable-forward feast served at this compact restaurant in the Saint-Charles neighbourhood. At the helm is a couple with a wealth of professional experience and many trips around the globe under their belt. Chef Guillaume Chatillon doesn't shy away from using meat or fish (particularly the top-notch fish from Saint-Jean-de-Luz fish market), but focuses on vegetables, which are elevated in the same way as any other premium ingredient, with a host of indulgent preparations and occasionally daring combinations, such as his
1.7km
7
Frenchie Biarritz
Modern Cuisine
€€€
(Temporarily closed for renovations, reopening scheduled for July) This restaurant ensconced in a hotel looking down over the bay has been entrusted to Grégory Marchand (of Frenchie). Once past the vast atrium that serves as the bar (where you get a foretaste of all the details of the delightful 1920s-inspired decor), you come to a beautiful dining space and a terrace with sea views. The chef has created a menu inspired by the Basque region and added a few creative touches in a "chic brasserie" style: smoked aubergine, yuzu condiment, grapefruit and black garlic; meagre meunière, artichoke bar
1.7km
8
Kaldera
Modern Cuisine
€€
You can't miss the red façade with large white letters spelling Kaldera, "cauldron" in Basque. This is the new hotspot drawing in foodies in the Saint-Charles neighbourhood. Inside, ochre walls, soft lighting, red velvet banquettes and light wood flooring make for an inviting atmosphere. Partners Guillaume Goyeneche, a local, and Camille Hausseguy provide attentive service. The chef's dishes are simple but creative, for example prawns with parsley fritters, puffed tapioca, spring onions and prawn hollandaise. Classic desserts – Grand Marnier soufflé, raspberry and hay tartlet – are put togethe
1.8km
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.