Hôtel Ohartzia
·Hotels
Check-in 02:00 PM / out 12:00 PM
WiFi availableHeatingFamily roomsGardenLift / ElevatorFree WiFiAll 21 facilities +
04
Guest scores & sentiment
From — guest reviews · multi-source
Dimension scores · cross-source
Service9.2
Facilities9.2
Cleanliness9.2
Surroundings9.2
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Room types · 3
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Triple Room
1 × Single bed(s) / 1 × Large bed(s) (King size)21 ㎡up to 3
This triple room has a bathroom with a shower and a toilet.
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Double Room
1 × Large bed(s) (King size)17 ㎡up to 2
This double room has a bathroom with a shower and a toilet. Some rooms have air conditioning.
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Classic Double Room
1 × Large bed(s) (King size)13 ㎡up to 2
This double room has a bathroom with a shower and a toilet.
Rates / book on FlyerTrip →F
Facilities · 21
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableHeatingFamily roomsGardenLift / ElevatorFree WiFiStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasCashless payment availableFire extinguishersSanitized tableware & silverwareInvoice providedSmoke alarmsShared stationery like menus, pens are removedCCTV in common areasScreens / Barriers between staff and guests for safetyNon-smoking roomsNon-smoking throughoutLaundry washed per local authority guidelines
N
Nearby & map
DiningSights
1
Ekaitza
Creative, Modern Cuisine · ★★ Michelin
€€€€
The location, on the docks of Ciboure overlooking the port, is eminently suited to a restaurant called "storm" (ekaitza in Basque). The eatery’s interior, meanwhile, is bright and lively and furnished with bespoke tables from which you can steal glances of the kitchen to the rear. Guillaume Roget magnifies the best of the Basque region, in particular fish from the market opposite. Creative, uncluttered dishes, savvily balanced seasonings and fine produce matched with delicate sweet, tangy or vegetable notes embody the chef’s signature. His flair for deep, intense sauces will knock your socks o
615m
2
Le Kaïku
Modern Cuisine · ★ Michelin
€€€
This seaside resort where Louis XIV married the Infanta of Spain, Maria-Thérèse of Austria, is home to what is said to be the oldest building in town (16C). Behind the high walls and mullioned windows, the elegant restaurant is headed up by Basque chef Nicolas Borombo (from Bayonne). This son and grandson of rugby players settled here after clocking up experience in kitchens in Paris, at the Hôtel de Crillon (working under with Dominique Bouchet and Jean-François Piège), and at the Four Seasons Hotel George V under Philippe Legendre. A champion of his terroir, he crafts original and refined cu
181m
3
Briketenia
Modern Cuisine · ★ Michelin
€€€
The tiny Basque village of Guéthary is the HQ of one branch of the Ibarboure family. This characteristic Basque house, dating from the 1930s, has been treated to a classy, contemporary facelift with a glazed wine cellar and a view over the Rhune. Martin and his son David sign a delicate appetising score courtesy of top-notch, mostly Basque, ingredients, subtle seasonings and inspired plays on transparency or contrast. The delicate desserts unveil a similar deft hand and slalom between classical (soufflé and profiteroles) or more creative. Meanwhile Marie-Claude, mum, warmly greets diners, as C
5.7km
4
Les Frères Ibarboure
Modern Cuisine · ★ Michelin
€€€€
The third generation of the Ibarboure family now runs this lovely family property with quiet dedication. Brothers Xabi, the chef, and Patrice, 2019 Meilleur Ouvrier de France in pâtisserie, who honed his talents in establishments from Paris to New York, preside in the kitchen. Fine Basque produce is showcased in seasonal menus: Kintoa Basque black pork, Mendionde red berries, Espelette pepper, Pyrenean lamb, Ossau-Iraty cheese. Herbs, flowers and citrus fruit grown in their own vegetable garden and greenhouse turn up in the refined and precise dishes. A resounding success!
6.1km
5
Petit Grill Basque
Traditional Cuisine
€€
Basque chef, Inaki Aizpitarte, is breathing new life into this almost centennial institution. The restaurant’s rustic soul has been preserved after a subtle refurbishment that has retained its wooden shelves laden with decorative plates, original stencils by Louis Floutier and wooden punkah fans hanging from the ceiling. The concise bilingual (French-Basque) menu showcases a repertory of traditional, well-crafted, big-boned country dishes. You can expect a lineup of authentic local delicacies like tripe in cod or Biscay-style tuna, side by side bistro classics of the likes of beef tartare, ste
35m
6
La Table de Cédric Béchade - L'Auberge Basque
Creative · ★ Michelin
€€€€
Close to Saint-Jean-de-Luz and the coast, this old Basque farmhouse has an elegant contemporary wing overlooking the Rhune (Larrun) mountain and the countryside. It is here in the very heart of the Basque Country that Cédric Béchade welcomes you in the style of a true 21st-century innkeeper. This creative chef (who trained at the Hôtel du Palais in Biarritz, then worked in the kitchens of the Plaza Athénée alongside Jean-François Piège) uses top-notch ingredients sourced from the terroir and prepared with all due care – think squid, bluefin tuna, Ibaiama pork, yuzu from Ahyerre. The terrace is
6.7km
7
Instincts
Modern Cuisine
€€
This place run by a dynamic couple turns out to be a pleasant surprise. They are setting about putting a new spin on good old bistro cuisine, in a contemporary setting – exposed brickwork, wood and an open kitchen. Line-caught pollock, bergamot hollandaise sauce, crispy tarragon; grilled sweetcorn, honey madeleine, dark beer ice cream and popcorn meringue: a real treat... and a top tip!
50m
8
Brut, Table de saison
Modern Cuisine, Creative
€€
On a narrow pedestrian street that gently slopes down to the beach, this discreet place holds its cards close to its chest. Front of house, Justine is from Le Touquet; in the kitchen is Alexis, who learned the ropes in Lille (Le Cerisier, La Laiterie). Together, they craft vibrant cuisine that is rooted in the Basque terroir and dotted with surf and turf references: a crispy cylinder of black pudding and langoustine, beef tartare and fried baby squid, red mullet accompanied by superb cecina from León. The desserts are just as accomplished!
136m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.