住宿区域建议
建议入住海滨大道附近的酒店，便于享受沙滩景观和步行至餐饮区。市中心区域则更适合商务旅客，靠近主要交通节点，方便前往比亚里茨或波尔多。
会籍计划覆盖
住店前先看
机场交通
安格勒本身无大型国际机场。最近的航空枢纽为比亚里茨机场（BIQ），车程约15-20分钟。也可通过铁路连接至波尔多或巴黎，适合多城市行程的旅客。
最佳旅行季节
夏季（6月至8月）是海滩活动的黄金期，但游客较多。春秋季气候宜人，适合城市漫步和文化探索，酒店性价比更高，是商务休闲的理想选择。
附近景点与去处
巴約訥主教座堂
cathedral located in Pyrénées-Atlantiques, in France
阿吉莱拉体育公园
stadium
博納博物館
museum in Bayonne
难民圣母会教堂
convent located in Pyrénées-Atlantiques, in France
比亚里茨犹太会堂
synagogue located in Pyrénées-Atlantiques, in France
让-多热尔球场
multi-purpose stadium in Bayonne, France
比亚里茨俄国教堂
church located in Pyrénées-Atlantiques, in France
马拉克城堡
Castle in Bayonne
旧城堡
castle in Bayonne, France
昂格莱圣玛丽教堂
church located in Pyrénées-Atlantiques, in France
巴约讷犹太会堂
synagogue located in Pyrénées-Atlantiques, in France
Bayona Bullring
餐饮
L'Impertinent
(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
官网La Table d'Aurélien Largeau
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
官网Léonie
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.
官网AHPĒ
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.
官网Frenchie Biarritz
(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
官网Freya
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
官网Kaldera
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
官网La Rotonde
One of the most prestigious establishments on the Atlantic coast, the Hôtel du Palais needs no introduction. In this swanky setting overlooking the ocean, the great traditions and classics of French cuisine take centre stage. The chic brasserie menu offers diners a lunchtime treat (al fresco in fine weather) and a more refined and ambitious lineup in the evening, when premium ingredients (caviar, lobster, foie gras), as well as Basque regional specialities (Banka trout, free-range poultry, Ossau-Iraty cheese) are showcased. It would be a crime to skip dessert – crêpe Suzy in tribute to Raymond
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