Église Saint-Laurent d'Arbonne
church located in Pyrénées-Atlantiques, in France
附近景点与去处
Saint-Martin (Ahetze)
church located in Pyrénées-Atlantiques, in France
Château de Françon
Château d'Arcangues
Église Notre-Dame-de-l'Assomption de Bidart
church located in Pyrénées-Atlantiques, in France
海洋冲浪博物馆
museum in Biarritz, France
餐饮
Moulin d'Alotz
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.
官网Lurrak
On the Basque pelota court, there is more to this pretty, traditional Basque building, dating back to the 1900s, than meets the eye, as it now sports a distinctly Scandinavian vibe. Notably passed by David Toutain's restaurant, chef Romain Goyeneche's fresh cuisine errs towards sophisticated, with an emphasis on plants and regional produce: green peas and broad beans, rhubarb and trout roe; strawberry, rose honey, fermented milk and fennel. Having spent time in Copenhagen, the chef employs various Scandinavian preservation methods.
官网Les Frères Ibarboure
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!
官网Briketenia
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
官网Gaztelur
In a superlative country setting, this magnificent abode, furnished with antiques and dating from 1401, shouldn’t divert your attention from the matter at hand: first-rate, market-fresh fare. The festival of family favourites is inspired by both sides of the Pyrenees and while rice may be the house signature ingredient, their fish and meat cooked over embers are equally succulent.
官网Marius
Chef Sébastien Sanjou from the Bigorre region (with stints at Michelin-starred Trente-Trois in Paris and Relais des Moines in Les Arcs) opened this restaurant – installed on the higher ground behind Biarritz, it is blessed with a large terrace overlooking La Rhune mountain. Conviviality and indulgence are the order of the day here! Executive chef Kévin Bigot (former colleague of chef Jean-Marie Gautier at the Hôtel du Palais restaurant) treats his guests to a generous helping of family-style cooking (sides are placed on the table). Everything is prepared with the finest local produce: pot-au-f
官网Briket' Bistrot
On the heights of the village of Guéthary, the Ibarboure family hotel operates this pleasant bistro, independent from their fine dining restaurant. The chef meticulously adds an inspired new spin to traditional recipes in an uncluttered setting. Basque ingredients dominate the indulgent dishes of the concise menu: Bayonne ham, bellota chorizo, Banka trout, Ardi-Gasna cheese. A youthful, friendly team and sensible prices. Lovely terrace to the rear. A real treat.
官网Ahizpak
In the upper reaches of the beach of Erretegia, this former haunt of the Arangoits sisters (‘ahizpak’ in Basque) is idyllically located opposite the ocean. Delphine, now alone at the helm, and her chef David Cerisier have devised a concise, modern and eater-friendly priced menu that keeps step with the seasons. Generous, enticing food, served on the terrace in fine weather, examples of which are a chilled cream of green peas, carrot and lime oil; hanger steak, gratin of potatoes, coppa and comté and a decadent crêpe soufflée in orange and Grand Marnier to finish.
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