Rentería 最佳餐厅

Arzak

★★★ MichelinLa Liste 99分€€€€Traditional Cuisine, Contemporary

This restaurant is a real institution in San Sebastián as it obtained its first Michelin star in 1974 and has just celebrated its 50th anniversary in the Michelin fold. Hospitality, history and modernity converge in this century-old family mansion in Alto de Miracruz, a culinary mecca run by the tandem of Juan Mari Arzak and his daughter Elena (the latter taking over the reins in magnificent fashion) who have succeeded in perfectly combining the most surprising innovations with expertise rooted in Basque tradition. The creativity, presentation and intense flavours of their dishes are the resul

Martín Berasategui

★★★ Michelin€€€€Creative

As a subtle tribute to his father, Martín Berasategui has based the logo of his restaurant on his own handwritten signature, but he could well have his name up in gold lettering! Berasategui considers himself to be merely a 'conveyor of happiness' who owes his success to the passion and effort that he always puts into his work, the unwavering support of his wife (Oneka Arregui) and, as he himself says, his incredible team. In this elegant space with no shortage of relaxing views of the surrounding countryside, diners can experience a hedonistic approach to cuisine that is highly original and c

Akelaŕe

★★★ Michelin€€€€Creative, Traditional Cuisine

With his impressive CV and distinctive moustache, chef Pedro Subijana is an icon of the restaurant scene and as such commands the utmost respect. As one of the founding fathers of the New Basque Cuisine movement, he believes in constant evolution, and even if the focus here is squarely on creativity and technique his approach is rooted in traditions that should never be forgotten.Located inside the spectacular hotel of the same name on Mt Igueldo (with two Michelin Keys), Akelaré continues to impress with its interior design, views of the Bay of Biscay and meticulous cuisine. After celebrating

Mugaritz

★★ Michelin€€€€Innovative

Mugaritz is much more than a restaurant, offering food-enthusiasts a very different dining experience. Here, absolutely everything is questioned, hence the focus on both individual and general tastes to the extent that, in the words of the chef, “the experience is as much playful as it is gastronomic”. The intentions of Andoni Luis Aduriz, who likes nothing more than breaking the rules, can be seen in a small glossary placed on your table, detailing terms defined by the chef, his staff and even his customers in a cooperative endeavour to add meaning to the dining experience. Dishes, many of wh

Amelia by Paulo Airaudo

★★ Michelin€€€€Creative, Italian and Japanese

Argentine chef Paulo Airaudo’s flagship restaurant has set a new course following its move to the iconic Hotel Maria Cristina (one MICHELIN Key), which boasts over a century of history, elegance, and distinction. Here, at the mouth of the Urumea River and practically across from the Kursaal, the Amelia restaurant aims to continue growing through a contemporary-creative cuisine where flavour takes centre stage and, above all, leaves no one indifferent. The approach, rich in nuances, draws inspiration from the Cantabrian Sea, its primary source of inspiration, featuring an open kitchen and a spe

Ekaitza

★★ Michelin€€€€Creative, Modern Cuisine

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

Molino de Urdániz

★★ Michelin€€€€Creative

The last thing you expect in an old stone mansion such as this, which has witnessed the passing through of pilgrims heading to Santiago de Compostela along the Way of St James over the centuries, is innovative cuisine that is well worth a break in your journey. Its interior is both rustic and contemporary in style, with two separate sections: the informal dining space at the entrance (Origen restaurant), where the only option is an affordable traditional menu, and the more refined gourmet dining room upstairs (with just three tables) where you can eat while watching the chefs at work. Chef Dav

iBAi by Paulo Airaudo

★ Michelin€€€€Basque

This centrally located restaurant, which was a popular name in local cuisine under the baton of chef Alicio Garro, has had a new lease of life thanks to award-winning chef Paulo Airaudo, who brings with him his personal vision of classic recipes.The bar at the entrance is still here, serving ‘pinchos’ made on the spot, and is perfect for an informal glass of wine. Added to this is the small dining room in the basement, featuring six impressively sized tables, each of which comes with its own ’cupboard’. The cuisine, which comes courtesy of two tasting menus (Errekea and Ibaia) to which you can

Kokotxa

★ Michelin€€€€Modern Cuisine

Located in the heart of the old town, between the port and the Santa María del Coro basilica, this restaurant bears a name that pays homage to one of the finest dishes in Basque cuisine, prepared with the delicious barbels of either hake or cod. In this pleasant eatery, run by the duo of Daniel López in the kitchen and Estela Velasco front of house, you’ll enjoy contemporary cuisine inspired by strong Basque traditions and the use of the very best market ingredients which are meticulously and masterfully prepared. The chef here likes to introduce influences from other cultures (Japan, India, T

Itzuli

★ Michelin€€€Contemporary, Modern Cuisine

Inside the Luze San Sebastián boutique hotel, at the top of Mount Igueldo, this restaurant hides its proposal under a Basque term that could be translated as ‘to return’ or ‘to come back’. Chef Iñigo Lavado, after two decades of success in Irun, has set up the project with his family (his wife, Arantxa Martínez, is in charge of the dining room and one of his sons, Julen, is a professional sommelier), trying to convey to diners, in his own words, a culinary style... ‘of time, stories and a lot of emotion’. In his elegant Belle Époque style dining rooms, with large windows to enjoy the sea views

Alameda

★ Michelin€€€€Modern Cuisine

If you’re on the lookout for a restaurant with a true soul and no little history, you’ll find it at Alameda, where the Txapartegi brothers have transformed this restaurant into a must for food-lovers and where they closely follow the wise words of their grandmother Julia: “the shorter the distance between the soil and the stove, the better”. Choose between two distinct and pleasantly renovated dining spaces: the “taberna” and the gastronomic restaurant itself, the latter boasting a classic, rustic decor but with added attractive and modern features. Gorka and Kepa are at the helm in the kitche

Le Kaïku

★ Michelin€€€Modern Cuisine

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

Elkano

★ Michelin全球50最佳 #28€€€€regional

There are some people who think that grilling over a wood fire is something akin to cooking in prehistoric times! In Getaria, this tradition does not quite go back this far, but historical documents exist that show that this type of cooking is part of its gastronomic heritage. To fully understand this restaurant, we must mention Aitor Arregi, as well as the first Elkano opened by his father, and, of course, what they refer to here as its “culinary landscape”. Elkano perpetuates the values of a restaurant that is indelibly linked to the sea and those in the fishing industry who work every day t

Ama

★ Michelin€€€Contemporary, Regional Cuisine

Under the slogan ‘What’s local will protect us’, this spacious, comfortable, modest restaurant, with its glass-fronted kitchen, is committed to modern cuisine with a limited range products to enhance the clarity of each flavour. Here gastronomy is seen as an opportunity to bring the dishes of the farmhouses into the modern day without the need to overcomplicate things too much, for us to enjoy a good meal and, practically always, based on seasonal raw ingredients from reliable local suppliers.Chefs Gorka Rico and Javier Rivero present their proposal through two tasting menus, Gure Lurra and Gu

La Table de Cédric Béchade - L'Auberge Basque

★ Michelin€€€€Creative

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

Briketenia

★ Michelin€€€Modern Cuisine

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

Les Frères Ibarboure

★ Michelin€€€€Modern Cuisine

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!

Moulin d'Alotz

★ Michelin€€€€Vegetarian, Creative

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.

Ithurria

★ Michelin€€Traditional Cuisine

You won’t find more typically Basque than Ithurria on Ainhoa’s Place du Fronton facing the village pelota wall! The attractive, traditional family-run establishment has retained its terracotta tiled floors, wooden rafters, gleaming copper pots and vintage tableware. With his pastry-chef brother Louis, chef Martin Isabal, who learned the ropes in star establishments, has taken over the reins from Uncle Xavier. The brothers sign a delicate menu in the zeitgeist founded on their Basque roots. Martin’s enticing score is sourced exclusively from local producers and their own kitchen garden. The ter

La Table d'Aurélien Largeau

★ Michelin€€€€Modern Cuisine

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

L'Impertinent

★ Michelin€€€Creative

(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

Choko Ona

★ Michelin€€€Modern Cuisine, Creative

Clément and Flora are perpetually rejuvenating Choko Ona, exemplified by the kitchen garden of herbs and aromatic flowers that can be admired from the tables and tasted on your plate, without forgetting the emblematic piment d'Espelette. With this cornucopia of resources at his fingertips, the chef conjures up delicate, subtle, contemporary cuisine, sourcing everything as locally as possible: delicately confit Banka trout, hollandaise, broad beans and vinegar-laced elderflowers; steamed langoustines, jus of pig’s trotters and wild garlic emulsion; Dublanc pigeon, roasted whole, artichokes and

Lore Ttipia - Auberge Ostape

★ Michelin€€€€Modern Cuisine

A sprawling country estate on the heights of Bidarray and Itxassou is home to a 17C farmstead and outhouses. A panoramic terrace commands a jaw-dropping view over grandiose rolling countryside. Chef John Argaud, who trained with the best in the Basque Country (the Ibarboure brothers in Ithurria), as well as at Le Meurice Alain Ducasse in Paris, shines the spotlight on outstanding local produce. The food is crisp, legible and dotted with creativity; some ingredients are cooked over embers or finished on a hot stone for an added distinctive edge. An example: morels stuffed with sweetbread and du

La Maison de Pierre

★ Michelin€€€Modern Cuisine

Here in the centre of the village, this duo, whose enthusiasm is infectious, have set up shop in a half-timbered building that sports the Basque Country's characteristic red and white. It was once a Basque pelota ground (the reception still has the old ticket windows and a glass door opening onto the trinquet). Chef Nicolas Montceau and his pastry chef partner Julien Bonnal, who is also in charge of plating up the dishes, swear by local produce. Their multi-course surprise tasting menu in several sequences is a delight, rife with harmonious combinations of flavours, delicious jus and sauces, a

Europa

★ Michelin€€€€Contemporary

The Europa restaurant stands in the heart of Pamplona, very close to the Plaza del Castillo and the legendary Calle Estafeta, a world-famous street due to its association with the San Fermín running of the bulls festival. The Idoate Vidaurre family in charge here is almost as well known as the restaurant itself, thanks to its team of siblings for whom the art of hospitality is much more than just a profession. In the kitchen, chef Pilar Idoate creates an updated take on traditional cuisine with strong roots in Basque cooking. This is enhanced by top-quality ingredients that showcase the provin

Masta

必比登€€Contemporary

Behind the name, a Basque term for the mast of a ship, you will find a tremendously honest establishment that seeks to pay homage to Basque-Navarrese cuisine. The simple premises, in a pedestrianised street just a few steps from the beach, has been conceived as a contemporary eatery, with the soul of a bistro, where seasonal produce and market cuisine are the clear signs of identity, working regularly with small producers and fishermen from the area. Interesting fact: During dinner, the tables are decorated with candles in bottles, creating a cosy atmosphere.

Briket' Bistrot

必比登€€Traditional Cuisine

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.

Donamaria'ko Benta

必比登€€Traditional Cuisine

The whole family is involved in the running of this restaurant occupying an old 19C inn in the heart of the countryside. The dining room has a welcoming rustic ambience with stone walls, open beams and high-quality antique furniture, where guests can choose between reasonably priced traditional and regionally inspired menus. Several themed food events dedicated to wild mushrooms, game and seasonal product are also hosted here during the year. Pleasant guestrooms can also be booked if you’re planning on spending a few days in the area. A dish that never disappoints is their boneless pig's trott

Arotxa

必比登€€Traditional Cuisine

A family-run restaurant under the baton of the Lacar brothers who share the duties in the kitchen and dining room respectively. In its attractively appointed contemporary dining rooms, adorned with rustic details that showcase its personality, chef Luismi Lacar conjures up cuisine with a clear traditional focus, enhanced by contemporary touches and interesting daily suggestions. The starters here are excellent and the fish mains delicious, however one of the main signature dishes on the menu is, without doubt, the grilled T-bone steak, cooked over holm oak charcoal in a way that showcases the

AHPĒ

必比登€€Modern Cuisine

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.

Maskarada

必比登€Pork, Regional Cuisine

Located in an industrial unit on the outskirts of Lekunberri, Masakarada is a highly unusual and interesting eatery where everything revolves around the breed of pig known as "Pío Negro" or "Euskal Txerri" (there's even a life-size replica of it right at the entrance). The restaurant is perfectly complemented by a shop selling charcuterie, cheeses and fresh meat (jowl, cheek, and special Spanish cuts such as “secreto” and “pluma”). The business operates a 360° strategy that involves the rearing of "happy pigs" in complete liberty in the area around the nearby town of Arruitz. The cuisine here

Léonie

必比登€€Modern Cuisine

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.

Jarapea

必比登€€Modern Cuisine

After spending almost 15 years in Chile, Michel Moutroustéguy and his partner decided to return to the chef’s homeland. In the peaceful Basque countryside, they orchestrate a concise, sensibly priced score in a market-fresh vein, as well as an inspired new take on traditional Basque classics. The chef seeks to highlight local seasonal produce, sometimes cooked over embers as he demonstrates his know-how picked up all over the world: sauces and jus that pack a punch, consummate craftsmanship and high-flying seasonings. From starter to dessert, everything is spot on!

Origen

必比登€Contemporary

Located on the ground floor of an old stone building (the same one that houses the two-Michelin-star El Molino de UrdÁniz), Origen showcases the cooking of award-winning chef David Yárnoz, albeit in a much more informal and relaxed format. Directly accessed from the street, it features a rustic-contemporary dining room, bare wood tables and a fixed-price menu (where you choose a starter, main course and dessert), including dishes such as the delicious glazed and baked organic trout with pickled beetroot and parsnips, that adopts a contemporary take on traditional and regional dishes. The conti

Art'zain

必比登€€Farm to table

Artzain means "shepherd" in Basque – in tribute to the owner’s father. Located in the centre of the village, this converted barn has retained a rustic feel, courtesy of old rafters and stone walls, which are contrasted with a contemporary edge thanks to furniture by Basque craftsman Alki. The menu features an enticing cast of seasonal and predominantly local ingredients that never disappoints: a country dish of black pudding, sausage, fresh pork belly, Tarbais beans and powdered garlic bread, or a wafer-thin tartlet of fresh goat’s cheese, confit lemon marmalade, squid and herb-spiked sorbet.

Arteaga Landetxea

必比登€Basque

This restaurant occupies a remotely located farmhouse with centuries of history behind it as well as the benefit of a picturesque backdrop. It is enthusiastically run by Maider Larrañaga and Igor Ezpeleta, with the former in charge of the dining room and acting as sommelier (effortlessly managing a cellar with over 1 000 labels) and the latter conjuring up cuisine that showcases the true soul of the Basque region in the kitchen. In the delightfully rustic interior, you’ll find a splendid “vinoteka”, a welcoming main dining room, plus another smaller space. The traditional and regionally inspir

Zelai Txiki

€€€Traditional Cuisine, Contemporary

Zelai Txiki boasts a superb location on the slopes of Mt Ulía (hence the impressive views from its panoramic terrace) and even its own vegetable garden. On the extensive à la carte, with its strong focus on dishes inspired by the traditions of Basque cuisine (hake in a salsa verde with clams, Donostia-style spider crab in its shell, hake cheeks in batter or with a pil-pil sauce, etc), you can easily appreciate the importance given to the use of fresh, locally sourced ingredients of the highest quality. You’ll also find interesting daily suggestions plus an extensive tasting menu. The restauran

Mirador de Ulía

€€€Creative

A special restaurant, particularly given its outstanding views of the city and Zurriola beach that will definitely grab your attention. Located at the top of Monte Ulía, it is run by chef Rubén Trincado, the third generation of the family, who has his own style yet with a culinary legacy rooted in tradition. His creatively inspired cuisine plays with native Guipúzcoa ingredients such as hake, but also focuses on dishes from the world’s “blue zones” where people live longer than anywhere else on the planet. He works with just two tasting menus: Vínculo (vegetarian) and Arraigo, both with a wine

Sa Taula

€€€Contemporary

Eating at this diminutive restaurant, in the heart of the Gros district, is like being welcomed to the home of a good friend, such is the warm welcome and the glass of Cava almost imperceptibly placed in your hand on arrival. The two owner-chefs, Carlos and Manel, cook, chat, serve and wash the dishes, seemingly at the same time, and in a highly relaxed atmosphere given that they only attend to a maximum ten guests per sitting, all eating together. They work with a single surprise menu, usually based around ingredients sourced from small-scale local producers. Drinks are included in the price.

Alboka

€€Contemporary

Situated in the heart of the Gros district of the city, Alboka occupies the site of a former bar that has now been transformed into a simple bistro run by three young partners who trained at the Basque Culinary Center. The contemporary cuisine served here showcases vegetables sourced from small-scale local producers, as well as a number of dishes featuring fish and meat, all of which can be enjoyed in the main dining space or at the bar counter. One particular dish that caught our attention was the borage, flageolet green beans, scallops and green sauce.

Bergara

€Basque

A popular eatery in the Gros district of the city which has won various awards for its miniature take on haute cuisine! In its colourful and delightful bar you’ll find a vast array of innovative tapas and pinchos, both hot and cold, such as Txalupa (a gratin of mushrooms with prawns), Itxaso (monkfish with a seafood cream), Udaberri (courgette with a crayfish cream), plus the delicious foie gras with port-braised grapes. If you're on your own... be prepared to share a table!

Ikaitz

€€Traditional Cuisine

This pleasant family-run restaurant in a good location in the Gros district of the city focuses on traditional-regional cuisine and is almost always full, including with many foreign visitors who are attracted by cuisine with an authentic Basque flavour and generous portions. Ikaitz’s à la carte features delicious fish, premium meats and plenty of locally sourced ingredients. These are showcased in dishes such as grilled octopus with a creamy purée and paprika, and boneless oxtail in its own jus, served with vegetables and almonds.

Bruno Oteiza

€€€€Contemporary, Fusion

A restaurant with the feel of a speakeasy? Curiously, this one is hidden inside another one (it's in the basement of the Gatxupa), so in a way it gives off that aura of mystery and secrecy. In this modern space, with a large kitchen open to the dining room, chef Bruno Oteiza seeks a mestizo gastronomic experience based on a fusion of contemporary Basque and Mexican cuisine, mainly based on high-quality local produce. The tasting menu is complemented by a larger version called Amakase (a nod to the idea of omakase menus but playing on the word ‘ama’, which recalls a mother’s cooking).

Artean Barra Abierta

€€Fusion

Located in the heart of the Gros district, just a few steps from the Kursaal is this restaurant with a name that has a double meaning (Artean is the Basque word for “between”) as it encompasses the chef’s close relationship with his guests as well as that between the Basque Country and Peru. This small eatery, dominated by a long counter with seating for 12 customers, is run by couple Germán and Anali, two cooks who have added their own take on Basque cooking by introducing culinary insights from their native Peru. The à la carte, featuring unmissable dishes such as the scallop “gilda” and “ca

Sua.Muka

€€Grills

This restaurant, featuring a Nordic-inspired design, pleasant terrace, views of the mouth of the Urumea river and the hallmark of chef Andoni Luis Aduriz, is part of the ever-busy Karsaal congress centre. Here, relaxed unpretentious cuisine and grilled vegetables take centre stage (choose between the à la carte, a tasting menu, and daily specials). We can highly recommend the leeks with a meat emulsion and the grilled monkfish with Ezpeleta butter and carrots (in season only). If you eat at the bar counter you can watch your food being prepared in front of you.

Narru

€€€Traditional Cuisine

Located opposite the city’s Buen Pastor cathedral, Narru boasts a modern dining room in which the menu features traditional, market-inspired cuisine with an unequivocal focus on high-quality ingredients that tries to reflect its own character and provide an element of surprise. It features one informal space perfect for tapas and a second more elegant dining area with tables and tablecloths in which the à la carte (half portions are possible) is complemented by an impressive tasting menu. Do make sure you try some of their grilled dishes: red mullet, turbot, sole, lobster... The restaurant tak

Bodegón Alejandro

€€€Traditional Cuisine

If you’re looking for somewhere to eat in the old town that epitomises Basque values and traditional cooking, the Bodegón Alejandro is the place for you, thanks to its focus on authentic local cuisine. In the simply furnished, rustic yet contemporary interior, choose between a varied à la carte of seasonal dishes (fried anchovies, Donostia-style supreme of cod with pil-pil and crab, Iberian pork loin with mashed potatoes etc) and an impressive tasting menu. Make sure you leave space for dessert as the warm pistachio soufflé with lemon sorbet is absolutely delicious!

Casa Urola

€€€Traditional Cuisine

Located on a pedestrian street in the old quarter of San Sebastián with plenty of competition and popular with tourists, after crossing the busy pintxo bar on the ground floor, you enter the well-kept dining room upstairs, where chef Pablo Loureiro presents a ‘renewed’ version of traditional Basque cuisine with some good market suggestions, seafood and both grilled meats and fish. A word of advice? Don’t miss the grilled flatfish, like the sole or turbot, or the hake kokotxas in any of their preparations (grilled, battered or pil-pil).

Sukaldean Aitor Santamaria

€€€Contemporary

In this highly original setting in the Hotel Zenit Convento de San Martín, several different gastronomic options are available in a single space, including a sushi bar and an area dedicated exclusively to cheese-lovers! The contemporary à la carte combines Basque and Asian recipes, including local sausages, grilled dishes, and traditional sushi (the latter described as “Euskal Sushi” (Basque Sushi). This is complemented by two tasting menus (Clásico and Akelena).

Ganbara

€Traditional Cuisine

While the large staff has set the rhythm of service, the quality of its pintxos has taken it to the height of success. It is complemented by an intimate and quaint dining room in the cellar.

887

€€Fusion, Contemporary

A casual restaurant occupying a stone basement with a modern feel (striking photos, neon lighting, background music etc) run by a Brazilian chef with a passion for fusion cooking, hence dishes with influences from France, Japan, Mexico etc. Discover the chef’s full creativity via an interesting 7-course tasting menu (887's Signature). An array of half-plate options is also available.

Sutan

€€€Traditional Cuisine, Grills

Located in an isolated setting amid vineyards planted with Hondarrabi Zuri grapes, Sutan reflects the partnership between the Txapartegi brothers and a “txakoli” wine bodega (Hiruzta). The traditional cooking here, which is lovingly focused around recipes from the Basque Country and the River Bidasoa, sources vegetables from neighbouring properties and specialises in dishes based around local fish and grilled meats. Whatever you do, don’t miss the baked cheesecake!

Rekondo

€€€Basque

A rustic property along the road up to Mt Igueldo with a history dating back over six decades and a classic-contemporary interior that comes as a pleasant surprise. The focus in the kitchen is on Basque cuisine that is respectful of tradition while at the same time constantly evolving and always based around seasonality. Signature dishes here, such as the baked crab and hake fillets in a parsley sauce, stand alongside more contemporary and elaborate options – we particularly enjoyed the artichokes stuffed with a hollandaise sauce, grilled foie gras, winter truffle and a red wine jus). The exte

Agorregi

€€Regional Cuisine

Agorregi has a somewhat unusual setting on the Igara industrial estate, where it offers a contemporary, market-inspired à la carte with its roots in Basque cooking, featuring dishes that are always honest yet with the occasional contemporary detail. This is complemented by two tasting menus (Aisa and Belabarce). Some of the desserts here need to be ordered at the start of your meal so that they can be prepared in time. These include the thin-sliced “erezilla” apple cake with natural yoghurt ice cream, and the chocolate and hazelnut cake with banana ice cream.

🕐 Tu-Sa 10:00-17:00; Th-Sa 20:30-00:30

Laia Erretegia

€€€Grills

Located on the outskirts of Hondarribia, surrounded by verdant meadows, Laia Erretegia boasts plenty of originality in its setting occupying what were once the stables of an old country house. Its cuisine is centred around the grill alongside some excellent market-inspired suggestions, and always includes two fish options (cod and monkfish, respectively). Its selection of meats is outstanding and includes its Premium rib of beef (aged for a minimum of 30 days) and its dry-aged rib of beef (aged for a minimum of 60 days). The wine cellar here is particularly striking and attractive.

Ana Mari

€€€Grills

This charming Basque “asador”, impressively run by the Bereciartua family, occupies a delightful 16C country house in a riverside location. The open grill, which is completely visible from the dining room, is at the very heart of the Basque-inspired cooking on offer here. Whatever you order, from its splendid meats to its superb fish dishes, make sure you leave room for the cheesecake!

Gran Sol

€Traditional Cuisine

The restaurant is named after the legendary fishing grounds of the North Atlantic, an important aspect of the town’s fishing tradition. Make sure you try the pintxos here, including Jaizkibel, Hondarribia and Huevo Mollete.

La Ferme Ilharregui Baita

€€Modern Cuisine

This 17C former farmhouse has been tastefully renovated both inside and out and now accommodates a contemporary Basque inn. Three set menus that focus on the Basque terroir set the tone: the first revolves around pulses, the second is based on seafood and the third showcases local ingredients. The colourful dishes taste as good as they look, a case in point being the lamb with Tarbais beans and smoked aubergine caviar.

Hika by Roberto Ruiz

€€€Traditional Cuisine

Do you like wine tourism? If so, you can't miss this modern txacoli winery (also called Hika) and the restaurant inside, with large windows to enjoy the views of the vineyards and mountains. The chef Roberto Ruiz, who always covers his head with a typical txapela (beret), offers us through his menu and his tasting menu a traditional cuisine, with Basque roots, with specialities such as Tolosa beans, Stuffed baby squid in their own ink, José Juan Castillo style, Txangurro a la Donostiarra (spider crab)... Interesting facts: The appetizers exalt the products of his garden and the stews are prepa

Ferme Lizarraga

€€Modern Cuisine

In lovely natural surroundings (lizarraga means "ash forest" in Basque), Véronique and Stéphane Poulin's restaurant is set in a converted 17C farmhouse with its character very much intact – it tastefully blends original rustic and pastoral cachet with more contemporary details. The chef serves up a sincere and skilful take on market-fresh cuisine that is infused with bold, distinctive flavours, such as the semi-cooked Landes duck foie gras, the line-caught hake served with excellent gnocchi and toasted sesame espuma, not forgetting the melt-in-the-mouth biscuit with almonds, strawberries and b

Gaua

€€Modern Cuisine

Chef Benoit Sarthou (who held a Michelin star at Moulin d'Alotz) has chosen to make his restaurant a celebration of friendship, sharing and the "night" (gaua in Basque). This former garage has been turned into a trendy industrial-style lounge with a central bar-counter and large open kitchen. Share an array of tapas against a backdrop of cleverly devised playlists. Think comfort and fusion food, whose many ingredients are matured or cooked over an open flame.

Crocodiles

€€Farm to table

This small restaurant with a family atmosphere is to be found on a quiet square slightly set back from the Plage de Ciboure. In this seaside resort, a couple (chef and pastry chef) work in tandem to concoct mouth-watering market cuisine. The Spanish chef proposes a lunch menu (changed every two to three days) or a short à la carte menu (renewed every two months) that highlight seasonal produce: bonito, leche de tigre and sweet potato crisps; hake steak, sriracha sauce and piquillos stuffed with pig's trotters. In the evenings, there is a tasting menu in addition to the à la carte menu.

Chez Mattin

€€Basque

This building, characteristic of the local area, is delightfully rustic, with its wooden tables and exposed beams, and has a real family atmosphere. Basque specialities and market-based daily specials make for lively cuisine that never fails to surprise: txangurro (specialities based on spider crab meat), ttoro (fish soup), txipirones (baby squid). Fish takes pride of place and it is exceptionally good!

Alcalde

€€Traditional Cuisine

Brought in from Irun, where he already works in another restaurant, the Spanish chef is passionate about what he does. This place dedicated to tapas (which have their own counter), also serves charcoal-grilled fish and meat. Portions are generous – the starter of braised carrots, hummus and goat's cheese is a case in point – and the open-fire cooking is perfectly executed, as exemplified by grilled hake with mashed potatoes, garlic and parsley. Attentive service and a friendly atmosphere.

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!

Pluviôse

€€€Modern Cuisine

Is this as revolutionary a restaurant as its name – a month in the calendar of the French Revolution – suggests? In any case, Australian chef Luke Dolphin (previously at the restaurant L'Antre in Bidart) certainly goes his own way. Working alone to cover both the restaurant floor and (small) kitchen equipped with a wood-fired oven, he cooks and serves up delicious cuisine that is both instinctive and contemporary, making everything from scratch (including the bread and ice cream). The cooking brings out the freshness of fish such as the just-seared red tuna and grouper cooked on one side. Open

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!

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

L'Essentiel

€€Modern Cuisine, Farm to table

Off the beaten tourist track, but only two minutes from the beach, chef Morgan Ortéga doesn’t beat about the bush: industrial loft interior, open kitchen, huge picture window, glazed wine cellar and leather bench seats. The chef’s talent and skill transform market-fresh produce, enabling each ingredient to shout its name, to the delight of diners. An example: txangurro-style baked spider crab and prawns in an inspired new take on a Basque classic.

Ilura

€€€Modern Cuisine

Located in La Réserve Hotel on the heights of St-Jean-de-Luz, whose superb terrace overlooks the ocean, this exclusive restaurant delivers an enjoyable fine dining experience courtesy of chef Bastien Soumoulou’s creative, modern repertory. His cooking blends turf and surf produce, like foie gras, seaweed and crunchy samphire; veal, walnuts, cockles and mimosa vinegar; pollock, andouille sausage and beetroot; or even beef, gnocchi, spinach and herrings. One dessert showcases hazelnuts in a complex, wickedly irresistible creation that combines coffee and vanilla notes. Swish, seamless, skilful s

Kaia Kaipe

€€€regional

A classic address (the Arregi family opened the restaurant’s doors in 1962) that stands out for its superb views of the port of Getaria (hence its name – “Kaia” translates as “port” in Basque while “Kaipe” means “below the port”) and distinct maritime feel. It features a pleasant terrace, attractive dining rooms, its own live fish and seafood tanks, a superb wine cellar, plus an open grill (the star of the show) out on the street. Make sure you try the prawns (either grilled or fried in batter) and the superb grilled turbot (for two). The impressive wine cellar is home to around 1 500 labels a

Hordago

€€Modern Cuisine

High up on the Lizarrieta Pass on the French-Spanish border, at the end of a remote road, this typical Basque inn has a chequered history, including – legend has it – a stint as a smugglers' den. Now, thanks to chef Rémy Le Charpentier (previously at the restaurant Arraya, also in Sare) and his partner Mikela Luro, the place is definitively on the up. Local ingredients, herbs, condiments and mushrooms (picked by the chef) make for a pretty and flavoursome fiesta in dishes pepped up by creative touches: line-caught bigeye tuna, fregola sarda salad, lemon, ginger and candied tomato. Last but not

Bizi Ona

€€Modern Cuisine

Chef Romain Lorenzon, whose good cheer is palpable right off the bat, chose to set up shop in this peaceful village. The premises have retained their authentic character thanks to their worn counter, exposed stonework and bistro-style conviviality. Armed with a long career in multi-MICHELIN-starred kitchens, not least Hôtel de Tourrel, he is now putting this experience to good use in a more free-spirited cuisine, uninhibited by convention and true to his beliefs: authenticity, simple pleasures and sharing. Hare à la royale, mallard duck pie with the glazed legs in a tarragon jus, palombe au ca

Getaria

€€Modern Cuisine

You would be well inspired to make a halt in one of the Basque Coast’s most beautiful villages. In addition to a small room decked in white wainscoting, this inn boasts an exquisite patio shaded by plane trees tucked away to the rear. The chef, former vice-champion of pâté en croûte (pork pie) which he changes each season, also has a knack with fresh fish straight from the local fish auction (illustrated by a tataki of tuna or a ttoro – shellfish soup), as with Hispanic-Basque produce. The lunchtime menu is a bargain.

Bailara

€€€fine_dining

Bailara’s contemporary ambience in a rural hotel in the heart of nature definitely strikes a chord! The modern-inspired cuisine on offer here is centred around a single surprise tasting menu that showcases seasonal dishes and is based around ingredients sourced from local producers (asparagus, teardrop peas, artichokes, cep mushrooms etc) and meat from local breeders. We particularly enjoyed the charcoal-grilled beef tacos!

🕐 Th-Su 13:00-14:30, 20:00-21:30

Olhabidea

€€Traditional Cuisine

In this 16C Basque farmhouse you can enjoy simple and unpretentious dishes prepared using ingredients fresh from the vegetable garden. Opt to eat in the hushed atmosphere of either the salon or the library. The guestrooms are overflowing with interesting objects and keepsakes. Outside, you can wander around 4ha of parkland planted with maples, conifers and camellias. Quite charming!

Ezkia

€€Modern Cuisine

Whether beneath the lime trees (ezkia in Basque) on the terrace, or inside the small, inviting and intimate restaurant room with exposed stonework, floorboards, saffron-coloured velvet seats and banquettes, it is the same traditional Basque house. Standing in the heart of the delightful village of Bidart, it exudes a quiet, refined atmosphere. The couple who run the place, defectors from Michel Guérard's restaurant, serve nice seasonal precisely cooked dishes, full of good local Basque produce e.g. farm-reared pig, line-caught tuna, black cherry, mature farm cheeses.

Ahizpak

€€Modern Cuisine

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.

Lurrak

€€€Modern Cuisine

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.

Le Sin

€€€Modern Cuisine

Within the Cité de l'Océan, Le Sin’s eye-catching wave-shaped architecture commands drop-dead views of the sea and Château d'Ilbarritz. The ingenious chef-craftsman cherry-picks first-rate produce to craft a lineup that adds a new spin to Gallic classics: shepherd’s pie of oxtail with a bordelaise sauce or a fluffy soufflé whose flavour keeps pace with the seasons.

Marius

€€Traditional Cuisine

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

Le Saleya

€€Modern Cuisine

A well-positioned terrace, a cleverly stylised 1970s-style decor, a menu featuring local ingredients (Ispéguy trout, hake from Ciboure fish market, Basque meats from the Axuria cooperative) and seasonal produce, and generous dishes simmered in a Basque sauce: this restaurant has all the elements it needs to make it a success. Slow-cooked egg, green beans, peach, xistora sausages, red onions or pig's loin, cuttlefish, baby spinach, carrots: dishes packed with flavour, to be enjoyed in a relaxed atmosphere.

Gaztelur

€€€Modern Cuisine

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.

L'Alchimie

€€Modern Cuisine, Creative

Around the iconic Place des Halles, Paul Tur (former sous-chef at Py-R in Toulouse and alumnus of Goujon and Gagnaire) has opened this convivial restaurant with a down-to-earth spirit tempered by influences from near and far. The menu combines local produce with nods to Spain, Japan and Italy. Notable dishes include beef tomatoes, breaded pig's trotters with an excellent peppercorn sauce, and vitello tonnato with langoustines, caper leaves, Parmesan and bottarga. There are three adjoining dining areas: the first has cement tiles, a wooden bar, white marble and bistro chairs; the other two feat

Argi Eder

€€Basque, Traditional Cuisine

Piperade egg "revisited"; Axuria cooperative veal with gnocchi and chanterelles; "Argi Eder tart" with caramel, vanilla and yellow lemon – the menu at this spruce rustic-style restaurant comprises fine cuisine with a Basque flavour, devised by a chef with a passion for local produce. Run by the same family for generations and surrounded by greenery, the hotel it is part of is an oasis of calm.

Pluma

€€Modern Cuisine

On the ground-floor of this iconic hotel, just above the Grande Plage, the interior now sports a warm tawny brown colour scheme, both on the walls and the banquettes, while cane chairs add a whiff of Latin American exoticism. The painstakingly crafted lineup with a soft spot for comfort food and trendy snacks is the work of Éric Frechon. His knack with grilled meats and impressive range of more elaborate dishes (crying tiger of duckling, tuna steak with a pepper sauce or chicken cordon bleu with Ossau-Iraty cheese), ensure that this brasserie in the zeitgeist has something for everyone!

L'Entre Deux

€€€Modern Cuisine

Young chef Rémy Escale is at the helm of this trendy bistro, which is inviting and tastefully decorated. Food - wise, the objective has been set to stick close to the ingredients and bring out their natural flavour. He weaves flavours together with panache, demonstrating faultless technical know - how: an enjoyable experience.

Dialogues

€€€Creative, Vegetarian

Two distinct spaces lie behind the cream-coloured façade: the fine dining restaurant upstairs and the cave à manger in the basement. The contemporary elegance of the decor is appealing, with custom-made solid wood tables, emerald-green banquettes, armchairs re-upholstered with vintage fabrics, a backlit white marble counter and a superb mural with natural-pigment swirls. At the helm, Adrien Zedda and Thomas Bouanich (Culina Hortus, Lyon) devise 100% vegetarian or veggie-seafood set menus – plants are always at the fore. Their signature dish is a puff pastry half-moon filled with celeriac roast

Epeleta

€€€Meats and Grills, Regional European

One of those restaurants that is well worth recommending for its welcoming atmosphere and honest cuisine, where it has been given a new lease of life by Amalur and Oihane, daughters of the owners. It occupies an attractive house with a bar and dining room, each of which is carefully furnished in rustic style, where guests can enjoy an asador grill-inspired menu featuring premium meat and fish. Pride of place here is given to Galician beef, aged for a maximum of 21 days.

La Rotonde

€€€€Classic Cuisine

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

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

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

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

Venta de Ulzama

€€Traditional Cuisine

One of the best dining and accommodation options in the Ulzama valley, this tranquil family-run business with over a century of history behind it is guaranteed to please its guests. It occupies a typical mountain-style property in a delightful natural setting, with the unusual sight of a deer farm next door! It features an attractive bar, a room with an open fireplace, a classically furnished dining room with a profusion of wood, plus a traditional menu accompanied by a good selection of suggestions that change according to the availability of seasonal ingredients (vegetables, mushrooms, grill

Basa

€€Creative

This vibrant eatery is housed in a refurbished building that was once home to the commercial court. The original doors and benches have been integrated into the chic contemporary-brasserie decor. It is run by chef Fabian Feldmann (L'Impertinent in Biarritz) and Sarah Feldmann officiates as maître d'. The menu is evenly divided into traditional dishes (eg boudin noir and tête de veau) and more creative, travel-inspired options. Almost all the ingredients are of Basque provenance. The carefully compiled wine list embraces independent winemakers (with a particular penchant for organic and/or natu

Nuance

€€€Modern Cuisine

Having worked at Choko Ona in Espelette, Brice Goeuriot and Margaux Le Baillif have a taste for nuance, as reflected in their refined interior decorated with natural materials by Basque artisans. The result is on point – an upscale and comfortable setting with a warm and friendly vibe. A lot of work has gone into sourcing produce from small-scale organic farmers and producers from the Landes and Basque regions, and the chef's blind menu is stacked with complex dishes, in which ingredients are often prepared in several guises (eg lamb leg, chop and shoulder confit). Aromatic plants and herbs ar

La Grange

€€Traditional Cuisine

On the banks of the Nive beneath the arcades, this inviting eatery savvily mixes old stones and beams with a contemporary edge. The traditional score, updated with Basque overtones, stars wholesome indulgent flavours: bourguignon-style braised chuck beef and cheeks with a pastry stuffed with fresh herbs and winter veg or the granny-approved house dessert, cocolait. Very popular with the locals, La Grange is just the place to get a glimpse of the real Bayonne.

La Table - Sébastien Gravé

€€Farm to table, Cuisine from South West France

Sébastien Gravé, something of a celebrity on the Bayonne bistronomic scene, is back on his home turf. He cheerfully crafts dishes inspired by the best produce South-West France has to offer, including hake from Saint-Jean-de-Luz au naturel, Basque trout and Noir de Bigorre pork bacon. You can eat at the zinc-topped counter, at the large table d'hôtes with friends or in the kitchen, where there is a table for two for a more immersive experience. A buzzy, bouncy vibe sets the scene in this feel-good establishment.

Germaine

€€Creative

Germaine, the chef's grandmother, wouldn't believe her eyes. Her grandson, Maxime Chentouf, works alone behind his counter, serving 15 guests his single – but not surprise – set menu all at once. This amounts to nothing less than a challenge, a feat and a success on the plate, as the chef dreams up creative dishes in which fermentation, Japanese charcoal cooking (robatayaki), citrus fruits and seaweed harmonise subtly. Far from the traditional fare that we might associate with grandma Germaine, this is poetic freedom embodied in dishes showing pure skill and based on excellent local produce.

Osméra

€€Modern Cuisine

In Le Petit Bayonne neighbourhood, a couple who trained at the Ferrandi School in Bordeaux run this discreet restaurant, which they have refurbished in a pared-back style. Loïc cooks the savoury courses; Faustine, the daughter of a pastry chef, is on desserts. Together, using the finest local produce, they meticulously prepare flavoursome dishes – eg line-caught meagre and a medley of heirloom vegetables, Kintoa pork risotto and pickled chanterelles, followed by a superb apple dessert that leaves no doubt as to Faustine's talent.

Goxoki

€€Traditional Cuisine

Goxoki means an "inviting place" in Basque, which is perfectly suited to this restaurant run by the Hourcastagnou family in the Petit Bayonne neighbourhood. In a timelessly elegant setting, the food shines a spotlight on local seasonal produce. Regulars come back often to tuck into the indulgent, generous dishes.

Restaurant Bonnet

€€Modern Cuisine

Beñat Bonnet is the third generation at the helm of this family-run restaurant, which is something of a household name in the region. Local ingredients are celebrated in a contemporary vein with dishes such as Herriko veal, herbs, artichoke and pressed potatoes. The desserts are equally high-flying as the trompe l’oeil Itxassou cherry extravaganza demonstrates. The terrace commands a sweeping view over the Basque mountains.

Zezilionea

€€Basque

The duo of Ugutz Rubio in the kitchen and his sister Izaro overseeing the front of house have taken over the reins of this beautiful large property in the centre of Olaberria, which is also known as the Balcony of the Goierri region. The traditional Basque cuisine served here features excellent grilled fish and meats, including specialities that you won’t want to pass up on, such as peppers stuffed with cod and the famous mushrooms baked in the oven.

Relief

€€Modern Cuisine

Slap-bang in the middle of the Saint Esprit district, Thibault Deverre is at the helm of this entirely refurbished bistro. The chef prepares fresh, spontaneous dishes with delicacy, originality and lashings of flavour: crabmeat, asparagus ice-cream and grapefruit tempura; red tuna, creamy polenta, smoked aubergine dip, crisp red cabbage salad; white chocolate cream, strawberry and gariguette sorbet. A resounding success, especially with Bayonne's young foodies!

Le Bellevue

€€Modern Cuisine

The interior is light, and the menu is short. Two reasons to linger in this tastefully decorated restaurant. Traditional cuisine is revisited with enthusiasm and a keen sense of the pleasure of food. Try off - the - bone pig's trotter terrine or, for dessert, the hot soufflé with pear brandy.

Terrae

€€€Modern Cuisine

A former fishmongers has been savvily repurposed into a charming pocket handkerchief restaurant. Lucile Voisin and Grégory Ménard (Choko-Ona and Grand Hôtel de Saint-Jean-de Luz) have left nothing to chance from the terracotta walls, linen-coloured banquettes and pale wooden tables to the exquisite tableware: silverware, hand-crafted Basque ceramics and cutlery. The menu is inspired by the availability of fresh local produce and the chef’s boundless creativity. Barbecued venison steak, shoulder as fritters and variations on the butternut; citrus fruits in a meringue nest with a yuzu-laced hous

Ama

€€Modern Cuisine

This engaging restaurant in the heart of the spa resort is helmed by chef Adrien Layssac who rolls out seasonal market cuisine made with local produce: txangurro à la donostiarra; Basque lamb, squash and sweet chestnut gnocchi. Colourful, flavoursome fare that hits the spot every time.

Kabia

€€Traditional Cuisine

In this centrally located family-run property, which has close ties with the soil and has been in business for over 25 years, the focus is on traditional cuisine with a contemporary twist, an honest approach and locally sourced seasonal ingredients. The cuisine is centred on two menus, one daily version, the second a tasting option – on the latter guests can choose a main dish from a list of different options. We can highly recommend the braised veal cheek with port wine.

Elizaberriko Etxeberria

€€Traditional Cuisine, Basque

This white building with green shutters is home to a restaurant run by British chef Alex Mahood and Eva Jaurena, who comes from a background in community catering. The DNA of the Spanish Basque Country runs through the couple's cuisine, which includes meat and whole fish, eg wild turbot, grilled over a wood fire on a traditional parilla, txuletas (rib steaks) from carefully selected breeds. The no-frills execution is impressive – think melt-in-the-mouth tortilla, silky rum-infused coq au lait, tripe in a spicy tomato sauce, house-made botifarra sausage with creamy cavolo nero, tarama with frie

Restaurant Arcé

€€Traditional Cuisine, Modern Cuisine

This delicious eatery occupies a verdant spot at the foot of the Ispéguy Pass. The authentic Basque house sports an attractive long dining room, whose crisp white interior echoes the immaculate garb of the Basque pelota players pictured on the walls. Local produce takes pride of place in the seasonal, market-fresh cuisine. Some of the house signatures include trout au bleu, straight from the restaurant's tank, and calf’s head with Emile Arcé’s iconic gribiche sauce, or addictive caramelised pork belly. In summer, tables are set up on the terrace, lined with plane trees. After your meal, stroll

Maison Joanto

€€Traditional Cuisine

Joanto means "Little John" in Basque, but there is nothing diminutive about this place! Its handsome traditional architecture and buzzy vibe are more than worthy of praise, as is the generous score of its chef, who learned the ropes in top establishments. Get ready to sample hearty fare that explodes in big-boned Basque Country highlights: soft poached egg, carbonara sauce with Kintoa pork belly; fish caught by small independent boats; dark chocolate tart, hazelnut praline and vanilla-laced egg custard.

La Cuisine

€€Modern Cuisine

In the centre of this town, “la cuisine” is well and truly honoured in this excellent eatery. Chef Johann Dubernet, assisted in the dining room by cheerful Isabelle, his partner, signs colourful, fragrant and beautifully presented dishes whose influences are manifold: tempura of frog’s legs in curry and saté sauce; John Dory in a green tomato and shiso leaf chutney; brownie with pineapple poached in combava and a spicy sorbet. Subtle, suave, spot-on cooking!

La Galupe

€€Modern Cuisine

Moored on the banks of the Adour, this former bargemen's inn is said to be over three centuries old. It still proudly boasts its spruce white façade with the characteristic red shutters of the Basque Country and an interior with its cachet intact – stone flooring, exposed beams and an open fireplace. Even the original fish counter and the hooks for drying the fish are still present and correct. This restaurant, which for 30 years was run by famous Basque chef Christian Parra, now has Stéphane Besse at the helm. Very local ingredients are the foundation of his fresh, colourful cuisine; the fish

Jean des Sables

€€€Modern Cuisine

This beach front restaurant sports a fashionably stark interior: polished concrete, a light colour scheme, a live lobster tank and an ocean view… The modern cuisine is presented in a brief, well-crafted menu. Special lobster menu. Attentive welcome and service.

La Petite Table

€€Modern Cuisine

Whether seated on the terrace or inside, you are promised an enticing culinary interlude at this really inviting compact restaurant on Capbreton harbour. Generous and colourful dishes enhanced by citrus fruit and spices get to the heart of the matter, showcasing the local catch, lamb from the Pyrenees and vegetables from a market gardener in nearby Tosse. Don't miss the chocolate tart – a proper showstopper!

Goustut

€€Modern Cuisine, Seafood

On the lookout for a friendly restaurant delivering good food with a rich variety of flavours? Sit back in the relaxed atmosphere and enjoy the mezze menus – a host of local dishes served in small portions for sharing. The house specialty, they feature Capbreton fish and vegetables from the Bastelica family market gardeners. Highlights include the excellent cuttlefish and foie gras pâté en croûte, the fried blue whiting ravioli with pil pil sauce and the crispy bonito roll with Asian spinach and courgette purée.

Les Hortensias du Lac

€€€Modern Cuisine

This local institution boasting an idyllic location on the shore of Lake Hossegor extends a charming welcome to its guests. Chef Philippe Moreno, a protégé of Gérald Passedat, serves carefully prepared, high-quality cuisine, with well-executed dishes organised into a seasonal menu and a tasting menu. Fish from Capbreton's fish market and excellent poultry from the Landes area take pride of place. Enjoy your meal in the bright bistro interior, or on the pleasant terrace, in a chic, laid-back atmosphere.

Les Pyrénées

€€Modern Cuisine

An institution in St Jean Pied de Port, passed down from father to son. Both the decor and the cuisine pay homage to the classicism and taste of the Basque country, all of which with good quality produce.