罗恩切斯瓦莱斯酒店

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.

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