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Hôtel & Espace Bien-être La Maison du Lierre
9.0/ 10Very good
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
Contribute a stay report06External scores · reference only, not verified
8.97/10FlyerKey composite · 2 sources
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Rooms & Views
Premium Double Room with Terrace
Please note that this room can accommodate a baby cot but no additional bed.
Superior Room Plus with Balcony
Garden view
This air-conditioned double room is consisted of of a flat-screen TV with cable channels, a private bathroom as well as…
Double or Twin Room with Partial Sea View
Sea view partial sea view
Offering free toiletries and bathrobes, this twin/double room includes a private bathroom with a walk-in shower, a haird…
Superior Room
Parquet flooring and a TV feature in this room. Please note that this room cannot accommodate any extra bed.
Double Room with Terrace
Please note that this room cannot accommodate any extra bed or baby cot.
Standard Double Room
These rooms include a private bathroom with a bathtub or a shower. Please note that this room cannot accommodate any e…
Individual Room
This room features a ceiling fan, a TV and a private bathroom. Please note that this room cannot accommodate any extra…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- La Table d'Aurélien Largeau★ Michelin 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 cas198m
- L'Impertinent★ Michelin (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 no1.1km
- AHPĒBib 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.957m
- LéonieBib 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.1.4km
- Moulin d'Alotz★ Michelin 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.6.8km
- L'Alchimie 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 feat169m
- L'Entre Deux 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.184m
- Le Saleya 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.215m
- Pluma 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!265m
- Dialogues 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 roast268m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Synagogue of Biarritz synagogue located in Pyrénées-Atlantiques, in France684m
- Le Musée de la mer aquarium in Biarritz648m
- Russian orthodox church of Biarritz church located in Pyrénées-Atlantiques, in France818m
- Parc des Sports Aguiléra stadium1.9km
- Casino municipal404m
- Église Sainte-Eugénie de Biarritz church located in Pyrénées-Atlantiques, in France433m
- église Saint-Joseph de Biarritz church located in Pyrénées-Atlantiques, in France69m
- Musée Asiatica French museum dedicated to oriental arts494m
Attraction data from Wikidata (CC0) — reference only.
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