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Rooms & Views
This spacious suite features 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The air-c…
1 King Bed and 1 Queen Sofa Bed 646-sq-foot soundproofed room, located on the top floor, furnished lanai with sea view…
This spacious suite consists of 1 living room, 1 separate bedroom and 2 bathrooms with a bath and free toiletries. The a…
1 King Bed and 1 Queen Sofa Bed 646-sq-foot soundproofed room, located on the top floor, furnished lanai with sea view…
This suite consists of 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The air-conditi…
This suite features 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The air-conditione…
This suite comes with 1 living room, 1 separate bedroom and 1 bathroom with a bath and free toiletries. The air-conditio…
This double room features a private terrace with garden furniture, air conditioning, and a bath or a shower.
Offering free toiletries and bathrobes, this triple room includes a private bathroom with a bath, a shower and a hairdry…
Providing free toiletries and bathrobes, this triple room includes a private bathroom with a bath and a hairdryer. The a…
This double room features a balcony, air conditioning, and a bath or a shower.
1 Queen Bed and 1 Large Twin Sofa Bed 269-sq-foot soundproofed room with a balcony Internet - Free WiFi Entert…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Ekaitza★★ Michelin 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 o876m
- Le Kaïku★ Michelin 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 cu428m
- Briketenia★ Michelin 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 C5.4km
- Les Frères Ibarboure★ Michelin 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!5.9km
- La Table de Cédric Béchade - L'Auberge Basque★ Michelin 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 is6.7km
- L'Essentiel 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.58m
- Petit Grill Basque 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, ste292m
- Instincts 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!309m
- Brut, Table de saison 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!398m
- Alcalde 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.420m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Jardin botanique littoral Paul Jovet garden in France1.6km
- Saint-Martin (Ahetze) church located in Pyrénées-Atlantiques, in France7.4km
- Église Notre-Dame-de-l'Assomption de Bidart church located in Pyrénées-Atlantiques, in France7.8km
- Église Saint-Laurent d'Arbonne church located in Pyrénées-Atlantiques, in France9.9km
Attraction data from Wikidata (CC0) — reference only.
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