Aita Baita
·Bed and breakfasts
WiFi availableFree ParkingAir conditioningHeatingGardenHikingAll 50 facilities +
04
Guest scores & sentiment
From 75 guest reviews · multi-source · as of 2026-07-22
Guests praise the warm hospitality, historic charm, and lavish breakfast. Minor cons include tricky parking for large vehicles, creaky floors, and one note on small rooms or unsuitability for surfers.
Dimension scores · cross-source
Service9.9
Cleanliness9.8
Location9.7
Facilities9.7
Rooms9.6
Value9.5
Wi-Fi9.4
＋ PraisedWarm and attentive hospitality · Generous and delicious breakfast · Historic building and atmosphere · Excellent location
－ ComplaintsSome rooms are small · Creaky floors · Small rooms · Parking difficulty
KEYIdeal for culture/food lovers. Drivers should note parking difficulty; surfers may find it inconvenient; noise-sensitive guests should be aware of old building sounds.
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Room types · 4
Room photos, bedding & descriptions; live rates & booking live on FlyerTrip (no checkout here).
Deluxe Family Room
1 × Double bed(s) / 1 × Large bed(s) (King size)43 ㎡up to 4
This room has a seating area and a mountain view, and ashared kitchenette
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Deluxe Double Room with Mountain View and Private Balcony
1 × Large bed(s) (King size)36 ㎡up to 2
This double room has a balcony and ashared kitchenette mountain view.
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Double Room
1 × Large bed(s) (King size)16 ㎡up to 2
This small double room overlooks the street. It features a satellite TV with Netflix streaming services. Shared kitchenette on the uper floor.
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Double Room with Air Conditioning
1 × Large bed(s) (King size)15 ㎡up to 2
This small double room features satellite TV with Netflix, and ashared kitchenette. It is overlooking the street.
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Facilities · 50
All facilities & services listed by the hotel (aggregated across sources).
WiFi availableFree ParkingAir conditioningHeatingGardenHikingLift / ElevatorLuggage storageFishingExpress check-in/check-outCyclingHorse ridingFacilities for disabled guestsCanoeingDivingWindsurfingParkingTerraceFree WiFiTable tennisGolf coursePrivate parkingSun terraceAccessible parkingStreet parkingBoard games/puzzlesShared kitchenKids' outdoor play equipmentHigher level toiletOutdoor furniturePicnic areaStaff adhere to local safety protocolsCleaning standards that are effective against CoronavirusPhysical distancing rules followedHand sanitizer in guest room and key areasCashless payment availableFire extinguishersFirst aid kit availableSanitized tableware & silverwareContactless check-in/check-outSmoke alarmsShared stationery like menus, pens are removedPhysical distancing in dining areasKey accessDelivered food - securely coveredBicycle rentalNon-smoking roomsNon-smoking throughoutWheelchair accessibleLaundry washed per local authority guidelines
N
Nearby & map
DiningSights
1
Ekaitza
Creative, Modern Cuisine · ★★ 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 o
523m
2
Le Kaïku
Modern Cuisine · ★ 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 cu
976m
3
Briketenia
Modern Cuisine · ★ 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 C
6.7km
4
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!
199m
5
La Table de Cédric Béchade - L'Auberge Basque
Creative · ★ 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 is
7.1km
6
Les Frères Ibarboure
Modern Cuisine · ★ 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!
7.1km
7
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
968m
8
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.
984m
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.