O'PINTXO

This former foundry, now a delightful restaurant, is set in a picturesque hamlet on the shores of the Étang d'Uza. Complete with a terrace overlooking the lake, the dining room features French workshop-style windows, rust-coloured tiling and contemporary furnishings. The chef devises a single surprise menu showcasing delicious dishes made with local produce and available in a four- or six-course format.

This White Pond is a small, protected expanse of water inhabited by birds that can be leisurely observed from the terrace or the dining room; in fact, bird watching sometimes seems to be one of the guests’ main occupations. A keen surfer, David Sulpice’s inspired, high-precision cuisine resembles a cruise through the best of Landes produce, which he consummately showcases: duck and asparagus from Darrigade farm, fish from small boats direct from Capbreton, authentic Pyrenean ewe’s milk cheese, citrus fruit from Thierry Dupouy in Eugénie-les-Bains. Meticulous cooking and flavoursome jus and zab

You may well miss this former sheepfold tucked away in verdant greenery with its exposed timberwork on the beach road. It is however well worth keeping your eyes open! Chef Yannick Duc treats diners to spontaneous, vibrant recipes that are tailored to modern tastebuds, displaying a strong predilection for first-class seasonal produce, in particular the catch of the day. The chef also enjoys mixing seasonings, spices and peppers, jazzing up his carpaccio of Banka trout with horseradish and black lemon cream and wasabi ice cream or pairing ravioles of lobster with green curry, bisque of fish hea

In this 1912 villa, a genuine Belle Époque period gem, the fine dining restaurant is run by chef Philippe Lagraula. He deftly blends produce from his native Landes with influences from further afield, particularly Peru, his wife's home country. The tasting menu is consummate, striking, creative and well-paced, marrying minimalism and character: squid stuffed with the first ceps of the season, squab in Armagnac with Peruvian chocolate and Aquitaine caviar. The Armagnac selection more than lived up to our expectations…

Housed in a half-timbered building that is typical of this part of France, this restaurant is the domain of Mathis Devaux. The son, grandson and nephew of chefs, you could say he was born into the profession. Expect a decor of terracotta floor tiles and exposed beams, with crockery and tables designed and made by local craftspeople. The chef crafts modern bistro cuisine using local produce (including Noir de Gascogne pork), such as oysters glazed in their own broth, horseradish cream, poached pear balls and oyster reduction, or crispy tartlet with pistachio slivers, heather honey ganache and y

Villa Mirasol has entrusted the reins of its centennial restaurant to Landes-born Philippe Lagraula (Troisgros and Bras), who rustles up market-fresh, generous, flavoursome cuisine. He is famous for his unconventional flair, precise plating and balanced flavours that are unveiled in a modern, no-holds barred score. Examples include grilled squid and txistora, balsamic-flavoured beetroot and kumquat. Sampling the house signature dessert, a decadent île flottante, on the riverside terrace in fine weather, is a treat not to be missed!

Guests are greeted with a smile in this friendly eatery… The same sunny disposition characterises the food, which is in the competent hands of an enthusiastic chef who changes his menu monthly. Uplifting, modern bistro fare composed with carefully selected ingredients: mild pepper from the Landes, Chalosse duck, Gastes saffron, Aquitaine peanuts… A first-rate dining experience, cheerful, seamless service and a lunchtime menu that won’t break the bank – what’s not to like?