比斯塔埃德尔酒店

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

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 cas

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.

(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 no

On the heights of the village of Guéthary, the Ibarboure family hotel operates this pleasant bistro, independent from their fine dining restaurant. The chef meticulously adds an inspired new spin to traditional recipes in an uncluttered setting. Basque ingredients dominate the indulgent dishes of the concise menu: Bayonne ham, bellota chorizo, Banka trout, Ardi-Gasna cheese. A youthful, friendly team and sensible prices. Lovely terrace to the rear. A real treat.

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.

In the upper reaches of the beach of Erretegia, this former haunt of the Arangoits sisters (‘ahizpak’ in Basque) is idyllically located opposite the ocean. Delphine, now alone at the helm, and her chef David Cerisier have devised a concise, modern and eater-friendly priced menu that keeps step with the seasons. Generous, enticing food, served on the terrace in fine weather, examples of which are a chilled cream of green peas, carrot and lime oil; hanger steak, gratin of potatoes, coppa and comté and a decadent crêpe soufflée in orange and Grand Marnier to finish.