The Food &
Wine of the Pays Basque
|
|
Consuegra
(Castilla-La Mancha)
|
|
|
|
|
|
|
|
|
|
|
|
|
Dinning
in the Basque Country
|
|
|
|
Euzkadi,
Hotel - Restaurant, 285 Karrika Nagusia,
Espelette, 64250
Pays Basque Cuisine
|
|
|
Moderate to
Expensive - 
Owners: Michele et André Darraidou
Ecutive Chef: André Darraidou
This 17th-century farmhouse is a "do not miss"
destination in the small, picturesque Pyrenees
village of Espelette, the pepper capitol of SW
France. Profiled in Gerald Hirigoyen's "The Basque
Kitchen", the veal stew with peppers is only one of
their outstanding temptations.
Tél: +33 05 59 939 188
Web: www.hotel-restaurant-euzkadi.com
|
|
|
|
|
|
Ithurria,
Hotel - Restaurant, Chåteaux et Hotels de
France, Ainhoa
Pays Basque Cuisine
|
|
|
Moderate to
Expensive - 
Executive Chef: Maurice Isabal
Pastry Chef: Xavier Isabal
Wine Stewart: Stephane Isabal
This former inn, dating from 1657, on the Pilgrim's
Route to Compostella, sits in the center of the
3-flower village of Ainhoa and has been in the same
family for three generations. The chef uses only
the best local products in preparing their
traditional Basque recipes: small sweet red peppers
stuffed with salt cod with brown wine sauce; baby
lobster salad with sherry vinaigrette; pigeon
roasted in mild garlic served on a canapé:
cassoulet basque with red beans and to finish a
cold Izarra soufflé or homemade sorbets. To
finish your meal they offer a selection of
fine Armagnacs from 1959 to 1989.
Tél: +33 05 59 299 211
email: hotel@ithurria.com
web: www.ithurria.com
|
|
|
|
|
|
Auberge de la
Galupe, Au Port d'Urt, 64240, Urt
Traditional French Southwest Cuisine
|
|
|
Moderate to
Expensive - 
Chef: Stéphane Rouville
This one-star Michelin restaurant, a 17th-century
inn, is well deserving of its fame. Located in the
countryside in the village of Urt, on the banks of
the Adour River, a short distance inland from
Bayonne and on the northern edge of the Basque
country, this outstanding establishment offers a
traditional French cuisine with a southwest Basque
influence that rivals the best Paris has to offer.
The service is first rate, as is its decor. The
staff are well educated, prepared and provide a
level of service to make your dinning experience a
pleasure.
Tel: +33 05 59 562 184
email: auberge.galupe@wanadoo.fr
|
|
|
|
|
|
Baratchartéa
Hotel Restaurante, Sare
Regional Pays Basque Cuisine
|
|
|
Inexpensive -
Located in the village of Sare, at the at the foot
of 'la Rhune', this family run restaurant in a
stone walled Basque farmhouse from the 15th-century
offers an excellent value in traditional regional
cuisine in a simple country setting.
Tel: +33 05 59 590 133
Web: www.hotel-baratxartea.com
|
|
|
|
|
|
Sissinou, 5
Avenue Maréchal Foch, 64200 Biarritz
Contempory and Classical Regional
Cuisine
|
|
|
Moderate to
Expensive -
Lunch 25¤ - Menu: 52¤
Chef: Michel Cassou-Debat
This is an excellent choice in regional cuisine in
the center of the city, close to the beach.
Tel: +33 05 59 22 51 50
email: restaurant.sissinou@wanadoo.fr
|
|
|
|
|
|
L'Auberge
Basque, D-307 vieille route de St. Jean-de-Luz,
64310 Halbarron / Saint-Pée-sur Nivelle
Nuevo Pays Basque Cuisine
|
|
|
Moderate to
Expensive -
Chef/Owner: Cédric Béchade
Cédric opened this totally renovated Auberge
(road house), located on the back road t
Saint-Jean-de-Luz in 2006 after working as Alain
Ducasse'd lead chef at Paris's famous Plaza
Athénée. He received his first
Micheline star in the spring of 09. Not to be
missed.
Tel: +33 05 59 51 70 00
email: contact@aubergebasque.com
Web site: www.aubergebasque.com
|
|
|
|
© 2010
Iberian Traveler - Maribel's
Guides
|
|
|
