Today, more than ever, we intend to create a link between producers , restaurateurs and consumers and our cultural heritage.
Chef Paul Dubertrand will surprise you with instinctive, innovative and seasonal cuisine at the restaurant Le Poinçon in Guétary
Claude Calvet Chef of the Gétaria restaurant in Guétary is very rental and very slow food in the choice of these producers.
Locavore, slow food cuisine, good, clean and fair. The image of the house, refined but without pomp, inventive and subtle.
The history of the Gamia restaurant dates back to its origins as a farm operated by Bruno JAURIBERRY's grandparents, located between the Ostibaret and Garazi valleys. This place of passage was frequented by farmers who went to the markets of the two valleys. They were taking a break at the Col de Gamia , giving Joanes and Margitta, the owners of the farm, the opportunity to offer them a drink and a meal at their table.
In 1968, during land consolidation, the Gamia became more accessible thanks to a departmental road. It was at this time that Joanes and Margitta had the idea of diversifying their business by creating a café and a restaurant. Their son, Jean Louis, and his wife Nicole then took over, expanding the business by adding an 8-room hotel with magnificent views of the Garazi Valley.
Bruno JAURIBERRY grew up in this warm atmosphere and family cuisine from a very young age. He knew from then on that he would one day take over his parents' business, which is why he decided to study cooking. In 2003, Bruno left "le Chapon Fin" in Bordeaux to become the chef of Gamia .
Since taking the reins of the restaurant, Bruno has strived to rehabilitate the place while preserving the family spirit transmitted by his grandfather (Aitatxi), his father (Aita), his grandmother (Amatxi) and his mother (Ama). Thus, Gamia perpetuates its long tradition of warm welcome and tasty cuisine, while remaining faithful to the values and family heritage.
Bistro, wine bar, place to live. An essential place in Cibourian life.
Menu changing every day, 0 km and freshness. Bistro Good, clean and fair .
Nicolas Bouchard takes us with him on a gourmet journey.
Between bistronomy, restaurant and travel kitchen the patxamama is a place to discover in Bayonne.
Chez Mattin in Ciboure
Located on the heights of Ciboure, in the historic Red Cross district. The old grocery store gave way to the restaurant in the 70s.
Michel Niquet, the grandson of the house, perpetuates the family recipes which have made the restaurant an essential place for Basque cuisine. Thanks to his career and his travels, the chef also offers inventive and surprising cuisine.
At Mattin fish is in the spotlight. Likewise, depending on the season, Michel offers beautiful, inventive and refined suggestions. So no menus here. Céline, very bubbly, enthusiastically presents the new dishes to discover. In short, here is an address that we remember! It's safe to book.
Ladislas Olaizola breeder and producer in Urrugne.
Patrick and Bénédicte Dagoret, Kriaxera duck breeder in Irissary.
Nestled at the foot of the Rhune Sare (or "Sara" in Basque) is a charming village which embodies the soul and traditions of our country. Classified among the "most beautiful villages in France", Sare seduces by its traditional houses with white facades and red or green half -timbered, typical of Labourdine architecture.
The village revolves around the pediment, where the Basque pelota parts take place and the local festivities. Its Saint-Martin church, dating from the 16th century, dominates the landscape with its imposing bell tower and its interior wooden galleries.
Surrounded by green and mountainous landscapes, Sare is dominated by the majestic silhouette of the Rhune, emblematic mountain (we could say our Everest) which culminates at 905 meters and offers a panoramic view of the bay of St Jean de Luz and the whole Basque coast.
This territory, rich in its natural and cultural heritage, is that of this Basque people that Voltaire poetically described as "a small people who dance at the foot of the Pyrenees", thus evoking with accuracy the vivacity and the singularity of this culture which has preserved its traditions, its millennial language and its identity through the centuries.
Rhune
Part of ball on the Sare pediment