Una stella MICHELIN: una cucina di grande qualità. Merita la tappa!
Prodotti di prima qualità, finezza nelle preparazioni, sapori distinti, costanza nella realizzazione dei piatti.
The third generation of the Ibarboure family quietly presides over the fate of this lovely family property and grounds. The sons, chef Xabi and Patrice, Best Pastry Maker of France 2019, who honed his talents in establishments from Paris to New York, rule over the kitchen. Fine Basque produce is showcased in seasonal menus: Adour salmon, Kintoa black pig, red fruit from Mendionde, gingerbread from Ainhoa, Espelette pepper, Pyrenean lamb, Ossau-Iraty cheese. They delve freely into the estate’s vegetable garden, concocting dishes such as courgette flowers stuffed with langoustine or vegetables on a bed of herbs with an emulsion of rocket leaves and tomato water, that are emblematic of their flair for adding a creative spin to family favourites.