1. La Table d'Aurélien Largeau
Located in the Hôtel du Palais, La Table d'Aurélien Largeau stands out for its splendid setting and cuisine that celebrates the Basque terroir. Chef Aurélien Largeau, known for his meticulous approach, elevates local products like South-West eel or Baserri poultry. The pastry section, led by Aleksandre Oliver, innovates with surprising combinations such as seaweed and rhubarb.
The culinary experience extends beyond the dishes, with panoramic ocean views and impeccable service led by Mathilde Fesneau. Aurélien Largeau's cuisine, praised by Gault&Millau, delicately revisits the region's gastronomic heritage. Each plate tells a story, blending tradition and creativity, land and sea.
La Table d'Aurélien Largeau is more than a restaurant; it's an immersion into the essence of the Basque Country. The menus, inspired by seasonal products, constantly evolve, offering a renewed experience with each visit. The cellar, boasting 12000 bottles, perfectly complements this gastronomic journey, making every meal an unforgettable moment.
