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Freya

Freya, the goddess of nature in Norse mythology, presides over the very vegetable-forward feast served at this compact restaurant in the Saint-Charles neighbourhood. At the helm is a couple with a wealth of professional experience and many trips around the globe under their belt. Chef Guillaume Chatillon doesn't shy away from using meat or fish (particularly the top-notch fish from Saint-Jean-de-Luz fish market), but focuses on vegetables, which are elevated in the same way as any other premium ingredient, with a host of indulgent preparations and occasionally daring combinations, such as his beautifully balanced cauliflower with seaweed. N.B. Guests at the same table are invited to share the same plate. Wine recommendations come, with a smile, from Margot – most are organic or natural, and all are available by the glass.

Marius

Chef Sébastien Sanjou from the Bigorre region (with stints at Michelin-starred Trente-Trois in Paris and Relais des Moines in Les Arcs) opened this restaurant – installed on the higher ground behind Biarritz, it is blessed with a large terrace overlooking La Rhune mountain. Conviviality and indulgence are the order of the day here! Executive chef Kévin Bigot (former colleague of chef Jean-Marie Gautier at the Hôtel du Palais restaurant) treats his guests to a generous helping of family-style cooking (sides are placed on the table). Everything is prepared with the finest local produce: pot-au-feu of fresh foie gras; quail "ortolan" wrapped in bacon; savarin with traditional Armagnac. In short, this is the ideal place to spend some quality time with family and friends.

Cheri Bibi

In the city centre of this surfing mecca, this restaurant set back from the sea front is one of a crop of cool, trendy spots on the Biarritz culinary scene. Born and raised in Brittany, chef Adrien Witte was formerly a financier, but his passion for food led him to this career change. He goes to great lengths to make his guests feel good: there is an array of sharing plates (e.g. deviled eggs, aubergine confit, tuna sashimi, Lincolnshire sausage and polenta); dishes such as beef tartar with verbena and burnt lemon anchovy and white tuna with peach and kimchi jus have (already) attained the status of classics. The best local ingredients are prepared in an uninhibited and tasty way, with nods to the chef's international career. His partner welcomes you with efficiency and a smile. You can choose your own bottle in the wine shop. Inviting bistro decor with a bar and open kitchen.

L'Impertinent

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 notably fish from the Capbreton fish market, are cooked and seasoned in original ways. Grilled scallops, blue meat radish and habanero pepper; roast lamb, celeriac, herb jus and tangy mustard; citrus fruits on a sweet potato cream and mandarin sorbet.

Biarritz - FRANCE

Les Rosiers

The exterior may be the quintessence of the Basque country, but the interior is 100% modern (pared-back walls, wooden floors and round designer-inspired tables). At the helm, Andrée Rosier (first woman Meilleur Ouvrier of France in 2007) and her spouse craft exquisitely unencumbered food. Our virtuoso never flaunts her technique, seeking rather to coax the taste and flavour out of first-class local produce, wild fish and shrimps and free-range poultry and squab, in particular. Ms Rosier also enjoys jazzing up her dishes with the occasional dash of exoticism ranging from lemongrass and nori seaweed to ginger and lemon preserves. Interestingly, the couple also operates a Basque restaurant in Tokyo.

Biarritz - FRANCE

L'Entre Deux

Young chef Rémy Escale is at the helm of this trendy bistro, which is inviting and tastefully decorated. Food - wise, the objective has been set to stick close to the ingredients and bring out their natural flavour. He weaves flavours together with panache, demonstrating faultless technical know - how: an enjoyable experience.

Carøe

Scandinavian accents characterise the casual interior of this canteen. The chef, married to a Danish woman, painstakingly sources each ingredient: fish from small boats, organic and local produce. The regularly renewed menu features over a dozen tapas-style dishes. Asian flavours jazz up the Basque produce: for example, mackerel, enhanced by dashi stock and served with vinegar rice and acidic touches of lemon – gutsy and flavoursome! The natural wine list leaves nothing lacking.

Le Café de Paris

Superlatively located in the heart of town just above the main beach, this restaurant belongs to the iconic Café de Paris Hotel. Everything tastes of something in the intelligently updated brasserie repertory, inspired by local produce with a host of passing nods to nearby Spain. Delightful terrace.