Michelin Restaurants in Bayonne
Nuance
Having worked at Choko Ona in Espelette, Brice Goeuriot and Margaux Le Baillif have a taste for nuance, as reflected in their refined interior decorated with natural materials by Basque artisans. The result is on point – an upscale and comfortable setting with a warm and friendly vibe. A lot of work has gone into sourcing produce from small-scale organic farmers and producers from the Landes and Basque regions, and the chef's blind menu is stacked with complex dishes, in which ingredients are often prepared in several guises (eg lamb leg, chop and shoulder confit). Aromatic plants and herbs are skilfully used in a variety of ways: oxalis flower and sea fennel sorbet, wild garlic sabayon, nasturtium extraction. Infinitely delicate cuisine.
Bayonne - FRANCE
Auberge du Cheval Blanc
This 18C coaching inn has been run by the same family since 1959. Chef Jean-Claude Tellechea adds a new spin to the traditional regional line-up: crispy hake, black pudding, Ibaïama ham, Bayonne chocolate. The interior is patriotically decked in red and white Basque Country colours. The range of menus is such that there is something for every budget.
Bayonne - FRANCE
La Table - Sébastien Gravé
After the success of Pottoka in Paris, the chef, a key figure on the Bayonne bistronomy scene, is back on his home turf. All smiles behind the stove, he prepares dishes inspired by the best produce South-West France has to offer, including natural hake from Saint-Jean-de-Luz, marinated and charred mackerel and Ibaïma pork shoulder. You can eat at the zinc-topped counter, at the large table d'hôtes with friends or in the kitchen (there is a table for two, for a more immersive experience). An inviting restaurant with a convivial atmosphere!
Bayonne - FRANCE
Relief
Slap-bang in the middle of the Saint Esprit neighbourhood, Thibault Deverre is at the helm of this bistro that cultivates a nostalgic vibe with rustic furnishings and rush straw-upholstered seats. The chef prepares fresh, spontaneous, multi-dimensional dishes with finesse and originality, eg crabmeat, asparagus ice-cream and grapefruit tempura; red tuna, creamy polenta, smoked aubergine caviar, crisp red cabbage salad; white chocolate cream, gariguette strawberry and sorbet. A resounding success, especially with Bayonne's young foodies!
Bayonne - FRANCE
La Grange
In this city centre restaurant, old stones blend seamlessly with contemporary decoration. On the menu: market - fresh ingredients and a handful of bistro specialities with Basque overtones. In summer, make the most of the terrace beneath the arcades, on the banks of the Nive.
Bayonne - FRANCE
Goxoki
Goxoki means warm and cosy in Basque, which is perfectly suited to this restaurant in historic Bayonne, run by the Hourcastagnou family. An elegant, classical setting for food that shines the limelight on local seasonal produce and an attractive game menu. Connoisseurs will be delighted to know that the gravy boats remain on the table – as quintessentially French as La Marseillaise.
Bayonne - FRANCE
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