Auberge Ostape

64780 BIDARRAY
16/20
 Remarkable Restaurant
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© S.Arnould
© S.Arnould
11 PHOTOS
Chef
John Argaud
Cooking
French | Gastronomic | Local | Signature cuisine
Services
Access for people with disabilities | Accomodation | Children's Menu | Pets allowed | Private Parking
Style
Elegant | Exceptional setting | Romantic
Price Indicative price per person (excl. drinks)
59 € to 158 €

Gault&Millau's review

16/20
Remarkable Restaurant Initiated by Alain Ducasse twenty years ago, this enchanting inn in the heart of nature has now returned to its highest level. Thanks to chef John Argaud, formerly of Ibarboure, who shows finesse and precision in his skilful use of flavours and textures: these include crab au naturel, green shiso and carrot leaf mucilage, an aesthetically pleasing composition that preserves the original taste of the crustacean; tender kokotxas with a Spanish-style hake jus, spiced up with bonito vinegar, chive-lemon oil; and cod back cooked with mother-of-pearl, artichokes, dashi-style camus broth and samphire. A must-try is the "souvenir d'enfance lactée", or the art of turning sheep's milk into a total delicacy. Extensive wine list with 400 references.
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Address 1135 Xahatoeneko bidea
64780 Bidarray
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People
  • John Argaud
    John Argaud Chef
    John Argaud John Argaud Chef
  • Created with Fabric.js 5.2.4
    Damien Albert Pastry Chef
    Created with Fabric.js 5.2.4 Damien Albert Pastry Chef
  • Elisa Combrouze
    Elisa Combrouze Head sommelier
    Elisa Combrouze Elisa Combrouze Head sommelier