Capbourrut

Rating: 12
Author: Gault&Millau

64480 USTARITZ

12/20
Gourmet Restaurant

15 PHOTOS

Chef: Romain Théau
Cooking: French

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

Romain and Lisa make a lovely team. Their meeting at Michel Guérard's restaurant was the prelude to their adventure on the Basque coast. After a few dance steps in well-known establishments, they decided to go their own way. Capbourrut, which means "stubborn" in Basque dialect, allows them to express themselves to their heart's content. With well-constructed market cuisine, a gourmet showcase for local produce, and the delicacy of a dessert created by Lisa (citrus in declension), here we are around a table that's a pleasure to share. From a bistro approach to more elaborate dishes such as celery cannelloni and crab tartare, red mullet plancha, leek mosaic, black pudding accra, hake a la flamme, peas in mousseline, shellfish emulsion with garden greens, we sense a potential that's just waiting to blossom.