Freya

Rating: 13.5
Author: Gault&Millau

64200 BIARRITZ

13.5/20
Chef's Restaurant

BOOK

5 PHOTOS

Chef: Guillaume Chatillon
Cooking: Healthy cooking | Local | Vegetarian
Style: With family | With friends

Budget (€)

Indicative price per person (excl. drinks)

49 to 59

Gault&Millau's review 2026

Guillaume Chatillon, totally immersed in plant-based and vegetarian cuisine, has succeeded in creating a gourmet cuisine with an incredible range of flavors, using a variety of cooking methods, juices, sauces and accompaniments to liven up the dishes and make them exciting. The boiled egg is already a signature, with its unctuous lemon and Espelette pepper cream, candied Perrette hen's egg yolk, sea gooseberry (which clatters in the mouth and adds volume to the cream), pear shoot, borage, samphire, obione.. We follow with burnt leek, seaweed sabayon, maritime plants (stag's horn, samphire, maritime chard), croutons, dried and grated Iranian black lemon, Chinese cabbage, dashi broth and a good Jerusalem artichoke and pear dessert. Pleasant setting on the Saint-Charles side, in a discreet and tasteful decor, enthusiastic welcome from Margot who takes care of everything, efficient and professional, short cellar with a small selection by the glass.