Kaldera

Rating: 11
Author: Gault&Millau

64200 BIARRITZ

11/20
Gourmet Restaurant

5 PHOTOS

Chef: Guillaume Goyeneche
Cooking: Modern
Style: With friends

Gault&Millau's review 2025

A new address in the Saint-Charles district, where the Bistrot Aroma once stood and Alexandre Bousquet's first Atelier even longer ago. The decor, a little vintage, wood and metal, with large mirrors and a small interior courtyard, is pleasant and luminous, the atmosphere very convivial and Guillaume Goyeneche's cuisine hits its target in a friendly bistronomy : a lovely vegetable starter with peas, fava beans, onions, rhubarb and mezcal, Aldudes veal cooked for 36 hours, preserved lemon, katsuobushi and oyster mushrooms, a generous dish that could do with a little more attention to presentation, and an honest raspberry cheesecake with matcha guindillas for dessert. Camille in the dining room brings kindness and dedication, while in the cellar, the choice is classic and developing.