Kaldera

Rating: 11.5
Author: Gault&Millau

64200 BIARRITZ

11.5/20
Gourmet Restaurant

5 PHOTOS

Chef: Guillaume Goyeneche
Cooking: Modern
Style: With friends

Gault&Millau's review 2026

In the Saint-Charles district, a well-placed bistro, both in terms of location and purpose: contemporary cuisine, clean and inspired, each plate with its own touch of originality: monkfish fillet as a salaison with black garlic citrus condiment, crispy pig's trotter galette with fresh herb hollandaise, lean beef confit with beet milk and watercress emulsion with lemon confit, roasted Dublanc squab on a roasted purple carrot chest with pepper and onion confit, squab jus. The same effort went into the desserts (espuma chocolate guanaja and earl grey bergamot chocolate sablé), with efficient, smiling service.