La Table des Frères Ibarboure

64210 BIDART

17/20
Prestige Restaurant

BOOK

10 PHOTOS

Chef Xabi Ibarboure

Cooking Gastronomic | specialty | Traditional

Services Accomodation | Children's menu | For people with disabilities | Pets allowed | Private parking

Price Indicative price per person (excl. drinks)

62€ à 159€

Gault&Millau's review

17/20

Prestige Restaurant This magnificent family business is a house apart, and at the same time totally symbolic and exemplary of our beloved Basque country. Because beyond the toques, the awards, and even beyond the work on the plate, there's the pleasure and pride of being together in this 18th-century residence that the two brothers, Philippe and Martin, have nurtured since 1990, after winning three toques and the laurels of the terroir at their Briketenia in Guéthary. This little reminder of history is to situate the quality of the transmission and the heritage carried on today by the children, Xabi and Patrice, who continue to sing the praises of the terroir, in a 2020s version that is no mere remix. Imagination, new products and new techniques all combine to create the same enchanting experience: enjoying a spring lunch in the garden or in the dining room, savoring the land: superb green Landes asparagus grilled on the BBQ with a sorbet of herbs from the morning's harvest, remarkable Tuleda artichokes and sweetbreads, spiced up with black truffle, consumed with smoked tea and liquorice, a great four-course dish, beautiful roasted sole, cabbage ravioli enlivened with lemon, Voatsiperifery pepper, Tonka bean and iodized meunière sauce, and the must-try Pyrenean suckling lamb, shoulder braised for 12 hours with seaweed and fir, chard leaf tempura with mint, homemade black garlic and smoked jus... Patrice the pastry chef takes over with yuzu from Eugénie les Bains (a little wink), worked in the spirit of a Norwegian omelette, Bahia pepper, fir buds, yuzu sorbet, then the signature dessert, pure-origin chocolate in cold heat, Piedmont hazelnut praline, Tahitian vanilla ice cream. Great service with a family touch, a large cellar with 1,200 references, and a dozen wines by the glass.

Plan

Address Chemin de Ttalienea
64210 Bidart

NAVIGATE TO

Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Xabi Ibarboure Chef

Patrice Ibarboure Pastry Chef

Soline Ibarboure Chef de service

Thomas Tchoulfyan Head sommelier

Menu A la carte

Starter Tomates de couleur de la ferme Amizolako Landa, infusion de tomates aux herbes aromatiques du potager, vinaigre balsamique et huile d’olive citronnée €38 Fleur de courgette de notre jardin, soufflée à la langoustine, légumes du soleil, sauce Nantua et croustillant tomate basilic €42

Main course Le cochon à l’honneur, poitrine de chez Eric Ospital confite huit heure, croustillant de boudin noir et joue braisée, accompagnée de figues, aubergines et miso €54 Maigre et chipirons de ligne de Saint Jean de Luz, relevés à l’huile de persil et d’ail grillé, courgette de notre jardin, ail noir et consommé d’encornets €55

Dessert Le soufflé de saison, Tagette passion de chez Thomas et Lucile, sorbet et confiture de pêche blanche €29 Fruits noirs du Pays Basque et chocolat pure origine Vietnam, Mûres, myrtilles, sorbet hibiscus et poivre de Voatsiperifery €21

Menus Déjeuner Coup de Coeur €62 Menu Emotion €117 Menu Dégustation €159