Located opposite the fish market and close to the Capbreton seafront, Le Bon Cap restaurant is a culinary ode to fresh, local produce. You'll find fruit, vegetables and meats from local farms, oysters from Hossegor, fish and seafood from freshly caught fish, wines from local producers... A warm and welcoming place, taken over in 2021 by Jérôme Le Bruchec, the restaurant's orchestra conductor, alongside chef Olivier Leray and pastry chef Delphine Le Bruchec. Their son, Quentin, completes the front-of-house team. Le Bon Cap is all about pleasure and taste, with creative cuisine and sophisticated recipes. Fish is the star of the menu, in keeping with the seasons and with the Ethic Océan ecological charter, with a focus on tasty, little-known species such as ombrine and baliste. The menu is equally diverse, with a Signature dish of Southwestern pig cooked at low temperature, hearty seafood platters, generous burgers... Everything is homemade, from the burgers and pastries to the sauces. A family restaurant that appeals to everyone.
