Chez Mattin

Rating: 13.5
Author: Gault&Millau

64500 CIBOURE

13.5/20
Chef's Restaurant

5 PHOTOS

Chef: Michel Niquet
Cooking: Basque | Local
Style: With friends

Gault&Millau's review 2026

This Cibourian institution continues to attract discerning visitors and long-time regulars alike. Here, Basque tradition is brought to life with relish, and presented in all its glory. With ancestral recipes as much as with the much more modern ideas of the moment depending on the market: which are added to Ospital ham, homemade foie gras, grilled anchovies, chipirons in ink, the unavoidable ttoro permanently on the menu, like homemade tripe. Profiteroles, baba, pavlova or ewe's milk cheese round off the meal, in a purely Basque atmosphere of joy and sincerity.