2024
Go there and contact
This establishment in the heart of the typical village of Sare, at the foot of the Rhune, is a must-see during your stay, and for good reason: it's both a charcuterie craftsman and a chef, with a store selling home-made preserves and cured meats, wines and spirits, and a Bistrot gourmand offering epicurean cuisine using local produce. Here, the pig is given pride of place: cured meats, terrine, pâté en croute, Kintoa ham, Xixon croquettes....For seafood lovers: the fish of the moment, trout in gravelax and other suggestions!
Further information
Opening time and information on ARKA
Artisan charcutier-Gourmet bistro. Open all year round. Store open Tuesday to Saturday, 9am to 6pm and until 10pm in July/August. Bistrot gourmand open Tuesday to Saturday for lunch, and in July and August for lunch and dinner, menus €19/22 + à la carte. Afternoon snack. Terrace. Quality artisan producer. Collège Culinaire de France, Académicienne Française des jambons secs.
Owner's Message
ARKA : Artisan Charcutier, Gourmet Bistro in Sare, in the Basque Country (64)
Marianne and Tristan Sage, strong of their experiences, make of this atypical place a convivial place.
On the bistro side, a real generous and delicate cuisine, local products and seasonal vegetables are highlighted. Marianne obtained a BTS in hotel management school with a culinary engineering and table art option and was awarded the title of French Academician of dry hams in March 2022.
For Tristan graduated as a pork butcher, cook and butcher, several strings to his bow make a mastery of the craft.
Marianne and Tristan are true epicureans, who have the knowledge and the ability to transmit it
In the store you will find all the cured meats made and dried in Arka's workshop, the dryer is visible from the store. We are talking about saltings without nitrite and without preservatives, valuing local races: the Basque pig of Kintoa, a local race raised in the open air.
A nice range of preserves from the house completes the choice, as well as the dry-cured hams from Kintoa PDO matured for 24 months and the IGP Bayonne ham from southwestern pigs raised in the open air for 12 months. Also a cellar with a nice selection of wines, local beers and digestives.
The adjoining bistro opens onto a magnificent terrace facing the Rhune.
We are open all year round from Tuesday to Saturday, and from April to October open from Tuesday to Sunday.
Members' reviews on ARKA
Jamón, quesos, chistorra o cordero lechal exquisitos!
Muchas gracias!
Muy atentos y educados.
J'avais remarqué l'adresse en lisant un article du figaro qui citait des adresses dans le pays Basque. Cela valait le coup d'être tenté.
Oui , peut être un seul reproche la fermeture à 16h30 car j'imagine bien cette grande terrasse par un soir d'été entrain de profiter des plats tout en regardant la Rhune ????