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Renovated farmhouse offering talented cuisine such as the Basque version of mirabelle cheesecake.
Chef Xabi Eizmendi, who trained with Philippe Etchebest (a multi-starred chef in Bordeaux), has returned to his roots to highlight the work of farmers and peasants. And it's in this majestic farmhouse, renovated with talent, that we discover an inventive cuisine that doesn't hesitate to revisit traditional recipes. Smoked and candied Baïgorry trout, langoustine with puffed amaranth seed, seared scallops, roasted sweetbreads with foaming butter... Sweet tapas, rugby 6 nations version of Irish coffee. Creative and innovative.
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Members' reviews on FERME ILHARREGUI BAITA
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Accueil chaleureux dans un cadre très joli.
Les plats sont excellents, tout comme les nombreuses mises en bouche & mignardises.
Le grand parking est très appréciable.