The best restaurants Vélo Pays Basque

It's impossible to miss this new Italian restaurant on one of Hossegor's main avenues. If you're craving good pasta or a soft pizza, you've come to the right place: traditional antipasti, pasta carbonara, spaghetti bolognese, tagliatelle with fresh truffles, pizzas with a thousand and one flavors, tiramisu for dessert or ricotta mousse crumble... A varied menu for lovers of Italian specialties. Despite the close proximity to your table neighbors, you'll appreciate the friendly staff and warm atmosphere.

A very large room decorated with ancient beams, bay windows opening onto nature, and in its heart, many tables to welcome the fine gourmets who appreciate here a sacred diversity. On the menu, dishes from the past, based on local products cooked in their simplest form: Basque broken egg, local ventresca, fresh ewe's taloa, Banka trout and vegetables, cod a la plancha, garlic purée, Basque chicken, Estérençuby lamb cooked in a wood-fired oven, hake with roasted vegetables. For those with a sweet tooth, why not a Tatin minute... A spectacular kitchen around the spit, which can be seen from the room, and the wood-fired oven, installed under a canopy of tiles from which hang chillies and dried flowers. Innovative ideas that we owe to J.-M. Noullet, who has more than one trick up his sleeve. He focused on organic, organic flour for the bread, 80% to 90% organic vegetables, organic veal, organic lamb, organic buffet. He works the product with simplicity to keep its original flavours. And, from November to March, the Alsatian cuisine is put on the spotlight: Munster cheese puff pastry, sauerkraut with sauerkraut filling, apple streusel are on offer. There is also a hotel and spa on site for a relaxing and restful stay.

Nestling at an altitude of 420 m, at the bottom of the Aldudes valley, the village of Urepel is a border town bordering the Kintoa country, with pastures exploited by herdsmen and shepherds from the commune of the Baigorry valley, some 50 km from Bayonne. The hostel and now also the hotel, was taken over by Valérie and Christian who have brought the place back to life. Lunch or dinner in an exceptional setting, on the terrace with a view of the mountains or inside, where the culinary tradition is respected with local products.

Restaurant superbly located, facing the port, on a mountain backdrop, a few meters from the large beach. With an impressive terrace that can accommodate nearly 200 people, Santa Maria has a privileged place in Hendaye. At aperitif time, it is very pleasant to share a plate of tapas over a drink. Then when it comes time for lunch or dinner, you can enjoy a cuisine that gives pride of place to the variety of Basque dishes (Serrano ham, fish parillada, shellfish...). Also prime rib, lomo y pimientos, confit or axoa. Try also the salads: goat salad (salad, tomato, goat cheese, raisins, nuts, caramelized onions), Landes salad (salad, cherry tomato, gizzards and slices of smoked duck, red onions, duck foie gras pâté).... or pizzas: Baiona: tomato sauce, dry ham, sheep, egg, or Basquaise: tomato sauce, belly, peppers, egg, sheep... The stopover is all the more pleasant as the establishment combines elegance and a sense of hospitality, you feel particularly pampered. The address is essential for a convivial meal, with friends or family.