How often do you get a chance to stay at a tranquil, 5 acres, 13 room, modern boutique hotel, with lush gardens, remote feel yet short driving distance to civilization, for around $250 a night. Oh and did I mention a Michelin Star restaurant on site, considered by many the place to beat in Pays Basque. Possibly our most memorable stay ever in France.
This gem is technically in Bidart but closer to Guéthary or Getaria in Basque. Not to confuse with Spain’s Getaria, home of the famous Turbot. Located in the middle of the forest, but smack in the middle of French Basque between Biarritz, Bayonne and Saint-Jean-de-Luz. Not to mention easy access to the two said villages and local restaurants like the outstanding Ezkia.
This is the product of third generation Ibarboure brothers. Xabi takes care of the savory side, and Patrice, a Daniel alum, handles the sweet side. The award winning cookie waiting for us on arrival was a preview of things to come. Between munching on cookies, the heated pool, gardens, and restaurant, you may not want to leave the property. The always helpful full staff makes it easy. Is this starting to sound like an ad? Good. Any day now I should get my first check from any of the hundreds of places featured here.
There’s something about putting on my dressy Costco pants, brushing whatever hair I’m grateful to still have, and walking about a hundred feet to the restaurant, passing by the garden, the source for much of the menu. The walk back through a secret backdoor is even shorter, and much appreciated with this wine menu.
I’m not going to go over every one of the courses. But an epic meal to say the least featuring all sorts of flavors, textures and surprises in classic Michelin style. Like Zucchini flowers filled with langoustine custard with tempura’d langoustine lollipops. A 41 y/o classic dating from the brother’s dad. The seasonal salad course as expected, absolutely divine. Same for the sensational beef.
Foams and sauces made from the vegetables and herbs grown in the garden featured throughout. The desserts were possibly the best part of the meal. Mrs Z proclaimed the chocolate dessert after enough vino, “best chocolate thingy I ever had”. We usually share everything, but she got all weird in this case. But I was extremely satisfied with my fig creation.
The atmosphere was typical of a remote hotel Michelin restaurant. Not many patrons which means you receive a lot of attention, but with the kind of professionalism that keeps you comfortable. The same great attention to detail you expect from such establishments. And we got lucky with one of those fun waitresses who laughed at all my bad dad jokes. This entire hotel/dining experience is a classic example of sum of all parts greater than whole. I recommend a minimum of three nights.
Eating With Ziggy 