The Basque Country has always been a place renowned for its good food and friendliness. In recent years, very (but really!) good tables have appeared in Bidart, qui ont su associer produits du terroir à une cuisine plus moderne … et délicieuse !
The villa Kaioa has been captivated by the originality of the Restaurant Elements’ menu.
. In fact, everything is special in this restaurant. The location right next to the departmental road, the decor: crates of wine, jars, surfboards and music (sometimes a little loud), the wine list is non-existent or should we say alive: the sommelier advises you and makes you taste wines live.
The team focuses on the product, local, well-mannered, and its implementation. Unknown flavours, unexpected associations, daring proposals. Here we have savouring burnt carrots (this is the name, don’t be worry), seaweed tartare, fermented cashews, smoked mug … A treat!
Elements’ season starts from January 15, 2019.
In the centre of the village, in his restaurant l’Antre,
the Australian Luke Dolphin does everything on the spot, including the bread, sourdough, from fresh, seasonal products from small local producers he has selected. This will be the seabass from Capbreton, ceps picked in the morning, fruits and vegetables from Xotildeia farm, pork kintoa … menu, 3 starters, 3 mains, 3 desserts in its menu of the day. Here too, the associations are surprising, tasty, delicate, for example the Sar Raw drum, cucumber and olives, mackerel crudo, braised veal shank with beer, veal liver in breadcrumbs … The room is small, it is necessary to book. Wines a bit expensive.
L’Antre’s season starts on January 29th, 2019.
At Villa Kaioa, we liked the old Mahaina
and it’s a little sceptical (yet enthusiastic) that we went back after the change of ownership. Rue de la Madeleine, not always visible from the main street, the restaurant Mahaina was bought 2 years ago and its staff changed. We are glad we went. We were convinced by its fresh and inventive cuisine, such as fresh scallops unloaded from the boat, barely caramelized and deglazed at Noilly (vermouth from France), the ceviche of raspberry seabass, the hake of Saint-Jean-de-Luz, the creamy risotto …
The Mahaina’s season starts on February the 14th, 2019. A beautiful address for Valentine’s Day! –and you’ll find a good excuse for all the other days…-
In Bidart many other restaurants are a delight (and a feast) to their customers: Ahizpak, towards Biarritz, the Tantina de la Playa, on the beach du Centre, or Bela Gorri, the Red Sail on the beach of Uhabia during the high season are also very good addresses.
And our favorite (starting end of march) is le Bahia Beach and its unbelievable sea view… and its marinated tuafish, so delicious !
From Villa Kaioa, most restaurants are within walking distance (meaning you can enjoy a beautiful view on your way in, and have a very smooth digestive walk on your way back).