The Ibarboure brothers : gourmet cuisine in the Basque Country

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For those who followed me on social medias during my summer break, you already know what I did during my vacation ! For others, welcome back to the blog ! I’ll take you to discover the gastronomic table of the Ibarboure Brothers in the Basque Country !

The Ibarboure brothers : gourmet cuisine in the Basque Country

Les frères Ibarboure, in french, is both a hotel and a gourmet restaurant. The establishment is located in Bidart in the Basque Country (10 km from Saint-Jean-de-Luz).

The place is peaceful, surrounded by greenery – with an elegant decoration combining classic objects and modernity. The restaurant has been awarded a Michelin star for 25 years. Moreover, it is the only starred for more than 30 years between Biarritz and Saint-Jean-de Luz.

La Table des Frères Ibarboure is a family story, now carried by the 3rd generation, Xabi on the “savory” side and Patrice on the “sweet” side. The two brothers bring a breath of fresh air to the restaurant.

It’s best to reserve your table – and not just in times of COVID. The property was full when I went.

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The menu

The Ibarboure brothers’ menu offers products from the Basque region worked with passion. By going to eat at this table, you will have the choice between the menus or the à la carte dishes to amaze your eyes and your taste buds.

The menu Degustation is priced at €119, €179 with wine pairing.

The menu Emotion, shortened from the Degustation, is offered at a price of €86, €126 with wine pairing.

The Coup de Coeur menu served for lunch at €49 (excluding Sundays and bank holidays), allows you to discover the cuisine of Xabi & Patrice Ibarboure in 3 dishes from the region.

Personally, I find that in terms of quantity, I was comfortable with the Coup de Coeur menu. I don’t know if I could have tasted all the dishes on the other menus.

In August 2020, the Coup de Coeur menu was composed as follows :

  • Chef’s appetizer.
  • Bonito de Guéthary just seared, raw cream from Agerrea farm seasoned with soy, spring onions and coriander seeds.
  • Line hake fillet, biscayan garlic ravioli, light cod broth in olive oil.
  • Cane Kriaxera in land and ocean: Roasted fillet, Taggiasche olives and foie gras sauce; the confit thigh served with a marinière of seashells.
  • Crispy honeycomb with chestnut honey, yogurt ice cream, pecan nuts, milk emulsion and a touch of citrus.

Not being sure of succeeding in eating the starter (snacked bonito, I have trouble with what is “raw”), the team offered me an alternative starter : ravioli of foie gras.

As an aperitif, I had the champagne, black cherry and Espelette pepper cocktail : a kir revisited with local flavors that I really liked.

The meal was accompanied by homemade breads: baguette with Espelette pepper and country bread if I remember correctly.

Everything was presented with great elegance and finesse. The food exploded in the mouth, it was a real treat. If you have the opportunity to go through the Basque Country and want to discover a table of excellence, I invite you to stop by the Ibarboure brothers.

Other food posts :

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