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Hotel
Restaurant
Potato starter in several ways

Cooking, tradition, passion

Discover the Basque Country on your plate, through products from our region, but also through the inspiration of a traditional recipe, a particular technique or a childhood memory.

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Hunting dishes a la carte

Starter

Saint-Jacques and Cep

Pearly scallops / Ceps in several textures: in paste / duxelle / snacked / Bard emulsion infused with porcini

18
€

Chestnut

Whipped like an Irish coffee / Chestnut cream with candied onions / Duck broth infused with porcini mushrooms / Espuma porcini / Fine tart, porcini mushrooms and chestnuts / Wild herbs

15
€

Location

Hare a la Royale

Pickled porcini mushrooms / Butternut squash and pumpkin squeezed in walnut oil

38
€

Roasted wood pigeon

Oven-roasted chest / Candied thighs / Offal toast / Golden ball turnip cooked in apple juice / Full-bodied juice

28
€

Mallard Pithiviers

Foie gras / Cep cap stuffed with trumpets / Tuberous chervil mousseline with meat juice / Red wine jus

30
€

Desserts

Chocolate and Cep

Chocolate mousse infused with porcini mushrooms / Cocoa streusel and porcini powder / Hazelnut nougatine / Cep sorbet

10
€

The Sheep and the Chanterelles

Ravioli d'Ardi gasna / Lardon / Herbs / Chanterelles / Bouillon whipped with butter / Hazelnut cake

10
€

Lunch menu

The Octopus dish
Le Merlu fish dish
The pigeon in 3 ways
assortment of tapas

Menu Card

Entrance to Banka trout

MENU Map

Starter + Main course at 40 €
Main course + Dessert at 35 €
Starter + Main Course + Dessert at 45 €
2 Starter + Main Course + Cheese + Dessert at 68 €

During the week, this menu can be served according to a limited choice

Starter

Chestnut

Whipped like an Irish coffee / Chestnut cream with candied onions / Duck broth infused with porcini mushrooms / Espuma porcini / Fine tart, porcini mushrooms and chestnuts / Wild herbs

The Surprise Calf Egg

Sautéed chanterelles and oyster mushrooms / Bread tile / Chanterelle mushroom espuma / Herb salad with walnut oil

The duck foie gras

In the spirit of a sausage / Shimenji pickles / Mushroom crumble / Oxalis

The Xangurro

Crab ravioli / Light American / Tile ink dry / Herb salad

Location

The Dorade Royale

From the Saint Jean de Luz fish auction / Roast / Glazed leeks with a Thai gel / Sliced ​​candied leeks / Bone juice with lemongrass

The scallop

Just the snacked nuts / Parsnip mousseline with organic Bourbon lavanilla / Candied parsnips / Citrus marine emulsion

The calf of Baztan

Slow cooked veal / Celery mousseline / Whipped like a mille-feuille / Confit eggplant / Lovage juice

Pigeon

Half-pigeon from Maison Garat / Chest smoked with hay / Confit leg / Cromesqui de chair / Texture game around the last peas

Possibility of taking the whole pigeon + 5 €

Desserts

The kiwi

Tart / Matcha tea ganache / Orélys chocolate / Baby kiwi / Kiwi sorbet

The FIG

Hazelnut shortbread / White chocolate ganache and organic Bourbon vanilla / Poached figs with organic vanilla / Fig citrus granita

Manjari Chocolate, Oxalis and parsley

Chocolate mille-feuille / Koka manjari cream / Pecan praslin / Organic vanilla cream

Cheese platter from the Basque Country

or processed cheeses

Around Chocolate and Hazelnut

In the spirit of a Twix / Azelia mousse / Cocoa streusel / Soft caramel / Shortbread hazelnuts

Dessert Paris Saré
dessert plate Le Chocolat
Strawberry dessert
Potato starter in several ways

Children's menu

MENU Children

€12
‍(Served until the age of 11)

Location

Piece of meat or fish fillet of the day‍

With small vegetables or homemade fries

Desserts

Cup of ice cream or farm yoghurt or Basque cake from the Arraya store

Beef chuck dish