Portside fine dining
in Ciboure & Saint-Jean-de-Luz
Guillaume Roget, a chef
with Basque cooking in his DNA
The Basque country has spectacular storms, so it is no coincidence if the Michelin-starred chef chose to name his restaurant Ekaitza (“storm” in Basque). He sees in these unleashed elements of nature the same incredible energy that his team must put into meeting the requirements and precision needed for his cuisine.
Deeply attached to his region, he finds in Ciboure the authentic, friendly atmosphere of a small coastal village, which makes it so special. Having been in love with seafood for as long as he can remember, he chose to set up his restaurant on the marina, a stone’s throw away from the fish market in Saint-Jean-de-Luz.
Ekaitza, a force of nature that reflects the tempestuous spirit of the chef
See the menus
Market-fresh cuisine made with fresh, seasonal produce
The seasonal products are very carefully chosen and sourced from French producers, primarily through short supply chains. In addition to the Basque lamb, milk-fed veal, and fish from the fish market in Saint-Jean-de-Luz, the chef uses subtle aromatics and the distinctive flavours of top-quality herbs to define his dishes.
Guillaume Roget is a fervent advocate of a market cuisine which fuses creativity and respect for the products. He creates perfect harmony between a delectable sauce, well-balanced seasoning and precision cooking. Maxime Badeuil, the pastry chef, and Maxime Develay, the sommelier, are among the chef’s nine collaborators who contribute to the acclaimed quality of the dining experience.
Dishes perfectly paired with the flavour of your wine
THE CHEF
An approach to an exceptional cuisine through wine
A restaurant on the Basque coast in the village of Ciboure
Ekaitza restaurant is situated on the Ravel quay just a stone’s throw away from the Maison Ravel (a historical monument) where the French composer was born. Facing the marina, the setting exudes a vibrant energy that fills up every corner of the space. The room, with its rough-hewn wooden tables, is constructed with the finest materials, which are deliberately understated so that your eyes focus on the plate and the glass of wine in front of you.
It took five months to prepare the wine cellar. 90% of the wine comes from French vineyards and the wine list, which is highly specialized, proposes both grands crus and great discoveries. Irouléguy wines have a place of honour.
The beauty of the Basque country, from the landscape to the plate
