Briketenia

The tiny Basque village of Guéthary is the HQ of one part of the Ibarboure family, the rest of whom can be found at the Frères Ibarboure restaurant in Bidart. In this characteristic 1930’s Basque house, formerly a hotel, Martin and his son David are in the kitchen, while Marie-Claude, David’s mum, warmly upholds Basque traditions of hospitality and Camille seamlessly manages the charming front of house. It is the quintessence of a family business, although it must be said that David did skip the roost for a while, spending time with Pierre Gagnaire in Hong Kong. Father and son craft masterful dishes depicted by suave seasonings, a subtle play on transparency and contrast and perfectly ripe produce, most of which is local. Natural, simple flavours before all else.

A family four-hands kitchen: Martin and David Ibarboure

• A father-and-son collaboration that crafts modern, inventive gastronomy rooted in the Basque regional repertoire, described as esprit de famille en cuisine in Briketenia's materials.

A historic Basque house turned Michelin-starred restaurant and 4-star hotel, with terrace views

• Located in a 1930s Basque house (a former Relais de Poste on the Napoleon road) that now houses both a Michelin-starred gastronomic restaurant and a 4-star hotel, offering a terrace with views of the Basque mountains.

Dual dining concepts and guest-friendly amenities

• Briketenia combines a Gastronomic Restaurant with Briket' Bistrot for a more casual dining experience, and provides practical amenities such as a storage room for surfboards and bikes and free private parking for guests.

Signature Ingredients

• Coquilles Saint-Jacques (Scallops): Atlantic Basque coast seafood presented with beurre noisette, citron vert, and anchois, complemented by a jus des barbes and crémeux de chou-fleur aux amandes, highlighting a balance of sweetness, brightness, umami, and nutty richness that characterizes Briketenia's seafood-driven signature.
• Cabillaud (Cod): Cod confit in a beurre aromatisé aux agrumes, paired with a fine crème au Gin Balea, coulis de cresson and autumn vegetables, showcasing Briketenia's use of local, seasonal aromatics and delicate emulsions to elevate a humble white fish.
• Sole (Filet de Sole): Grilled sole with gnocchi and crémeux de butternut, plus fondue d’épinard aux noix and citron confit, illustrating earth-and-sea harmony and a focus on seasonal produce.