Ekaitza
Ciboure, France
⭐2 Stars
The Experience
From Michelin Guide
The location, on the docks of Ciboure overlooking the port, is eminently suited to a restaurant called storm (ekaitza in Basque). The eatery’s interior, meanwhile, is bright and lively, with pretty carpentry tables from which you can steal glances into the kitchen at the far end of the dining room. Guillaume Roget magnifies the best of the Basque region, in particular fish from Saint-Jean-de-Luz fish market opposite. Creativity matched with fine produce and delicate sweet, acidic or vegetable notes embodies the chef’s signature. His flair for deep, intense sauces will knock your socks off, illustrated by a stock of langoustine shells blended with foie gras, or fish stock perfumed with verbena and then reduced with sweet chestnut honey. A banquet of rich, gutsy flavours that nonetheless deftly sidesteps the trap of being overly cloying or starchy. Something of a culinary landmark on the Basque coast.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin two-star restaurant Ekaitza in Ciboure:
1. The Meaning Behind the Name and Location
The restaurant’s name, "Ekaitza," means "storm" in Basque, which is fitting given its location right on the docks of Ciboure overlooking the port. This maritime setting deeply influences the restaurant’s identity and culinary inspiration, connecting the dining experience to the local Basque coastal environment.
2. Signature Use of Deep, Intense Sauces
Chef Guillaume Roget is renowned for his mastery of rich, complex sauces that elevate his dishes. Examples include a stock made from langoustine shells blended with foie gras and a fish stock perfumed with verbena and reduced with sweet chestnut honey. These sauces provide a bold, gutsy flavor profile that avoids being overly heavy or cloying, showcasing a sophisticated balance of intensity and refinement.
3. Celebration of Local Basque Ingredients with Creative Flair
Ekaitza highlights the finest local produce, particularly fresh fish sourced from the nearby Saint-Jean-de-Luz fish market. The chef’s creativity shines in dishes such as hake confit in duck fat paired with chanterelle mushrooms and coffee flavors, demonstrating an unconventional and inventive approach to traditional Basque ingredients.
These elements combine to make Ekaitza a distinctive culinary landmark on the Basque coast, blending local authenticity with innovative techniques and bold flavors.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Ekaitza in Ciboure are:
Foie Gras de Canard (Duck Foie Gras): Central to the signature dish, it is served as a seared escalope paired with langoustine tartare and a jus mounted with foie gras, showcasing the chef's mastery of rich, intense flavors.
Langoustine (Norway Lobster): Used prominently in the signature dish alongside foie gras, including langoustine shells for stocks and langoustine meat in tartare and unilateral cooking, highlighting the freshness from the nearby Saint-Jean-de-Luz fish market.
Fish from Saint-Jean-de-Luz Fish Market: The chef emphasizes local fish, such as line-caught red tuna belly confit in duck fat and line-caught hake confit in langoustine oil, reflecting the Basque coastal terroir.
Sweet Chestnut Honey and Verbena: Used to perfume fish stock, these ingredients contribute delicate sweet and aromatic notes that balance the deep, intense sauces characteristic of the cuisine.
Veal Sweetbreads: Featured in standout dishes like the terrine with daikon radish and lemon, demonstrating the chef’s creative use of offal and fresh produce.
These ingredients are pivotal in Ekaitza's creative, modern Basque cuisine, combining local seafood and rich elements like foie gras to produce deeply flavorful, balanced dishes with refined sauces and regional authenticity.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Découverte: €70
- Immersion: €105
- Confiance: €130
- Signature: €150