La Table des Frères Ibarboure

The third generation of the Ibarboure family quietly presides over the fate of this lovely family property. The sons, chef Xabi and Patrice, Best Pastry Maker of France 2019 who honed his talents in establishments from Paris to New York, rule over the kitchen. Fine Basque produce is showcased in seasonal menus: Adour salmon, Kintoa black pig, red fruit from Mendionde, gingerbread from Ainhoa, Espelette pepper, Pyrenean lamb, Ossau-Iraty cheese. They grow their own herbs, flowers and citrus fruit in the estate’s kitchen garden and greenhouse, concocting dishes such as barbecued Landes green asparagus, vegetarian salad, sorbet of pineapple sage and Meyer lemon. What’s not to like?

• A two-brother house, savoury and pastry split cleanly, the kitchen and dessert work feel authored by different hands.
• Basque terroir written as a tasting menu, sea, mountain and garden ingredients cycle with the seasons.
• A country-estate setting with garden and terrace dining, the experience is as much place as plate.

• Kintoa black pig, used as a signature Basque meat thread across savoury courses.
• Adour salmon and other Atlantic fish, anchoring the menu’s coastal side.
• Espelette pepper, used as a regional seasoning accent rather than a blunt heat.
• Pyrenean lamb and Ossau-Iraty cheese, bringing mountain depth and dairy richness.
• Herbs, flowers and citrus from the estate’s kitchen garden and greenhouse, used to lift sauces, sorbets and desserts.

A one-Michelin-star table on a family estate in Bidart, run by brothers Xabi Ibarboure in the kitchen and Patrice Ibarboure on pastry. The format is seasonal menus that read the Basque pantry through modern technique, with a strong garden thread, herbs, flowers and citrus from the property, and a steady pull from coast and Pyrenees. In good weather the meal opens out onto the terrace and garden.