Moulin d'Alotz

In this 17C Basque watermill nestling deep in a picturesque vale, a conservatory commands views of the countryside and lush green garden all year round. The venue is emblematic of the ecological, humanist and gastronomic ethos of chef Fabrice Idiart. The chef’s signature menu, “Ital”, demonstrates an exemplary harmony between plant and animal, in which ineluctable veggies are underscored by plant and spicy sauces that exemplify the chef’s distinctive, unorthodox approach. The highlights of this culinary score include a medley of sweet chestnuts from the Basque country perfumed with wild garlic blossom and langoustine served in a frothy coconut mousse, further enhanced by milk flavoured in lemongrass and Espelette pepper.

What makes it distinctive

• Dining inside a 17th-century watermill with a conservatory room looking onto the valley and garden.
• A fully meat-free Michelin-starred menu, with vegetables taking the lead and sauces doing much of the storytelling.
• A kitchen identity framed as ecological and humanist as much as gastronomic.

Signature Ingredients

• Seasonal vegetables
• Plant-based sauces and spice blends
• Basque chestnuts and wild garlic (in season)

Menu overview

A one-star table set in a 17th-century Basque watermill, now run as an entirely meat-free kitchen with vegetable-led tasting menus and bold plant-based sauces.

Menu format

• Set tasting menus, with pricing typically expressed as a range rather than per dish.
• A style that leans on spices, herb infusions, and vegetable depth, rather than classic meat structure.