Lurrak

The story

Lurrak: Modern Basque Cuisine in Arbonne – Michelin Recommended

A Basque Table Rooted in the Land

In the quiet village of Arbonne, just inland from the Basque coast, Lurrak (“lands” in Basque) is the expression of chef Romain Goyeneche’s deep connection to his region. The restaurant earned a Michelin Recommended distinction in 2026, a recognition that aligns with its philosophy: cooking that honours the soil, the season, and the people who work it.

Philosophy of Discovery

Lurrak forgoes an à la carte menu entirely. Instead, guests are invited to choose from three tasting menus—Gaztaina, Pagoa, and Pinua—each named after trees that grow at different altitudes in the Basque hills. The progression is poetic: from the chestnut tree at 400–800 metres to the beech and finally the pine at 600–1600 metres. Every dish is a surprise, built around what local farmers, fishermen, and artisans bring to the kitchen that day. The result is a meal that feels both spontaneous and meticulously composed, a celebration of nature’s rhythm.

An Intimate Setting

With just 35 seats, the dining room is warm and convivial, designed to put the focus on the plate and the company. The space sits in harmony with the wild, preserved landscape of the Basque Country. Here, sustainability is not a slogan but a practice woven into daily operations—from sourcing to waste reduction.

The Chef and His Team

Romain Goyeneche leads a kitchen that treats each ingredient with precision and respect. His cuisine is modern in technique but anchored in tradition, letting the character of local produce shine. The tasting-menu format allows him to tell a story through succession of courses, each one a clean, confident expression of the Basque terroir.

Whether you choose the lunch-only Gaztaina (42 €) or the full Pinua experience (92 €), Lurrak offers a genuine taste of the Pays Basque—one that is both rooted and surprising.