The story
Gabatxo in Ascain occupies the footprint of a historic village grocery, completely reimagined around a modern Basque cuisine program. The former sommelier from Gordon Ramsay’s London restaurants and Biarritz’ Hôtel du Palais swapped wine lists for the kitchen. He adopted the local Basque slang for an outsider as the venue name, leaning into that perspective while refining everyday recipes. His straightforward approach recently earned a spot on the Le Fooding list, validating how he transformed a modest retail counter into a recognized dining destination.
The menu leans toward generous plates designed for sharing, reflecting a grounded approach to Basque cooking. Guests often start with the Boka Gasna, a toasted sandwich featuring gruyère-style Ardi-Gasna from the Pyrenees, Alpine Abondance, and English Montgomery cheddar pressed between Susperregui bakery sourdough. Roasted leeks appear alongside chilled ajo blanco and thick slices of garlic bread. A cochonito tonnato arrives dressed with anchovy mayo and fried capers for a bright finish.
Natural light floods the interior through large windows that look out onto Rue Ernest Fourneau. The team keeps the service relaxed, matching the unhurried pace of the coastal Basque town. Patrons can claim a seat inside or step out to the terrace when the weather turns mild. The whole setup works equally well for a leisurely lunch or a quick takeaway box of cured meats and aged cheeses.
Recognition
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