The story
Goxoki, meaning “warm place” in Basque, lives up to its name. Tucked into a former convent in the narrow streets of Petit Bayonne, the restaurant’s vaulted stone dining room blends old-world charm with contemporary touches – banquettes like a Parisian bistro, modern art on the walls, and crisp white tablecloths. It is a setting that feels both intimate and generous, much like the family that runs it.
Chef Franck Hourcastagnou leads the kitchen, cooking alongside his wife Sandrine (who welcomes guests with a warm smile), their daughter Margaux as pastry chef, and son Virgil as sommelier. The Hourcastagnous approach French gastronomy with a clear philosophy: let the product speak. Local fish, land-raised meats, and produce from nearby farmers form the backbone of the menu. Classics like lièvre à la royale, poularde truffée sous peau, or ris de veau with port sauce appear alongside seasonal inventions that change with the market.
The cooking is precise, rooted in family recipes, but never fussy. A meal might begin with a delicate amuse-bouche – perhaps a feuilleté of foie gras or a confit gizzard on toast – before moving to dishes such as grilled line-caught tuna with Basque ketchup, or a confit beef paleron with wild garlic and crispy potatoes. Desserts lean toward the nostalgic: grandmother-style clafoutis, a Valrhona chocolate sphere with Piemont hazelnut praline, or the simple perfection of a well-made tourtière.
The wine list, curated by Virgil, is as thoughtful as the food, with pairings that enhance each course without overshadowing it.
This commitment to quality and warmth has earned Goxoki a place in the Michelin guide – a recognition that aligns naturally with the family’s daily pursuit of honest, elegant cooking. Whether you visit for a weekday lunch (the 25€ formule is a steal) or the full gourmet menu, you leave with the sense of having shared a table with people who genuinely care about what they do.
Recognition
Ambience
Details
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