The story
Just steps from Place Sauveur Atchoarena, Ezkia occupies a restaurant that its owners describe as a “coup de cœur” – a space with old parquet flooring and stone walls that feels like being welcomed into a friend’s home. After more than a decade spent in both kitchen and service, the team behind Ezkia set out to create a place where conviviality, sensitivity, and authenticity come first.
Ezkia calls itself a “restaurant gastronomique ecoresponsable.” The menu is built around local, seasonal produce, much of it organic, sourced from nearby farmers, breeders, and fishermen. This commitment to sustainability and traceability is woven into every dish, resulting in a French modern cuisine that is both gourmet and mindful.
In 2026, Ezkia earned a Michelin Recommended distinction, a nod to its consistent quality and thoughtful approach. Whether dining on the terrace or in the cozy interior, guests experience a cuisine that respects the land and the sea of the Basque Coast. Reservations are required, and the restaurant is open for dinner most evenings, with weekend lunch service as well.
Recognition
Details
History
Passing through Bidart? Head over to the restaurant run by lovebirds Marine Poughon and Olivier Henry (both of whom trained at Guérard in Eugénie-les-Bains), which they opened in what used to be L’Antre, without changing the décor (a Basque red façade, exposed stone walls, padded banquettes, a semi-open kitchen…). Here you’ll find Ezkia’s chef making Basque cuisine vibrate, using carefully sourced ingredients (fish from Saint-Jean-de-Luz, vegetables from the Bastelica family, poultry from Maison Garat) and intense flavors. The day we went for lunch, the five-course menu included: an intoxicating poached oyster on a bed of sunchoke purée, doused in a shellfish jus and sprinkled with grated walnuts and burnet; incredible line-caught, flash-seared mackerel surfing on red onion confit and a white wine sauce with fish fumet, juniper and garlic, all dotted with watercress sprouts; impeccable oven-roasted wild sea bream served with tender gnocchi in a lemon sauce, minced sage, slivers of bottarga and chickweed; before a massive baba au rhum with Madagascar vanilla cream sprinkled with candied orange peel and paired with a blood orange sorbet. // Gérard Roubeix
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