The story
Perched above the Nive valley, Le Bellevue occupies a former post house built in 1834. The restaurant, part of the hotel of the same name, offers modern cuisine that draws on the Basque landscape. Chef Gilles Fontanille crafts dishes described as "a balanced fusion of traditional French recipes and full-flavored creativity." The menu changes with the seasons and market availability, reflecting a commitment to local producers and environmental consciousness.
The dining room overlooks the valley, and the tea salon serves pastries and hot chocolate in the afternoon. Lunch is served Monday to Friday with a weekly-changing menu, while the à la carte is available Wednesday to Sunday and renewed monthly. The Michelin Guide has recognized Le Bellevue in its 2026 selection, praising the quality of the cooking.
Fontanille's approach is rooted in nature and proximity to producers. "Each dish tells a story, awakens a memory," the restaurant notes. The menu is "thought out in this sense and renewed according to the seasons and market products." The result is a cuisine that feels both grounded and inventive, with dishes that are "original, tasty, and refined" according to guest reviews. The midday menu at €25 offers an accessible entry point.
The restaurant's location between ocean and mountains is ideal for exploring the Basque Country. The terrace and indoor dining room provide a calm setting, with views of the valley and mountains. The service is described as warm and attentive. Le Bellevue is a place for a leisurely lunch or a refined dinner, where the food and the surroundings work in harmony.
Le Bellevue's inclusion in the Michelin Guide 2026 is a testament to the consistency and creativity of Chef Fontanille's kitchen. It's a recognition that aligns with the restaurant's ethos of quality and respect for the terroir.
Recognition
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