The story
On the heights of Guéthary, a small Basque village between Biarritz and Saint-Jean-de-Luz, Getaria offers a different kind of coastal dining. There is no sea view here. Instead, chef Claude Calvet and his team welcome guests into a secluded garden — a calm, romantic haven away from the busy shoreline.
The restaurant’s cuisine is rooted in the region. Local fishermen, farmers, and winegrowers supply the kitchen, and the menu changes with the seasons. Dishes range from wagyu beef to a crisp boudin-chipirons, from pâté en croûte to a Caribbean chocolate moelleux. The style is both warm and modern, traditional and creative — a balance that has earned Getaria a Michelin recommendation.
Calvet grew up in the Tarn, the son of farmers, and learned to respect ingredients early. After training at the Villefranche-de-Rouergue hotel school and a pastry apprenticeship in Saint-Gaudens, he worked with Thierry Marx at Château Cordeillan Bages, Alain Ducasse in Bidarray, André Gaüzère, and Jean-Marie Gautier at the Hôtel du Palais in Biarritz. In 2015, he became vice-world champion of pâté en croûte.
At Getaria, Calvet’s cooking draws on Basque products and global influences — Japanese inspirations, Indian spices — all refined through constant experimentation. His kitchen runs on collaboration: the brigade shares ideas, tests them together, and grows as a team. The same openness extends to the dining room, where guests are encouraged to ask questions and request adjustments, including vegetarian options.
Getaria’s Michelin recommendation reflects the sincerity and ambition of Calvet’s modern Basque cuisine. The restaurant is open daily except Tuesday and Wednesday, serving lunch and dinner in a setting that values quiet, freshness, and authenticity.
Recognition
Ambience
Details
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