The story
Maison Chilo sits in the Soule valley, at the border of the Basque Country and Béarn. It is a 300-year-old building that has been carefully transformed into a three-star hotel and restaurant, yet it retains the warmth of a family home. Here, each generation has left its mark, and the current hosts, Arnaud and Marina, welcome guests in fluent English, drawing on their own experiences abroad to offer thoughtful advice on local hikes and cultural discoveries.
The restaurant’s modern cuisine is deeply anchored in the produce of the region. The menu changes with the seasons, and the kitchen works with ingredients such as line-caught hake, Galician beef, duck from the Garat farm, and Axuria lamb. A meal might begin with a duo of white asparagus from the Landes with torrefied hazelnuts and beef gravlax, followed by langoustine ravioli in a vanilla-scented bisque, then a main of roasted veal chop with artichoke and mushroom duxelle. Desserts like the Kadaif with pistachio and Peru 70% chocolate show a refined, modern touch. The wine list offers more than 100 references, from local bottles to selections from further afield.
The recognition from the Michelin guide, which recently recommended Maison Chilo, speaks to the consistency of this cooking. But the experience here is not only about what is on the plate. The restaurant is part of a larger property with a park, a swimming pool, and a garden where you can watch the sunset over the Ahargo mountain. In winter, the fireplace lounge invites a slower pace. Whether you come for a single meal or stay in one of the eight guest rooms, Maison Chilo offers a genuine taste of the Soule province – calm, natural, and personal.
Recognition
Ambience
Details
Location
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