The story
Fana is the work of chefs Gabriel Gras Fernandez and Jorice Sardain, who describe their restaurant as a “bistro vivant” — a living bistro. The pair have earned a Michelin Bib Gourmand for the quality and value of their cooking, a recognition that speaks to their ability to deliver thoughtful Modern Cuisine without pretension.
The menu changes regularly, built around seasonal produce and clear, direct flavours. At lunch, a three-course formula is offered from Tuesday to Friday, with a vegetarian option also available. In the evening, the carte expands to include heartier dishes such as Côte de Cochon Noir de Bigorre AOP (for two) and an Onglet de Boeuf.
Standout starters include Tarama Cabillaud with anchovy and crustacean oil, and a Txistora sausage spiked with Espelette pepper. Among the mains, the Pêche côtière comes with celery, chicory and a squid-ink sauce, while the Pressé de Choux features grilled pleurote mushrooms and a coffee sabayon. Desserts lean towards the indulgent: a hazelnut Paris-Brest with praline and fleur de sel, a grapefruit vacherin with yoghurt mousse, and a coffee tiramisu with cappuccino ice cream.
Fana’s Bib Gourmand, awarded for the 2026 Michelin guide, highlights the restaurant’s commitment to good quality, good value cooking. The chefs also received the Passion Dessert 2025 award, underlining their skill in the sweet course. It’s a place where the cooking is precise, the atmosphere relaxed, and the wine list — with selections from Burgundy, Jurançon, and Cahors — thoughtfully paired.
Recognition
Ambience
Details
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