The story
On the heights of Ciboure, in the historic Croix Rouge district, Chez Mattin has been a family affair for generations. What was once a neighbourhood épicerie became a restaurant in the 1970s, and today chef Michel Niquet – the grandson of the house – carries forward both the recipes that made it a local staple and a more inventive, market-driven style.
The setting is unmistakably Basque: a rustic maison de pays with exposed beams and copper accents, warm and unpretentious. The Michelin guide, which has recommended Chez Mattin, describes the atmosphere as “très familiale” and notes that fish takes centre stage – “c’est un vrai bonheur”.
There are no fixed menus here. Instead, guests choose from a printed carte that changes with the seasons, supplemented by daily verbal suggestions from the team. This spontaneous approach lets the kitchen highlight the best of the Basque coast and market. Traditional dishes such as ttoro (a Basque fisherman’s stew), chipirons (small squid), and piquillos appear alongside more modern creations born of chef Niquet’s travels and experience.
The result is a cuisine that feels both rooted and surprising – exactly the kind of Basque cooking that earned the restaurant its Michelin nod.
Chez Mattin is more than a restaurant; it’s a living family story. Chef Michel Niquet has infused the kitchen with his personal journey, blending the inherited flavours of his grandmother’s recipes with techniques and ideas picked up along the way. The restaurant remains a place where locals and visitors alike come for honest, well-executed Basque food in a setting that feels like a home.
For those seeking a genuine taste of the Basque Country in the Saint-Jean-de-Luz area, Chez Mattin is a destination worth seeking out.
Recognition
Ambience
Details
History
In this old épicerie perched up high in the village of Ciboure (plaster walls, blackened rafters, a fireplace), owner Michel Niquet has been cooking up Basquitude classics since June 1998: ttoro (the best in the world!), baby squid simmered in squid ink, Eric Ospital pork tenderloin tartare with pan-fried foie gras…. Pure, utter terroir -ism that’s brought into the dining room by Céline, his wife, who describes the suggestions of the day in an otherwise religious silence. For us, the day we went for lunch: an irresistible txangurro – shelled spider crab baked in its shell with a ttoro jus and breadcrumbs on top; a delicious plancha-grilled bass steak with golden potatoes, kale, diced baby squid, ximitxurri (chimichurri) sauce and romesco sauce made with green peppers, roasted tomatoes and hazelnuts; before a none-too-sweet Grand Marnier soufflé with a refreshing orange/Grand Marnier sorbet. // P.L.
Location
