Ekaitza

The story

Ekaitza: Two Michelin Stars in Saint-Jean-de-Luz

The chef and his path

Guillaume Roget began his career as a sommelier, learning the craft at Château de Brindos and later as head sommelier at the two-starred Chez Ruffet, under Stéphane Carrade. In 2006, he opened his own restaurant, La cabane du pêcheur, on the fishing port of Hendaye, where he first turned toward seafood. Seven years later, he joined Le Brouillarta as second-in-command, eventually taking over the kitchen and management. The restaurant earned a Michelin star in 2019. In 2021, Roget opened Ekaitza — the Basque word for “tempest” — on the quay of Ciboure. The restaurant earned its first star the following year and a second in 2025, confirmed by the 2026 Michelin guide.

A cuisine rooted in the market

The kitchen works with rigorously selected seasonal products, sourced mainly from French short-supply-chain producers. Fish comes from the nearby Saint-Jean-de-Luz auction, while Basque lamb and milk-fed veal also feature. Roget builds his dishes around a collection of aromatic herbs that lend subtle, precise flavours. He describes his cooking as market-driven, creative yet respectful of the product, seeking harmony between sauce, seasoning and cooking temperature. Pastry chef Maxime Badeuil and sommelier Maxime Develay are part of the tight-knit team of nine that sustains the restaurant’s quality. The wine list, 90% French, highlights Irouléguy vintages and was five months in the making.

The setting on the Basque coast

Ekaitza sits on Quai Maurice-Ravel, opposite the pleasure port of Ciboure and a short walk from the historic Maison Ravel. The dining room uses raw wood tables and noble, deliberately understated materials, directing attention to the plate and the glass. The restaurant is open for lunch and dinner Tuesday through Saturday, with a midday service and evening service.