The story
In the heart of the Basque village of Ainhoa, Ithurria Côté Bistrot is where Chef Xavier Isabal now turns his full attention. After leaving his nephews in charge of the gastronomic restaurant, Isabal dedicates himself to this more relaxed space, crafting new creations and "plats canailles" — hearty, unpretentious dishes — rooted in local produce and vegetables from his own garden.
The setting is as welcoming as the food: a smiling, laid-back service under the shade of plane trees. Here, the best Bayonne ham is sliced before your eyes, served with house-made pickled peppers. The menu is a direct reflection of the season and the Basque terroir. Starters might include a focaccia with wild garlic pesto and local breuil cheese, or a tataki of veal with a Thai cabbage salad. Mains range from a langoustine bisque with the day's fish and rouille, to braised lamb from Pamplona with Navarrese potxas beans and chorizo. The boudin noir from Martin, a champion of the Bixintxo 2024 competition, comes with confit pears.
The dining experience is creative and flavourful, and the restaurant's commitment to quality has earned it a Michelin Recommended status. It is a place for a leisurely lunch, a family celebration, or a private party, open from Friday to Tuesday for lunch.
Recognition
Ambience
Details
History
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