The story
On the port of Urt, at the crossroads of the Landes and the Basque Country, La Galupe sits beside the Adour River. The building, a medieval house full of character, was made famous by Chef Christian Parra. Today, it is run by Chef Stéphane Besse and his wife Cira, who have brought new energy and a fresh culinary direction to the historic address.
Stéphane Besse’s cooking is based on the moment — on what is fresh and available. He describes his approach as a cuisine built around vegetables, aromatics, and the quality of local products. The result is light, vibrant, and modern, with a clear technical foundation and influences from culinary traditions around the world. The menu changes daily, following the seasons and the market, with a carte blanche that lets the chef surprise his guests.
La Galupe works directly with local fishermen and farmers, sourcing produce from the region’s land and sea. This locavore approach is central to the kitchen’s creativity. Guests can expect dishes that are rooted in the Basque Country yet feel contemporary and refined.
The restaurant offers two terraces: one for dining, another overlooking the Adour for drinks, planches, or ice cream in good weather. The dining room is housed in the same stone building, warm and welcoming.
La Galupe is recognised in the Michelin guide, a testament to the quality and consistency of Stéphane Besse’s modern cuisine. It is a place where the history of a Basque house meets the present, driven by a desire to share and to please.
Recognition
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