Auberge Etchegorry

A lunch formula offering a choice of two dishes (starter and main or main and dessert). Ideal for a quick yet complete meal.

The complete lunch formula including a starter, a main course, and a dessert. Allows you to taste the entire daily menu.

Beaten eggs gently cooked to a creamy texture, enhanced with pieces of grilled bacon. A flavorful dish combining the creaminess of the egg and the saltiness of the bacon.

Small fried fritters made from cod or other fish, seasoned with herbs and spices. Crispy on the outside and soft on the inside, often slightly spicy.

A tender and juicy piece of beef (onglet) prepared with Italian flavors, served with pan-fried zucchini. A rich-tasting red meat.

Roasted sea bass fillet (fine white fish), served with small grenaille potatoes. Served with a rich sauce made from crayfish.

Small squid (chipirons) stuffed with simmered vegetables like ratatouille. Served with a Basque sauce made with peppers and tomatoes. A typical specialty from the Basque Country.

Iconic Basque cheesecake, baked at high temperature to achieve a caramelized surface and a melting center. Traditionally served with black cherry jam.