Bistrot Belhara

A dinner formula allowing you to choose two dishes from the menu: either a starter and a main, or a main and a dessert.

A complete dinner formula including a starter, a main course, and a dessert of your choice from the menu.

A large platter of artisanal Basque cured meats to share (ham, black pudding, chorizo, sausage). Served with small sweet peppers (guindillas). Ideal for a convivial start to the meal.

Whole duck foie gras prepared in the traditional way (confit). Melting texture and rich flavor. Served with toast and a fruity accompaniment to balance the richness.

Pan-seared baby squid (chipirons) served with sweet eggplants, olives, and pork belly (ventrêche). A surf and turf dish with southern flavors.

A hearty composed salad with fresh vegetables, egg, and chorizo for a spicy touch. Fresh and colorful, typical of the region.

Platter of heirloom tomatoes served with mozzarella, pork, and basil. Accompanied by a light cold soup.

Simple mix of salad leaves dressed with a classic olive oil and balsamic vinaigrette.

The catch of the day, with the species varying daily. Can be served poached in an aromatic broth for a lighter touch.

Pan-seared scorpionfish fillet (firm-fleshed rockfish). Served with an original black pudding beurre blanc sauce, accompanied by green vegetables.

Veal piece gently simmered with herbs de Provence. Served with peas cooked with lettuce and lardons (French style).

A classic gastronomic dish: tender beef fillet topped with pan-seared foie gras and truffles. Served with thick-cut fries (pont-neuf). Rich and luxurious.

Iconic dish from the Basque Country: chicken pieces simmered with peppers and tomatoes. Served with rice and local cured ham.

Selection of aged cheeses of the moment, served with fresh fruit.

Famous Basque sheep's milk pressed cheese. Traditionally enjoyed with black cherry jam for a sweet and savory combination.

Choice of artisanal ice creams and sorbets in various flavors. Refreshing and light.

Dessert made of crunchy meringue, vanilla ice cream, and whipped cream. Served here with fresh strawberries.

Apricots slowly cooked until candied, served warm or cold with a scoop of vanilla ice cream.

Selection of house wines by the glass, chosen by the sommelier to perfectly complement each dish of your meal.