Ekaitza

The location, on the docks of Ciboure overlooking the port, is eminently suited to a restaurant called "storm" (ekaitza in Basque). The eatery’s interior, meanwhile, is bright and lively, with pretty carpentry tables from which you can steal glances into the kitchen at the far end of the dining room. Guillaume Roget magnifies the best of the Basque region, in particular fish from Saint-Jean-de-Luz fish market opposite. Creativity matched with fine produce and delicate sweet, acidic or vegetable notes embodies the chef’s signature. His flair for deep, intense sauces will knock your socks off, illustrated by a stock of langoustine shells blended with foie gras, or fish stock perfumed with verbena and then reduced with sweet chestnut honey. A banquet of rich, gutsy flavours that nonetheless deftly sidesteps the trap of being overly cloying or starchy. Something of a culinary landmark on the Basque coast.