Restaurant · French Basque Coast
Hôtel-Restaurant Euzkadi
Choose a day and party sizeInformation
- Price
- €€€€
- Where
- Espelette
What to eat
Inland Basque cooking, home-style and seasonal, with produce from local producers: Banka trout from the Goiko fish farm, Axuria milk-fed lamb, Ibaïama Basque pork from the Ospital house and Espelette pepper with its protected designation, which appears in almost everything. The village's dish is axoa, a stew of minced veal with pepper. The menu changes with the season.
The bar is open all day for an aperitif with Basque ham or house pâté, and the glazed cellar holds more than 3,000 bottles from the south-west, the Basque Country and beyond.
The place
The same family has run it since 1873, on Espelette's main street, next to the pelota court. It is a former inn with rooms, private parking and a 200 m² terrace facing the village, where you eat in the sun when it is fine.
Getting there
Espelette is about 25 km from Saint-Jean-de-Luz and about 45 minutes from San Sebastián, via Ainhoa and the Dancharinea pass or by the motorway and Cambo. It combines in a day with Ainhoa and the La Rhune train.
What to order: veal axoa with Espelette pepper.
Practical details
- Phone
- +33 5 59 93 91 88
- Opening hours
- Cuisine
- Basque
House specialities
- Veal axoa with Espelette pepper
- Banka trout
- Axuria milk-fed lamb
- Ibaïama Basque pork
Tips
- Sunday at lunchtime It closes on Sunday evening, Monday and Tuesday: on Sunday, come for lunch.
- Check the holidays It closes from mid-November to mid-December and from mid-February to mid-March.
- Ask for the terrace In good weather it is the best place to see the village.
Frequently asked questions
Is it open on Sunday?
Yes, at lunchtime. It is closed on Sunday evening, Monday and Tuesday.
Does it have parking?
Yes, private, for hotel and restaurant customers.
What is axoa?
A stew of minced veal with onion and pepper, typical of Espelette.
