Les meilleurs restaurantsde cuisine française en Pyrenees-Atlantiques

08/07/2025: Spectacular food with a family atmosphere!!!

28/05/2025: A simple but warm place, the welcome is appreciated and the food is good, especially considering the affordable prices.

25/01/2025: One of the waiters was very rude, he served us in a hurry and after we told him that we had already been served, he insisted, so that in the end they brought us what we had ordered twice and we received a bad face with very unpleasant gestures.

24/01/2025: Very beautiful place facing the port, an excellent welcome as well as the service. Excellent pancakes and hot chocolate. A very nice address.

19/09/2024: Great place, very nice equipped

19/09/2024: Excellent, well-cooked products, very pleasant setting

11/01/2025: When nice restaurateurs where you dined suggest you go to other nice restaurateurs, it makes for that kind of evening. Thank you.

05/01/2025: It’s actually good with also a nice selection of wines. The room service can and must be improved to make this place pleasant

17/09/2024: They served us without having a reserved table, without a doubt a success, spectacular menu food! And they defend themselves a little in Spanish

29/07/2024: Excellent welcome, good food even for the last day of the feria, well done to everyone, thank you for this good time

13/09/2024: Family restaurant, the garbure soup is very delicious, a typical soup from the area, the rest is also good. If I am back in the area we will go to eat again. Good price.

08/09/2024: Very kind and commercial owner and prices 1 euro per coffee

02/12/2024: Excellent capuchin pigeon Hearty and delicious menu Perfect service 😁👍

10/11/2024: Very good but too long Advised by a discerning acquaintance, we set off to discover this institution. First of all, the weather was very good and we discovered a magnificent village against the backdrop of the majestic Pyrenees. Let's get down to the basics. Returning at 12:30 as kindly indicated by the owner, the hungry Landais was there at 12:00 and was not alone, we sat at the reserved table with a beautiful view of the fireplace where the embers were starting to be made. Surprise because we attended at length the very ceremonial ballet of probably Mr. Lafitte who came to bring us the menu card at 1:15 p.m., mischievously telling us that this was the custom... At 1:30 p.m. we were treated to Basque garbure, a very good Elzekaria soup. A probable Mr. Lafitte brother then began to prepare the battlefield to honor the woodpigeons of his flambadou or capuchin. At 2:00 p.m. we were served the rest, lamb sweetbreads with very good piquillos and plates of cold meats and good mixed salad. The service ballet had come to life since the bar with the arrival of a very lively and efficient waitress. At 2:30 p.m. arrival of perfectly cooked entrecôte and duck breast accompanied by excellent fries. Arrival of fries then the first 1/2 wood pigeon with perfect cooking according to the guests' wishes. 3:00 p.m. arrival of the second half still just as well cooked. The room begins to clear of its sated customers. 3:30 p.m. arrival of excellent sheep's milk cheese. Mr. Lafitte, master of fires, was contentiously cleaning the theater of operations for probably the evening attack. Quite quickly followed by quite good gourmet coffees. We took a bottle of Irouleguy Gorri which did its job. It must have been 4:00 p.m. when I went to settle the bill with the very smiling owner and the fire master who was still working behind the bar. I assured them that the meal was excellent but the service was a little long... In the end we had a very good meal with a palombe flambée with capuchin which was remarkable because the cooking was perfectly mastered which is not always the case in other establishments. Too bad we weren't able to taste the woodpigeon salmis which was absent as well as the candied woodpigeon. Points that could be improved would be better timing management and better quality bread that these succulent dishes largely deserve, We left for our Landes plains, full of beautiful images of the beautiful village of Saint Palais, full and happy despite this long wait that happy new customers must experience. PS: in the evening we did not eat and the digestion was perfect proof of the quality of the food. I hope that Mr. Lafitte, master of the room, will not hold it against me if by any possible chance I come back to taste the blue bird. Sincerely