Iqori Menu, a Restaurant in Biarritz

 Overlooking the sea, IQORI restaurant of The Regina Hotel & Spa in Biarritz invites you to try an unforgettable gourmet experience. In this 5-star hotel on the ocean's shoreline in the Basque Country, you will enjoy the gourmet-bistro cuisine of Chef Antoine Chuard. Comfortably sitting inside in a modern dining and cosy dining room or enjoying the sun outside on the terrace overlooking Biarritz lighthouse, sample dishes which pay tribute to locally sourced ingredients of the South West and which are artfully designed by the Chef. For dinner indulge yourself with the gastronomic Regina Menu 45€ or Discovery menu at 65€. Bon appétit! 

 Book a table
 

 

GASTRONOMIC DINNER MENU

Served at IQORI Restaurant for dinner – from 7:30 to 10 pm & Sunday for lunch from noon to 2 pm

 

 ( MENU REGINA ) 45€

 

Old style tomatoes, iced verbena & herbs

Or

Banka trout, pissaladiere style zucchinis

 ***

Line hake from St Jean de Luz, poached in Espelette butter, beets & fennel

Or

« Ibaïama » pork rib, cooked in the barbecue, smoked eggplant, fresh ewe cheese, exotic thyme, confit lemon

 ***

Etchelecu strawberry vacherin, olive oil & heather honey

Or

Nyangbo chocolate twist, grapefruit confit, marigold sorbet

 

( TO DISCOVER MENU ) 65€ per person without drinks 

95 € with selected wines
This four-course menu is served for the whole guests of the table – Order before 1:30 / 9:30 pm

 

Natural Foie gras, corn, fermented black garlic, poultry and yuzu kensho dressing

Or

Grenada & cherry marinated Ikejimé red tuna

 ***

Grilled blue lobster, sea fish tartare, samphire and seaweed, anchovies from Guetaria

 ***

Free-range chicken from the Landes, artichokes, and truffle flavoured juice

 ***

Lemon – Basque shortbread, iced lemon thyme

Or

Errota hazelnut Soufflé, milked praline, cherry & cranberry

 

 

 

 

 

 

( STARTERS )

 

Grenada & cherry marinated Ikejimé red tuna 19€

Natural Foie gras, corn, fermented black garlic, poultry and yuzu kensho dressing 21€

Old style tomatoes, iced verbena & herbs 16€

Banka trout, pissaladiere style zucchinis 16€

Caviar Osciètre Impérial : Œil du tigre - Maison Petrossian, corn blinis, rye toast & sour cream 80€/20 g

 

 ( MAIN COURSES - FISH)

 

Line hake from St Jean de Luz, poached in Espelette butter, beets & fennel 26€

Meagre from the Bay of Biscay, « koskera » style, agastache 26€

Just serad bonito, green beans, Asian spinach and caviar cream 29€

 

( MAIN COURSES - MEAT)

 

« Ibaïama » pork rib, cooked in the barbecue, smoked eggplant, fresh ewe cheese, exotic thyme, confit lemon 29€

Free-range chicken from the Landes, artichokes, and truffle flavoured juice 31€

Roasted Red Angus beef, carrots, chanterelles and mustard seeds 33€

 

 ( SIGNATURE DISH )

Grilled blue lobster (half), sea fish tartare, samphire and seaweed, anchovies from Guetaria 36€
Our cocktail pairing: the Smoky Tide - € 14
Prepared in collaboration between our Chef de cuisine and our Chef barman, this fresh and iodized cocktail made from Pisco, refreshed with a dash of lime and cucumber, goes perfectly with this signature dish.


( PASTA )

Summer truffle linguine Prepared in a 22-month parmesan cheese Small: 17€ Large: 23€

 

( VEGGIE SUGGESTION)

Upon the daily market  21€

 

 ( CHEESES & DESSERTs)

Selection of ripened cheeses 18€

Profiteroles Xoko, Tahiti vanilla ice cream, Manjari sauce 14€

Etchelecu strawberry vacherin, olive oil & heather honey 14€

Errota hazelnut Soufflé, milked praline, cherry & cranberry sorbet 14€

Nyangbo chocolate twist, grapefruit confit, marigold sorbet 14€

Lemon – Basque shortbread, iced lemon thyme 14€
Our cocktail pairing: the Lemon Tide - € 14
Prepared in collaboration between our Chef de cuisine and our Chef barman, this cocktail completes this dessert, with citrus notes on a base of SorGin

 

 

All the dishes are prepared in our kitchens by our Chief Antoine Chuard & his team.

Our Pastry Chief Arnaud Doisneau makes up the desserts.

 

 

Call us to book a table 0559413309

 BOOK A TABLE

   

Origine de nos produits

 

Foie gras des Landes de chez le canard de Jules a Hinx(40)

Cochon Ibaiama de chez Eric Ospital à Hasparren (64)

Bœuf race red angus bio nourri uniquement à l’herbe -ferme Larrous a Bergouey Viellenave (64)

Volailles de chez Pierre Duplantier a Meracq (40)

Poissons, crustacés et coquillages des mareyeurs basques - dima St Jean de Luz (64)

(tous nos poissons de mer sont sauvages)

Œufs fermiers bio  de chez Pedepouy à Tartas (40)

Truite de Banka de chez Michel Goicoechea a Banca (64)

Caviar de la maison Petrossian

Huiles d’olive de la famille Fabre « l’oliviere » a Ille sur têt (66)

Fruits et légumes de chez Jerome Durquet (meilleur ouvrier de France primeur 2015)

Légumes de chez Pierre Laporte a la ferme dache dise à Tarnos (40)

Noisettes et huile de noisette des huileries Errota Ciboure/St Pée de chez Vincent Trebesses (64)

Légumes, fleurs et pousses de la vallée des deux sources à Verlus (32)

Truffe d’été de la maison gaillard a Caussade (82)

Fleurs & herbes sauvages cueillies par l’équipe de cuisine dans la campagne et le littoral basques

Fraises de la ferme Etchelecu à Sames (64)

Miels apis Mellona de chez Laurent Cazenave à Hossegor (40)

Fromages affines de Fréderic Minvielle à anglet (64)

Beurre des Aldudes au piment d’Espelette

Fleur de sel de salies de Béarn (64)

Chocolats de la maison Valrhona

Pain de la boulangerie Kleber à Biarritz