Iqori Menu, a Restaurant in Biarritz

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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 lunch or dinner, let yourself be seduced by the various recipes: The Chef's menu Idée 29€, menu Regina 39€ or Discovery menu at 59€. Bon appétit!



 

( STARTER )

 

Foie Gras from Landes and beef's cheek, stew juice and hazelnuts 21€

 

Crab and local corn ravioli, radish and ginger, small shrimp cream 22€

 

Ponzu lemon marinated Sea Bream, coconut, goyave and Papaya 18€

 

Local Egg, Tarbes bean and chorizo 18€

 

Petrossian Imperial Oscietre Caviar (20grs) 70€

  

( PASTA )

 

Linguine with Truffles

Prepared in a 22 months Parmesan Reggiano cheese

- Starter 17€

- Main course 23€

 

CLASSIC

Penne with Parmesan cheese, 22 months,

Your choice : 16€

- Tomato Sauce

- Pesto Sauce

  

( SIGNATURE DISH )

Scallops « in the shell », raw and cooked, cabbage and Black Truffle 38€

  

( FISH)

Lean fish from Gascogne Country, Comté cheese and cereals risotto, shellfish and herring juice 25€

 

Poached hake from Saint Jean de Luz, beetroots and Maltaise sauce 23€

 

Grilled John Dory fish, cauliflowers and coffee, Arabica juice 28€

 

Daily Bask fish, 21€

 

( MEAT )

  

Local ratting of Pig, Gnocchi of Livèche, parnship and Achillée 28€

 

Pie of wild Pigeon and Foie Gras, potimarron, butternut and tangerines 33€

 

Sweatbread's of Veal cooked with liquorice butter, bucatini's pasta with black garlic, mushrooms and chestnut, spinach 34€

 

( VEGETARIAN DISH )

 

 Elaborated according to the season and the market 21€

 

( CHEESE)

Cheese board from Frédéric Minvielle 18€

 

 ( DESSERT)

 

Guanaja's wave, peanuts and ginger  14 €

 

Aloe Vera and kiwi refresh with lime  14€

 

«Manjary Chocolate» profiteroles, vanilla ice cream 14€

 

Candied Clementine, Dulcey and "Salies caramels" 14€

 

Manjari Xoco hot soufflé, sheep cheese sorbet 14€

 

 

 

   
 

( DISCOVERY MENU )

Menu should be order for the full table

 

59€ without drinks

89€ with wine pairing

 

 

Foie Gras from Landes and beef's cheek, Stew juice and hazelnuts

Or

Crab and local corn ravioli, radish and ginger, small shrimp cream

 

---

 

Scallops "in the shell", raw and cooked, cabbage and black truffle

 

And

 

Pie of wild Pigeon and Foie Gras, potimarron, butternut and tangerines

 

---

 

Guanaja's wave, peanuts and ginger

 

Or

Candied Clementine, Dulcey and "Salies caramels"

 

 

(served from 19h30 to 21h30)

 

( ORIGIN OF OUR PRODUCTS )

 

Foie gras «Label du gourmet »

of Souprosse, from the Landes

eggs by Etchelecu from Sames

Caviar from Petrossian’s House

Paleta Iberico Bellota ham from Spain

Trout from Michel goicoechea in Banka

Hake of the auction Saint Jean de Luz

Fruits and vegetables from Jerome Durquet (Meilleur Ouvrier de France Early 2015) Mini vegetables, flowers and shoots     of the Valley of 2 sources

Local ceps from the Basque country

Porc MANEX the Domaine ABOTIA

at Saint Jean Pied de Port

Poultry from Pierre Duplantier in Meracq

Beef Basque Blonde d’Aquitaine by AXURIA

from Mauléon

Parmesan REGGIANO (22 months)

    Fleur de sel from the Salies of Béarn

Cheese platter from FREDERIC MINVIELLE

Chocolate by the house VALRHONA Bread of the Kleber Bakery in Biarritz

Hazelnuts and hazelnut oil from the oil-mill in Ciboure

 

 

 

Our Menu is realized by our

Head Chef,

Antoine CHUARD

 

( MENU « Idée du Chef » )

 Starter, Main course, Dessert and one glass of wine 29€

 

 Starter and Main or Main and Dessert & one glass of wine 25€

 

Main course & one glass of wine 21€

 

 

( MENU REGINA )

39€

Ponzu and lemon marinated Sea Bream, coconut, goyave and papaya

 Or

Local Egg, Tarbes bean and chorizo

 

 ---

 

Poached hake from Saint Jean de Luz, beetroots and Maltaise sauce

Or

Local ratting of pig, Gnocchi of Livèche, parnships and Achillée

 --- 

 

Aloe Vera and kiwi refresh with lime

 Or

 «Manjary Chocolate» profiteroles, Vanilla ice cream