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 12:30 am to 2 pm

 

 ( MENU REGINA ) 45€

Grilled Rock octopus,
Xipister Etxekoa, sprouted seeds in salad, black sesame and wasabi

Or

Egg “64”,
potatoes, black garlic and smoked mackerel, sorrel

 ***

Steamed line hake from St Jean de Luz,
cauliflower with notes of vanilla and roasted cereals

Or

Farm guinea fowl cooked on the skin,
braised thighs infused with Colonnata, squash gnocchi & pineapple sage

 ***

Namelaka Oriado,
chocolate shortbread with fleur de sel

Or

Vanilla milk quinoa, passion mango ravioli,
yellow kiwi 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

 

Cocoa marbled Foie gras from the Landes, pear, parsnip & chocolate brioche

Or

Raw scallops, tangy beets, green apple & caviar

 ***

Turbot with seaweed, salsify and carmine, hollandaise sauce with kalamensi

 ***

Squab from Guiche,
cooked on the trunk, thigh candy, wild mushroom tartlet and black Gascon pork andouille, hazelnuts, juice infused with juniper berries

 ***

Apple dill sphere, apple and hazelnut cake, green apple calvados sorbet

Or

Grand Marnier soufflé,
and mascarpone sorbet 

 ( STARTERS )

 

Raw scallops,
tangy beets, green apple & caviar 23€

Cocoa marbled Foie gras from the Landes,
pear, parsnip & chocolate brioche 21€

Egg “64”,
potatoes, black garlic and smoked mackerel, sorrel 17 €

Grilled rock octopus, 
Xipister Etxekoa, sprouted seeds in salad, sesame and wasabi 19€

Caviar Osciètre Impérial :
Maison Petrossian, corn blinis, rye toast & sour cream 95€/30 g

 

 ( MAIN COURSES - FISH)

 

Steamed line hake,
cauliflower with notes of vanilla and roasted cereals 25€

Turbot with seaweed, salsify and carmine,
hollandaise sauce with kalamensi 28€

Red mullet,
Black Gascon bacon, full-bodied arete juice, chestnuts with voatsiperifery pepper, and grapes 28€

 

( MAIN COURSES - MEAT)

 

Farm guinea fowl cooked on the skin,
braised thighs infused with Colonnata, squash gnocchi & pineapple sage 29€

Squab from Guiche,
cooked on the trunk, thigh candy, wild mushroom tartlet and black Gascon pork andouille, hazelnuts, juice infused with juniper berries 33€

Beef,
purple carrots, cecina, red cabbage and vitelotte 33€

 

 ( SIGNATURE DISH )

 

Our interpretation of the Lièvre à la Royale
Oven-baked truffle, apple and Jerusalem artichokes 40 €




( PASTA )

Melanosporum truffle 
Prepared in a 22-month parmesan cheese
Small: 18€ Large: 25€

 

( VEGGIE SUGGESTION)

Upon the daily market  21€

 

 ( CHEESES & DESSERTS)

Selection of ripened cheeses 18€

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

Grand Marnier soufflé, mascarpone sorbet 14€

Namelaka Oriado,
chocolate shortbread with fleur de sel, coconut sorbet 14€

Vanilla milk quinoa, passion mango ravioli,
yellow kiwi sorbet 14€

Apple dill sphere,
apple and hazelnut cake, green apple calvados sorbet 15€

 

If you order after 9.45 p.m., we will serve you the main course directly and this, in the interests of a better quality of life at work for our teams.
We thank you for your understanding.

 

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 à Hinx(40)

Cochon Manex de chez Peio Errecart à St Jean Pied de Port (64)

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

Volailles de chez Pierre Duplantier à Meracq (40)

Porc noir Gascon de chez Pierre Matayron à Lasserade (32)

Pigeons de Sandrine Dibon à Guiche (64)

Poissons, crustacés et coquillages des mareyeurs basques - dima à 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 à Banca (64)

Caviar de la maison Petrossian

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

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

Légumes de chez Pierre Laporte à 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 à 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