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, smoked eel, candied onion and plum, 23€

 

King Crab and combawa, avocado and exotics fruits, 28€

 

Local fried Egg, Jerusalem artichoke, Local peanut and Oxalys, 18€

 

Yellow tomato and mango gazpacho, sheep cheese and olive 19€

 

Petrossian Caviar (20grs) 70€

  

( PASTA )

 

WITH Summer 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 », dry egg of Petrossian Caviar, wakamé and nut, 41€

  

( FISH)

Gilthead seabream with vanilla, sweet potatoes, coco and lemon, 25€

 

Crispy hake from Saint Jean de Luz, chard, celery and seasonnal fruits,

 Choron sauce and Xipister, 23€

 

Slow cook Turbot, chestnut and grapes, agastache juice, 28€

 

Daily Bask fish, 21€

 

( MEAT )

  

Duckling filet, herbs gnocchi, parsnips and local herbs, 28€

 

Blonde d’Aquitaine beef, mushrooms tart, Garrigue herbs and lavender, 31€

 

Farmhouse pullet, artichoke and girolles mushrooms  30€

 

( VEGETARIAN DISH )

 

 Elaborated according to the season and the market 21€

 

( CHEESE)

Platter of mature cheeses 18€

 

 ( DESSERT)

 

Blond chocolate Dulcey, blackberry and blackcurrant  14 €

 

Pear, chesnut and cinnamon  14€

 

«Manjary Chocolate» profiteroles, vanilla ice cream 14€

 

Xoco, Praliné and coffee crème brulée, 14€

 

Maracuja hot soufflé, banana sherbet 14€

 

 

 

   
 

(DISCOVERY MENU)

Menu should be order for the full table

 

59€ without drinks

89€ with wine pairing

 

 

Foie Gras from Landes, smoked eel, candied onions and Plum

Or

King Crab and combawa, avocado and exotics fruits

 

---

 

Slow cook Turbot, chestnut and grapes, agastache juice

 

And

 

Farmhouse pullet, artichoke and girolles mushrooms

 

---

 

Xoco, praline and coffee crème brulée

 

Or

Maracuja hot soufflé, banana sherbet

 

 

(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€

Banka Trout marinated with red cabbage and juniper berry, gin tonic

 Or

Local fried Egg, Jerusalem artichoke, Local peanut and Oxalys

 

 ---

 

Crispy hake from Saint Jean de Luz, chard, celery and seasonnal fruits,  Choron sauce and Xipister

Or

Duckling filet, herbs gnocchi, parsnips and local herbs

 --- 

 

Pear, chesnut and cinnamon

 Or

 «Manjary Chocolate» profiteroles, Vanilla ice cream