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 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!



During the holiday season (July and August) we propose a snacking menu for lunch service.

 

Diner Menu:

( STARTER )

 

Foie Gras from Landes, apricot,

fresh almond and verbena 22 €

 

Scampi just grilled and marinated, oscietre caviar and watermelon  28€

 

White tuna like a carpaccio, radish , black garlic and herbs crumble  19€

 

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 )

Blue lobster grilled, local bacon, eggplant and peach with spicy 41€

  

( FISH)

Tuna from St Jean de Luz with seaweed, marine herbs  26€

 

Saint Jean de Luz hake Poached, pepper like bask cooking,

bone juice with Anglet spicy 24€

 

Red mullet, tomato raw and cooked and

rock fish soup 27 €

 

( MEAT )

  

Coast of the Manex porc, by Abotia, melon and carrot 29€

 

Blonde d’Aquitaine Beef, girolle mushrooms, zucchini,

Garrigue herbs and lavender 31€

 

Farmhouse pullet, artichoke and Summer truffle 30€

 

( VEGETARIAN DISH )

 

 Elaborated according to the season and the market 21€

 

( CHEESE)

Platter of mature cheeses 18€

 

 ( DESSERT)

 

Sphere Peach and Raspberry, brioche  14 €

 

Strawberry with old Xérès, rice cloud 14€

 

«Manjary Chocolate» profiteroles, vanilla ice cream 14€

 

Like a Gin’to with blueberry 14€

 

Kumquat hot soufflé, mascarpone sherbet 14€

 

 

 

   
 

(DISCOVERY MENU)

59€

 

 

Foie Gras from Landes, apricot, fresh

almond and verbena

 

Or

Scampi just grilled and marinated, oscietre caviar and watermelon

 

---

 

Tuna from St Jean de Luz with seaweed, marine herbs

 

And

 

Farmhouse pullet, artichoke and

Summer truffle

 

---

 

Sphere Peach and Raspberry, brioche

 

Or

  Like a Gin’to with blueberry

 

Menu should be order for the full table 

( 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€

White tuna like a carpaccio, radish , black garlic and herbs crumble

 Or

Yellow tomato and mango gazpacho, sheep cheese and olive

 

 ---

 Saint Jean de Luz hake Poached,

pepper like bask cooking, bone juice with Anglet spicy 

Or

Coast of the Manex porc, by Abotia, melon and carrot

 --- 

 

Strawberry with old Xérès, rice cloud

 Or

 «Manjary Chocolate» profiteroles, Vanilla ice cream