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!

 

DURING THE MONTH OF JUNE OUR CHEF OFFERS YOU A MORE RELAXED SUMMER MENU. IT IS AVAILABLE BETWEEN 12 PM AND 10 PM IN OUR DIFFERENT CATERING AREAS

 SUMMER MENU

Throughout the day, in our patio, at the pool, at the restaurant, or in room service, the summer menu is available from 12pm to 10pm. 

 

( FINGER FOOD ) 12€ 

Shrimp fritter, soy caramel, sweet and sour shiso sauce

 

Spanish ham croquetas, tartar sauce, mustard sprouts

 

Crunchy vegetable sticks, sauce white cheese, onions, shallots, parsley, chives, red wine vinegar

  

( TO SHARE )

 

Bellota ham 27€

Thin slices of ham from Iberian porks Paleta Iberique « Bellota »

Selection of cold meats & regional cheeses, lomo,saucisson & chorizo Bellota 18€

Pyrrenean smoked trout, served with a fresh aigrelettecream 18€

 

( STARTERS - SALADS ) 

  

"Sea" salad  Starter : 15€     main dish : 21€

Salad, tomatoes, prawns, smoked salmon, dill, lemon vinaigrette, samphire

 

"Earth" salad Starter : 17€     Main dish : 23€

Salad, Bellota ham, truffle, vegetables, truffle vinaigrette

 

Caprese Salad 21€

Old tomatoes, with Mozzarella di Bufala, olive oil from Tuscany, fresh basil

 

Ceasar salad 21€

Salad, tomatoes, marinated grilled chicken, parmesan cheese flakes, croutons, hard-boiled egg

 

Asian Poke bowl 20€

Quinoa, prawns, local trout, avocado, sesam, coriander, beansprouts

 

Veggie Poke bowl 18€

Quinoa, raw and cooked vegetables, tomatoes, wild

herbs, crispy onions

 

Foie gras 21€

Home half-baked Foie gras from Landes, fruit chutney,

toasts and salad

 

Caviar Baeri Impérial 70€

« Œil du tigre » from Maison Petrossian (20 gr) - Caviar with chestnut flour blini and sour cream

( MAIN DISHES )

Regina Burger  24€

Black Angus steak, sheep cheese, candied onions, pork belly, tomato, salad & fries

 

Chicken Club sandwich 21€

Club sandwich with marinated grilled chicken, hard-boiled egg, salad, tomatoes, fries

 

Crab Club sandwich 23€

Club sandwich with crab, avocado, hard-boiled egg, salad, tomato, fries

 

Farm chicken supreme from Landes, supreme sauce, served with a garnish of your choice 25€

 

Roasted beef fillet, meat juice, served with a garnish of your choice 29€

 

Fish of the day 23€

upon daily fish arrivals, served with a garnish of your choice

 

Garnish of your choice : French fries, mashed potatoes, steamed vegetable

  

( PASTA )

 

Linguine with summer Truffles 23€

 

Penne with pesto or tomato sauce 16€

Prepared in a 22 months Parmesan Reggiano cheese

 

CLASSIC

Penne with Parmesan cheese, 22 months,

Your choice : 16€

- Tomato Sauce

- Pesto Sauce

 

( CHEESE)

Cheese board from Frédéric Minvielle 18€

 

 ( DESSERT)

 

Basque cake with cream or cherry 10€

 

Brownie with chestnut and caramelized almonds 10€

 

Fresh strawberries with homemade cottage cheese flavour sorbet 12€

 

Red fruits tiramisu 10€

 

Almond and apricot tart  10€

 

Fresh fruit selection 10€   

 

Home-made ice creams and sorbets 3€ per scoop

 

 

   
 

 

( 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