La Carta de IQORI, restaurante en el País Vasco

 Facing the sea, the IQORI restaurant at the Régina Hôtel & Spa in Biarritz invites you for a memorable gourmet experience. In this 5-star hotel on the edge of the ocean in the Basque Country, you will appreciate the gourmet cuisine of chef Antoine Chuard. Comfortably installed inside in a modern and cozy room or enjoying the sun outside on the terrace and facing the Biarritz Lighthouse, you will taste dishes where local products from the South-West are honored and skilfully sublimated by the chef. Enjoy your meal Bon appétit! 

 

 

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€

Hake Kokotxs,
white asparagus from the Landes, Xipister Etxekoa

Or

Organic farm egg "64",
morels from the Roy, spelt and wild garlic

 ***

Daily fish,
braised endives, smoked green wheat, oxalys

Or

Manex pork "Abotia",
caramelized red cabbage with juniper berries, crispy rind, "burned" onions

 ***

Apis Mellona honey from Seignosse, Etchelecu strawberries and rhubarb

Or

Txokola Guanaja smoked “after eight”

 

( 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

 ***

Jon Dory from small boats,
green asparagus, black Gascon bacon, sabayon infused with pine needles, bergamot

 ***

Organic suckling lamb from Paxkoteia farm,
new carrots, garlic cream, juice infused with mustard seed

 ***

Bubble Ethiopian Coffee, Sobacha

Or

Cake style soufflé with lemon thyme, tangy marmalade

 ( STARTERS )

 

Smoked confit mackerel, elderberry, lemon  19€

Hot foie gras, macau artichokes, liquorice juice 21€

Organic farm egg "64",
morels from the Roy, spelt and wild garlic 19 €

Hake Kokotxs,
white asparagus from the Landes, Xipister Etxekoa 19€

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

 

 ( MAIN COURSES - FISH)

 

Daily fish,
braised endives, smoked green wheat, oxalys 26€

John Dory from small boats,
green asparagus, black Gascon bacon, sabayon infused with pine needles, bergamot 29€

Banka trout roasted with sat,
Peanuts from Soustons, peas, agastache and lime 28€

 

( MAIN COURSES - MEAT)

 

Manex pork "Abotia",
caramelized red cabbage with juniper berries, crispy rind, "burned" onions 29€

Organic suckling lamb from Paxkoteia farm,
new carrots, garlic cream, juice infused with mustard seed 33€

Beef "black charcoal",
celery and candied lemon, watercress 33€

 

 ( SIGNATURE DISH )

Roasted free-range veal sweetbreads,
Gran roux corn and morels
39 €


( PASTA )

Summer truffles Linguine
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€

Cake style soufflé with lemon thyme, tangy marmalade 14€

Apis Mellona honey from Seignosse, Etchelecu strawberries and rhubarb 14€

Txokola Guanaja smoked “after eight” 14€

Bubble Ethiopian Coffee, Sobacha  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 A HINX(40)

-ŒUFS FERMIERS BIO  DE CHEZ PEDEPOUY A TARTAS (40)

-CAVIAR DE LA MAISON PETROSSIAN

-HUILES D OLIVE DE LA FAMILLE FABRE « L’OLIVIERE »  A ILLE SUR TET (66)

-POISSONS, CRUSTACES ET COQUILLAGES DES MAREYEURS BASQUES (DIMA ST JEAN DE LUZ)

(tous nos poissons de mer sont sauvages)

-TRUITE DE BANKA DE CHEZ MICHEL GOICOECHEA A BANKA (64)

-VOLAILLES DE CHEZ PIERRE DUPLANTIER A MERACQ (40)

-FRUITS ET LEGUMES DE CHEZ JEROME DURQUET (Meilleur Ouvrier de France Primeur 2015)

-NOISETTES ET HUILE DE NOISETTE DES HUILERIES ERROTA CIBOURE/ST PEE SUR NIVELLE DE CHEZ VINCENT TREBESSES (64)

-LEGUMES, FLEURS ET POUSSES DE LA VALLEE DES DEUX SOURCES A VERLUS (32)

-FLEURS ET HERBES SAUVAGE CUEILLIES PAR NOTRE EQUIPE DE CUISINE DANS LA CAMPAGNE BASQUE ET BORD DE MER

-MEULE DE PARMESAN REGGIANO (22 MOIS D AFFINAGE)

-FLEUR DE SEL DE SALIES DE BEARN

-FROMAGES AFFINES DE FREDERIC MINVIELLE A ANGLET

-CHOCOLATS DE LA MAISON VALRHONA

-PAIN DE LA BOULANGERIE KLEBER A BIARRITZ

-MIELS APIS MELLONA DE CHEZ LAURENT CAZENAVE A HOSSEGOR (40)

-COCHON MANEX DE PEIO ERRECART / DOMAINE ABOTIA A ST JEAN PIED DE PORT (64)

-BEURRE DES ALDUDES (64)

-BŒUF ET RIS DE VEAU DE RACE FRANÇAIS SUIVANT APPROVISIONNEMENT

-AGNEAU DE LAIT BIO DE CHEZ EDOUARD ETXILARD, FERME PAXKOTEIA A LOHITZUN OYHERCQ (64)

-XIPISTER ETXEKOA DE CHRISTOPHE VERRIERE A AHETZE (64)

-TRUFFES TUBER MELANOSPORUM DE L AMI JOEL A NYONS (26)