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 MENUServed 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, Or Organic farm egg "64", *** Daily fish, Or Manex pork "Abotia", *** Apis Mellona honey from Seignosse, Etchelecu strawberries and rhubarb Or Txokola Guanaja smoked “after eight”
( TO DISCOVER MENU ) | ( STARTERS )Smoked confit mackerel, elderberry, lemon 19€ Hot foie gras, macau artichokes, liquorice juice 21€ Organic farm egg "64", Hake Kokotxs, Caviar Osciètre Impérial :
( MAIN COURSES - FISH)Daily fish, John Dory from small boats, Banka trout roasted with sat,
( MAIN COURSES - MEAT)Manex pork "Abotia", Organic suckling lamb from Paxkoteia farm, Beef "black charcoal",
( SIGNATURE DISH )Roasted free-range veal sweetbreads,
Summer truffles Linguine
( VEGGIE SUGGESTION)Upon the daily market 21€
( CHEESES & DESSERTS)Selection of ripened cheeses 18€ Profiteroles Xoko, 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.
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 |
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) | |
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