Restaurants in Southwest France
The restaurant’s 38-year-old chef, Fabrice Biasiolo, had been recommended for his reinventions of regional flavors. The petit déjeuner is a clever trompe l’oeil, while the term auberge doesn’t quite capture the chic, modern feel of the dining room.
Built to withstand wartime assaults, the 13th-century Château de St.-Geniès has thick stone walls and antiques-filled rooms.
A good traditional restaurant. Order the lobster, caught daily in the Bay of Biscay.
A perfect choice for regional seafood dishes.
The scruffy restaurant is easy to miss, but is something of a clubhouse for the wine elite. It provides on-site lockers for the winery owners to store their own bottles, so diners can simply crack open their family's case and swap with friendly rivals two tables over.
This tiny bistro faces Biarritz’s famous food market.