The restaurant
Having proven themselves for twenty years in the first restaurant, Emile and Marie-Louise Ithurria buy in 1962, in the heart of Ainhoa, the "Alaborda" farm to create a case in which they give their family name "Ithurria» . Marie-Louise in the kitchen and Emile, the former smuggler to home, are quickly supported by their Maritchu daughter and son-Maurice Isabal, bringing creativity to home directory of classicism he sprinkles a flood of original ideas to strengthen the reputation of the house. In 1990, their two son, Stéphane indoor and Xavier in the kitchen, help their parents before "take over" hands in 2007.
With youth airs and modernity, remarkably controlled cooking Xavier is faithful to the house tradition: the market by law, the products are always in season! The menu is a festival of original ideas where fish from the coast alongside all the greedy treasures of Basque-Bearn directory, all concluded with desserts of rare elegance. In the dining room reflects the talented Stéphane complicity that binds him to his brother when he comments his card and unleashes his passion for wine when presenting the treasures of its exceptional cellar.
The restaurant is closed for the winter, reopening Friday, April 8, 2016
Restaurant hours: from 12 am to 14 pm and from 19:30 to 21h
Closed on Wednesday afternoon and evening and Thursday noon (except from mid July to late August)
Book your table
Menu
Starters
Fishes
Meat
Desserts
Menus
Menu de saison 45.00 €
L’œuf d’automne, velouté de butternut et girolles, ecrasé de châtaignes, croque au lard
Butternut and mushrooms creamy soup, chestnuts and crispy bacon
Ou
La piperade d’Aïnhoa et son jambon de Bayonne (18 mois)
Scrambled eggs and basque sauce with ham from bayonnne
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Le Merlu de ligne à la plancha, émulsion de pommes amandine citronnée
Hake, amandine potatoes emulsion with lemon, pepper flavoured with Xeres
Ou
La côte de cochon de lait confite, maïs grand roux basque,
Jus réduit de cardamome noire
Rib of suckling pig, corn “grand roux basque”, juice of black cardamom
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Finger mangue-passion, chocolat blanc et son sorbet
Finger mango-passion fruit, white chocolate and sorbet
Ou
Le Mont Blanc ,meringue, mousse et glace au marron
The Mont Blanc , meringue, mousse and chestnut ice-cream
Menu Dégustation *4 plats (70.00 €) - Les plats signalés par une étoile / 6 plats (90.00 €)
* Le foie gras de canard mi- cuit en terrine
Et sa tartine de pain grillé au maïs, déclinaison autour de la figue
Duck Foie gras, declination of fig
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La langoustine en tartare, espuma d’anchois de Fontarabie
Bay prawn, foam of anchovy from Fontarrabie
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* La Saint-Jacques en coquille végétale,r ôtie au beurre mousseux,
Légumes anciens aux trompettes de la mort,pochas de Navarre au balsamique de pomme
Roasted scallops, vegetables with mushrooms
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* L’agneau de Ségovie, Carré rôti, Ris,
Pieds de mouton, pesto de roquette du jardin
Lamb from Segovia, chop and sweetbread, mushrooms, pesto of rocket
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Le Cappuccino
French cake coffee flavoured with coffee mousse, vanilla ice with a dash of milk
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* La Pomme,mousse de pomme sur sa terre basque et son cœur citron vert,Sorbet gin fizz
Apple mousse, lime fruit and gin fizz sorbet
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