Restaurant in Ciboure, France
Two stars, Basque Coast — book immediately.
Ekaitza earned its second Michelin star in 2025, just one year after its first, making it one of the fastest-rising fine-dining addresses on the French Basque Coast. Chef Guillaume Roget's modern cuisine is rated 4.9 on Google across 391 reviews and sits at the €€€ tier — strong value for two-star cooking. Book far in advance: demand since the 2025 Michelin announcement has made this Near Impossible to secure.
At the €€€ price tier, Ekaitza in Ciboure delivers something the French fine-dining circuit rarely produces outside Paris: a two-star experience where the setting does as much work as the kitchen. Chef Guillaume Roget earned his second Michelin star in 2025, just a year after the first arrived in 2024, and La Liste's 2026 ranking places Ekaitza at 76 points in its Remarkable category. That is a steep upward trajectory for a restaurant on the Basque Coast, and it makes the case for booking now, before the reservation window gets significantly harder to secure. Google reviewers rate it 4.9 out of 5 across 391 reviews, which is a meaningful signal of consistency at this level.
The address — 15 Quai Maurice Ravel, Ciboure , puts you directly on the quayside, across the estuary from Saint-Jean-de-Luz. If you are travelling from Paris, this is a destination trip: fly into Biarritz (roughly 20 kilometres away) or take the TGV to Hendaye or Bayonne, then transfer. Build at least two nights around the booking. For the broader picture of where to eat and stay while you are here, see our full Ciboure restaurants guide, our Ciboure hotels guide, and our Ciboure bars guide.
Ekaitza earned its second star faster than almost any comparable address in provincial France, which tells you something about the kitchen's focus. At the €€€ tier, it sits a price bracket below the Parisian two- and three-star circuit , venues like Alléno Paris au Pavillon Ledoyen or Auberge de l'Ill , which makes the value case direct. You are paying less than you would in Paris for a kitchen that Michelin now rates at the same level as some of the country's most established tables.
Guillaume Roget's cooking is classified as Modern Cuisine, a broad designation that, in the Basque context, tends to mean a kitchen fluent in both the deep culinary traditions of the region and contemporary French technique. The Basque Coast is one of France's most ingredient-rich stretches: Atlantic fish, local peppers, Pyrenean lamb, and the kind of produce that makes a chef's sourcing decisions direct. Without confirmed menu data it would be misleading to describe specific dishes, but the two-star standard implies precision, coherence, and a tasting-menu format where the sequence of courses does deliberate work. The 4.9 Google rating across nearly 400 reviews suggests the kitchen is delivering on that promise with unusual consistency.
The leading approach to Ekaitza is to plan for more than one visit, or at minimum to treat the first booking as the beginning of a relationship with the restaurant rather than a one-off event. At the current two-star level, menus typically evolve across seasons: summer on the Basque Coast will bring different fish and different vegetables than autumn or winter. If your schedule allows, a return visit three to four months after the first will show you a different side of Roget's cooking. For those who can only visit once, the question becomes which season to prioritise. Summer (July through September) is when the Basque Coast is at its most active and the quayside setting is most rewarding, but it is also when the reservation pressure is highest. Spring and early autumn offer slightly better booking odds and still showcase excellent local produce. Winter is the season for serious diners who want the room at its quietest and the kitchen at its most focused , a pattern common across the leading provincial French restaurants, from Bras in Laguiole to Flocons de Sel in Megève.
For a multi-visit strategy: use the first visit to understand the kitchen's register , pace, portion philosophy, how the menu handles the Basque pantry. Use a second visit to go deeper: request any supplementary courses, engage more with the wine service, and arrive with specific questions about the sourcing. At restaurants operating at this level, the experience responds to how much the diner brings to the table. The La Liste Remarkable classification signals a kitchen that rewards attention. Compare this approach to how serious diners approach Mirazur in Menton or AM par Alexandre Mazzia in Marseille , both are regional two- and three-star addresses where a second visit consistently opens up a different dimension of the cooking.
Beyond Ekaitza, Ciboure and the surrounding Basque Country offer a serious food circuit worth building a longer trip around. Chez Mattin is the reference point for traditional Basque cooking in the village itself , a useful contrast before or after a meal at Ekaitza. The region's wine and cider producers are also worth exploring; see our Ciboure wineries guide and experiences guide for more context.
For French two-star cooking in a provincial setting at a comparable price tier, the peer group includes Assiette Champenoise in Reims and Au Crocodile in Strasbourg. Both are serious addresses, but neither has Ekaitza's recent momentum. Among the most ambitious modern-cuisine restaurants in Northern Europe, Frantzén in Stockholm is the calibre of kitchen that Roget's trajectory invites comparison with, even if the format and price point differ. The reference points for what a deeply focused regional two-star can become are places like Troisgros in Ouches and Paul Bocuse in Collonges-au-Mont-d'Or , institutions that grew from exactly this kind of provincial seriousness.
Booking difficulty is rated Near Impossible. At a newly minted two-star on the Basque Coast, demand has outpaced supply sharply since the 2025 Michelin announcement. Book as far in advance as the restaurant's system allows , typically this means checking for availability the moment a new booking window opens, often at midnight on a set release date. If you are flexible on date, mid-week slots and lunch services (if offered) are your leading chance. No phone number or website is confirmed in our data; check La Liste and Michelin's own booking integrations directly, or use a concierge service for time-sensitive reservations.
Quick reference: 15 Quai Maurice Ravel, 64500 Ciboure, France | €€€ | 2 Michelin Stars | Booking: Near Impossible , plan months ahead.
Yes, clearly. At €€€, Ekaitza is priced below most two-star addresses in France, and the 4.9 Google rating across 391 reviews confirms the kitchen is delivering at the level the Michelin distinction implies. For modern cuisine with serious technical credentials in a setting outside Paris, this is one of the stronger value cases in French fine dining right now.
This is a destination restaurant in a small Basque fishing village, not a casual drop-in. Plan your travel around the booking, not the reverse: fly into Biarritz or train to Bayonne or Hendaye. Expect a formal tasting-menu format, a room that takes the food seriously, and a meal that will run two to three hours. Arrive without time pressure. Check our Ciboure restaurants guide for where to eat the day before or after.
It is one of the better choices in the French southwest for exactly this purpose. Two Michelin stars, a 4.9 Google rating, and a quayside address in the Basque Country make a strong occasion frame. It is less grand in scale than a Parisian palace restaurant, but that works in its favour for anniversaries or celebration dinners where intimacy matters more than spectacle.
Seat count is not confirmed in our data. At most two-star restaurants of this type, larger groups (six or more) require advance coordination and ideally a private dining arrangement. Contact the restaurant directly well ahead of your intended date. Given the Near Impossible booking difficulty, group reservations should be treated as significantly harder to secure than tables for two.
No confirmed bar-seating option appears in our data. At a restaurant operating at two-star level in a village setting, the format is almost certainly a set menu served at tables rather than a counter or bar walk-in option. Do not plan around a casual approach to this reservation.
At the €€€ tier with two Michelin stars and a La Liste Remarkable rating, the answer is yes , provided the tasting-menu format suits you. Guillaume Roget's kitchen earned its second star in a single year, which is a signal of a chef with a clear, developing vision. If you find tasting menus work better for you on a second visit when you understand the kitchen's approach, plan accordingly and return.
For traditional Basque cooking in Ciboure at a lower price point, Chez Mattin is the direct local contrast. For modern cuisine at a similar or higher level elsewhere in France, consider Mirazur in Menton (three stars, higher price, harder to book) or Assiette Champenoise in Reims. None of these replicate the Basque Coast setting, which is part of what Ekaitza is selling.
No dress code is confirmed in our data. At a two-star restaurant in provincial France, smart casual is the safe baseline: no trainers, no shorts, no sportswear. The Basque Coast setting is less formal than a Parisian grand table, so a jacket is unlikely to be required, but dressing as though it might be is the right approach at this level.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Ekaitza | Modern Cuisine | La Liste Top Restaurants (2026): 76pts; Category: Remarkable; Michelin 2 Stars (2025); Michelin 1 Star (2024) | Near Impossible | — |
| Alléno Paris au Pavillon Ledoyen | Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Kei | Contemporary French, Modern Cuisine | Michelin 3 Star, World's 50 Best | Unknown | — |
| L'Ambroisie | French, Classic Cuisine | Michelin 3 Star, World's 50 Best | Unknown | — |
| Le Cinq - Four Seasons Hôtel George V | French, Modern Cuisine | Michelin 3 Star, World's 50 Best | Unknown | — |
| Mirazur | Modern French, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
How Ekaitza stacks up against the competition.
Yes — at the €€€ tier, Ekaitza is one of the strongest value propositions among two-star addresses in France. You are paying Paris-level credentials for a room that is not in Paris, which works in your favour. The 2025 second star and 76-point La Liste 2026 ranking confirm the kitchen is operating at a level that justifies the spend.
Book as far in advance as possible — demand has been near impossible to satisfy since the second Michelin star arrived in 2025. The restaurant is at 15 Quai Maurice Ravel in Ciboure, a small Basque fishing village, so factor in travel time from Biarritz or San Sebastián. Chef Guillaume Roget runs a modern cuisine kitchen with a clear sense of place, not a generic tasting-menu format.
It is a strong choice: two Michelin stars, a distinctive coastal setting, and a price point that reads as serious without being the most expensive option in the country. The combination of recognition and location makes it feel earned rather than performative, which suits occasions where you want substance behind the gesture.
Group bookings at a two-star with near-impossible availability are difficult to arrange at any size — the smaller the party, the easier it is to secure a table. Specific private dining or group capacity details are not confirmed in available data, so check the venue's official channels through their reservation channel before planning anything above four covers.
Bar or counter seating details are not documented for Ekaitza. At a two-star Michelin address of this format, walk-in or bar access is generally not the operating model. Assume a reservation is required and plan accordingly.
Given the €€€ price tier and the speed at which Ekaitza earned its second star — awarded in 2025, just one year after the first — the kitchen is clearly executing at a high level. If tasting-menu format suits how you eat, this is a two-star address where the momentum is still building, which usually means the experience outpaces the price before it is re-rated upward.
In the immediate Basque area, Mirazur in Menton operates at three-star level and is a natural point of comparison for serious tasting-menu occasions, though it is further along the coast and harder to book. For a two-star experience in a major city with more flexible availability, Paris options such as Kei or Le Cinq exist, but they lack the regional specificity that makes Ekaitza worth the trip to Ciboure.
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