Les Tilleuls

In the kitchen, seasonal products are available in unique recipes, sometimes traditional around dishes from Basque cuisine, sometimes modern and inventive.

Authentic and gourmet, sometimes revisited, it is a generous cuisine that will be offered to you.

Chef Gérard Roudé is a fervent defender of seasonal dishes made with products selected from local producers.

Chipirons, Pan-fried scallops, Foie gras, Local lamb, Ham, Basque cake, Sheep cheese...

RESTAURANT

Open Monday to Saturday noon and evening

Restaurant closed on Sunday

SERVICE HOURS

Lunch: from 12:00 p.m. to 2:00 p.m.

Dinner: from 7.30 p.m. to 9 p.m.