Restaurant Argia

From kitchens to rugby pitches: the story of a passionate chef.

From an early age, Jean-Baptiste Barbace, nicknamed Battitte (Jean-Baptiste in Basque), was a rugby fan. He first played for the Aviron Bayonnais club, at the same time as studying at the Lycée Hôtelier in Biarritz.

The dishes offered by Jean-Baptiste Barbace, the chef and owner of the restaurant, are prepared with a mastery of cooking and respect for the product and its flavors.

Côté Mer: Chipirons à la plancha, cod, hake "Koskera", monkfish and prawns, ...

Côté Terre: Lamb sweetbreads, duck breast, grilled meats à la Plancha, entrecôte, etc.

The menu is constantly renewed according to the catch and seasonal produce.

Regional cuisine is also showcased in authentic dishes, specialties of the Basque region and family recipes handed down with passion.