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Basa
Contemporary Basque
The original courtroom doors and benches are still here, folded into a chic brasserie in a former commercial court. The menu splits the difference between old Basque standards, think boudin noir and tête de veau, and more restless, travel-shaped dishes, nearly everything sourced from the region. The wine list leans hard into independent and natural producers, all of them available to take home, which is either convenient or dangerous depending on your afternoon plans.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Boudin noir
“The menu is evenly divided into traditional dishes (eg boudin noir and tête de veau) and more creative, travel-inspired options.”
Michelin Guide -
Tête de veau
“The menu is evenly divided into traditional dishes (eg boudin noir and tête de veau) and more creative, travel-inspired options.”
Michelin Guide
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