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Le Saleya
Basque
The terrace faces the right direction, the decor leans into a confident 1970s retro look, and the kitchen leans into the Basque pantry: local trout, hake from Ciboure, cooperative-raised Basque meat. This is a relaxed modern restaurant where the cooking runs on seasonal produce and slow braises, the kind of place where the food is more considered than the room suggests.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Slow-cooked egg
“Slow-cooked egg, green beans, peach, xistora sausages, red onions or pig's loin, cuttlefish, baby spinach, carrots: dishes packed with flavour, to be enjoyed in a relaxed atmosphere.”
Michelin Guide
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The neighbors closest first
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- Anema Eat · 79
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