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The dining room sits on the sand itself, with the Bay of Biscay close enough that you can hear it argue with your conversation. This Michelin-starred seafood restaurant has been cooking fish from these same waters for generations, and the menu splits neatly between straightforward, respectful preparations and dishes with a quiet creative twist. A sea bass in champagne, invented by the chef's grandfather, is still on the card.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Sea bream
“The à la carte, featuring signature fish dishes such as sea bream, bonito and sea bass, is complemented by three set menus”
Michelin Guide -
Bonito
“The à la carte, featuring signature fish dishes such as sea bream, bonito and sea bass, is complemented by three set menus”
Michelin Guide -
Sea bass in champagne
“Discover the ‘Félix Loya’ sea bass in champagne, a dish created by the chef's grandfather half a century ago.”
Michelin Guide
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