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Restaurant Arcé
Basque
At the foot of the Ispéguy Pass, this Basque country restaurant leans into the setting with trout pulled straight from an on-site tank and calf's head with a gribiche sauce the family has been making forever. The long white dining room has pelota players on the walls and the slightly formal feel of a place that takes lunch seriously. In summer, the plane-tree terrace opens, and the River Nive runs just over the footbridge.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Trout au bleu
“Some of the house signatures include trout au bleu, straight from the restaurant's tank, and calf’s head with Emile Arcé’s iconic gribiche sauce, or addictive caramelised pork belly.”
Michelin Guide -
Caramelised pork belly
“Some of the house signatures include trout au bleu, straight from the restaurant's tank, and calf’s head with Emile Arcé’s iconic gribiche sauce, or addictive caramelised pork belly.”
Michelin Guide
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