Aintzina - Tisch reservieren

This was the only restaurant open in town on a Monday evening during the shoulder season (mid September). It was quite busy. We had the veal Axoa as a main course as well as a dish with mashed potatoes and white fish. The latter may not sound very promising but in fact it was great perfectly cooked seasoned, good structure. The Axoa is very recommedable as well. The locally produced Mignaberry wine was an excellent suggestion to go along with it. Full bodied, interesting wine. Very friendly service. Good price/value ratio. Definitely a place to remember.

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That was the only place opened on a Sunday night, and again on a Monday night, so we just had to try it. It has a nice terrace on a quiet street. We tried the tripotx, a classic basque boudin, as a starter then went for the best ever “chipirons” perfectly cooked, with a delicious sauce (with basque ham in it), served with oven baked potatoes. Portion is quite large, so share the starter!

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Despite being very busy we were seated quickly, we had the set menu of traditional Basque food which was excellent (although very filling) accompanied by a local craft beer. The service was superb throughout and all the staff were super friendly, it was the perfect end our holiday.

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Food was great and typical from the village. Staff was very nice and service was relatively rapid. Perfect spot in Espelette for a meal

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This was a really nice find, very friendly staff and a good choice of food. Recommend the fish and steak.

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