Toki Goxoa, French restaurant in Saint-Jean-de-Luz, France.
The Toki Goxoa restaurant sits near the bay, providing regional dishes in a space designed to accommodate guests with reduced mobility requirements.
Located in the maritime town of Saint-Jean-de-Luz, the restaurant maintains connections to traditional Basque culinary methods passed through generations.
Named after Basque words meaning 'sweet place', the restaurant carries forward regional cooking traditions through specialties like galette basque talo.
Guests can dine from Wednesday through Sunday, with lunch service from 11:00 to 14:30 and dinner hours on Friday and Saturday from 18:00 to 21:30.
Two owners, Sébastien and Nicolas, operate this establishment at Galerie La Pergola, offering bio cooking and vegetarian options alongside French regional specialties.
Location: Saint-Jean-de-Luz
Address: 7 Promenade Jacques Thibaud 64500 Saint-Jean-de-Luz
Opening Hours: Mercoledì-Giovedì 11:00-14:30; Venerdì-Sabato 18:00-21:30; Domenica 11:00-15:00
Phone: +33559268586
Website: https://toki-goxoa.business.site
GPS coordinates: 43.39160,-1.66106
Latest update: March 18, 2025 16:50
The cuisine of the French Basque Country and the Landes coast is explored through a variety of establishments, from neighborhood bistros to gourmet restaurants. This collection includes places set in 17th-century farms such as Lizarraga in Urrugne or Moulin d'Alotz in Arcangues, seaside tables like Ilura facing the bay of Saint-Jean-de-Luz, and urban spots like Cheri Bibi in the Halles district of Biarritz. Chefs work with local Basque products using different approaches: reimagined traditional cuisine at Gantxo in Guiche with a view of the Adour, contemporary creations based on seasonal vegetables at Freya in Biarritz, or modern takes on regional recipes at Ezkia in Bidart. Other establishments like Mendi Berdea in Cambo-les-Bains add an international aspect by combining Basque culinary traditions with influences from elsewhere. Menus change with the seasons and arrivals, prioritizing short circuits and local producers.
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