Ferme Lizarraga
Ferme Lizarraga is a farm restaurant in Urrugne, France, housed in a traditional building and serving regional cuisine. The establishment combines rural architecture with a dining experience that highlights local produce and recipes.
The restaurant grew from working farmland in the Basque region, where farms have hosted visitors for generations. This practice of blending agricultural work with dining services runs deep in the area's heritage and shapes how such places are run.
Ferme Lizarraga reflects the farming traditions of the Basque region, where agriculture and hospitality have long been intertwined. Visitors experience this rural culture by dining in an authentic farmhouse that remains rooted in the local landscape.
This is a rural location best reached by car, as public transportation is limited to the area. It is wise to book ahead, as capacity is limited and opening times may vary by season.
What sets this place apart is the chance to explore the farm itself while dining, observing how food is produced on the land. This direct link between production and plate creates a memorable experience for visitors curious about where their meal comes from.
Location: Urrugne
Address: 550 Chem. de Lissaraga, 64122 Urrugne, France
Opening Hours: Wednesday-Sunday 19:30-21:30
Phone: +33559470376
Email: lafermelizarraga@hotmail.com
Website: http://lizarraga.fr
GPS coordinates: 43.36926,-1.69201
Latest update: December 6, 2025 17:49
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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