ART'ZAIN Restaurant
ART'ZAIN is a restaurant in Irissarry serving Basque cuisine in an artistically designed setting. The establishment combines dining with local art displays, creating an experience that weaves food and creative elements together.
The restaurant was created to celebrate the artistic and culinary traditions of the Basque region. Its founding reflects a desire to bring together local talent in both cooking and visual arts.
The restaurant's name honors a local Basque artist, reflecting the region's creative heritage. Visitors can see local artworks displayed throughout the space, merging food with regional artistic expression.
The restaurant is located in a rural village and is best explored during daylight hours when natural light highlights the artwork. Visitors should allow time to enjoy both the food and the displayed local works at a leisurely pace.
The restaurant is named after a recognized Basque artist whose work shapes the philosophy of the place. This connection between artist and chef makes a visit something different from an ordinary dining experience.
Location: Irissarry
Address: 20, PLACE D'OSPITALIA LE BOURG, 64780 Irissarry
Phone: +33559372383
Website: https://restaurant-art-zain.fr
GPS coordinates: 43.25713,-1.23258
Latest update: December 6, 2025 19:01
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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