Restaurant Freya, Gastronomic restaurant in Biarritz, France.
Restaurant Freya is a gastronomic venue in Biarritz offering a seven-course tasting menu served in an intimate space furnished with Brotherwood tables and decorated with Maria Urroz ceramic tableware. The dining room seats no more than 18 guests.
The kitchen was shaped by chefs Margot and Guillaume, who built their culinary skills at respected New York establishments including MOMA and Aureole restaurants. Their professional foundation there continues to guide the restaurant's approach today.
The restaurant blends French cooking with flavors discovered during the chefs' travels through Asia and Australia. These global influences shape how each dish is prepared and experienced at the table.
You need to make a reservation in advance for this intimate 18-seat venue. The restaurant operates Tuesday through Saturday starting at 7:00 PM, so plan your evening accordingly and allow several hours for the full tasting experience.
The menu operates on a carte blanche principle where the chefs reinvent each course based on seasonal availability and their current ideas. Signature preparations like slow-cooked eggs and cauliflower infused with sea urchin flavor served three different ways showcase this creative freedom.
Location: Biarritz
Address: 1 Rue du Lycée, 64200 Biarritz, France
Opening Hours: Monday-Sunday 19:00-21:30
Phone: +33610463754
Website: https://freya-biarritz.fr
GPS coordinates: 43.48670,-1.54965
Latest update: December 6, 2025 19:05
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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