Located in Guethary that’s between Biarritz and St. Jean-de-Luz, Harotzen Costa is a port restaurant full of Basque culinary secrets. The interior is very raw- the tables where made from sterilised stone and wood that gave a minimalistic and sharp feeling. With a mind blowing view on the coastline of Pays Basque, Bidart and Barritz were both seen.
The cuisine is typical basque on with a Asian fusion twist- like for example a dorade tartar with soya sauce and nori salad. But, if talking of the main courses a highlight you won’t forget for a long time, is the Cote de Boeuf by Goya. Why Goya? Because it’s the best farm family who produce the best beef in whole Basque territory! And the 48h written under the title doesn’t mean it was marinated for this period of time… It means, that after the cow was killed, it traveled to the restaurant for two days! How complicated is that?
The meat was the best quality but didn’t taste as good as they were saying- it was like eating a raw beef without any sauce nor authentic taste- very natural. Or maybe too natural? The desserts were fine but a bit over done. This a restaurant just for one time, but it’s still worth a visit!
Design & Culture by Ed 