Overlooking Saint-Jean-de-Luz bay, BADIA offers you inventive dishes with flavours of the South-West.
Discover suggestions of the day and the Must-Try dishes concocted by our Chef Christophe GROSJEAN.

Today’s Menu

Starter & main dish or Main dish & dessert – €38
Starter, main dish & dessert – €45

 

Reservations:

Starters...

WHITE ASPARAGUS
From Les Landes, pan-seared served with Marcona almonds, Iberian cured ham, lemony Sabayon

TROUT from BANKA
Smoked trout, avocado purée, trout caviar, crème fraiche

RABBIT
Home-made terrine, foie gras, Espelette pimento pepper, mixed salad leaves, naturally leavened sourdough bread

From €16 to €19

The Must-Tries...

BURGER
Simmental beef, Ossau-Iraty cheese, Espelette pimento pepper ketchup, fresh French fries

GRAND HOTEL’S CLUB SANDWICH
Toasted white bread, avocado, tomato, streaky bacon, chicken breast, vegetable crisps

CAESAR SALAD
Pan-seared little gem lettuce hearts, Caesar dressing with anchovies, parmesan, chicken breast or king prawns

- €25 -

Main courses...

HAKE
Steam-cooked, green asparagus, smoked cod roe emulsion

IBERIAN PORK
Preserved pork cheek, Grand Roux red corn polenta, tomato and tarragon jus

€24 to €29

Desserts...

STRAWBERRY
Strawberries in a variety of textures, vanilla Diplomat pudding, flaky caramelised layers

CHOCOLATE
Fluffy Valhrona chocolate finger biscuit, creamy Guanaja chocolate with Fleur de Sel, cocoa sorbet

from €12 to €14

  • Recette de saison

    Poêlée de Saint Jacques aux salsifis braisés - Notre Chef vous dévoile l’une de ses recettes hivernales pour un plat léger et gourmand. Fraîcheur, simplicité et raffinement !

  • Le Chef & son équipe

    Le chef des cuisines du Grand Hôtel, vous invite à découvrir une cuisine française de terroir inspirée par la mer et les traditions basques.
    Succombez aux saveurs de nos deux restaurants !

Download our “Treatment Guide” to find out more about our packages and treatments.