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

  • Seasonal recipe…

    Pan-sautéed scallops with braised salsify. Our Chef Christophe Grosjean reveals one of his winter recipes for a healthy and delightful meal. Fresh, simple and elegant!

  • The Chef & his team

    Christophe GROSJEAN, Chef at the Grand Hotel, takes you on a journey to discover French cuisine inspired by the Ocean and Basque Country traditions that showcases locally-sourced ingredients.

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