Thanks to its open kitchen, the Aho Fina team always keeps an eye on the Atlantic. Like the gourmets seated behind the large bay windows, or on the restaurant's sunny terrace. But here, it's not just the magnetic view that matters: it’s also exceptional on your plate. The refined restaurant, managed since June 2022 by Chef Jean-Christophe Burlaud, is not only generous but creative as well.

For lunch, this translates into a snacking suggestion and a seaside menu. Fish to share, seafood platters, veal carpaccio, Caesar salad... are some of the iconic flavors. In regard to dinner, the Chef highlights local products influenced by his travels, with poultry and good vegetable juices, line-caught smoked hake, under a bell and lacquered with an oyster sauce and dried bonito skin, for example. "The products are at the heart of my cooking", acknowledges Jean-Christophe Burlaud, follower of the sustainable short circuit. Each product is carefully chosen from producers and trusted partners and is processed with freshness and generosity, season after season.

The Basque Country is rich through a fulfilled and unique terroir, with its trout from Banka, its ham from Bayonne, and its authentic recipes such as Txangurro, beautifully interpreted at the Grand Hotel restaurant. Culinary technique and 5-star service are reminiscent of the great establishments here. "Precision in cooking is essential according to me," says the Chef. In an idyllic setting, offering one of the most beautiful views of the Basque Coast, our team offers you a warm welcome in a friendly atmosphere.