At the edge of a river and at the foot of the Pyrenees, the hotel restaurant Arcé enjoys an exceptional natural setting.
Here the kitchen is a family history and art handed down from father to son. A veritable institution, the house will fill Arcé gourmets with impeccable service and fine cuisine typical of the Basque Country.
The menu changes with the seasons but do not miss the trout from the Nive below...
Average list price:79 €
The Foie Gras Half-cooked Jurancon, toast (€ 21)
Banka Trout carpaccio and gravelax, advanced rocket and lemon (21 €)
Le Pied de Cochon boneless, breaded and fried slice of foie gras (22 €)
Cod to the Steam brandade with fresh herbs, garlic cream (24 €)
Trout Vivier blue and white butter slightly mustardy (15 €)
The Pig Manex Rouelle suckling pig roast, black pudding, pig feet and roasted fruits (25 €)
The dessert Cottage Cheese, Crème de Cassis (14 €)
Apples laminated, caramel, vanilla ice cream (14 €)
The Basque cake recipe Amatxi custard (8 €)
Open daily for lunch and dinner except Monday noon and Wednesday noon