The question has been asked in Biarritz for years. For a long time, the town’s pizzerias lived off tourist footfall without aiming high. Something has changed.
For a few seasons now, a new generation of Biarritz restaurateurs has been demanding better. Two addresses in particular deserve attention: one works the dough on a long 48-hour minimum fermentation, with wood-fired cooking that gives that slightly charred, bubbly crust. The other bets on exclusively local toppings — sheep’s cheese, Bayonne ham IGP, market vegetables — and offers a short menu that rotates weekly.
By our editorial team