There are two Biarritz. The summer one that everyone knows — and the winter one, which only those who truly live there are fortunate enough to experience. The second is better.
Winter light on the Basque coast is something particular. The low sun casts long shadows on Art Deco facades, gilds the red cliffs at dusk, and turns the ocean into a metallic mirror when the weather clears after a storm. In winter, Biarritz restaurants return to their natural clientele and menus shift toward seasonal dishes — garbure, piperade with eggs, the day’s freshly caught fish. Chefs cook what they like to cook.
By our editorial team