Chef at Brouillarta in Saint-Jean-de-Luz, the best restaurant in the region, now closed, Guillaume Roget, after a break, settled in the port of Ciboure.
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Storms often sweep through the kitchens of this seafood lover, a stone's throw from the Saint-Jean-de-Luz auction.
Originally, Roget was a sommelier;
his cooking is far from learning in a big house.
Dishes of spontaneity, of truth.
Very personal, but elaborate enough to earn it a star in 2019.
Original associations
David Duchon-Doris / SDP
Ekaitza's clients all praise Chef Guillaume Roget.
With its elegant cuisine, it quickly became the best in the whole region.
We innovate, we invent, we surprise.
There are good restaurants on the Basque Coast, but most of them focus on regional cuisine, stuffed mussels, Spanish hake… Ekaitza is something else.
Thoughtful, worked, original dishes.
Combine hot duck liver, smoked eel, coffee, liquorice, mushrooms, you have to dare ...
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