If you like the Basque Country, the Basques and their cuisine, no need to search.
At Kako, revitalized in 1999 by Jean-Claude Ascery, whose nickname adorns the facade, we satisfy all desires.
Basque, infinitely Basque… Here, at Kako's, not far from the market stalls, the first thing you think about is eating.
By pushing the door, not only do we eat, but we feast.
To discover
Our selection of ten nugget champagnes at less than 40 euros
At Kako, it is a pleasure to slip behind the table and order a carafe of sangria, by consulting the menu of dishes.
Basque cuisine has nothing to do with modern cuisine and its sometimes fussy portions.
Appetites are strong, we eat fat sometimes, we drink dry, we laugh and, if we sing at the next table, we don't hesitate to also give voice by taking up the chorus.
At Kako, we feel good and we enjoy it.
Read alsoFrom Bayonne to Hendaye, our 10 favorite tables for summer on the Basque Coast
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Pride of the boss, most of the products come from the region.
Pork terrine, like veal tartare, lacquered tuna tataki.
Fans order beef tartare from the Basque Country, calamari…
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