Whether you’re staying at the hotel or just passing through the village, the Arcé restaurant will conquer your taste buds. You’ll find gourmet cuisine that aptly combines traditional dishes with modern elegance. Local produce is prepared with a desire to share a culinary heritage passed on by their elders.
Tables with white tablecloths, exquisite service, dishes that perfectly combine tradition and modern cuisine to delight your taste buds.
The restaurant has two unique settings for lunch or an elegant dinner. Outside on the terrace, you’ll appreciate the freshness of the plane trees surrounded by the river and mountains. In the shelter of the old trinquet you’ll be immersed in the family’s sporting history especially with pala rackets of past pelota players on display. Basque paintings by Pablo Elizaga complete the decor.
The Basque Country has an abundance of top-quality products that the chef takes pleasure in introducing to his guests. This is how you’ll taste the famous Banca trout, lamb, pork and even sheep’s milk cheese from the region. The restaurant is supplied by what the area naturally has to offer.
Savouring an Arcé dish is like putting a little piece of the Basque Country and the family’s history in your mouth. Trout is in the spotlight but the lamb and pork are just as delicious. You’ll enjoy the traditional foie gras pig’s feet, trout poached in a vinegar broth and lamb with a thyme crust.
Cooks from father to son for 5 generations, Pascal Arcé is no exception to the rule and shares his love for his region every day through his cooking. Naturally calm, reserved, loyal to his mountains — which he knows by heart — and to his family, the chef revisits recipes that have been handed down for decades; a way of keeping an ancestral tradition alive.