Under the plane trees of one of France’s most beautiful villages, Ithurria Côté Bistrot + Ainhoa captures the soulful comfort of Basque cooking with a refined, country-luxe sensibility. This is where market-driven generosity meets precision, led by chef-owner Xavier Isabal, whose family name is synonymous with hospitality in the Basque Country. Expect warmth, substance, and a terrace coveted by those who know the best seats in Ainhoa fine dining.

The Story & Heritage
The Isabal family has been welcoming travelers to Ainhoa for generations, and chef Xavier carries that heritage forward with an honest, ingredient-first philosophy. While the family’s flagship has long been celebrated, Côté Bistrot channels that legacy into a more relaxed format without sacrificing craft. The restaurant’s roots trace the rhythms of the region—Bayonne, Navarre, the foothills of the Pyrenees—honoring producers and time-tested recipes. Accolades from respected guides recognize the kitchen’s consistency and authenticity, but it’s the enduring local reverence that makes Ithurria distinctive: a house where tradition breathes and evolves.

The Cuisine & Menu
This is Basque cuisine at its most heartfelt: robust, seasonal, and impeccably sourced. The menu favors à la carte comfort with a fine dining polish, complemented by seasonal prix fixe options when the markets are bountiful. Signatures include traditional piperade crowned with soft-scrambled eggs and Bayonne ham; suckling pig slow-cooked for six hours until lacquered and yielding; potxas—tender Navarrese beans—perfumed with garden aromatics; and a classic gâteau basque with black cherry. Vegetables come directly from the kitchen garden, and fish and meats are sourced from trusted regional purveyors. Vegetarian-friendly plates appear with the seasons; allergies are handled thoughtfully. Price positioning sits at elevated bistro—approachable yet premium in product and execution.

Experience & Atmosphere
Inside, whitewashed timber, warm textiles, and heritage accents evoke a farmhouse elegance; outside, a shaded terrace beneath plane trees turns lunch into a postcard. Service is attentive, fluent, and unhurried—true Basque hospitality with professional cadence. The wine program celebrates Irouléguy, Jurançon, and the greater Southwest, alongside Burgundian and Spanish benchmarks; expect a savvy sommelier’s touch with food-friendly pairings rather than dogma. Reservations are recommended, especially for terrace seating in fair weather; smart-casual attire suits the mood. A small bar offers apéritifs—vermut, regional ciders, and local digestifs—while the dining room’s intimacy makes it ideal for relaxed celebrations.

Closing & Call-to-Action
Choose Ithurria Côté Bistrot for cuisine rooted in place and elevated by craft—the essence of the Basque Country on a plate. Reserve two to three weeks ahead for prime weekend or terrace tables, or opt for a late lunch to linger as the village slows. For a taste of Ainhoa’s finest hospitality, request the seasonal specials and ask for wine pairings that spotlight local vineyards.