In the old town’s cobbled heart, La Table - Sébastien Gravé in Bayonne captures the pulse of modern Basque gastronomy with an intimate, ingredient-led ethos. The primary draw is chef Sébastien Gravé himself—returning home after Parisian acclaim—to craft vivid, seasonal plates that honor the Atlantic and Pyrenees in equal measure. This is Bayonne fine dining with soul: a zinc-topped counter, a convivial table d’hôtes, and a coveted two-seat perch inside the kitchen, all framing a cuisine that’s polished without pretense.

The Story & Heritage
After establishing his reputation with Pottoka in Paris, Gravé—one of the key figures in Bayonne’s bistronomy renaissance—returned to the Basque Country to refine his culinary voice. His philosophy is clear: let South-West France’s finest produce lead the narrative, then elevate it with precision and restraint. While La Table - Sébastien Gravé nods to the chef’s urban success, it feels decidedly local, channeling market-led simplicity through Michelin-level technique. Accolades and strong critical praise followed quickly, celebrating a restaurant that balances warmth, terroir, and craft. What distinguishes it most is the sense of place—food that tastes unmistakably of Bayonne.

The Cuisine & Menu
Expect a focused menu of seasonal à la carte plates alongside a concise prix fixe, with a tasting menu often offered to showcase the day’s best catch and market vegetables. Gravé’s touch is light yet confident: natural hake from Saint-Jean-de-Luz gently poached to translucence; marinated and charred mackerel with bright citrus and garden herbs; Ibaïma pork shoulder lacquered to a savory sheen. Sourcing is hyper-local—line-caught Atlantic fish, Basque farm meats, and small-producer vegetables—prioritizing sustainability and traceability. The kitchen accommodates common dietary preferences with advance notice, ensuring the experience remains inclusive without compromising finesse. It’s fine dining in spirit, anchored by honest produce and exacting technique.

Experience & Atmosphere
The room blends refined comfort and Basque warmth: burnished wood, the glow of a zinc counter, and a central table d’hôtes designed for conviviality. Service is attentive, unhurried, and deeply knowledgeable, with an emphasis on guiding rather than grandstanding. The wine program highlights Southwest France and the Basque Country—crisp Irouléguy whites, elegant Bordeaux left-bank reds, and a curated roster of grower Champagnes—available by the glass and bottle, with thoughtful sommelier pairings. For unforgettable proximity, book the two-seat chef’s table in the kitchen; private dining can be arranged on request. Smart casual dress is recommended. Reservations are advised, particularly for weekends and prime evening slots.

Closing & Call-to-Action
Choose La Table - Sébastien Gravé for a refined, terroir-first expression of Basque cuisine—intimate, seasonal, and unmistakably Bayonne. Reserve two to three weeks ahead for peak evenings or secure the kitchen-side chef’s table for an immersive, insider experience. This is where discerning travelers and locals alike come to taste the Basque Country at its most eloquent.