Lore Ttipia

RESTAURANT

“Lore Ttipia,” which means “little flower” in Basque, is the name that has been rightfully given to the gastronomic restaurant at the Ostapé Hotel. Nature is omnipresent on this property, which is several hectares in size; and, to keep that nature intact, cars can’t enter the premises – thus, diners are picked up with a buggy in the parking lot. Some visitors arrive directly by helicopter, as Lore Ttipia offers dining getaways that include transport from the Biarritz airport followed by a meal on the restaurant’s terrace.

The building in which Lore Ttipia is located is a mansion from the seventeenth century with a lookout point with views of all the Domaine de Chahatoa, belonging to the hotel, where there is a spring to collect the water served in the restaurant, as well as beehives where the honey for their delicious desserts comes from.

Cédric Roubin, from the Bordeaux region, has been in charge of the kitchen since 2007. This renowned chef worked alongside Alain Ducasse at the Louis XV restaurant of Monaco, and in the restaurants 59 Pointcarré and Le Relais Plaza, located in Paris. He has a passion for locally grown, seasonal products, and it is the farmers of the neighboring villages that stock his kitchen.

The magnificent oak wine hold, which includes great wines from all over the world, is located in the main dining area, in diners’ view.the exceptional wine list includes selections like ‘Clos Fourtet,’ from the Saint-émilion region, ‘Château Pontet Canet,’ from Pauillac, the Argentine ‘La Violeta,’ and ‘Vega Sicilia Único,’ from Ribera del Duero – considered one of the best wines of the world.the sommelier’s unparalleled taste, the spectacular environment, and the professional know-how of Cédric Roubin have all helped to make Lore Ttipia one of the most interesting restaurants of all the Basque Country, and a perfect candidate for a Michelin Star.