BARRANCO — Restaurant in Bayonne

My visit in October 2024 was the first time I had ever visited Biarritz.

Barranco was the first restaurant I've ever eaten in Biarritz, and what a great start to the holiday it was.

It was a Friday night, and I went in without a booking, early, as I had been scouting around the area to see what the lay of the land was like. The staff who greeted me were pleasant and friendly, they gave me a small table to myself. The restaurant filled up quite quickly within the next 30 minutes.

I had the tacos de thon to start. It was listed as spicy, however, spicy in France is not the same as spicy in other countries. The tacos were delicious, but the spice is quite mild, so no need to worry if you don’t like things too hot.

After a nice entrée, time for the main. I like fish, but generally don’t go for salmon. However, I noted the Teriyaki salmon, grilled salmon with homemade teriyaki sauce, potato purée and mix glaze vegetables with rice on the side and decided to try it. Wasn’t disappointed. The salmon was melt in your mouth good, cooked perfectly, and the light miso sauce complimented the fish perfectly. I really enjoyed it, it was some of best salmon I have had in a long time.

For my dessert, I selected the Mikado 3 chocolats. This consists of different flavoured “dipping sticks” for rich dipping bowls of chocolate sauce. Not had anything like this in a while and was pleasantly surprised at how much I enjoyed it. In fact, i'm glad I had the starter, or I may have ordered seconds, it was so good.

As I had fish, I went for the rose to wash it down, as opposed to the white. It was a French brand, can’t remember exactly, but I do know that it went down very nicely with the main.

Really enjoyed the vibe here too. Some people I noticed complained about the "bustle". I was inside and didn’t find it that noisy. I found the atmosphere lively but not overpowering. The place was busy, but the service was acceptable as far as I was concerned.

All in all, a fantastic first time culinary experience...

Barranco - located in a hip little hilltop neighbourhood of Biarritz - should be on a ‘must-do’ list for Biarritz! The atmosphere is impeccable, starting with the just-perfect lighting and soothing volume of the music. It is ideal for a date night but also offers a chill vibe for families and friends’ nights out. The food itself was incredibly tasty and thoughtful, with nuanced seasoning and sauces. We appreciated the freshness and ripeness of all of the ingredients, the hint of heat in the spicy tuna nigiri, and the delicacy of the handmade dumplings. I loved the new steak salad so much I ordered it twice! Our pavlova dessert was also divine and the service was professional and efficient but not at all uptight. The attention to detail and subtlety of the whole experience was a true highlight of our trip! Thank...

La cuisine est correcte, et les prix reflètent bien le fait que le restaurant se trouve à Biarritz. En fait, je ne suis pas d'accord avec le style "Nikkei" revendiqué par le restaurant. Cela ressemble plutôt à un mélange de styles asiatiques (avec plusieurs entrées, plats et desserts provenant de Thaïlande, de Chine, etc.). En tant que client d'origine asiatique, je me sens un peu offensé par cette mauvaise classification. À moins que, pour ce restaurant, "Asiatique" signifie automatiquement "Japonais". Réponse : Je vous remercie d’avoir pris le temps de me répondre avec autant de détails, surtout pour une simple critique de trois étoiles. Tout d'abord, je suis vraiment impressionné par l'étendue de votre définition du terme Nikkei. Votre menu propose plusieurs plats thaïlandais, ce qui est intéressant, car les migrations thaïlandaises vers l’Amérique du Sud n’ont pas été significatives depuis le siècle dernier. Quant à la cuisine sino-péruvienne, il est également surprenant de découvrir qu'elle ne relève pas du terme bien établi "Chifa". D'ailleurs, le terme "Nikkei" (ニッケイ) en japonais désigne les émigrés japonais et leurs descendants. Il a toujours été défini comme la fusion de la cuisine japonaise et péruvienne, avec un champ d’application très précis. Votre interprétation du terme semble élargir ce concept de manière créative, ce qui est intéressant mais peut parfois prêter à confusion. Je respecte les qualifications de votre chef, mais je doute que son expérience chez Yoshi, centré sur la cuisine japonaise traditionnelle, corresponde à l’utilisation du terme "Nikkei" pour désigner des plats d’autres cultures. Si nous suivons cette logique, je pourrais tout aussi bien prétendre que la baguette est, depuis toujours, un pain...