La Ferme Ilharregui Baita

La Ferme Ilharregui Baita is a contemporary, gastronomic Basque restaurant in a farmhouse built in 1642 near the corniche and departure of the Rhune in Urrugne. The house is run by the Eizmendi brothers Xabi and Bixente; the kitchen prioritises local, responsible Basque producers and builds menus around seasonal sourcing and terroir. The restaurant is recognised in the Michelin selection and balances sea and mountain products while emphasising legumes and regional producers. Calm, authentic farmhouse ambience pairs elegant colours and textures with a contemporary dining room that highlights the building's historic character. The kitchen presents modern Basque gastronomy, seasonal and producer-driven, and open to other culinary cultures. Offerings follow three themed paths — Ilarra (farm/legumes), Arrantza (sea and fish returns) and Lurra (land and local farmers) — plus the tasting menu La grande balade. Xabi Eizmendi leads the kitchen and invites guests to share a de‑complexed cuisine that is curious of other cultures while firmly respectful of seasons. Specialties include scallops two ways; langoustine with puffed amaranth; grilled wild sea bass with pil‑pil; Kintoa pork belly from Aldudes; pigeon from Pettan (Gabat).