Frenchie Biarritz

Frenchie Biarritz is a contemporary restaurant anchored in Basque terroir and housed within the Regina Experimental, a Belle Époque jewel, part of a five‑star hotel overlooking the bay of Biarritz. The venue blends tradition with elegant neo‑Basque design, offers dinner and Sunday brunch; recognised by the Michelin Guide (Selected). It positions itself as authentic, impertinent voice in modern Basque cuisine and announced a pause for renovation of the façade from 2 October 2025 with plans to reopen in summer 2026. The dining room occupies a small Belle Époque space reimagined in a neo‑Basque style by designer Dorothée Meilichzon, combining traditional elements, timeless elegance and an intimate, refined vibe. Cuisine is modern, rooted in Basque terroir, emphasising local sourcing and creative, cross‑cultural (métissée) preparations that are generous and slightly irreverent, paired with curated wine list including natural and biodynamic selections. Greg Marchand is chef. Specialties include trout from Banka; porc noir gascon; line‑caught merlu from Saint‑Jean‑de‑Luz; Tomme de brebis Basque and Ossau‑Iraty cheeses; raviolo with ricotta, smoked scamorza and peas; tortellini with blette and girolle emulsion; seasoned with Piment d'Espelette.