Marius

Marius is conceived as an auberge — a family-minded inn focused on conviviality, sharing and generosity, where teams welcome guests with simplicity. The project was imagined by Sébastien Sanjou and is run on site by Géraldine André as a labour of heart and family, with Ludivine Bigot serving as maître d'hôtel and Sébastien providing overall direction. Sébastien Sanjou is a starred chef with a multi‑generational family history in the trade who partnered with Géraldine to realise a return-to-roots venue in Biarritz; the house has been recognised by the Michelin Guide (Selected). The restaurant occupies a large 19th‑century Basque building with a garden. The interior is sober and contemporary, intentionally simple and festive, and a prominent bow window frames a view of the Pyrenees that contributes to a convivial, welcoming vibe. The kitchen offers seasonal, terroir-driven French cuisine that emphasises traditional techniques and the flavour of regional ingredients; the menu highlights produce from neighbouring farms, fishermen and artisans. Chef Kévin Bigot trained at the Capbreton hospitality school and spent twelve years at L’Hôtel du Palais before taking charge of the Marius kitchen. Specialties include local poultry from Pierre Duplantier, foie gras from Robert Dupérier, eggs, Axuria lamb, daily fresh fish from local fishermen, vegetables from the adjoining garden, bread from Etxegoxoan and seasonal truffles.