Naissain

Naissain was created in 2023 by Thomas Iglesias, a young chef from the Bassin d'Arcachon who trained at hotel school and gained experience in Martinique and Polynesia (Bora Bora) before returning to the Bassin d'Arcachon. He worked with chef Carrade at the Skiff Club and helped secure that restaurant's second Michelin star; at Naissain he presents modern, seasonally driven cuisine that prioritizes local, high‑quality ingredients, with oysters central, sourced from Bassin and Galicia, and supplied by his brother Quentin Iglesias, oyster farmer in La Teste‑de‑Buch. Proximity and seasonality drive changing à la carte and tasting menus, and Naissain is listed in the Michelin Guide as a selected address offering modern cuisine. The dining room features light wood decor with mural paintings symbolic of the Bassin, creating a calm, warm and inviting atmosphere in a large airy space. The kitchen focuses on exceptional raw products—notably natural oysters—and the chef cooks intuitively, letting fresh local suppliers guide each service as the menu changes regularly. Thomas Iglesias is chef and manager. Specialties include natural oysters from Bassin d'Arcachon; Galician "speciale" oysters (winter); wild turbot; beef preparations; pineapple cream dessert.