Gaua

Gaua offers a spontaneous, modern dining approach that responds to seasonal arrivals and guests' desires in the moment. Plates are offered shared or à la carte, drawn from Basque‑French gastronomic traditions. A distinctive dry‑aged‑fish technique concentrates aroma and flavor without drying the fish and preserves its fresh characteristics. At the bar Paul leads the cocktail program and sommelier Guillaume guides the wine selections. Gaua is recognised for contemporary cuisine and appears as a selected establishment in culinary guides of the Basque coast. Two distinct dining areas include a formal zone with wooden and stone tables and direct views into the kitchens. A relaxed lounge features armchairs, sofas and wooden tables for an easygoing atmosphere. The kitchen practices modern cooking focused on seafood and coastal produce, working over coals (à la braise) to intensify flavor and showcasing grilled fish and seafood alongside meats, creative small plates and desserts. Specialties include dry‑aged dorade royale (12 days); dry‑aged fish preparations; brochette of grilled octopus (à la braise); tartare of red tuna (Ikéjimé); grilled Challans duck fillet; and fish & chips from merlu of St Jean de Luz.