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Battitte Barbace

Cuisine and Rugby...: same commitment.

Since his young age, Jean-Baptiste Barbace, nicknamed Battitte (Jean-Baptiste in Bask language) play rugby. In a first time for the Bayonne rugby club same time his studies at the cook school of Biarritz.
Then the Biarritz Olympique rugby club opened him the doors and in the same time the kitchens of Ibaia restaurant, property of Serge Blanco, the team manager.
A few years later, he joined his father in the Argia's kitchen.
Driven by a passion for this sport, he is now the captain of the Hasparren rugby team senior.
Rugby and cook : "Battitte" Barbace find the same notions of sharing, work and effort in perpetual calling into question. The desire to excel and serve others with heart and energy as incentive.


Mary, his wife and most ardent supporter, is equally passionate about this sport. She adopt the same philosophy in everyday of her life and with the same boundless energy.

CUISINE

Battitte Barbace is Maître Restaurateur, engaged in a quality approach for a cuisine made around fresh and quality locals products.

The cooking of "Argia" is greedy and generous, fresh seasonal products are selected from local producers.


Proposed by Jean-Baptiste Barbace, Chef and owner of Argia, and developed with a beautiful mastery of cooking and respect for the product and flavors.

Sea Side: Squid on "Plancha", Cod, Hake "Koskera" Lotte and Prawns ...
Land side: "Ris" lamb, duck breast, grilled meat Plancha, steak, ...

The restaurant menu is constantly updated according to seasonals produces.


The regional cooking is also promoted around authentic dishes, specialties of the Basque Country.

Restaurant Menu

 

MENU DU JOUR 12€


ASSIETTES COMBINÉES 11€


SALADES COMPOSÉES 11€

 

  

 

 

 

 

Restaurant Menu

Entrées

Chipirons sautés au jambon et piquillos 12 €

Salade de gambas persillée 12 €

Moules farcies 10 €

Oeufs pochés basquaise, croustillant de chorizo 10 €

Terrine de pied de cochon panée, mesclun de salade 10 €

 

Plats

Brochettes de Saint-Jacques au Serrano 18 €

Sôle façon meunière 20 €

Cassolette de Ris d'Agneau aux champignons 16 €

Côte de Boeuf 19 € (1 personne)

Magret de Canard rôti, sauce au miel 16 €

 

Desserts

Dessert du jour 4 €

Tiramisu aux Spéculos 5 €

Assiette de fromage, confiture de cerise 5 €

Café gourmand 5,50 €

Crème brulée à la vanille 5 €

Moelleux au chocolat, glace pistache 6 €

 

 

 

 

 

 

 

Opening Times Restaurant

Monday : closed for lunch and dinner
Tuesday : 12 am - 2 pm / 7.30 pm - 9 pm
Wednesday : 12 am - 2 pm / 7.30 pm - 9 pm
Thursday : 12 am - 2 pm / 7.30 pm - 9 pm
Friday : 12 am - 2 pm / 7.30 pm - 9 pm
Saterday : 12 am - 2 pm / 7.30 pm - 9 pm
Sunday : 12 am - 2 pm / closed for dinner

 

Opening hours, privatization, groups and events on request