Culinary experiences throughout the day
Overlooking the Atlantic from the lighthouse cliff, the Regina Experimental Biarritz is much more than a five-star hotel. It is a character address where every moment of the day finds its own atmosphere, its own place. At lunch time, light reigns supreme under the great glass roof of the atrium. In the evening, it is in the elegant restaurant room Frenchie Biarritz, led by chef Grégory Marchand, that flavors take over in a bolder register. Two distinct culinary experiences, both faithful to the spirit of the place: refined, inspired, deeply Basque.
Lunch at the Atrium: light, generosity and relaxation
Every noon from 12:00 to 2:15 PM, the atrium of the Regina Experimental Biarritz transforms into a table bathed in light and elegance. This central place, spectacular for its volumes—15 meters high under glass roof—and its decoration blending Belle Époque, marine inspirations and neo-Basque touches, offers an atmosphere that is both casual and precious.
The lunch menu, distinct from the dinner menu, favors generous, accessible and comforting dishes. You will find a beautiful Caesar salad with quail eggs, which you can enhance with poultry or crispy shrimp, a squash velouté with raw cream, or a delicately raised squid sauté. Lovers of indulgence will not be disappointed with the truffle ham grilled cheese, the savory smash burger and its homemade fries, or the truffle linguine, parmesan and hazelnuts for a vegetarian alternative.
The spirit of sharing also infuses the menu: Ossau-Iraty churros, crispy shrimp or Basque charcuterie platters invite you to nibble and extend the pleasure.
The selection of wines, house cocktails—such as the "Verbena Bubble" or "The Empress"—and local beverages complete this gourmet interlude, ideal after a morning in the city or on the greens.
Dinner at Frenchie Biarritz: Basque terroir and bistro twist
In the evening, the setting changes and the experience intensifies. Heading to the Frenchie Biarritz Frenchie Biarritz restaurant, open exclusively for dinner. This singular place, fruit of the collaboration between the Experimental group and chef Grégory Marchand, brings to Biarritz a personal and contemporary reading of Basque terroir.
In a hushed but not excessively formal atmosphere, you discover creative, generous and bold cuisine, inspired by local roots and an urban vision of gastronomy. Seasonal products and trusted producers are honored there: Banka trout, Gascon black pork, line-caught hake from Saint-Jean de Luz, Pyrenees milk lamb or Ossau-Iraty from the Aldudes valley.
The menu changes with the seasons but remains faithful to the "Frenchie" identity: chiseled dishes, often twisted by an unexpected culinary technique or a well-felt condiment. The chef dares contrasts while respecting product depth.
The intimate and elegant setting of the restaurant, coupled with attentive service, completes this evening experience, thought of as a moment of celebration. A dinner at Frenchie Biarritz is to be experienced as a journey between the ocean, Basque land and Parisian creativity.
Two addresses, one same requirement for quality
Whether you come for a lunch under the glass roof, spontaneous and luminous, or for a signature dinner at the Frenchie restaurant, each gastronomic experience at the Regina Experimental Biarritz is distinguished by the quality of products, the rightness of flavors and a breathtaking setting.
Lunch at the atrium remains accessible without reservation, although it is advised during high season. Dinner at Frenchie, more confidential, deserves to be booked in advance to guarantee a place at this author's table that has become unmissable in Biarritz.
