Winter closure of the establishment from 01/11/2020 to 31/03/2021 included BOOK Best prices
Winter closure of the establishment from 01/11/2020 to 31/03/2021 included

The restaurant

opening hours

Open from Tuesday to Sunday    

12h-14h and 19h30-21h

booking

05 58 41 80 00

Evening menu €36

Starter €12 / Main €19 / Dessert €9

Starters

Ratatouille style mosaic of Mediterranean vegetable with candied anchovies, fresh goats cheese quenelle

Carpaccio of salmon marinated in Patxaran, pink and black radishes, lemon jelly, viking salt 

Small stuffed vegetables with veal axoa and Espelette pepper, spiced ventrèche crumb

Medium rare A.O.P Landes duck foie gras, prune compote with Port, toasted bread with cereal (+€5)

Mains

South West bouillabaisse with Bay of Biscay fish, saffron rouille, soldier of ocean bread

Pan friend hake fillet, pea and coeur de pigeon tomato, purée, ardi gasna crumb

Marinated then candied local pork breast, creamed polenta with fresh sheep’s milk tome, bouquet of broccoli

Filet of PGI Donzacq duck breast glazed with local honey, tossed with local red pepper and baby potatoes, tursan reduction

Desserts

Selection of regional AOP cheeses, young seasonal salad leaves                                              

Raspberry, elderflower liqueur and liquorice stick, Aramits sheep greuil Fontainebleau

Peach poached in spices, creamy matcha tea, cacao nib ring

2 textures of chocolate biscuit, glazed pistachio, coffee caramel

Nicolas Mathieu, chef cuisinier landais à l'hôtel-restaurant Baya

Chef Nicolas Mahieu

Norman through and through, Mahieu chose Landes for carrying out his gourmet art form. After his first classes at starred restaurants “La Marine” and “Château de Sully” in Normandy, Nicolas MAHIEU settled in the South West at Sofitel Thalassa Miramar in Biarritz, where Patrice DEMANGEL would show him the magnificent produce of the Basque Country and the Atlantic Ocean.   Later he’d join Philippe LAFARGUE in his concept restaurant where he’d offer cuisine with creative and modern flavours; before exploring the world of luxury at Alain DUCASSE in Paris. Holding the role of sous-chef he quickly took control of the Bistro’Baya kitchen in April 2009, with his continuous desire to drive our taste buds wild with his contemporary cuisine and fresh produce. The “something extra” in our kitchens, is enjoying local produce all year round, which means our dishes develop throughout the seasons.

Bistro’Baya is one of the restaurants in Capbreton offering an extraordinary sunset. Here we combine refined dishes, local cuisine, “home cooking”, fast service and panoramic views of the ocean that will take your breath away. Although the Bistro is a well known spot for family lunches on Sundays, we welcome all kinds of events all year round, often under our covered pergola or our shaded patio (weddings, company dinners, baptisms etc...)

Logo restaurateur
Logo Collège culinaire
Logo Réseau gourmand

FOCUS

“Of course Baya is in the perfect location beside the sea, but it’s also an establishment under continual development. With every season, projects flourish, the furnishings develop. When we’re developing a project, we all work together: in the recruitment process, I look for the right etiquette in the team and interpersonal skills with the clients more than experience. I’ve got a large family to manage. I’m pleased to say that we work as a team. Alone we go quickly, together we go far!”

Installation des tables à manger
Quote from Romain Fages,
Catering Director