Local sourcing, respect for the seasons, and sustainable development.
Discover a fresh and gourmet seasonal cuisine made from the best regional products. The fully glazed restaurant overlooks Hossegor Lake. The room, entirely made of wood, extends onto an outdoor terrace protected by sails. Chef Philippe Moreno, who previously worked with the three-star Chef Gerald Passédat in Marseille, offers seafood and plancha-based cuisine centered on local sourcing, respect for the seasons, sustainable development, and permanent renewal. The Beach House, located on the lake borders, and the main house's lounge, offers you a more contemporary and laid-back version with a coffee shop-style takeaway, offering salads, platters, and seafood.
The bar offers a wide range of cocktails and wines accompanied by tapas.