Cheri Bibi

In the city centre of this surfing mecca, this restaurant set back from the sea front is one of a crop of cool, trendy spots on the Biarritz culinary scene. Born and raised in Brittany, chef Adrien Witte was formerly a financier, but his passion for food led him to this career change. He goes to great lengths to make his guests feel good: there is an array of sharing plates (e.g. deviled eggs, aubergine confit, tuna sashimi, Lincolnshire sausage and polenta); dishes such as beef tartar with verbena and burnt lemon anchovy and white tuna with peach and kimchi jus have (already) attained the status of classics. The best local ingredients are prepared in an uninhibited and tasty way, with nods to the chef's international career. His partner welcomes you with efficiency and a smile. You can choose your own bottle in the wine shop. Inviting bistro decor with a bar and open kitchen.