Regina Experimental Biarritz : solar lunch at the Atrium, dinner at Frenchie's by the author

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Overlooking the Atlantic from the Lighthouse cliff, the Regina Experimental Biarritz is much more than a five-star hotel. It's an address with character, where each moment of the day finds its own atmosphere, its own place. At lunchtime, light reigns supreme under the atrium's large glass roof. In the evening, the elegant dining room of the Frenchie Biarritzled by chef Grégory Marchand, the flavors take over in a more daring register. Two distinct culinary experiences, both true to the spirit of the place: refined, inspired, deeply Basque.

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Lunch at the Atrium: light, generosity and relaxation

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Every lunchtime from 12pm to 2.15pm, the atrium of the Regina Experimental Biarritz is transformed into a table bathed in light and elegance. This central location, spectacular for its volumes - 15 meters high under a glass roof - and its décor blending Belle Époque, marine inspirations and neo-Basque touches, offers an atmosphere both relaxed and precious.

The lunch menu, distinct from the dinner menu, favors generous, accessible and comforting dishes. These include a fine Caesar salad with quail eggs, which can be enriched with poultry or crispy prawns, a squash velouté with raw cream, or a pan-fried chipirons delicately seasoned with a bell pepper emulsion. Gourmet lovers won't be outdone by the grilled cheese with truffled ham, the tasty smash burger with home fries, or the linguine with truffle, parmesan and hazelnuts for a vegetarian alternative.

The spirit of sharing also infuses the menu: Ossau-Iraty churros, crispy shrimps and planks of Basque charcuterie invite you to pick and choose and prolong the pleasure.

A selection of wines, house cocktails - such as "Bulle de Verveine" or "L'Impératrice" - and local beverages complete this gourmet interlude, ideal after a morning in town or on the greens.

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Dinner at Frenchie Biarritz: Basque terroir with a bistronomic twist

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In the evening, the decor changes and the experience intensifies. Head for the restaurant Frenchie Biarritz Frenchie Biarritzopen exclusively for dinner. This singular venue, the fruit of collaboration between the Experimental group and chef Grégory Marchand, brings to Biarritz a personal and contemporary interpretation of the Basque terroir.

In a hushed but not overly formal atmosphere, you'll discover a creative, generous and daring cuisine, inspired by local roots and an urban vision of bistronomy. Seasonal products and trusted producers take pride of place: trout from Banka, black pork from Gascony, line hake from Saint-Jean de Luz, suckling lamb from the Pyrenees and Ossau-Iraty from the Aldudes valley.

The menu changes with the seasons, but remains true to the "Frenchie" identity: chiseled dishes, often twisted by an unexpected culinary technique or a well-considered condiment. The chef dares contrasts while respecting the depth of the product.

The restaurant's intimate, elegant setting and attentive service complete this evening experience, conceived as a moment of celebration. A dinner at Frenchie Biarritz is like a journey between the ocean, the Basque country and Parisian creativity.

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Two addresses, one quality standard

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Whether you come for lunch under the glass roof, spontaneous and bright, or for a signature dinner in the Frenchie restaurant, every gastronomic experience at Regina Experimental Biarritz is distinguished by the quality of the products, the precision of the flavors and a breathtaking decor.

Lunch at the atrium is available without reservation, although it is recommended in high season. Dinner at Chez Frenchie is more confidential, but should be booked in advance to guarantee a place at this author's table, which has become a must in Biarritz.