The story
Lurrak is a modern cuisine restaurant at 8 route du Bourg in Arbonne, listed as Michelin Recommended in 2026. The name means "lands" in Basque, and the kitchen cooks accordingly.
Romain Goyeneche runs the kitchen, with Paul Chauvet in charge of front of house. Both previously worked for David Toutain in Paris. Sourcing is specific: Manech pork from the Belaun co-op in Aldudes, and fruit and vegetables from Robert Olhagaray. Le Fooding listed the restaurant in 2026 and singled out how seriously the pair take their ingredients.
At a Le Fooding lunch, a Rose de Berne tomato arrived with preserved citron, pickled red cabbage and sea beans, in a tomato-raspberry water. Seared pork loin came with romanesco, served plain and as a purée. Dessert paired green and black figs with shortbread and lemony cream, plus a floral ice cream of rose, mimosa and nasturtium. The organic bread comes from Ennéartz in Biarritz.
There is no à la carte, only tasting menus named after trees: Gaztaina (chestnut) at 42 euros, Pagoa (beech) at 69 and Pinua (pine) at 92. Gaztaina is served at lunch only, except Sundays and public holidays. Wine pairings cost 22, 50 and 65 euros. The 35-seat room has taupe walls, light wood and a windowed kitchen.
Recognition
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Details
History
Manech pork from the Belaun co-op in Aldudes, fruits and vegetables from Robert Olhagaray… At the restaurant run by Romain Goyeneche (the chef) and Paul Chauvet (front of house), both of whom used to work for David Toutain in Paris, the sourcing of their ingredients is taken extremely seriously. Their HQ? The ground floor of a house (taupe walls, light wood, a windowed kitchen), where the chef stews up sleek terroir -ist dishes. The day we went for lunch, we had: a flamboyant Rose de Berne tomato covered in preserved citron, pickled red cabbage, lemony marigold leaves, basil and sea beans, all bathed in a tomato-raspberry water with agastache oil; tender oven-roasted and then flash-seared pork loin, paired with romanesco broccoli (served plain and as a purée) with pan-fried onions, all moistened by an excellent jus de viande – and sponged up with delicious organic bread from the Biarritz bakery Ennéartz; before a double beetroot and sorrel sorbet, followed by some delicious green and black figs balanced out with shortbread and lemony cream, plus floral ice cream (made with roses, mimosa and nasturtium) and purslane. // Gérard Roubeix
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