The story
La Table - Sébastien Gravé, at 21 quai Amiral-Dubourdieu in Bayonne, is a bistronomic French restaurant on the banks of the Nive. Le Fooding listed it in 2026, and Michelin recommends it in the same year.
Chef Sébastien Gravé trained with Robuchon and Constant, among others. His menu leans on natural, seasonal produce. Le Fooding describes his Basque cooking as light-handed, with a clear sense of the river terroir.
Le Fooding's lunch included line-caught smoked mackerel over vinegared fennel, with dill mayonnaise and an aniseed tuile. The main was chuck steak braised in a sweet and savoury sauce, served with roasted onions, chorizo panisse and sweet potato purée. Dessert was a plum clafoutis, or a jar of farm cream with Amarena cherries, sour cherry sorbet and crushed meringue.
The dining room is bright, with white and dove-blue tones and touches of wood and metal. Couples can sit at a table d'hôte, and counter seats face the kitchen. A second room can be booked for private groups, and there is a terrace.
Recognition
Ambience
Details
History
After Pottoka on the Parisian Left Bank, it’s now on the banks of his native Nive River that chef Sébastien Gravé (who worked for Robuchon and Constant, amongst others) is shaking up the Basque terroir with a light touch. In the luminous post-industrial dining room (white and dove blue tones, wood and metal alloy), we savored a majestic lunch menu the day we went: excellent line-caught smoked mackerel on a bed of vinegary fennel, dill mayonnaise and a crunchy aniseed-flavored tuile; tender chuck steak braised in a sweet and savory sauce, served with roasted onions, panisse-chorizo beignets and a well-made sweet potato purée; before ending the meal with a light plum clafoutis and a magical jar of farm-fresh cream with Amarena cherries, sour cherry sorbet and crushed meringue. // D.N.
Location
Facebook
Instagram
X