The story
AHPĒ is a bistro at 34 avenue du Président-John-Fitzgerald-Kennedy in Biarritz, and Michelin awarded it a Bib Gourmand in 2026 for good quality, good value cooking. The name is an acronym for the four seasons, and the menu follows them.
The bistro cooks on instinct, mood and producers, with seasonality setting the direction. Meat, fish and vegetables receive the same attention. The kitchen seasons, accompanies or sometimes pushes a product to bring out its best.
Le Fooding's 2026 listing describes wooden banquettes, gold-hued walls, string lights, a small bar and a large table on the terrace. On one lunch visit, the set menu offered flash-seared line-caught hake with raw tomatoes, steamed broccoli and a green leek mayonnaise, followed by coconut ice cream with cookies.
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good quality, good value cooking
Say goodbye to the Cantine FITZgerald! Long live AHPÉ (an acronym for the four seasons, in French), where you’ll find two lovebirds, Idir Fseil (ex-Bar du Haou in Biarritz) and Claire Visinoni-Gerbet (ex-Baigneuses in the Vieux-Port neighborhood). The spot in question? A space combining wooden banquettes, gold-hued walls, string lights and a small bar, plus a big table on the terrace, and seasonal auteur cuisine. The day we went for lunch, the prix-fixe menu featured: flash-seared line-caught hake perfectly paired with raw tomatoes, steamed broccoli, roasted onions and mustard greens, all sprinkled with black olives and intensified by a green leek-infused mayonnaise; before some delicious cookies with coconut ice cream and siphon coffee. What about the prix-fixe menu? Mussels in a chanterelle, lemongrass and rice vinegar broth with fresh goat cheese and walnuts; slow-roasted beef cheeks cooked in a red wine sauce with onion butter, pan-fried shiitakes and zucchini; spiced polenta (ginger, cinnamon, star anise) that was slightly too sweet, with a mirabelle plum coulis, basil pesto, coconut siphon and a pistachio cookie. // G.R.
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