Baya Hôtel & Spa

"The Baya hotel restaurant & Spa in Capbreton has begun a renovation. Immersion in the panoramic surf and tasting room with chef Nicolas Mahieu. Sometimes it is not enough to go far to find a good address and spend a weekend exotic. You have probably passed several times before the Baya Hotel Restaurant in Capbreton facing the ocean. Surely by strolling along the waterfront from the port of Capbreton to the beach of Santocha facing the CERS, the European Rehabilitation Center for Sportsmen. Perhaps you have already stopped for a coffee on the terrace? I invite you to a dip in the newly renovated panoramic surf room and a tasting with chef Nicolas Mahieu.

The Baya Hotel & Spa in Capbreton has 74 rooms including six panoramic views of the Prevent beach in Capbreton. Four of these panoramic rooms have been completely redesigned with the collaboration of the agency MILPIED Biarritz. Among the themes Estacade, Beach, Surf and Pinewood, I chose the Surf room that fully corresponds to my world, a real favorite and you will quickly understand why. The Surf panoramic room is the daring challenge of a bright yellow color that contrasts perfectly with the green wallpaper with a tropical atmosphere with fern landaises. It is a choice of Scandinavian style small furniture design year 60, mini cactus hanging on the wall, a mustard yellow sofa, a multicolored headboard with toucans and other exotic birds, a bathroom open to the room with a mirror vintage spirit barber, a machine Nespresso self-service ... but let it be said, what will hold above all your attention is this crazy view on the ocean! The Baya Hotel also has a spa with the presence, on Rendez-vous of Utsanee, an original Thai, graduated from Wat Po for real traditional Thai treatments. The Bistro'Baya restaurant: local and seasonal cuisine I had the chance to enter the kitchens of the Baya Hotel Restaurant in Capbreton to discover the menu of the restaurant. Who better than the chef in person, Nicolas Mahieu, in action, to tell me about the dishes served at Baya. Here everything is homemade with fresh and local products. He explains that he changes his card four times a year to make the most of seasonal produce. The fish of the day was a hake kebab with basil, raw vegetables tied with a curry cream. As a starter I let myself be tempted by a mini burger with I.G.P duck foie gras, smoked duck breast, fig and apricot. For dessert, the chef made small baskets of chocolate composed of red berries, rhubarb and breuil ewe and accompanied by his white chocolate stick. A chocolate from the Michel Cluizel manufacture. The chef takes the time to tell me about the suppliers with whom he makes the choice to work, most of the products come from local artisans: the Cheese of Sheep Cheese Aramits raw milk, the fish of Thomas Olano in St-Jean from Luz and the Port of Capbreton, the butcher shop of the Maison Aimé in Dax or the cellar of Chais Dando in Hossegor. Far from a tourist trap, the restaurant with its large terrace facing the sea is open all year for lunch and dinner and offers quality formulas at very attractive prices. Special mention for the training of plates worthy of a great restaurant! Finally I will not leave you without a word on the bar / tea room Baya which has also been completely relooked. Spacious, sea view and with free wifi, this is clearly the place I recommend in the region for a coffee, appointment between friends or professional. In the evening the tea room becomes a bar where many evenings, sports broadcasts and concerts are organized. " KINDA BREAK