“A delectable Pyrenean retreat offering grand luxe, grand calme and top gourmet cuisine”
Ostapé’s 22 guest suites fan out between the original farmhouse and 5 newer Navarrese-style houses. Suites range in size from Junior to Prestige.
Whichever type of suite you choose, it will be vast and will come with a stylish commingling of antique and modern furniture. The overall colour scheme is cream and white, and the decorative brief chic-rustic: muted beige sofas or leather chesterfields, heavy quilted bedcovers and cushions, and terracotta or provençal tomette tiled floors, replaced in some bedrooms with beautiful oak parquet. Some rooms have framed butterfly collections, others antique prints or bright contemporary paintings, perhaps an ornately carved headboard or a low table from India or a draped four poster; there’s not a hint of chain hotel uniformity.
Bathrooms are just as plush, with chunky handmade tiles from floor to ceiling, heated towel rails, and separate baths and showers in the larger suites. Some have twin standing, retro-style sinks and taps, others more contemporary surface-top bowls, and all come with heated towel rails.
Ostapé was the creation of the entrepreneurial French whizz-chef Alain Ducasse, who has opened award-winning restaurants in several parts of France as well as in London and New York. Ducasse has moved on from l’Auberge but has left behind a legacy of the best Basque cuisine, and its restaurant (closed Tuesdays, except in July and August) sticks to his brief, sourcing all produce from local farmers whilst making full use of the hotel's extensive vegetable gardens. The cuisine follows the seasons, reworks classic Basque dishes and the presentation is cook-book perfect.
At dinner you choose between the 3-course ‘découverte Chahatoa’ menu or the 5-course ‘degustation Bidarray’ menu. Either way, the evening begins with an amuse bouche served along with an apéro next to the fire or out on the terrace. This is when Ostapé’s resident sommelier will talk you through the wine menu. As well as classic tastes from the best vineyards of France, there’s an interesting selection of locally produced wine. Dinner is a visual as well as a culinary feast: expect cod-filled ravioli, fillets of shad (herring) with parsleyed potato, pigeon pastilla with ewes' milk gnocchi, apple sorbet, orange tarte with local cheese curd.
Breakfast (extra charge) is also a banquet. A buffet is laid up in the smaller of the 3 adjacent dining rooms and you're faced with freshly baked cakes or brioches, as well as a number of different home baked breads, local yoghurt, freshly squeezed orange and organic apple juice, Spanish charcuterie and cheeses, croissants and pains au chocolat.
After such a big breakfast, and with the prospect of a gourmet dinner, lunch might be something of an afterthought. But a lighter vegetable-and-salad based menu is on offer in Chahatoa; or you can have a picnic laid up for you in a meadow up above Ostapé.
Kids are welcome at Ostapé and all the suites have room aplenty for slotting in extra baby cots or beds.
Children (4-12 years), Teens (over 12)
Cots Available, Extra Beds Available
Babysitting is available by arrangement.
Baby cots are available on request.
Remember baby and child equipment may be limited or need pre-booking