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A friendly address in the image of the chef, who is inspired by market and seasonal products, and a shady terrace.
Pottoka, in the heart of the village of Espelette, is one of those open and generous tables that we love. Sabine, the restaurant's third-generation chef and Maître Restaurateur, draws her inspiration from local, seasonal market produce. Depending on the moment and inspiration, you'll enjoy Banka trout, leche de tigre lime, coconut and Espelette chilli; farmhouse Herriko veal, jus crémé; Paris-Brest-style praline cabbage....Locavore menu, Carte blanche menu to try out the chef's surprises, and tapas on Sunday evenings!
Did you know? This review was written by our professional authors.
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Further information
Opening time and information on RESTAURANT POTTOKA
Maître Restaurateur. Restaurant open for lunch every day except Monday. Tapas on Sunday evenings from mid-April to mid-December. Bar open 9am to 7pm. Reservations recommended. Menus: €25, €52 (Carte blanche Surprise) + Carte. Children's menu: €10. Ticket Restaurant card. Vacation vouchers. Groups welcome. Terrace.
Owner's Message
Welcome to Pottoka!
Authentic and traditional restaurant in the center of the village of Espelette in the heart of the Basque Country, restaurant Maitre restaurateur since 2013. On Egin!!
We offer authentic cuisine and Basque specialties made from local and market produce.
Pottokais above all a family affair. The company has been in the Aguerre family since 1967. Three generations in Espelette. We're professionals who look forward to welcoming you.
Welcome! Ongi etorri !!!
Service from 12:00 to 14:30, Closed on Saturdays. Sunday evenings: Tapas from mid-April to December. Bar open continuously from 9am to 8pm
Members' reviews on RESTAURANT POTTOKA
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Nous y avons très bien mangé. Ambiance très agréable, la dame est souriante et accueillante. Ça fait réellement du bien.
Adresse à conserver ????
Nous avons commencés par un foie gras, puis une sole et un poulpe et on a essayé le Esko'a qui est bon et peu sucré.
Magnifique déjeuner