MAISON BONNET HÔTEL-RESTAURANT DU FRONTON
A popular local restaurant with a friendly family atmosphere and a menu that changes with the seasons.
In this popular local restaurant, Beñat is in charge, with his youth, his involvement in sport (former French pelota champion), his training with top chefs and his desire to shake things up. His menu evolves with the seasons: low-temperature boiled eggs, Iberian pig pluma, and the unmissable Brana pear soufflé. Tasting in a friendly, family atmosphere; professional service from Sandrine and her team.
Did you know? This review was written by our professional authors.
Further information
Opening time and information on MAISON BONNET HÔTEL-RESTAURANT DU FRONTON
Maître Restaurateur. Logis. Tourism and Handicap. Closed Tuesday and Wednesday, and from January 12 to March 12. Reservations recommended. Menu Carte: €40. Menu Terroir : 28 € (except Sunday lunchtime). Children's menu: €12. American Express, Chèque Restaurant. Groups welcome (seminars..). Garden. Terrace.
Message from Management
La Maison Bonnet
Created by Joseph and Jeanne Bonnet in 1948, the small inn located in the centre of the village of Itxassou in the Basque Country (64) has evolved over the years and through the generations.
Nowadays Beñat Bonnet, Chef of the restaurant and his companion Sandrine at the reception perpetuate the family history surrounded by their team.
Jean-Paul and Maika, Beñat's parents have recently ceased their activities but are still present in this house with a family spirit.
The Bonnet Restaurant, the Fronton and Agian Hotels and the Alzuyeta farmhouse dedicated to receptions and weddings make Maison Bonnet while preserving the values of hospitality and gourmet creations that have made the reputation of the House over the years.
Restaurant and Terrace
Restaurant Bonnet in Itxassou offers seasonal cuisine based on fresh local produce.
Authentic recipes created by Beñat Bonnet for an inventive and colourful cuisine.
The place exudes a soft atmosphere shared between tradition and modernity.
For your group meals, a second dining room is also at your disposal.
Hôtel du Fronton
The rooms of the Hotel du Fronton invite you to relax and rest with the view towards the pediment and the square of the village of Itxassou or towards the mountains.
Swimming pool and garden
Accessible to the guests of the Hotel du Fronton and the Hotel Agian, the private swimming pool invites you to relax and enjoy yourself.
Let yourself be lulled by the quietness of the place. You are in the centre of the village and yet in the middle of nature, the countryside and the mountains in front of you.
At other times you can easily take the walking paths from the hotel, go cycling and why not try your hand at pelota on the pelota court next to the hotel.
SPA, SAUNA AND WELLNESS
Welcome to our SPA area, a place dedicated to relaxation and relaxation located in a quiet area in the garden facing the mountains.
Jacuzzi with luminous atmospheres and bluetooth connection
Sauna and Bathroom with a large Italian shower
Members' reviews on MAISON BONNET HÔTEL-RESTAURANT DU FRONTON
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Merci encore.
Nous avons été bien accueillis dans un cadre splendide avec vue sur les Pyrénées.
Mise en bouche : velouté de poireaux et toasts grillés aux chichons de canard. Très bon départ !
Ma fille a pris le menu enfant à 12€ : carottes râpées, pièce de bœuf/frites et deux boules de glaces au chocolat. Elle s'est régalée et c'est assez copieux.
Mon fils a pris le menu à 28€ avec la piperade basquaise/crumble chorizo, jaune d'oeuf confis, médaillon de boeuf braisé/pommes confites et pour finir mousse tiède au chocolat. Repas savoureux et copieux.
Les 6 adultes ont pris le menu à 38€.
Entrées
Croustillant de gambas/légumes marinés/sorbet piquillos. Ma femme a beaucoup apprécié.
Oeuf basse cuisson/cromesquis de pieds de porc, cèpes/émulsion d'ail. Cuisson parfaite et explosion de saveurs.
Plats
Merlu de St Pée/bihia de petits légumes/duo de courgettes et voile de crustacés. Excellent plat avec une cuisson incroyable du poisson.
Pluma de cochon ibérique cuite au feu de bois/mousseline de patates douces/pleurotes et pommes macaires. Un mélange parfaitement équilibré avec de nombreuses saveurs. Les champignons étaient excellents.
Desserts
Soufflé à la poire Brana. Dessert fort en goût et très léger accompagné par sa madeleine.
Biscuit imbibé/fraises/sorbet fraises/crémeux citron et ganache montée mascarpone. Un dessert peu sucré pour beaucoup de fraîcheur.
Finger caramelia/pralin croustillant noisette/ganache guanaja et sorbet abricot. Un bel équilibre de saveur entre le praliné et le fruit.
Fromage de brebis et confiture de cerises.
Un excellent repas sans aucun bémol !
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Idéalement situé, je recommande à 100%