It’s a porky revolution! Much like at his two other shops in Anglet and Biarritz, butcher Sébastien Zozaya creates head-to-tail products in Bayonne that are neither too fatty nor too salty, without the use of additives or preservatives. Grab some of them at the counter and save them for later, or devour them on the spot (in exchange for a €2 in-house fee): boudin noir, pâté de campagne, jambon persillé, pork trotters, chichons (Basque rillettes), pea / mint / feta stuffing…. And for the dish of the day, a lovely mixture of cumin-spiced shredded chicken, bulgur wheat, ratatouille, white bean and sesame oil hummus, tomatoes glazed in pesto, bird’s tongue chilies and feta, all topped with ham chiffonade. Eco-friendly principles never tasted so good. // Gérard Roubeix
The hidden gem: A very porky pie made with hand-cut pork loin, pork belly and shallots cooked in a white wine reduction (€7 a slice).
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