Tucked away in Biarritz's Saint-Charles district, the small restaurant Freya leaves no doubt about its philosophy: vegetables are the true heroes of the kitchen. Chef Guillaume Chatillon and Margaux Supiot describe their cuisine as vibrant and guided by nature and the seasons. Creative when appropriate, yet always respectful of the produce, each dish focuses on pure, honest flavours. Pure plant cuisine is the standard here and can be enjoyed both à la carte and through a dedicated tasting menu. Named after the Norse goddess of love and fertility, Freya is a restaurant with a clear identity, where seasonality, sustainability and vegetables come together in a fresh and contemporary way.
