Nouvelle-Aquitaine

Pyrénées-Atlantiques

France

Bayonne

<p>Originally from Italy and a graduate in culinary arts, I cultivate a culinary expertise that blends tradition and modernity. My culinary identity fuses the authenticity of my country (fresh pasta, risottos) with advanced international techniques (Beef Wellington, Duck Breast, Ceviche). Drawing on my experience in Italy, England, and France, I offer a creative, meticulous, and decidedly cosmopolitan cuisine.</p>

Confit basse température puis frit en fleur et Chipirons de la criée de St-Jean-de-Luz

Cœur d'Artichaut en deux textures

Dialogue Rome-Pyrénées Pecorino Romano & Ossau-Iraty d'Estive, Cerise noire d'Itxassou et noix.

Dialogue Rome-PyrénéesPecorino Romano & Ossau-Iraty d'Estive

Crème de haricots maïs du Béarne & ail rose, chiffonnade de Jambon de Bayonne IGP (18 mois).

Bruschettas au Levain

Raviolo à la Queue de Bœuf. Braisage 12h à l'Irouléguy & cacao.

La "Pasta" Façonnée à la Main

Gâteau avec la farine de fruits secs, cœur mandarine & chantilly d’agrumes.

Le Gâteau Caprese aux Agrumes

Menu Signature

Small artichoke hearts preserved in olive oil (carciofini sott'olio), Mediterranean olives, and crunchy Puglian tarallucci.

Italian Aperitivo Bites

Freshly baked artisanal focaccia with sun-dried tomatoes, served with a creamy burrata heart and extra virgin olive oil.

Sun-dried Tomato Focaccia & Burrata

Al dente pasta with crispy guanciale, San Marzano tomato sauce, and Pecorino Romano cheese.

The Real "Pasta all'Amatriciana"

Sautéed seasonal greens with garlic and a touch of chili.

On the side

A light and airy coffee mousse (cream-free), topped with crushed Piedmont hazelnuts and traditional Italian wine cookies (Ciambelline al vino).

Cloud of Coffee & Toasted Hazelnuts

Transforming every classic recipe into a unique and memorable fusion experience

Menu Signature

Indication of Chef Agnese Cavallari's skills and specialties

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Agnese Cavallari