Eating well is synonymous with good health. At Saint-Jean-de-Luz, as in the other hotels and spas belonging to the Thalazur group, this approach is defended by all the staff and has even given birth to an innovative culinary concept: the 5S. Whether you are staying in Cabourg, Ouistreham, Carnac, Royan, Arcachon, Port-Camargue, Bandol, or Antibes, every single dish is served in accordance with this same concept: Seasonal products full of Savour, coming from exceptional geographic Situations, cooked with Simplicity for pure Satisfaction. The 5S!

To honour this commitment and propose both balanced and gourmet menus, the chefs work hand in hand with nutritionists and, of course, local producers. At Saint-Jean-de-Luz, bream regularly features on the menu, as do tuna and hake, direct from the boats in Saint-Jean-de-Luz harbour, where sustainable fishing practices are upheld. Hams, Espelette chili pepper, ewe’s cheese, and Basque pastries are also often present on the menus of L’Hélianthal and Erdiko. There’s no doubt about it, the Basque country is home to a rich culinary heritage!