The Harakina restaurant is located in the Grand Bayonne district.
Take a trio of friends: Séverine Santucci, a first-rate cook who graduated from Ferrandi, Paul Crespin, a former financier who has turned to butchery and charcuterie, and Mathieu Lapios, a wine-lover and enthusiast of chemical-free juices; place them under the arcades of old Bayonne and you get Harakina ("butcher" in Basque), a pork bistro where the big star, the kintoa from the Landaia farm, clearly takes center stage. The result is dishes that are straight from the collar, created in tandem with British chef Alex Mahood (ex-Jones in Paris), who is assisting the chef for the time being.
Source: OT Bayonne
Copyright: Creative Commons CC BY 2.0
Address: 42 Rue Port-Neuf, 64100 Bayonne
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