From “uncle” to “dad,” there’s just one man: Frédéric, until now the beloved uncle, has just discovered the joys of fatherhood. It’s a thrilling adventure that he pays tribute to in his new restaurant, Osabaïta, still in the 6th, always true to his love for the Basque Country. Yes, but with a twist: alongside tapas, he’s offering a revamped menu, enriched with the most iconic dishes from the region. Let the journey begin!
© Hugo Dominguez/ Le Bonbon
The Basque Spirit on a Plate
With decorated tiles, exposed beams, red scarves, and hanging clusters of peppers, Osabaïta immerses us in a warm atmosphere, striking a balance between a rustic farmhouse and a neighborhood restaurant. At lunchtime, we grab a generous taloa pancake to kickstart the rest of the day, and in the evening, we sit down to order the best of Basque cuisine. On the menu: traditional Piquillos with cod, a Basque chicken just like at home, and for the hearty eaters, the decadent Lodiak burger with lomo, pancetta, sheep cheese, egg, and fresh fries sprinkled with espelette pepper, of course. With a cheeky nod to the colors of the flag that almost constantly paint the plates.
© Hugo Dominguez/ Le Bonbon
On-site... or to take away !
Eternal food lover, Frédéric makes a lasting impression with his passion for sharing. Originally from Brittany, now a Basque at heart, he's a good friend to some and a hardworking soul to others! He sources directly from the region, offering everything from wines of all colors to flavored beers, and of course charcuterie and cheese. The best part? You can leave with a product from his grocery store, where delightful treats like sausage, pâté, piperade, and many other favorites (200 in total) jostle for space on the shelves. Here, friendliness reigns supreme, just like the customer is king, whether they speak Euskara or not !
© Hugo Dominguez/ Le Bonbon
