Providence is a hybrid space, a place serving and selling moments and goods. So, amidst the surf boards, gear, artworks and clothing you can join Guéthary's cool and sip on an oar cortado overlooking the Basque coastline. It serves hearty slices of avocado toast, fresh juices and thick slabs of banana bread from dawn to afternoon siesta; so grab a table just below the red-licked arch window for the premium people-watching views. If you happen to be there for the evening, check out their rotating range of supper clubs, aka "Dinner Saga". This month Lola Taillefer is recreating the Italian Nonna classics, it's not one to miss!

Just above Lake Mouriscot is the sublime Villa Magnan, a pension de familie and otherwise described as a residential guesthouse. Nestled within the Biarritz countryside, Villa Magnan is six bedroom, peaceful haven. Communal breakfasts are served in the Orangery using only local ingredients, the rooms are decorated with Art Deco knick knacks and the living areas scattered with Pierre Paulin armchairs, huge murals and incredible antiques. Each year a different chef-in residence takes over the on-site, greenhouse kitchen, De Puta Madre and transforms this sanctuary into a wonderful chaos of good food and high energy serving up delectable, hand cooked dishes. This year welcomes Paul-Antoine Bertin to the scene. 

Laia, the 7th Best Grill Restaurant in the World is a grill-based fine-dining restaurant half an hour outside San Sebastián and a few steps away from the French border. It is run by the Ayala siblings, Jon and Arantza. Jon is the head chef and expert on meat ageing. Arantza will advise you on the best wine and cheese pairings. Their expertise and passion lie in the grill and the distinct ceremonies that occur when cooking meat, fish, veggies and fruits. Visit for lunch and commence the journey at their wine cellar, waltz around their gardens (where you will see all their produce) and munch on as much Txuleta PREMIUM TOP as possible, it's unparalleled. 

It can be hard to distinguish the solid, traditional bistros from the ever-so-slightly overpriced Biarritz hangouts. Chéri Bibi remains a firm favourite. Augustine You and Adrien Witte have brought a touch of Copenhagen to this 50's vintage-fitted kitchen serving up Breton-inspired dishes. Ingredients sourced from the Bay of Biscay are used to knock together plates of smoked corn, orecchiette smothered in a courgette sauce, the freshest of tuna sashimi and naturally, a Basque cheesecake to finish. Though, you can buy a top-notch bottle of natural vino from the counter, you can also BYOB for a €10 corkage fee.