Pottoka: when Basque cuisine rhymes with finesse and creativity

We never imagined that when we entered this little street in the 7th arrondissement, we'd come across such an address!
Indeed, Pottoka is one of those restaurants we remember with a certain emotion, so much so that the surprise and the pleasure of the palate are there...

At the head of the kitchen is Sébastien Gravé, whose career path makes you dizzy.
The 36-year-old Basque-born chef has worked with Laurent, Robuchon and Jean-Marie Gauthier in Biarritz, then at Les Fables de La Fontaine, where Christian Constant gave him the keys. Rewarded 5 months later with a Michelin star.
The kitchen prodigy then decided to open his own restaurant, a few steps away, to be called Pottoka.
A historic emblem of the Aviron Bayonnais rugby club, it represents a pony-like mascot.
A natural choice for a chef who loves his roots and is a rugby fanatic, to name his restaurant Pottoka.

A long, white brick wall with photos of the Basque country, green and grey tones, wood... Here, there's no room for the superfluous, just the authentic!
You can sit on the tables, at the bar or on the small high table for greater intimacy.
The kitchen is visible when you go to the toilet, from where you can see a highly organized brigade at work.
On the kitchen side, there's no mistaking the surprise for the eyes and taste buds.
It has to be said that the chef chooses all his products with meticulous care and loves to sublimate them.

For starters, there's crabmeat with walnut oil sabayon, quinoa salad, eel and green apple; mackerel "escabèche" with horseradish ice cream, feta, cucumber and peanut tuile, tried and tested; and oxtail and mushroom ravioli with asparagus velouté and raw, "Bastidarra" ewe's milk curd.
To continue, cod in a parmesan crust, eggplant, tomato powder and wild garlic, pork belly, baby carrots, chorizo/lemongrass coulis and pine nut crumble, or confit veal shank and head croquette, green asparagus in bacon veil and soubise.

Save a little room for the must-try Basque sweets: cheese platter with black cherry jam, Basque cake or, more surprisingly, the Kiwi de l'Adour, Orelys cream, grilled corn ice cream and black sesame tuile, which I still remember with emotion.
All the dishes are cooked to perfection, seasoned with precision and precision, and present a most pleasing picture to the eye!
We'll also be happy to advise you on food and wine pairing.

• To be read
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Prices are very affordable, especially considering the quality of the cuisine.
Count on €14 for starters, €22 for main courses and €12 for desserts.

Formulas are available

• Lunch menu served Monday to Friday (excluding public holidays)
  . Entrée à la carte + dish of the day or dish of the day + dessert à la carte: 23€.
  . Entrée à la carte + dish of the day + dessert à la carte : 28€ .
• Menu starter + main course + dessert: 37€ .
• Surprise 6-course tasting menu for the entire table: 65€ .

A little further down the street, La Pena offers the same cuisine, but with the concept of a table d'hôtes for private dining with friends.

Pottoka is a little treasure we'd love to share with you.
The beauty, finesse and flavors of the cuisine on offer, the attractive prices and the kindness of the staff and chef, who generously share his love of food and the Basque country!

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.