The gastronomy of the Bay of Arcachon is a plate of a delicious mixture of products from the sea and the land. On the tables of Arcachon seafood and fish sit beside foie gras and duck’s breasts with the added spice of Iberia.
Wines from neighbouring Bordeaux, with their wide palette of aroma and colours, complete these gastronomic nuptials. In Arcachon, the oyster bar is just next to your table, enabling you to discover new tastes and oceanic sensations.

The culinary specialities of Arcachon are fish based and are dependent on the fishing seasons.
Seafood is not outdone: whelks, prawns, crabs, velvet swimming and spider crabs, cockles, queen scallops and clams are plentiful both in the Bay and on the seafood platters. And let’s not forget that undisputed queen: the oyster. Here, it is eaten all year round, more often than not, served raw with crepinettes (small local flat sausages), with vinegared shallot onions, but is also served with foie gras or terrines. However the chefs of Arcachon do not lack in imagination or creativity when cooking the pearl of the Bay. Whether raw in a marinade or cooked in a vegetable sauce, eaten hot, on skewers, in a gratin or even stuffed, the recipes and gourmets are plentiful , as are the restaurants in Arcachon.

You can consult the complete list of the establishments by clicking here (format pdf).