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1st eco-labelled 4* hotel in the Basque Country
Welcome to Domaine de Bassilour, a haven of peace nestling between the picturesque town of Bidart and the charming village of Arbonne, in the heart of the Basque Country.
Just a short drive away, you’ll discover the coastal gems of Biarritz, Anglet, Bayonne, Guéthary and St Jean de Luz, offering a range of experiences rich in culture, gastronomy and sunny beaches. What’s more, the Spanish border and the town of Irun are just a 30-minute drive away, inviting you to explore the delights of the Iberian Peninsula.
Our estate, set in a farmhouse dating back to 1562, has been completely restored while preserving its original Basque charm. The décor is a subtle blend of period refinement and contemporary elegance, creating a warm and welcoming atmosphere.
Whether you opt for the rustic tranquillity of the farmhouse or the opulence of the Manoir, a magnificent manor house built in 1870, each accommodation offers a unique experience, imbued with its own identity.
The Manoir, surrounded by a splendid wooded park with a variety of species, including deciduous, evergreen and fruit trees, is the ideal place to relax. Outdoor enthusiasts will love our tennis court and barbecue area.
Whether you’re looking for a romantic getaway, a family holiday or a break with friends, Domaine de Bassilour is where Basque history and contemporary luxury meet to create unforgettable memories. Come and discover the timeless charm of the Basque Country at the Domaine de Bassilour in Bidart, where hospitality finds its perfect setting.
Behereko-Etchea Farm
Bassilour Castle, known as "Le Manoir
In 1847, Pierre Darthayet, having joined forces with a Habans widow, became Bidart’s mayor.
Their son Bertrand was born of this union in 1870. On his return from Mexico, where he had prospered alongside his friend Jean Borotra, he built the first “Villa Bassilour” in 1870. That same year, Bertrand married Antoinette Hiriart, the daughter of a renowned doctor from Briscous who had made a career in Bayonne.
They had a daughter, Nathalie, who married Jean Légasse from Bassussary in 1898. In 1900, Nathalie and Jean embellished and extended the villa, sometimes giving it the name Château on certain postcards. A caretaker’s lodge was added.
This elegant residence was the home of Queen Nathalie of Serbia, as evidenced by an extract from an article by J. Laborde published in the Biarritz Gazette on 12 January 1955 (many years after the events, the Queen having left the Basque Coast well before her death in 1944).
It is interesting to note that although Mr Légasse was mayor of the commune, he was not actually a property owner, living with his mother-in-law, ‘l’Etche Andere’, a typical figure in Basque culture.
Alexandre, son of Nathalie and Jean, took over from his father as a shipowner in Bayonne, overseeing the crew and outfitting the trawler ‘Bassilour’, designed for cod fishing.
The estate was divided up between 1978 and 2000.
Since 1989, Mr and Mrs Vachet have been the proud owners, having transformed this magnificent property steeped in history into the Domaine de Bassilour hotel.
The Ecological Resurrection of Bassilour Farm in the 2000s
Bio renovation and construction
Bioconstruction was the guiding principle behind this ambitious undertaking. The lime walls not only restored the authenticity of the buildings, but also reduced the farm’s carbon footprint.
Geothermal energy has been ingeniously integrated, transforming the natural warmth of the earth into a sustainable source of energy to heat the interior spaces. The transition to green living has extended beyond the building itself. The installation of triple glazing not only improved thermal insulation, but also demonstrated a commitment to energy efficiency.
Rigorous management of water and electricity consumption has been established as a priority, demonstrating the desire to minimise environmental impact. Waste management has been rethought, with a selective sorting system and a firm commitment to composting.
A bold choice has been made in favour of no air conditioning in the rooms, favouring natural cooling solutions in harmony with the local environment.
These initiatives, combined with the creation of a permaculture vegetable garden, have transformed the farm into a self-sufficient ecosystem that respects the natural cycles of the earth.
Eco-labelling as a reward
