In Lecumberry, a small village nestled on the road to Iraty, 10 km from Saint-Jean-Pied-de-Port, facing the pediment, the Ferme Auberge Ibarnia is one of these addresses that make the salt of the inland Basque Country. A real farm, a real family, a real kitchen and a story that is passed on.
25 years of family farming
It all starts with Jean-Philippe and Régine Dutrey, who have worked for more than 25 years on the family farm.

Over the seasons, they raise a herd that smells good on Basque pastures:

- Blondes of the Pyrenees
- Basco-Bearnais Brebis
- Pigs
Chickens
- Breton line horses

Thirty years to defend a simple conviction: to produce tasty and healthy meat, to respect the land that feeds their animals, to live with the mountains, to talk about their profession and to stay as close as possible to the consumer.
It was this philosophy that prompted them to develop the direct sale of their meat, long before it was a fashion reflex.
The replacement has arrived!
Then, to their great joy, Emma and Esteban, their two elders, decided to join the family project.
And to go further: they open together the Farm Hostel Ibarnia.
The idea: to make the farm live on the plate, by offering visitors to taste directly at the farm what the animals of the estate produce.
A simple kitchen, without fireworks, but terribly true
At Ibarnia's table, we eat what comes out of the meadows and stables next door.
Axoa, chicken, couscous, cheese plate gasna, homemade charcuteries, traditional dishes cooked at home...
The map evolves with seasons and arrivals, but the spirit remains the same: simple, generous, sincere.
And the desserts are not left behind, the cheesecake with sheep's winch is unanimous.
The room can accommodate up to 80 people, and the terrace opens on beautiful days on the valley. It's the perfect place for a family meal, lunch after a hike to Iraty, or just a big hunger that deserves a real answer.
More than a hostel

Ibarnia is also:

  • A shop at the farm where you can find meats, charcuteries and homemade preserves (glasses, cooked dishes to take away)
  • A cottage / rooms to extend the experience and sleep on site, in a well preserved period building
  • Immersion in the life of breeders for those who want to understand, see, participate

Seasonality to be retained

The inn farm closes in January and February, and operates on reservation the rest of the year (weekends in half season, every day in summer).
The phone is the right reflex before going there.
Away from the beaten track of the coast, Ibarnia is one of those places that recall what the Basque Country really is: a land, a family, a know-how and a table that restores it with unarming honesty.