A new take on eggs ‘piperade’ (with peppers and onions); Souraïde squab (sautéed breast, tender thigh and wings) in a gamey salmis; plums, vanilla cream, tiramisu emulsion and hazelnut streusel… The menu of this spruce rustic-style restaurant unveils delicate cuisine inspired by the Basque country and signed by a chef in love with local produce. Run by the same family for generations and framed by greenery, the restaurant is housed in a hotel that is a haven of peace and quiet.