The location, on the docks of Ciboure overlooking the port, is eminently suited to a restaurant called "storm" (ekaitza in Basque). The eatery’s interior, meanwhile, is bright and lively and furnished with bespoke tables from which you can steal glances of the kitchen to the rear. Guillaume Roget magnifies the best of the Basque region, in particular fish from the market opposite. Creative, uncluttered dishes, savvily balanced seasonings and fine produce matched with delicate sweet, tangy or vegetable notes embody the chef’s signature. His flair for deep, intense sauces will knock your socks off, illustrated by a jus of fish bones and beurre noisette as velvety as caramel or fish stock laced with verbena and then reduced with sweet chestnut honey. A banquet of rich, gutsy flavours that cleverly sidesteps the trap of being overly cloying or starchy.