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Restaurant with a 1930's feel where the chef offers a cuisine with fresh local produce from the land and sea.
An establishment still true to its reputation: refined, friendly and typical for its Basque cuisine. Inside, it's a reflection of the 1930s, orchestrated around the zinc-topped bar, the colorful Sarreguemines earthenware panels and the giant slates on the walls. As for the decor, all the furnishings have been found and invented. On the plate, the chef offers a cuisine inspired by the fresh produce of the region from Mauléon to Banca, land and sea (the fish comes mainly from the fish market 200m from the restaurant). Chipirons, gambas, parillada...
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