Restaurant with a menu worthy of gourmet restaurants that varies according to the market, the seasons and inspiration.
The menu is worthy of the great gastronomic restaurants and it is difficult to highlight a speciality, the proposals follow the seasons, the market and the inspiration. The duck foie gras can be presented half-cooked, pan-fried or with guinea fowl in autumn. The fish depends on the arrival of the auction of St-Jean-de-Luz, hake of line, place or chipirons, the surprise is part of the pleasure. There is one constant, however, and the most important one: the dishes are refined and elegant, like the famous lemon crisp that customers ask for all year round. The service, attentive, fast and smiling, contributes to make this meal an excellent moment.
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