In the centre of the village, near the Basque pelota court, there is more to this pretty, traditional Basque building than meets the eye. Dating back to the 1900s, it has recently been renovated and now has a distinctly Nordic flavour. This success story is the work of two friends who met in David Toutain's restaurant (one in the kitchen and one front of house). Chef Romain Goyeneche's fresh cuisine is on the sophisticated side, with an emphasis on plants and local ingredients: salsify/fino/red cabbage; pollack/Jerusalem artichoke/peanut. Having spent time in Copenhagen, the chef uses various Scandinavian preservation methods. Paul Chauvet provides highly professional service and excellent wine advice.