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Classical cuisine at the rhythm of the seasons in a hotel in Saint-Palais.
Here too we break everything and we start… or almost. In any case, heavy work started by children who, by taking over the family business, decided to give a second life to the beautiful house. Contemporary furniture, waxed walls, black tables, crockery and cutlery, towels ouatées in beige and white tones… and a kitchen still classic that sings still and always the Basque Country, at the rhythm of the seasons, those of the palombe, the pig, the lamb with also some inescapable, chipirons of the foie, the pig and the bar. Côté hotel, elegant environment, red carpet, bed heads and contemporary furniture, choice of colours also in the air of time, dark mole fabrics, cassis, plum… with an array above the bed. A change to follow.
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La serveuse nous a trouvé une petite table et s'est montrée fort accueillante et sympathique.
Nous avons dégusté une planche de charcuterie et fromages locaux
Aucun plat végétarien (ni même d'entrée).
Très très cher pour ce que c'est.
Dommage !