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An address where we work as a team for a quality cuisine with great classics worked according to the season.
The chef Gilles Fontanille, in the kitchen, and his sister at the reception and in the dining room, are as efficient as ever, with an efficient brigade. Some will appreciate a quality and local cuisine, great classics perfectly worked. According to the season, you will taste the pintxo of foie gras, the filet of hake, the supreme of poultry of Souraïde like a "poule au pot", the boned pig's trotter and its veal juice... And to finish, the chocolate fondant and the inevitable hot soufflé with Brana pear brandy or filled crepe.
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