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Restaurant overlooking trinquet. Perfect welcome, the seasons and the dishes mastered by the chef are based on fresh produce.
Set in one of the world's largest Basque pelota complexes, this restaurant has developed an atmosphere to match its exceptional setting. With its view over the trinquet and its Basque-Béarn cuisine, this is an address not to be missed. In autumn, you'll be treated to game dishes, while in winter, you'll enjoy garbure with sausages, gizzards and duck legs, accompanied by Pyrenean cheeses. In summer, duck breast and foie gras salad, line-caught hake from Saint-Jean-de-Luz... Great classics perfectly mastered by the chef, who delights with sow's ham, calf's head or axoa. The desserts are excellent, and we recommend the Russe speciality. The welcome is perfect, from service to plate.
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