It's a house of details, both hotel and restaurant, where nothing is left to chance, from the charm of the rooms to the excellence of the service, including the bakery, cellar, furniture, plates and pastries. The duo of Nicolas Montceau and Julien Bonnal work in perfect harmony, creating a coherent experience with four hands, and once again demonstrating the uniqueness of Basque cuisine. The chefs have devised a range of very well-structured formulas, from the first menu at €50 for a lunchtime initiation, to the six-course experience. As for the glassware, Maxime Degueuse offers excellent advice on the extensive and eclectic wine cellar.
