Ithurria on Ainhoa’s Place du Fronton facing the village pelota wall must be the quintessence of Basque! The attractive, traditional family-run establishment has retained its red and white façade and terracotta tiled floors and wooden rafters, paired with modern furnishings. Chef Martin Isabal and his pastry-chef brother Louis sign a modern score, rich in character and founded on their Basque roots. The terroir takes centre stage in delicious recipes underscored by an original, even cheeky dimension. Start with a wild-garlic-laced marshmallow, before moving on to local artichoke, Sturia caviar, yuzu-laced roasted artichoke and Banka trout roe, followed by barbecued Pascal Massonde lamb, green peas and broad beans in anchovy garum and wild garlic-spiked lamb sausage. Slick, seamless service.