After spending almost 15 years in Chile, Michel Moutroustéguy and his partner decided to return to the chef’s homeland. In the peaceful Basque countryside, their table is open for lunch on weekdays and on Saturday evenings. The simply presented blackboard menu reveals a concise selection of sensibly priced dishes in a market-fresh vein. The chef seeks to highlight local seasonal produce, rolling out his know-how gleaned all over the world: sauces and gravies that pack a punch, consummate craftsmanship and high-flying seasonings. From starter to dessert, everything is spot on!