This old 17C farmstead has been tastefully renovated both inside and out and is now the HQ of a modern Basque inn boasting an airy contemporary dining room. One tasting menu and three set theme menus shine the spotlight on the Basque terroir: the first revolves around pulses, the second is based on seafood and the third showcases local ingredients. The colourful dishes taste as good as they look, a case in point being the lamb with Tarbais beans and smoked aubergine caviar.