You couldn’t find a more authentic Basque picture postcard than this eatery on Ainhoa’s Place du Fronton, opposite the village’s pelota wall! The attractive, traditional family establishment has retained its terracotta tiled flooring, wooden rafters, gleaming copper pots and vintage tableware. Assisted by his pastry-chef brother Louis, chef Martin Isabal has definitively taken over the reins from Uncle Xavier. Martin’s enticing menu is sourced exclusively from local producers and their own kitchen garden. The terroir takes centre stage in delicious recipes: Landes asparagus, peppery mousseline sauce and a crispy egg yolk; Koskera-style line-caught hake; roasted rack of suckling lamb with confit shoulder.