... tastes from our country and even more...

Tuna from Saint Jean de Luz, Banca trouts, Aldudes pork, vegetable and herbs, ewe cheese, and fruits from the orchard are the basis of a simple Navarrian cuisine, the menu changing each day, according to the chef’s ideas and inspiration.

On the terraces or in the black and white dining rooms, our chef, Cédric Roubin, his three cooks and his pastry cook create menus respecting the traditions of the Basque cuisine, and mixing high-quality local products.

For the fortunate residents, breakfast takes place in the main dining-room or on the sunlit terrace: Enjoy our Basque cakes, vanilla custard with caramel sauce, rice pudding, fruit salad, lemon cakes and home made chocolate cakes...