A neighborhood bistro with a south-western orientation and a particular focus on the Basque country, offering a wide menu for a Bayonnaise feast: charcuterie from Oteiza, piquillos stuffed with cod, duck confit with parsleyed potatoes, veal axoa, and for the fashionable, octopus plancha and fish and chips. Smiling, efficient service and friendly fare, right down to the Basque cake from Pariès.
Chef
