The bistro decor is a little vintage, with Thonet chairs, parquet flooring and a counter, and the seasonal menu is very contemporary and even a little wild, with a predilection for Basque produce: charcuterie, crispy pig's trotter with tartar sauce, Basque black pudding with mozza and peach, grilled Ibaiama pig's belly, grenailles and mussels... A mark up for originality and modernity. Simple, pleasant desserts (rice pudding with caramel and salted butter and dried fruit), interesting small cellar.