On a small pedestrian street that gently slopes down to the beach, this discreet place has bags of charm. It is run by a couple: she hails from Le Touquet and works front of house; the chef trained in Lille (Le Cerisier, La Laiterie). Their short but lively menu is rooted in the Basque terroir and dotted with surf and turf references: crispy cylinder of black pudding and langoustine, beef tartare and fried baby squid, red mullet accompanied by superb cecina de León. End the meal on an equally masterful sweet note: blackberries, dacquoise sponge, lemon cream and fromage blanc sorbet.