This restaurant is accommodated in a traditional setting in a former coaching inn en route to the Camino de Santiago, in one of the most beautiful villages in the Basque hinterland. The chef, originally from La Réunion, draws inspiration not only from her home island but also from her travels in Asia (Thailand, Indonesia) and Africa (Madagascar, Mauritius and South Africa). She uses local ingredients such as Banka trout and duck breast, to which she adds spices and more exotic flavours. A delightful terrace shaded by plane trees.