Martin Isabal’s cuisine is a vibrant dialogue between the Basque coast and the Béarnais hinterland. Line-caught St-Jean-de-Luz tuna arrives with an ikejime precision, paired with delicate stuffed courgette flowers, while a pressed garden tomato jelly offers a translucent, mineral clarity. The menu honors the terroir through technical finesse, featuring a rich pig’s trotter Rossini and langoustine cappelletti spiked with smoky pimentón. Airy chocolate soufflés provide a sophisticated conclusion.