The tiny Basque village of Guéthary is the HQ of one part of the Ibarboure family. In this characteristic 1930’s Basque house, formerly a hotel, Martin and his son David are in the kitchen, while Marie-Claude, David’s mum, warmly upholds Basque traditions of hospitality and Camille seamlessly manages the charming front of house. It is the quintessence of a family business, although it must be said that David did skip the roost for a while, spending time with Pierre Gagnaire in Hong Kong. Father and son craft masterful dishes depicted by suave seasonings, a subtle play on transparency and contrast and perfectly ripe produce, most of which is local. Natural, simple flavours before all else.