In this 17C Basque watermill nestling deep in a picturesque vale, a conservatory commands views of the countryside and lush green garden all year round. The venue is emblematic of the ecological, humanist and gastronomic ethos of chef Fabrice Idiart. The chef’s signature menu, “Ital”, demonstrates an exemplary harmony between plant and animal, in which ineluctable veggies are underscored by plant and spicy sauces that exemplify the chef’s distinctive, unorthodox approach. The highlights of this culinary score include a medley of sweet chestnuts from the Basque country perfumed with wild garlic blossom and langoustine served in a frothy coconut mousse, further enhanced by milk flavoured in lemongrass and Espelette pepper.