Clément and Flora have breathed a perpetual youthful air into Choko Ona, illustrated by the kitchen garden of herbs and aromatic flowers that can be admired from the tables and tasted in the plate, together with local chili peppers and more exotic spices. With such resources at his fingertips, the chef concocts delicate, subtle, contemporary cuisine, sourced as close to Espelette as possible: white asparagus and ewe's milk Tomme gently seared on the barbecue; pan-fried langoustine in a saffron broth; pigeon roasted whole in a jus with ras el hanout spices. Diners choose between two appealing set menus. Deliciously delightful from every point of view.