In this Scandinavian-style canteen in Biarritz, the atmosphere is cool and relaxed. The chef painstakingly sources each ingredient: fish caught by small boats, organic and local produce. His regularly renewed menu showcases seafood ingredients and serves around 15 tapas-style dishes. Basque ingredients are blended with Asian and Italian influences. The sashimi of bluefin tuna from the Saint-Jean-de-Luz fish market prepared zuke and ponzu style and served with daikon is invigorating and tasty – and the rest is on a par with it. The natural wine list lacks for nothing.