Close to Saint-Jean-de-Luz and the coast, this old Basque farmhouse has an elegant contemporary wing overlooking the Rhune (Larrun) mountain and the countryside. It is here, in the very heart of the Basque Country, that chef Cédric Béchade and Marion, his wife, welcome you in true 21C innkeeper style. This creative chef (who trained in Biarritz – at the Hôtel du Palais – then worked in the kitchens of the Plaza Athénée alongside Jean-François Piège) uses top-notch ingredients, sourced from as close as possible to the Basque region and lovingly prepared with all the care they deserve. A case in point is the baby squid served with its ink, and the light, delicate dessert with yuzu from nearby Ahyerre. The terrace is very popular in fine weather, as are the guestrooms to extend your stay.