This eatery, on Ainhoa’s Place du Fronton facing the village’s pelota wall, is the epitome of Basque! The attractive, traditional family-run establishment has retained its terracotta tiled floors, wooden rafters, gleaming copper pots and vintage tableware. With his pastry-chef brother Louis, chef Martin Isabal, who learned the ropes in star establishments, has taken over the reins from Uncle Xavier. The brothers sign a delicate menu in the zeitgeist founded on Basque roots. Martin’s enticing menu is sourced exclusively from local producers and their own kitchen garden. The terroir takes centre stage in delicious recipes: wafer-thin jelly of pressed garden tomatoes and smoked anchovies; ikejime of line-caught red tuna from St-Jean-de-Luz and stuffed courgette flower; raspberries, soufflé of egg white and crunchy hazelnuts. Maitre d’ and sommelier, Thomas Rouch, a long-standing member of the team, supervises the front of house.