After the success of Pottoka in Paris, the chef, a key figure on the Bayonne bistronomy scene, is back on his home turf. All smiles behind the stove, he prepares dishes inspired by the best produce South-West France has to offer, including natural hake from Saint-Jean-de-Luz, marinated and charred mackerel and Ibaïma pork shoulder. You can eat at the zinc-topped counter, at the large table d'hôtes with friends or in the kitchen (there is a table for two, for a more immersive experience). An inviting restaurant with a convivial atmosphere!