Deep in the Brevon Valley, this converted 17C mill is run by two passionate foodies: chef Frédéric Molina, a winegrower's son, who has worked all over Europe, and his partner Irene Gordejuela. Originally hailing from a small village between the Basque Country and Rioja, she extends a warm welcome with a charming Spanish accent. In this rural setting, the pair share a philosophy of eco-responsibility: they promote sustainable agriculture in the village by working with carefully selected producers, and even use biodegradable containers. The six- or eight-course surprise set menu is an absolute delight, as is the excellent local bread, made with natural organic sourdough.