Grégory Ménard and Lucile Voisin (Choko-Ona and Grand Hôtel de Saint-Jean-de Luz) have converted this former fishmongers into a cosily dinky restaurant steeped in stylish appeal. The tasteful interior sports warm terracotta walls, linen-coloured banquette seating, pale wood tables and fine tableware: hand-crafted Basque silverware, cutlery and ceramics. The menu is inspired by the availability of fresh local produce and the chef’s boundless creativity. Pyrenean trout, marbled in squid ink and beetroot pickles; Kintoa pork and Iberic pancetta, medley of artichokes: flavour, colour, hard work and a dash of creativity.