Terrae

A lovely little restaurant! Grégory Ménard and Lucile Voisin (Choko Ona and Grand Hôtel de Saint-Jean-de Luz) have converted this former fishmonger's into a cosy, compact restaurant. The carefully considered decor comprises terracotta-coloured walls, linen-coloured banquette seating, pale wood tables and fine tableware: hand-crafted Basque silverware, cutlery and ceramics. Dishes are inspired by the availability of fresh local produce and the free-ranging imagination of the chef. Free-range guinea fowl, butternut squash, slow-cooked egg, tagliatelle and cuttlefish broth: flavour, colour, effort and a dash of creativity.