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Chef Matteo Giua (born in Germany, raised in Sardinia) and Aurore Martinat (his partner) have opened their restaurant in this characteristic Basque townhouse – with just the right measure of rustic style in the decor! Matteo's careful selection of good local and/or organic produce means that his professional experience, the Basque terroir and his Italian-Sardinian roots all go into the melting pot of his dishes. The result might be aubergine à la sichuanaise with a warm salad of Puy lentils, or duck Kriaxera, chanterelles, datil plums and skyr. A concise menu that changes with the seasons, and a minimalist wine list of 20 Italian and local organic and biodynamic wines.