In a quiet little street in the city centre, chef Mathieu Rostaing-Tayard, with spells in the kitchens of Pierre Gagnaire, Michel Portos, Massimo Bottura and even Virgilio Martinez in Peru under his belt, runs this stylish, pared-down venue. It features two culinary vibes: a counter at the entrance serving tapas-style dishes to share, or the quieter dining room with a tasting menu starring top-drawer Basque ingredients (line-caught hake, turbot, Basque pork). In both cases, the chef's creative cuisine hits the spot every time thanks to wholehearted, authentic flavours, without forgetting the elegant plating.