A sprawling country estate on the heights of Bidarray and Itxassou is home to this inn that occupies a 17C farmstead. A panoramic terrace commands a jaw-dropping view of the grandiose rolling countryside. Chef John Argaud, who trained with the best of the Basque Country (La Table des Frères Ibarboure, Ithurria) as well as at Le Meurice with Alain Ducasse in Paris, shines the spotlight on outstanding local produce. Some ingredients are cooked over embers or finished on a hot stone for an added distinctive edge. The food is crisp, legible and delicate, like the stuffed courgette flowers with grilled cuttlefish. From Monday to Wednesday, the restaurant only offers a bistronomic menu, which is simpler but just as appetising as that available later in the week.