It is now the headmaster Sébastien Teillery who is in charge of the establishment. The setting is elegant, spacious and bright. There is also a small, intimate and cosy room, with red velvet armchairs and 25 place settings in the heart of the current boutique. Here authenticity is combined at all times in a perfect blend of contemporary in the setting and classicism in the kitchen. The new chef proposes a traditional, modern and revisited cuisine, such as a risotto with roasted scallops and prawns, or a revered lobster risotto, and a slate of suggestions - stuffed crab, line hake... - that changes every day. The fries are homemade and the delicacies on the slate are also for dessert. Catering area with ready-made meals to take away and on order. Wearing a mask is compulsory for arrival, departure and if you are travelling. Tables spaced out. Freezing.
Source: Office de Tourisme Pays Basque
6 rue Poutillenea, Urrugne
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