This five room hotel/restaurant is managed by Véronique and Arnaud Daguin who do a perfect job of hosting, facilitating dinner table conversation across language boundaries (although towards the end of a five hour dinner with generous wine pours you somehow understand all languages equally well). The rooms (see below), look like a superfuture concrete spacecraft has perfectly superimposed itself on a basque farmhouse. Second only to the rooms at Can Fabes I think, plus you have the midget horses and seriously free range chickens outside your window.
The food is not, and does not try to be, fussy michelin star fare, rather it is the work of one person using great ingredients that he's completely mastered - anchovies on thin slices of beet, then the anchovy (or sardine?) marinade used with fresh favas. Duck breast (I'm not sure of which duck variety, a very long breast) cured with a minimal amount of salt, sliced and served with slices of raw wild mushrooms (seemed to be closely related to crimini), then the caps of the mushrooms pan fried. Little pieces of foie torchon (and this was the best foie I've ever eaten, from a local producer who only uses white corn with results that are very clean tasting), then a slice of it (with sweet and sour shallots?), a scallop cleaned but still attached to a half shell with some sauteed spinach, and so on and so forth... pineapple roasted in an oven as hot as hell, a local digestif that was being made by an old woman who passed away without leaving the recipe to anyone...
Breakfast is equally good, with freshly made brioche, creamy eggs (I think whisked on a double boiler until warm but without even the slightest sign of coagulation), and the usual suspects.
Highly recommended, 650 Euros for two (dinner+room+breakfast), all inclusive.
GPS : Lat. 43.3574036 / Long. -1.2992943
