Solid oak tables, custom-made tableware and a warm welcome… This snug restaurant is the stomping ground of Manuel Godet, who harnesses his impeccable textbook skills to crafting creative recipes that shine the spotlight on local produce, sometimes with surprising twists. Examples include Pyrenean gravlax trout and whipped cream flavoured with locally brewed gin, or a kiwi from Adour with cocoa, buckwheat and truffles. Simple lunchtime menu, more ambitious in the evening.