Voted best restaurant in the country this year by French food bible Le Fooding®, this “audacious, delicious and punk...” locavore bistro on the Basque coast specialises in rough, elemental cooking with an emphasis on fire. Chef and owner Anthony Orjollet has earned widespread acclaim for his commitment to simplicity and fun, and a hard line stance on provenance. All his ingredients are 100% organic and hyper local, ethically sourced from suppliers within a 70km radius, and you won't find any sugar, gluten or lactose on the menu either (because that’s how he rolls). The menu changes daily, often during service, and impeccable dishes like ‘Teppanyaki-Style Hake, Broad Beans, Peas and Cauliflower in Almond Milk’ are all accompanied by natural and biodynamic wines from “conscientious” vineyards. Brought to you in association with Atout France.