This magnificent abode dating from 1401 – antique furniture and an exquisite lush green patio – shouldn’t divert your attention from the matter at hand: market-fresh food with high-end Basque and Spanish ingredients. All of which is crafted by a star chef, Fabrice Idiart, who composes a culinary score rich in nostalgic recipes (duck foie gras, mimosa poached egg, Basque Kintoa pork). Superlative setting.