Veteran chef Thomas Chegaray (in Basque, the “maison haute” (upper house) is called an “etchegaray”), rustles up modern dishes based on seasonal produce presented in a concise menu. The food is fresh and colourful, with a focus on taste and texture: thick, juicy, tender, farm - reared pork chops, cooked on the bone. Terrace in fine weather and service with a smile.
- MICHELIN guide inspectors
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