The dining room, spacious and pleasant welcomes you for your meals. In fine weather you can enjoy the covered terrace located in the garden.

Possibility of family meals, many groups with privatized spaces.

Local food

Jean-Jacques Usandisaga, the Chef and his team offer a country cuisine, generous and authentic, made with fresh seasonal produce.

American Chipiron, veal Axoa, Tripotx (lamb and veal pudding), country lamb according to the season, ris of lamb with porcini mushrooms, eels, duck breast with cherry, omelet with porcini mushrooms, cured meats and Bayonne ham ... 


The passion for cooking is transmitted from father to son and today Mixel and Pierre Usandisaga are working to perfect their talents in good restaurants in France and abroad.