Run by the Tellechea family since 1715, this former stagecoach inn in the Petit Bayonne quarter serves a combination of cuisine du terroir (home-style regional cooking) and original recipes in contemporary surroundings. Michelin-starred chef Jean-Claude Tellechea showcases fresh fish as well as upland specialties from the Basque hills, sometimes joining the two in dishes such as the merlu rôti aux oignons et jus de volaille (hake roasted in onions with essence
of poultry). The Irouléguy wines offer the best value on the wine list. Be sure to be there on time: lunch ends at 1:30.