A former stagecoach inn on the route to Santiago de Compostela now houses the best restaurant in the Pyrénées. Directed by renowned master chef Firmin Arrambide and his son Philippe, this haute-cuisine address is characterized by refined interpretations of Pays Basque cooking with a focus on Pyrenean delicacies, like trout from the Nive and local wood pigeon. For dessert, the elder Arrambide's recipe for gâteau Basque has circled the world. After dining, you can bed
down in one of the 14 rooms and four suites (€65–€275) at the inn; needless to say, you'll want to invest in one of the board plans.