the barmaid are as red as the wines she recommends with passion and attitude is spectacular. Plates, rather ... For the "Dolphin" - even if you do not like the word - we play background mind tapas, far from unique menu of "Chateaubriand " neighbor. Here, the portions (and prices) are reduced to better enjoy the journey. We can thus, without fear of indigestion, alternating a brandade Spumante and a hare pie and drag oysters "pouting" urchin radiccio to remember to honor the "feather" or Iberian pig skin to crisp.
Sarabande also rated wines. Because again, according to the glass and dishes, all combinations are allowed. In the same meal, one can live a Richaud Cairanne of a Chenin home Mosse and a reign of at Descombes. Not to mention the tremendous Bugey Cerdon of Bottex Christian, a wonderful combination of Gamay and Poulsard ideal on 
cream chocolate pear (and lemon pie?) Dessert.
cream chocolate pear (and lemon pie?) Dessert. In the kitchen, Inaki Aizpitarte , dark and steady hand, "starts the machine," as explained Lawrence, titular head, the front wall mirrors that lead the kitchen. The successor is a former "Chateaubriand," of course. In the Basque point, nothing is lost ... Everything is available. And we will not complain.
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