Petit Grill Basque

A nonagenarian institution retains its long-standing identity after a subtle renovation and presents a unique blend of deep-rooted regional tradition, modest bistro classics and an understated, lovingly preserved interior; it is recognized by the Michelin Guide (Selected) and is a local favourite. The dining room preserves a rustic, authentic soul, with wooden shelves, original plates and stencils by Louis Floutier and wooden pankas (ceiling fans), creating a local, unpretentious vibe with bilingual French–Basque touches. A succinct, bilingual French–Basque menu privileges cuisine paysanne—savoury, well executed regional dishes alongside classic bistro preparations—and the carte pairs authentic local specialties with familiar bistro staples. Chef Inaki Aizpitarte breathes new life into the house. Specialties include tripes de morue (cod tripe), thon à la Biscayenne (tuna à la Biscayenne), tartare de bœuf (beef tartare), steak au poivre (pepper steak) and mousse au chocolat (chocolate mousse).