This restaurant near Gobelins is a wonderful destination for anyone who really loves Basque and Béarnais cooking. Start with pipérade, succulent chorizo or a spread of sliced beef tongue with piquillo peppers; then try the sautéed baby squid with parsley, garlic and Espelette peppers, or the piquillos stuffed with puréed cod and potato. Service is friendly, and an appealing atmosphere is generated by a growing band of regulars. The wine list is quite short but does offer several pleasant southwestern bottles. The homely desserts include gâteau basque.
Currently closed for refurbishment.