Choko Ona

Clément and Flora are perpetually rejuvenating Choko Ona, with touches such as the kitchen garden of herbs and aromatic flowers that can be admired from the tables and tasted on your plate. And then of course there is the emblematic local chilli pepper – piment d'Espelette. With this wealth of resources at his fingertips, the chef cooks up delicate, subtle, contemporary cuisine, sourcing everything as locally as possible: white asparagus gently grilled on the barbecue with ewe's milk Tomme; seared langoustine in a saffron broth; braised confit foie gras accompanied by an Arto Gorria corn foam (a Basque variety). An all-round delicious meal.

• One MICHELIN Star and a Green Star.
• Dining room looks onto an on-site kitchen garden of herbs and aromatic flowers.
• Basque name, Choko Ona, means "the good corner".
• Custom oak tables made by a local workshop, built with a cutlery drawer and a hook for handbags.

Signature Ingredients

• Piment d'Espelette
• Ewe's milk tomme
• Kitchen-garden herbs and edible flowers
• White asparagus
• Langoustine
• Saffron
• Foie gras
• Basque corn (Arto Gorria)

Tasting Menus

• Menu Mondarrain: 4 services, €45 (lunch only), +€30 wine pairing
• La piste de la brebis: 4 services, €72, +€40 wine pairing
• La promenade du renard: 6 services, €91, +€50 wine pairing