Pleasant, relaxed setting in a small village near San Sebastian. Service was friendly and very capable throughout. The style here is Basque but is not trying to push any experimental boundaries, and is the better for it. An amuse-bouche was a simple hot soup with ham (15/20). I started with a well-made risotto of foie gras and truffles made with a stock of roast pigeon juices, giving a darker, more intense flavour than usual (17/20).
Truffled egg yolk with cod brandade was capable (16/20) as was tuna stuffed with tomatoes and a thin olive sauce (17/20). I had a very rare pigeon with truffled cabbagewhich had good flavour (17/20). Apple pie and sorbet were fine (15/20) and a lemon ice cream with a warm almond cake was simple and well made (15/20). Wine prices were very fair, as is so often the case in Spain.