The table as
a story of the land.

Chilli pepper,
cheese and wine.

Espelette pepper AOP, raw-milk Ossau-Iraty ewe's cheese, red Irouléguy — the Pikassaria table relies on the producers of the inland Basque Country, a few kilometres from the house.

At lunch, simple and generous bistronomy for passing guests and Sare locals alike. In the evening, a more intimate table, open on reservation.

A table,
even without staying the night.

The Pikassaria table welcomes hotel guests and passing visitors alike. Reservation recommended in the evening and at weekends.