Marie Louise and Emile Ithurria, after 20 years of experience in their first restaurant, bought the Alaborda farm in 1962 and set up their own business at last. Marie Louise was the chef . They were soon assisted by their daughter Maritchu and their son-in-law Maurice that dedicated his creativity to the recipes and established the name of the house. In 1990 Stéphane, in the dinning-room , and Xavier in the kitchen, helped their parents and took over the hotel in 2007.
For half a century , we have endeavoured to perpetuate the art of good reception, the respect and the seeking of the best products for our cooking and our cellar. Our carte and our set menus are based on specialities like « pipérade » (a dish of pepper, onions, tomatoes and ham) , foie gras, truffles or pigeon and seasonal products such as the Landes asparagus , cèpes (wild mushrooms) , wood pigeon or the Adour salmon. Our cellar, well supplied with Bordeaux wines, enriches with the best Irouléguy and South –West wines not to mention a fine selection of Armagnac brandies