The story
In the quiet village of Saint-Palais, Ostavals draws diners seeking low-impact bistro cooking. Chef Anthony Orjollet relocated from the Atlantic coast to execute a quietly radical mission focused on deep roots and daily service. He applies lessons from Epoq and Elements to a kitchen where the emphasis rests on rustic, terroir-first preparation. This shift marks a deliberate step away from urban centers toward a simpler, more grounded culinary practice.
The menu relies on ingredients with verified origins, strengthening ties to local producers. Beef comes from Saint-Gladie, vegetables are delivered from Larceveau, and fish arrives from Capbreton. These specific sources ensure freshness while reducing the environmental footprint of the operation. Such transparency defines a bistro approach where the quality of raw materials dictates the final plate.
Guests dine within a light-filled outbuilding constructed from stone, timber, and glass. The architectural choices support the establishment's no-filter philosophy, creating a space that feels connected to its rural setting. A cellar holds more than 400 low-intervention wines, offering natural selections to match the bistro's regional menu. Outdoor seating allows patrons to enjoy meals in the open air of this Basse-Navarre community.
Recognition
Location
