The fully glazed restaurant overlooks Hossegor lake borders. The room, entirely made of wood, extends onto an outdoor terrace protected by sails. Our Chef, Philippe Moreno, who previously worked with the three-star Chef Gerald Passédat in Marseille, offers seafood and plancha-based cuisine. Local sourcing, respect for the seasons, sustainable development and permanent renewal are essential. A bar also offers a wide range of cocktails and wines accompanied by tapas.