The cuisine of France's "deep southwest" is the specialty here, where art objects and oil paintings celebrate the beauty of the region, and hanging clusters of pimentos add spice to the air. Try the piperade Basque, a spicy omelet loaded with peppers and onions; pimentos stuffed with a purée of codfish; or an axoa of veal (shoulder of calf served with a pimento-and-pepper-based green sauce). Also noteworthy is thick-sliced filet of cod served with a confit of tomatoes.