Village Inn

As sustainable restaurants grow in number, they’re growing in another way. They’re raising the bar on what sustainability means.

Menus from restaurants featured in the February, 2009 issue of Restaurant Business magazine

The Basque region straddles two countries—France and Spain—and its inhabitants have had a long and turbulent history, often caught between warring factions. As a result, the shepherds, fishermen and farmers in the area’s Pyrenees Mountains, seacoast and fields have developed a language all their own and a fierce spirit of independence—some of which infuses their culinary traditions.