Local vegetables and seasonal fruit, freshly caught wild fish, a bubbly team (including the former sous-chef from La Chassagnette), a short, judiciously curated list of local natural wines – it is a formula that whets the appetite. The dishes are bursting with flavour and that's what counts: dentex crudo, multicoloured radishes, citrus vinaigrette, rouillé condiment; line-caught meagre, sweet potato, clementine, fennel; lemon cream, black sesame, meringue. From the low-key bistro interior, the large patio windows look out onto the terrace and beyond onto the marina.