This delightful restaurant in a tiered garden just above the beach looks over to the port to the castle. This is the place for toying with a dozen oysters and drinking the local sparkling wine while looking out over the deep blue Mediterranean. A market-based menu concentrates on fish, taking in a terrine of potatoes in olive oil with herring, quail egg, and vegetable pickles in winter, a pot au feu of seasonal fish, and for carnivores, dishes like lamb roasted in an herb and thyme crust with cabbage stuffed with foie gras. A good wine list contains some notable organic varieties.