Hôtel du Palais

The restaurant reflects the exceptional quality of the premises and proposes rich and savoury cuisine, where Jean-Marie Gautier and his team pay tribute to local seafood and regional produce.

Specialities include sea bass with a Domaine Brana white wine cream or sautéed mullet filets, baby cuttlefish and creamy rice in an Espelette pepper and squid ink sauce, all served in a cosy atmosphere where stupendous chandeliers illuminate white walls with gilded mouldings