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| It all
starts with...A Day out at Sea |
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| Fishing nets that are thrown to the sea,
Six generations of fishers.
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| Everyday, Charles Giacomoni and his three
teams bring you the best fish in the region: lobsters,
bream, red mullet, capon, mustelle and all varieties for the soup
and bouillabaisse. |
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Then the nets are
pulled back in...
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The restaurant offers family-style cooking based exclusively
on fresh fish. Large air-conditioned dining
room. |
| In winter you can also try the seafood basket.
Open year round. Reservation recommended. |
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