Built in the white stone typical of the region, this 19C château standing proud amid the vineyards is now a hotel-restaurant. The contemporary cuisine, at once straightforward and bold, wins diners over. Every ingredient is carefully selected and expertly prepared, for dishes such as fillet of pink sea bream, shellfish sauce vierge and mussels with samphire, or the appetising dessert trolley. Accompanied by wines from the estate.