Chef Yann Le Scavarec, who hails from Morbihan, is at the helm of this restaurant, which boasts an ideal location on the Saint-Florent harbour front. His well-crafted contemporary cooking showcases local produce, eg lamb and veal from Oletta, fish sourced directly from a local fisherman, barbecued crayfish. Try the bluefin tuna, puffed rice crust, served as a tartare with nori, miso-cooked aubergine and a sesame and lime condiment. The elegant modern interior reflects the philosophy behind the food.