"Chef Gérald Passedat’s family founded this hotel-restaurant on a craggy stone point sticking out into the Mediterranean in 1917, and since he took over in 1985, he’s made it into one of the world’s best seafood restaurants. The dining room with white tablecloths has sweeping views over the sea, and the menu changes according to what the fishing boats bring in every day. Passedat’s minimalist cooking style showcases fresh fish and shellfish in dishes like carpaccio of sea bream with caviar and bottarga, sea anemone beignets with seaweed sauce, and sea bass in an herb bouillon with chopped tomatoes." - Alexander Lobrano