The restaurant is open from April 1st to November 10th, only for customers of the hotel.
Our cooking is based on familial and local specialities as camarguais beef (Gardiane de Taureau) and its camargue rice, grilled bull steak (Pavé de Taureau grillé), stewed cuttlefish (Daube de Seiche), shell clams with garlic and parsley (Tellines à la Persillade), tomato pie (Tarte à la tomate) and many others meals according the season.
We adapt to diet of customers according our possibilities.
A simple cooking in a familial and convivial environment.
We advice you to book your half board meal, 24 hours before.