Catalan cuisine - Styled in a «fisherman’s shack» manner (reeds, nets, washed-up wood), this «baraquette» has fresh fish to offer. Sardines and cuttlefish «à la planxa» are served with a bowl of aïoli (garlic sauce). The desert is of course the famous «crème Catalane», but also home-made sorbets, especially the acidulated «Rousillon apricot», or the lemon-flavoured verveine, served with nibbles from Saint-Paul.
Listed in guides
- Credit card
- Cheques and postal orders (F)
- Wifi Internet access