Terra Cotta

The kitchen works each day with fish supplied by the chef's brother, a fisherman, sourcing daily-fresh seafood directly from the family supply. The cooking concentrates on a balance of textures and a brightness of seasoning. Terra Cotta is noted by the Michelin Guide as a selected establishment for its inventive pairings of sea and land. A charming small dining room opens onto a magnificent terrace that stretches along the harbor quays. Tables offer views of the port and a relaxed seaside vibe. The cuisine is seafood-focused and the team employs techniques such as low-temperature cooking and crisp frying to enhance purity and freshness of the fish. Thomas Duval is the chef. Specialties include crispy battered wild prawns (beignets de gambas sauvages); fregola with vegetables in a sweet-and-sour sauce; a low-temperature wreckfish fillet finished with lemon, capers and parsley; and zucchini fritters.