Laurent Lemal unveils the full gamut of his talents in this idyllic spot overlooking the harbour and Collioure, right by the water. His distinctive cuisine focused on local ingredients exalts the plentiful fare of Catalonia. The "signature 2025" dish features red onions from Toulouges, skilfully prepared as a mousse, ice cream and confit. The chef has a fondness for finely crafted surf and turf combinations, such as Mediterranean scorpion fish accompanied by "plural" courgettes with basil and a courgette flower with a brandade farce. Pastry chef Julie (Laurent Lemal's wife) whips up delicate desserts with Catalan DNA, featuring, for example, raspberries, fermented milk and perilla. A made-to-measure dining experience designed with the maître d’hôtel, who takes the time to talk to each guest before the start of the meal. The best winegrowers of Roussillon figure prominently on the wine list.