This well-oiled machine on the banks of the River Orb, now home to two brothers – one a sommelier, the other a chef, was a cloth mill in a former life. Inside, granite and wood dominate the decor, while a glazed wine cellar stands in the centre as a reminder of the pivotal role played by wine here. The savvy wine selection demonstrates a penchant for Languedoc-Roussillon (but not exclusively), and the food and wine pairings are judicious. Chef Clément delicately balances a lineup of traditional flavours, illustrated by matured Aubrac beef (incredible meat, consummately cooked) with a confit of shallots, aubergine in basil and foie gras. Friendly atmosphere courtesy of Benjamin's seamless, cheerful front-of-house management. Tapas menus at the Trou du Kru bistro.