Villa Mirasol has entrusted the fate of its 100-year-old restaurant to Philippe Lagraula, a chef from Landes (Troisgros and Bras), who rustles up a market-fresh, generous, flavoursome score. He is famous for his unconventional flair, plating and balanced flavours that he rolls out in a modern, no-holds barred score. Examples include a crispy egg in herbs and grilled txistora or Geloux trout, coloured beetroot and verbena-flavoured beurre blanc. Sampling the house dessert, a decadent île flottante (egg whites floating on custard) on the riverside terrace in fine weather is a treat not to be missed!