This restaurant near the port has set itself the mission of showcasing the best produce from Aquitaine: asparagus from the Landes, lamb from Pauillac, oysters from the bay, pigeon, foie gras… Chef Thierry Renou also avows a passion for Thailand and goes there regularly, so diners can look forward to squid with yuzu yoghurt, caviar and crystallised ginger; Ossau-Iraty cheese with satay-flavoured shortbread and cherry conserve. In line with this contemporary approach, the chef is particularly attentive to the plating. As for the eponymous patio, you are in for a treat: the glazed roof means you can enjoy alfresco luncheons and star-lit dinners…