Not far from the banks of the Rhône, this old building (parts of which date back to the 18C) has everything going for it: high ceilings, exposed stone and brick walls and, at the helm, a young French-Paraguayan couple with bags of personality. Chef Horacio Zàrate Franco composes creative cuisine with South American influences and a real feel for presentation: medley of egg, Jerusalem artichokes and truffles; scallops, coconut cream, cardoons and squid fricassee with tomato. A lively atmosphere reigns, thanks to the people skills of the hostess.