Built in the white stone typical of the region, this 19C château is now a hotel-restaurant standing proud amid the vineyards. Chef Clément Costes (previously at Le Skiff Club) wins diners over with his straightforward and flavourful take on bistronomy cuisine. Ingredients are carefully selected and expertly prepared, a case in point being the fillet of pink sea bream with a shellfish sauce and virgin mussels and samphire, or the appetising pastry trolley. Wines by the glass start at €3; a more elaborate set menu in the evening.