This pretty-as-a-picture, 15th-century stone watermill juts out above the rushing, rocky Aven River. Inside, atmospheric beamed ceilings, Breton stone fireplaces, and water views cast their spell. You not only see the water though—you can hear it splashing over the stones beneath your window; water also flows beneath the dining deck, where you can feast on the creations of a serious kitchen. Winning dishes at the restaurant (no dinner Sunday; closed Monday and mid-November to mid-December) include crab remoulade with smoked sea bass, coriander and lemon; herb-crusted roast Aveyron lamb with polenta frites and eggplant cavier, and lobster grillé Rosmadec. Demand for the four gently priced, rooms is high—book early.