L'Absinthe

L'Absinthe Review

A 16th-century presbytery with stone walls and beamed ceilings houses a small and charming hotel and the acclaimed restaurant of the same name. Guest rooms are comfortable but small, except for the attic suite, which has a private living room; four rooms and one suite have harbor views. The elegant and cozy reception area is adorned with an imposing stone fireplace. Chef Antoine Ceffrey is famous for his seasonal seafood and fish dishes such as turbot grilled with leeks. On sunny days request a table on the terrace. The Grenouille brasserie serves simpler fare.