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Some restaurants carry the tourist board's meson gastronómico designation. Such establishments specialize in typical island food. The eastern region has both formal restaurants, where reservations are necessary, and casual beachside eateries, where you can walk in unannounced in beach attire and have a fine meal of fresh fish. Bills generally don't include service charges, so a 15% tip is customary and expected. Most restaurants are open for dinner from late afternoon until about 10 pm.
Chef Daniel Vasse's French country-style dishes are some of the island's best. The Marseille-style bouillabaisse is full of fresh fish and bursts with the flavor of a white garlic sauce. Something less French? Choose steak or fish simply prepared on the grill, and pair it with a bottle from the extensive wine cellar. A Sunday brunch buffet (including a brunch cocktail) offers a seemingly endless seafood bar, drawing people from all over the island.
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