Fodor's Expert Review Le Nacional

When you've had enough of the “catch of the day" and need a good old dose of red meat, this Italian restaurant in old Antibes is the place to go. The selection includes barbequed, oven-cooked Black Angus American, Australian, or Irish, beef and various cuts from rump steak to rib to sirloin XXL, all overseen by Nicolas Rondell, head chef at the Michelin-starred Pecheurs in the Cap. You can even read about where your meat (and veal, chicken, and foie gras, also on the menu) was raised, as well as its breed, age, and feeding methods. If all of this is too much, you can order pasta—you know where that comes from.