Confiserie Florian

Ceviche, carpaccio and other small seafood plates with a Mediterranean and South American mix, in a little bistro tiled in blue and white.

Built where early humans camped 400,000 years ago, with some of the oldest hearths known, a footprint, a milk tooth and a prehistoric floor cast you can touch.

More than 96 flavors of ice cream, with violet, tomato-basil and Swiss chard pie among them, made since 1966.

Pancakes, eggs and the familiar brunch plates everyone recognizes.

Socca, petits farcis and merda de can from a family kitchen in its third generation since 1979, with books and games for kids on request.

Tables on a rock in the sea, where Belle Époque guests once took tea on a boat perched six meters above the water.