Florian Poyet has set up his restaurant, named after his forebears, in the centre of the village. In this simple Scandinavian-style building decked out in light wood and with open kitchens, he crafts modern, Mediterranean-influenced cuisine, often cooking over charcoal on a Japanese barbecue: courgettes in a rosemary-infused tian and courgette flower fritters; Wagyu beef grilled with thyme, aubergine and chanterelles; tomatoes confit with savory and creamy sheep's-milk cheese. Summer freshness, tasty jus, dishes that exude the flavours of Bandol: this sincere and radiant place is one to remember.