Bel Aqua  

Art and history, not fine dining, have given Sospel its name. Gilles Domerego puts his prodigious talent to work to rectify matters. In this familial hotel he maintains the spirit of regional cooking, between Niçois cuisine and Ligurian recipes. Zucchini stuffed with octopus, herbs and coriander; gnocchis; trout from the nearby streams deliciously fried; salmon in salt crust; lamb roasted with laquer of acacia honey; beef; goat cheese from Gorbio, brebis from Moulinet; clementine and blueberry gratin; hazelnut and pignon brittle... speak of the near countryside. The wine cellar is rich in Bordeauxx and Bourgogne with accents of Italy and world vintages, as well as local labels.