La Ferme Sainte-Cécile  

Surrounded by peach and pear orchards, this genuine Provençal farm doesn't lack for character. Just a stone's throw from the city, it only opens during the season, when the Ile de Barthelasse is in its glory. The chef offers a tasty seaside-hillside cuisine that follows the market. The dishes are fairly classic with some enticing inventions here and there. Salmon tartar marinated with five peppers and citronella; Saint-Jacques en brochette with balsamic vinegar; beef in herb crust and vegetable platter; house-made desserts that make choosing difficult. Occasional brusqueness in the welcome and the rather austere dining room are regrettable, but forgiveable while dining under the arbor overlooking the garden and the river - with an excellent price-quality matchup.