Le Bistrot du Port  

In a sunny restaurant with plenty of local color, José Orsini delivers cooking as tasty and clear as the environs: sardine tartine; small lasagnes; squash ravioli; tuna cooked in an artichoke with lemon confit; rouget filets keeping company with crab brandade; pidgeon or roasted shrimp en cocotte; to finish tiramisu and crunchy lemon millefeulle. For the precise cooking times, light flavor blends, and sense of product, bravo. Mostly Bourgognes and Bordeauxx on the wine card, with wise Provence choices. Nice terrace facing the marina, and the offerings change weekly.