TI LA PASSE

The simple setting does not detract from the occasional overexcited atmosphere of this large restaurant with a semblance of a dance floor, that is to say! Run by a team of young people, it welcomes holidaymakers and travelers, and most of the local kitesurfers, some of whom have made it their canteen or their base as it is also a gîte (rooms). No menu, the chef prefers to concoct a cuisine from the slate based on local products of the moment: grilled fish, ourite vindaye, chicken rougaille, crab curry... and ice cream for dessert.