Hôtel des Pins

In Cap Ferret, it's an old theatre transformed into a hotel restaurant which has kept a crazy charm. Here, we dine under the large veranda lined with hydrangeas and ancient roses. The house, open only in the evening, offers a menu, a card and a formula for children. The chef likes to work with sea bass, sea bream, monkfish, but also veal, lamb and duck. The menu gives pride of place to seafood: back of sea bass a la plancha with its piperade, monkfish and scallop brochette, back of roasted cod and other fish just poached, according to the chef's inspiration and the market of the day.