A slice of the French Riviera on the Berawa strip — chef Emilio Bean's modern Mediterranean kitchen plates small plates, hand-made pasta and wood-grilled mains alongside an extensive wine list. Candlelit and buzzy, it runs from aperitivo at the marble bar to long, late dinners under the bougainvillea.
Grilled octopus, whipped potato and herbs — chef Emilio Bean.
An extensive cellar — a glass of white to start.