The Villa Sainte-Anne restaurant in Porquerolles is open from April to November in one of the best spots in the village, overlooking the entire Place d'Armes with a large dining room and period veranda taking you outside with a large terrace running the length of the establishment.
The vision in the kitchen is clear: a small menu that's regularly updated to suit local seasonal produce.
The Mediterranean forms the heart of the dishes, especially the sea with bouillabaisse explored in myriad ways and a fresh spin on aioli; Provence's fragrances exude from baby artichokes barigoule and pissaladière. Villa Sainte-Anne's cookery style also comes to the fore in more elaborate dishes such as pigeon with foie gras and bold unique options including aged seared chuck steak that already has its own die-hard fans. They showcase the technical yet fuss-free mastery of a chef from a fine dining restaurant who only wants to put a smile on his guests' faces. There is a range of garnishes with potato foams, wraps and nuggets alongside an array of "lovingly prepared" fresh baby vegetables.
Just like the hotel that's integral to the island's heritage, Villa Sainte-Anne's restaurant plays on authenticity without veering into folklore but with a demand for quality enforced by the spirit of the site.
Open early April to early November. Capacity: 90 covers for lunch and dinner.
Prices: Two menus in season. Lunch: starters 10-16 €. Mains 18-26€. Dinner (more extensive menu) starters 12-16€. Mains 22-32€.