Run by a youthful team, this friendly little bistro at the tip of the island is often fully booked. The menu, as short as it is tempting, is everything it's cracked up to be: fish, from local fish auctions, features in many guises, short supply chains and natural wines are favoured, the bread is made in-house with flour sourced from Oléron. Agnolotti of langoustines, lemon butter and herbs is the signature dish.