The lights of Le Fanal (“The Lantern”) will guide you to this idyllic spot overlooking Banyuls marina. Catalan-born Pascal Borrell has decided to drop anchor here after stints in several top Paris restaurants and running the Chapon Fin at Perpignan. The main attraction here is fish: hake, monkfish, sole, turbot, cod and anchovy pickles delicately marinated in Banyuls vinegar.