The Scarlet Hotel

Built along eco-friendly lines (plants are used to filter the water in the outdoor swimming pool, for instance), The Scarlet opened its doors as recently as 2009. It's in a great spot over the sea, and in the restaurant huge windows give views over the terrace of the beach and headland. This is a relaxing, uncluttered room, with straightforward decorations and banquettes and bucket-style seats at generously spaced tables. Fresh, local and seasonal are the kitchen's lexicon, translating into balanced dishes in the modern European style. Fish and meat get more or less equal billing on the short menus, sometimes in the same dish. Seared local scallops are paired with confit pork belly and served with cauliflower, capers and walnuts, and breaded cod cheeks come with black pudding and a chive fish velouté. Main courses have included more mainstream duck breast with confit leg, leeks, apple and vanilla, and fillet of halibut with mussels, globe artichokes and girolles. Trifle made with rhubarb, saffron and cream cheese is a novel interpretation, but tarte Tatin may be here for hardliners.