Beau Séjour

A modest inn with fifty to one hundred fifty capacity, this venue is understated—stucco exterior, shuttered windows, a terrace that faces away from the street, the property attracting repeat guests who book years ahead. Rooms are simple; one shower is shared on each corridor while the kitchen focuses on fish sourced daily from the port. Wine is marked up minimally; the sommelier encourages exploration of unfamiliar producers. Service is maternal, not formal. Institutional restraint and familial attentiveness coexist.