Like the popular Margaux nearby, its younger sibling Bandol has an oenophile name tag – so you know what to expect. Inside, contemporary copper and grey furnishings set the scene for good drinking and some modern riffs on Provençal cooking. Two or three shareable starters should set you up (we recommend the octopus carpaccio, bathed in garlic and olive oil), while mains add Italian inflections to the mix – perhaps a positively virtuous dish of John Dory with olives, capers and tomatoes. Of course, the eponymous Bandol rouge is a must-drink with meatier items such as subtly delicious braised leg of rabbit, before luscious desserts round things off – don't miss the tarte Tropézienne (homage to Brigitte Bardot's favourite pastries). Knowledgeable, authentically French staff are also happy for you to enjoy a glass of wine with some salt-cod croquettes in the bar.