Fodor's Expert Review Le Girelier

Fish, fish, and more fish—sea bass, salmon, sole, sardines, monkfish, lobster, crayfish: they're painted on the walls and they fill the boats that pull into the Old Port before finding their way onto the grill here. Grilling (with a little thyme and perhaps a whisper of olive oil and garlic) is the order of the day, with most fish sold by weight (beware the check), but this is also a stronghold for bouillabaisse. A buffed and bronzed clientele enjoy the casual sea-shanty atmosphere but servers tend to treat everyone like tourists. The lunch and set menus are bargains for this town, but otherwise you'll be surprised just how expensive fish per 100g can be.