Restaurant La Cabane

Had the razor clams in parsley butter with a chorizo crumb, the linguine in truffle cream with burrata and a parmesan crumble, and the fillet of sea bream in an aioli crust with crushed potatoes, with a rosé. The razor clams with chorizo were excellent, the linguine was the one I kept going back to - truffle cream, a whole burrata melting into it, the crumble for crunch - and the dorade under an aioli crust was better than it sounds. Outside tables, rosé, right by the water - exactly what you want in Hyères.