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This well-oiled machine on the banks of the River Orb, where two brothers work – one as sommelier, the other as chef – was, in a former life, a cloth mill. Inside, granite and wood dominate the decor, and a glazed wine cellar stands in the centre, a reminder that wine plays a pivotal role here. The very specialised selection has a penchant for Languedoc-Roussillon (but not exclusively), and the food and wine pairings are judicious. Chef Clément delicately balances flavours, often juggling sweet and sour notes (as in the farmhouse duckling, aubergine, blackberries and "Peking duck" jus), or even bitter notes, without losing sight of the main ingredient (local and top-notch, of course) – we take our hats off to him! Friendly atmosphere thanks to Benjamin's professional and smiling service. Tapas menus at the Trou du Kru bistro.