Best Mediterranean Restaurant (2002)
Fortunately, the menu is as impressive as the setting -- exquisite seafood, meat, poultry and produce radiantly seasoned with provincial herbs, garlic and other flavors indigenous to the European region. We've been wowed by such temptations as cheese-filled pansotti with truffle oil scented sbira; buttered scalded chanterelles and truffles with sweet beet emulsion; and roasted veal loin pistou with crispy sweetbreads, cannellini beans and white almond pistou.
But what's most Mediterranean? Perhaps paella, and here it's pure luxury, stocked with lots of lobster, chicken, pork, frogs' legs, chistora, mussels, escargot, cockles and shrimp.
Vive la Riviera.
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